Apple Cider Cinnamon Rolls
These apple cider cinnamon rolls are a fall favorite, filled with warm spices and drizzled in a sweet maple glaze. Using a bread machine to make the dough keeps prep quick and easy. This delicious breakfast treat is a perfect make-ahead dish for a special holiday brunch.
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.