Apple Cider Cinnamon Rolls
There's something magical about the smell of apple cider cinnamon rolls baking on a crisp fall morning. These pillowy soft rolls are swirled with cinnamon sugar and topped with a warm spiced cider glaze that tastes like autumn in every bite.
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Apple Cider Cinnamon Rolls
Soft, pillowy cinnamon rolls made with a spiced apple cider reduction and topped with a sweet apple cider glaze.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 1x
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups apple cider
- 1 cinnamon stick
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2–3 tbsp reduced apple cider (reserved from reduction)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- In a saucepan, simmer the apple cider with the cinnamon stick over medium heat until reduced to about 1/2 cup, roughly 15-20 minutes. Remove the cinnamon stick and let cool; reserve 2-3 tablespoons for the glaze.
- In a large bowl, whisk together flour, granulated sugar, instant yeast, and salt.
- Add the warm milk, melted butter, egg, and 1/4 cup of the cooled reduced apple cider to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 16×12-inch rectangle on a floured surface.
- Spread the softened butter evenly over the dough. Mix brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.
- Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake the rolls for 22-25 minutes until golden brown on top.
- While the rolls bake, whisk together powdered sugar, remaining reduced apple cider, vanilla extract, and a pinch of salt until smooth to make the glaze.
- Drizzle the warm glaze over the rolls immediately after baking and serve warm.
Notes
Reduce the apple cider low and slow to avoid burning; a deeper reduction gives a stronger apple flavor. Rolls can be assembled the night before, refrigerated overnight, then brought to room temperature before the final rise and baking.
Frequently Asked Questions
Can I make apple cider cinnamon rolls ahead of time?
Yes! Assemble the apple cider cinnamon rolls, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes to finish rising before baking.
Can I use apple cider vinegar instead of apple cider?
No, this recipe requires sweet apple cider (the unfiltered juice), not apple cider vinegar, which would make the rolls sour instead of sweet.
How do I store leftover apple cider cinnamon rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
Can I freeze apple cider cinnamon rolls?
Yes, freeze baked and cooled rolls (without glaze) for up to 2 months. Thaw overnight, reheat in the oven, then top with fresh glaze before serving.
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