Maple Apple Cinnamon Rolls



1cup warm milk

2 ¼ tsp active dry yeast

1 tbsp brown sugar

4 tbsp salted butter at room temperature

3 large eggs

3 ½-4 cups all-purpose flour

½ tsp salt


Apple filling:

½ cup brown sugar

½ cup maple sugar

1 tbsp cinnamon

6 tbsp salted butter at room temperature

2 apples, chopped


Maple glaze:

2 tbsp Very Dark Maple Syrup

2 cups powdered sugar

1 tsp water


Combine the milk, yeast, and brown sugar in the bowl of a stand mixer fitted with the dough hook. Let sit for 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup of flour, adding more as needed until the dough is smooth to the touch.

Cover the bowl with plastic wrap and let sit at roughly 80 deg F for 1 hour or until doubled in size.

Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking dish.

Punch the dough down and roll it out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the apples and cinnamon sugar mixture. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise for 20-30 minutes.

Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.

Once the rolls have finished baking, make the glaze. Mix all ingredients in a bowl until smooth and spread the glaze over the warm rolls. Serve and enjoy!