Apple Cider Cinnamon Rolls
1 h 30 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These apple cider cinnamon rolls are a fall bakery flex: fluffy spirals with a triple hit of cider and warm spice, finished in a glossy cider glaze that drips in all the right places.
Perfect for brunch, holidays, or a cozy Sunday when you want the house to smell like a New York apple stand, they deliver classic cinnamon-roll comfort with a fresher apple tang and a not-too-sweet finish.
Ingredients (12 servings)
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Ingredients Dough
- ¾ cup apple cider, warm (about 110°F) apple cider 6 fl oz
- 2¼ tsp active dry yeast (1 packet) active dry yeast 0.25 oz
- ¼ cup granulated sugar granulated sugar
- ¼ cup unsalted butter, melted unsalted butter 2 oz
- 1 large egg, room temperature large egg 1 ct
- 3 cups all-purpose flour (plus more for rolling) all-purpose flour 0.83 lb
- ½ tsp salt salt
Ingredients Filling
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup light brown sugar, packed light brown sugar 5.15 oz
- 1 Tbsp ground cinnamon ground cinnamon 0.27 oz
- 1 tsp apple pie spice apple pie spice 0.08 oz
- 6 Tbsp apple cider, reduced (to 2 Tbsp) apple cider 3 fl oz
Ingredients Glaze (For the Glossy Finish)
- 1½ cups apple cider, reduced (to ½ c) apple cider 12 fl oz
- ¼ cup granulated sugar granulated sugar
- 2 Tbsp unsalted butter unsalted butter 1 oz
How to Make Apple Cider Cinnamon Rolls
-
Reduce the apple cider first
Add 1 1/2 cups apple cider to a wide skillet and simmer on medium until reduced to 1/2 cup, 20 to 30 minutes, stirring occasionally until syrupy and it coats a spoon like warm maple syrup.
Pour the reduced 1/2 cup into a heatproof cup for the glaze later, then in the same skillet reduce 6 tablespoons apple cider to 2 tablespoons for the filling, 6 to 10 minutes, and cool both to room temp before using.
-
Activate the yeast
Warm 3/4 cup apple cider to about 110 F, whisk in granulated sugar and active dry yeast, and let stand until foamy and creamy on top, 5 to 10 minutes.
-
Make the dough
Whisk in melted butter and the egg, then add flour and salt and mix until a shaggy dough forms that pulls from the bowl.
Knead by hand or mixer until smooth, elastic, and slightly tacky but not sticky, 8 to 10 minutes, dusting in a tablespoon or two of flour only if it clings aggressively.
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First rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm draft-free spot until doubled in size, 60 to 90 minutes.
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Make the filling
Stir softened butter, brown sugar, cinnamon, apple pie spice, and the 2 tablespoons reduced cider into a spreadable paste with no dry pockets.
-
Roll out and fill
On a floured board roll dough into roughly a 12 by 16 inch rectangle with the long side facing you.
Spread the filling evenly to the edges, leaving a 1/2 inch clean strip along the top long edge for sealing.
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Roll and slice
Roll up tightly from the long side toward the clean edge, pinch the seam to seal, and place seam side down.
Trim ragged ends, then cut into 12 even rolls using unflavored dental floss or a sharp serrated knife to keep the spirals neat.
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Pan and second rise
Arrange rolls in a buttered 9 by 13 inch pan with a little space between each for expansion.
Cover and let rise until puffy and nearly touching, 30 to 45 minutes, and preheat the oven to 350 F while they rise.
-
Bake
Bake at 350 F until golden brown and set in the center, 22 to 28 minutes, tenting loosely with foil if browning too fast.
They are done when an instant-read thermometer in the center hits about 190 to 200 F or the middle springs back lightly to the touch.
-
Cook the glossy cider glaze
In a small saucepan combine the reserved 1/2 cup reduced cider, 1/4 cup sugar, and 2 tablespoons butter and simmer on medium-low, whisking, until glossy and lightly thickened, 2 to 4 minutes.
The glaze should flow slowly off a spoon and leave a thin shiny trail that disappears in a few seconds.
-
Finish
Brush or spoon the hot glaze over the warm rolls so it soaks into the swirls and sets shiny on top.
Let them stand 10 minutes before serving to lock in the glaze and keep the crumb tender.
Substitutions
- Active dry yeast -> instant yeast (2 teaspoons)
- Use 2 teaspoons instant yeast, skip the foamy proof, and mix it directly with the flour and salt for a slightly faster, more predictable rise without changing flavor.
- Apple pie spice -> DIY blend
- Swap in 3/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon allspice to keep the same warm profile with a touch more complexity.
- Apple cider -> hard cider for a grown-up twist
- Reduce dry hard cider as directed to get the same syrupy gloss with a subtle tang and a lightly fermented apple note that reads sophisticated, not boozy.
Tips
- Reduce cider in a wide pan
- A large skillet increases surface area, speeds evaporation, and prevents scorching so you hit that syrupy consistency without bitterness.
- Use the windowpane test
- Stretch a small piece of dough until thin and translucent without tearing to confirm gluten development and guarantee soft, stretchy rolls.
- Control the rise temperature
- Proof around 75 to 80 F to keep yeast happy and flavors clean, and avoid hot spots that can overproof edges while the center lags.
- Slice with floss for clean spirals
- Slide unflavored floss under the log, cross the ends, and pull tight to cut without squashing layers or smearing filling.
- Pan choice changes texture
- A metal 9 by 13 gives deeper browning on the bottom while ceramic keeps edges softer, so pick based on whether you want crisp edges or pillowy sides.
- Overnight option for better flavor
- After slicing, cover the pan and refrigerate up to 16 hours, then bring to room temp and proof until puffy before baking for a deeper, cleaner wheat and apple taste.
- Shine insurance
- If the glaze tightens too much as it cools, whisk in a teaspoon of hot water to restore that pourable, glossy finish without making it thin.
Nutrition Facts *
| Energy | 441 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 14 | g |
| Carbohydrates | 71 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know the cider is reduced enough?
- It should coat the back of a spoon, leave a clear line when you swipe a finger, and measure exactly the target volume after cooling for 1 to 2 minutes since it thickens as it cools.
- My dough is too sticky to handle, what now?
- Lightly oil your hands and add only 1 to 2 tablespoons flour at a time during kneading until it is tacky but lifts cleanly from the counter.
- The rolls baked up dense, what went wrong?
- Inactive yeast, under-kneading, or under-proofing are common causes, so confirm yeast is foamy, develop gluten to windowpane, and proof until the dough is clearly puffy and airy before baking.
- How do I prevent soggy bottoms?
- Do not overspread filling, proof just until puffy, use a light-colored metal pan for better heat, and cool the finished rolls on a rack so steam does not condense underneath.
- Can I fix over-reduced cider that tastes bitter?
- Whisk in fresh apple cider a teaspoon at a time to thin and balance, then rewarm gently until the flavor returns to bright and caramel-apple sweet.
- Can I freeze these cinnamon rolls?
- Freeze the sliced unbaked rolls on a tray, transfer to a bag, then thaw overnight in the fridge and proof at room temp until puffy before baking, or freeze baked unglazed rolls and glaze fresh after reheating.
Serving Suggestions
These rolls love a sprinkle of flaky salt right after glazing, which wakes up the apple and makes the sweetness pop like a caramel apple from your favorite street fair.
Pair them with hot coffee spiked with a splash of cider or a sharp cheddar slice on the side for that classic New York apple-and-cheddar moment that cuts through the richness.
More pairings:
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