Apple Cinnamon Rolls with Maple Frosting

4.77 from 13 votes

Apple Cinnamon Rolls with Maple Frosting

Soft and fluffy apple cinnamon rolls with maple mascarpone frosting. These delicious rolls are swirled with butter, cinnamon sugar, and thinly sliced apples and topped with a delicate maple mascarpone frosting.

Prep Time25

Cook Time15

Proofing time2

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: Apples, Cinnamon rolls, Fall, Maple, Mascarpone

Servings: rolls

Calories: 488kcal

Author: Elise

Ingredients

Dough

400 g bread flour
50 g granulated sugar
7 g sea salt
7 g instant dry yeast
200 g whole milk at 77°F/25°C
1 large egg
70 g unsalted butter softened at room temperature

Cinnamon Sugar Filling

80 g unsalted butter softened at room temperature
40 g granulated sugar
40 g dark brown sugar
8 g ground cinnamon
2 large red apples thinly sliced (1-2 millimeters)

Maple Mascarpone Frosting

125 g mascarpone cold from the fridge
30 g full-fat cream cheese at room temperature
30 g pure maple syrup
5 g powdered sugar
⅛ tsp salt
½ tsp vanilla extract
125 g whipping cream cold from the fridge

Egg Wash

1 egg
1 tbsp water

Instructions

Dough

Add the dry ingredients to the bowl of a stand mixer fitted with a dough hook. Mix until everything is combined.
400 g bread flour, 50 g granulated sugar, 7 g sea salt, 7 g instant dry yeast
Add milk and egg to the dry ingredients.
200 g whole milk, 1 large egg
Knead for 10 minutes until the dough comes together.
Add cubed, softened butter, one cube at a time. When all the butter is added, scrape down the sides of your bowl, and continue kneading for 10-20 minutes until the dough passes the window-pane test.
70 g unsalted butter
Place the dough on your work surface and roughly pre-shape the dough into a round using your hands and a bench knife.
Transfer the dough to a clean, lightly oiled bowl, cover, and place in a warm spot, ideally at 78°F/26°C.
Proof the dough for 1 ½-2 hours or until doubled in size.
Meanwhile, make the Cinnamon Sugar Filling:

Cinnamon Sugar Filling

Add softened butter, sugars, and cinnamon to a bowl. Mix with a fork until you have a spreadable paste. Leave at room temperature until you're ready to shape.
80 g unsalted butter, 40 g granulated sugar, 40 g dark brown sugar, 8 g ground cinnamon

Shape

Start by preparing the apples. Use a mandolin or a sharp knife to cut apples into 1-2 millimeter halved slices. You want to do this right before you're ready to shape.
2 large red apples
Next, once the dough has doubled in size: lightly flour your work surface and the top of the dough. Then, roll out the dough to a 14×20-inch/35x50 cm rectangle.
Evenly spread the cinnamon sugar filling on top and arrange thinly sliced apples all over, leaving a small gap around the edges of the dough.
Roll the dough up as tightly as possible, starting from the shortest side of the rectangle. Cut half an inch or so off the edges of the roll. Use a sharp serrated knife to cut the dough into 1.5-inch/3.8 cm pieces. You should end up with nine large cinnamon rolls.

Second Proof

Place each cinnamon roll in separate 4-inch/10 cm baking rings, or arrange all of them in a 9x9-inch baking pan with tall sides.
Allow the cinnamon rolls to rise until nice and puffy looking. This second proof typically takes 30-60 minutes.
Meanwhile, make the Maple Mascarpone Frosting:

Maple Mascarpone Frosting

Add mascarpone, cream cheese, powdered sugar, maple syrup, vanilla extract, and salt to the bowl of your stand mixer fitted with the whisk attachment.
30 g full-fat cream cheese, 125 g mascarpone, 30 g pure maple syrup, 5 g powdered sugar, ⅛ tsp salt, ½ tsp vanilla extract
Beat on medium-high for about 30 seconds until smooth. Do not overmix, or the frosting will curdle.
Turn the mixer to low, and slowly add whipping cream.
125 g whipping cream
Whisk for about 1 minute on medium speed until smooth and fluffy. Be careful not to overmix.
Transfer the frosting to a bowl, cover it, and refrigerate until later.

Bake

Preheat your oven to 350°F/180°C.
Whisk together an egg and water to make the egg wash.
1 egg, 1 tbsp water
Lightly brush the cinnamon rolls with egg wash.
Bake for 12-15 minutes if you use separate baking rings or 15-20 minutes if you use a 9x9-inch baking pan. The cinnamon rolls are done when the internal temperature is 200°F/95°C.

Assemble

Allow the rolls to cool on a wire rack for 15-20 minutes.
Finally, add the delicious Maple Mascarpone Frosting on top and an extra sprinkle of cinnamon if desired.

Notes

Nutritional analysis per serving (9 servings) Disclosure: The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition