Apple Cider Cinnamon Rolls
Apple cider cinnamon rolls bring the cozy flavors of fall to your breakfast table. Soft, spiced apple-flavored dough is rolled with a sticky-sweet apple cider and brown sugar filling. Smooth maple glaze is spooned over the top and melts right into those pillowy rolls before serving.
THREE: That's how many apple cider cinnamon rolls my husband ate the day I baked this easy bread machine recipe!
In over two decades of marriage, I'm not sure I've ever seen him go back for thirds of anything.
But who could blame him?? The way your house is going to smell with the sweetly spiced apple-cider infused dough baking away and the warm melty maple glaze on top? PURE heaven.
Why This is the Best Recipe
- Bread Machine Recipe: As with all of my favorite cinnamon roll recipes, the dough for this is prepped right in a bread maker with just minutes of hands-on time.
- Apple Cider Reduction: You can use regular store bought apple cider in this easy recipe with one simple trick.
- Make Ahead Friendly: You can prep the rolls 24 hours in advance and keep them in the fridge OR stash them in the freezer for up to 3 months. Bake fresh just before serving for a special holiday brunch.
Ingredients
The recipe card may look a little long, but the list of ingredients you actually need is relatively short! Most of it is likely in your pantry right now.
- Apple Cider: I bought a half-gallon of prepared apple cider in the produce department of our grocery store. However, this boiled cider is very convenient and would save you the time of needing to reduce it yourself. You can use 1/2 cup of it in place of the apple cider called for in the recipe card.
- Yeast: I used Red Star active dry yeast. You do not need to use a yeast specifically labeled "bread machine yeast".
- Milk: I used 2% milk. I recommend this or whole milk, fat-free milk is not recommended.
- Maple Syrup
- All Purpose Flour
- Brown Sugar, White Sugar, and Powdered Sugar
- Butter
- Cinnamon
- Nutmeg
- Cloves
- Kosher Salt
Reduce the Apple Cider
To give the cinnamon rolls big apple flavor without sacrificing the texture, it is important to reduce store bought apple sider. This removes some of the volume of the liquid will boosting the apple taste.
NOTE: If you are using this prepared boiled cider, you can skip this step and simply measure it straight for adding to the dough and filling.
Measure 1 1/2 cups of apple cider and pour it into a small saucepan.
Bring it to a boil over medium-high heat. It will foam and bubble, just keep stirring it.
Cook until the volume has been reduced by half. Pour it back into your measuring cup, it should measure just over 1/2 cup.
If it is still too much, you can pour it back into the saucepan to cook a little longer.
Prepare the Bread Machine Dough
Place the bread pan fitted with the paddle attachment on a food scale.
Add the wet ingredients first: the reduced apple cider, milk, vanilla, and butter.
Then add the dry ingredients: the flour, sugar, kosher salt, cinnamon, nutmeg, cloves, and yeast.
Place the bread pan back into the bread maker and select the DOUGH program. This cycle should take about 90 minutes to complete.
Once ready, transfer the dough to a lightly floured baking mat and remove the bread paddle.
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Assemble the Rolls
Roll the dough out to a 12x15-inch rectangle.
In a small bowl, stir together the melted butter, brown sugar, cinnamon, and reserved apple cider. Add just a pinch of kosher salt.
Spread the filling evenly over the top of the dough.
Roll the dough from wide edge to wide edge to form a log.
Use a pastry cutter or bench scraping tool to divide the log in half, then each half into thirds. Slice each third in half and you will have 12 total slices.
Second Rise
Spray a 9x13-inch baking dish with cooking spray or spread softened butter over the surface.
Transfer the slices, cut side up, in 4 rows of 3.
Cover the baking dish with plastic wrap and let the rolls rise for 30 minutes or until they've nearly doubled in size.
NOTE: If you want to make these ahead, cover them in plastic wrap and put them in the fridge immediately, do not let them rise. You can store them for 24 hours in the fridge and then let them rise just before baking.
Baking Instructions
Preheat the oven to 375°F.
Bake the apple cider cinnamon rolls for 20 - 25 minutes or until they are golden brown on top and the centers are cooked through.
Drizzle the Maple Glaze
The easy maple glaze is simply whisked together in a small bowl.
Use a fork to drizzle it over the top of the warm cinnamon rolls.
Make Ahead Tips
Homemade cinnamon rolls are an excellent make ahead breakfast treat for a holiday brunch.
You can prep and assemble the rolls and either refrigerate them or freeze them.
Up to 24 Hours in Advance:
Assemble the cinnamon rolls. Cover the baking dish in plastic wrap and store in the fridge for up to 24 hours. Let them rise on the counter while the oven preheats just before baking.
Up to 3 Months in Advance:
Assemble the cinnamon rolls. Cover the dish with aluminum foil and freeze for up to 3 months.
Let the rolls thaw in the fridge overnight. Then let them rise on the counter before baking.
Variations
- Add Nuts: You could add chopped pecans or chopped walnuts inside the rolls or sprinkled over the top for crunch.
- Swap Pumpkin Spice: Skip the individual spices and just use a pumpkin spice blend.
- Use Cream Cheese Glaze: Not a fan of maple? You could substitute my cream cheese drizzle or even this vanilla glaze.
Serving Suggestions
These sweet apple cider cinnamon rolls are an amazing addition to a festive weekend brunch.
You can serve them with your favorite eggs, we like scrambled eggs and vegetables! Add a platter of crispy peppered bacon or turkey breakfast sausage.
A lovely veggie-filled quiche would also be a delicious brunch main dish to add to the menu.
More Cinnamon Roll Recipes
Once you've tried making bread machine cinnamon rolls, you'll want to try ALL the flavors:
📖 Recipe
Apple Cider Cinnamon Rolls
Ingredients
For the Dough:
- 1 1/4 cups apple cider reduced to just over 1/2 cup, reserve 2 tablespoons for the filling, see notes
- 3/4 cup (82 g) milk
- 1 teaspoon vanilla
- 3 tablespoons butter softened and cut into small cubes
- 3 cups (411 g) all-purpose flour
- 3 tablespoons (37 g) sugar
- 1 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 teaspoons yeast
For the Filling:
- 3 tablespoons butter melted
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon reserved apple cider concentrate
- Pinch of kosher salt optional
Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 2 tablespoons milk as needed
Instructions
Reduce the Apple Cider:
- Pour the apple cider into a small saucepan and set it over medium-high heat. Bring it to a simmer and cook until the volume has reduced by half. It should measure just barely over 1/2 cup.
- Remove 2 tablespoons of the reduced cider and set aside for the filling later.
Prepare the Bread Machine Dough:
- Add the ingredients in the order they are listed to the bread machine pan fitted with the paddle attachment, starting with the wet ingredients and adding the dry ingredients right on top.
- Place the bread pan in your bread maker and select the DOUGH program. Press START. Keep an eye on the dough for the first 5 minutes as it mixes together. If it appears too wet and isn't forming a dough ball, you can add additional flour, just 1 tablespoon at a time, letting it mix in fully before adding another. The DOUGH program takes about 90 minutes to complete.
Assemble the Rolls:
- When the bread maker is finished prepping the dough, transfer it to a lightly floured baking mat and remove the bread paddle. Spray a 9x13-inch baking dish with cooking spray or rub it with softened butter.
- Roll the dough out to a 12x15-inch rectangle.
- In a small mixing bowl, stir together the melted butter, brown sugar, cinnamon, reserved apple cider, and a pinch of kosher salt until smooth. Spread the filling evenly over the dough.
- Roll the dough into a log from wide edge to wide edge. Use a pastry cutter or bench scraping tool to divide the log in half. Then cut each half into thirds. Cut each third in half to make 12 slices total.
- Transfer the slices cut side up to the prepared baking dish. Cover the dish with plastic wrap and let the rolls rise for 20 - 30 minutes or until they've nearly doubled in size.PREP AHEAD NOTE: If you want to prep the rolls for later, immediately store the prepared dish of rolls in the refrigerator or freezer before they rise. They can be kept in the fridge for up to 24 hours or in the freezer for up to 3 months. Let chilled rolls rise on the counter before baking. Let frozen rolls thaw in the fridge overnight before baking.
Baking Instructions:
- Preheat the oven to 375°F. Remove the plastic wrap and bake the cinnamon rolls for 20 - 25 minutes or until golden brown.
Ice the Rolls:
- Add the powdered sugar, maple syrup, and vanilla extract to a small bowl and whisk it together with a fork. Add the milk just 1 teaspoon at a time until the glaze is smooth but still slightly thick.
- Use the tines of your fork to drizzle the glaze over the rolls. The warmth from the bread will help melt the glaze into a smooth icing on top.
Recipe Notes
Apple Cider Substitute:
This boiled cider is already reduced for you and would be very convenient to keep in your pantry for fall baking. You can simply pour and measure 1/2 cup for the dough and 2 tablespoons for the filling with no need to reduce it yourself.Save This Recipe to Your Recipe Box
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