Apple Cider Cinnamon Rolls

2 h 45 min | intermediate | vegetarian

Freshly baked apple cider cinnamon rolls in a white rectangular baking dish, golden-brown and swirled with cinnamon filling, coated with a glossy cider glaze on a wooden surface with a gray towel beside the pan.

Recipe by Eunice Published Aug 8, 2025

Prep Time	Cook Time	Total Time
2 h	45 min	2 h 45 min

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Introduction

These apple cider cinnamon rolls are soft, fluffy, and soaked with cozy fall flavor in every bite.

Warm apple cider in the dough, a spiced cider filling, and a glossy cider glaze make them extra special.

They are perfect for weekend baking, holiday brunch, or any chilly morning when you want something warm and comforting.

Close-up of a sticky apple cider cinnamon roll on a white plate, glossy with caramel-colored cider glaze; a bite is missing, showing the fluffy interior and cinnamon-sugar swirl, with drips of glaze pooled on the plate.

How to Make Apple Cider Cinnamon Rolls

Prep mode (keeps screen active)

Reduce the apple cider

Pour the 6 tablespoons and 1½ cups of apple cider into a medium saucepan.
Bring to a gentle simmer over medium heat, then reduce heat to medium-low to maintain a light bubble.
Simmer, stirring occasionally, until syrupy and reduced to about 2/3 cup, 20 to 25 minutes.
The reduction should coat a spoon and smell very concentrated, with deep apple and spice aroma.
Measure out 1/2 cup of the reduction for the glaze and 2 tablespoons for the filling; let both cool.
You may have a spoonful left, which tastes amazing drizzled over yogurt or oatmeal.
You can refrigerate the reduced cider up to three days and bring it to room temperature before using.
Warm the cider and proof the yeast

In a small saucepan or microwave-safe cup, warm ¾ cup apple cider to about 110°F; it should feel pleasantly warm.
If it feels hot to the touch, let it cool a minute so it does not kill the yeast.
Sprinkle the active dry yeast and a pinch of the sugar over the warm cider, then stir gently.
Let the mixture sit until foamy on top, about 5 to 10 minutes, showing the yeast is active.

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Mix the dough

In a large mixing bowl, whisk together the remaining sugar, melted butter, egg, and salt until combined.
Stir in the foamy yeast mixture until smooth; it may look slightly curdled, which is fine.
Add 2½ cups of the flour, stirring with a wooden spoon until a shaggy, soft dough forms.
If the dough is very sticky, add the remaining flour a few tablespoons at a time, just until workable.
Knead and let the dough rise

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Alternatively, knead in a stand mixer with a dough hook on medium-low speed for about 5 to 7 minutes.
Place the dough in a lightly greased bowl, turning once to coat, then cover with plastic wrap or a clean towel.
Let rise in a warm, draft-free spot until doubled in size, about 60 to 75 minutes.
Prepare the filling

In a medium bowl, stir together the softened butter, brown sugar, cinnamon, and apple pie spice until well combined.
Stir in the 2 tablespoons of reduced apple cider until you have a thick, spreadable paste.
Make sure the reduced cider is cool before adding, so it does not melt the butter.

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Roll out the dough and add the filling

Punch down the risen dough gently, then turn it onto a lightly floured surface.
Roll into a rectangle about 12 by 18 inches, with the longer side facing you.
Spread the cinnamon apple filling evenly over the dough, leaving a 1/2-inch border along the long top edge.
Roll, slice, and pan the rolls

Starting from the long edge closest to you, roll the dough into a tight log, sealing the seam.
Trim the ends if very uneven, then cut the log into 12 equal slices using a serrated knife.
Arrange the slices cut-side up in a greased 9 by 13 inch baking pan, leaving slight space between rolls.
Let the rolls rise again

Cover the pan loosely with plastic wrap or a clean towel.
Let rise in a warm place until puffy and nearly touching, about 30 to 45 minutes.
Near the end of rising time, preheat your oven to 350°F with a rack in the center.

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Bake the cinnamon rolls

Bake the rolls until golden on top and cooked through in the center, about 22 to 28 minutes.
If the tops brown too quickly, tent loosely with foil during the last several minutes.
Let the baked rolls cool in the pan at least 15 minutes before glazing.
Finish the cider glaze

While the rolls bake or cool, place the 1/2 cup reduced cider for the glaze into a small saucepan.
Add the granulated sugar and butter, then cook over medium heat, stirring, until the sugar dissolves and mixture simmers.
Simmer for 3 to 5 minutes until slightly thickened and glossy, then remove from heat.
Let the glaze cool a few minutes; it will thicken slightly as it stands but should stay pourable.
Glaze and serve

Spoon or pour the warm glaze evenly over the slightly cooled rolls, letting it soak into all the nooks.
Serve the rolls warm, with extra glaze from the pan spooned over each portion if desired.

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Freshly baked cinnamon rolls in a white ceramic baking dish, golden brown with visible swirls and a glossy apple cider glaze pooling between the rolls on a wooden surface.

Substitutions

Apple cider -> apple juice or apple juice concentrate: Use unsweetened apple juice, or thawed apple juice concentrate plus water, in the same amounts as cider. Reduce it as directed; the flavor will be slightly lighter but still nicely fruity and spiced.
Unsalted butter -> salted butter: Swap salted butter in all parts of the recipe, and reduce the added salt in the dough. The rolls will taste a touch more savory, which works well with the sweet apple glaze.
Butter -> plant-based butter for dairy-free rolls: Use your favorite plant-based stick butter in the dough, filling, and glaze, keeping the same weights or volumes. Choose a brand with a higher fat content so the dough stays tender and the glaze shines.

Close-up of a single apple cider cinnamon roll on a white plate, showing its spiral layers and browned edges, coated in a shiny caramel-colored cider glaze that drips onto the plate.

Tips

Reduce the cider early: Make the cider reduction before starting the dough, so it has time to cool and thicken. Warm reduction can melt the filling butter and change the texture.
Check dough texture, not just flour amount: Use the flour measurements as a guide, adding just enough for a soft, slightly tacky dough. Too much flour makes dense rolls, while a little stickiness gives tender, fluffy layers.
Use dental floss for clean slices: Slide unflavored dental floss under the log, cross the ends on top, and pull to cut neat rolls. This avoids squashing the spirals, which can happen with a regular knife.
Proof in a slightly warm oven: If your kitchen is cool, place the covered dough in an unheated oven with just the light on. The gentle warmth helps the dough rise more reliably and on schedule.
Serve the same day: These rolls taste best the day they are baked, when the crumb is soft and the glaze fresh. If needed, refresh leftovers briefly in a low oven to bring back the tenderness.

Nutrition Facts ^*

Energy	337	kcal
Protein	5	g
Total Fat	14	g
Carbohydrates	49	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of a gooey apple cider cinnamon roll on a white plate, its spiral coated in glossy cider glaze with a bite missing to show the soft interior; a baking dish of more rolls is blurred in the background.

FAQ

How do I know when the cider reduction is thick enough?: The cider should be reduced by about two thirds and coat the back of a spoon. When you drag a finger through the coating, the line should stay briefly before slowly filling in.
My dough is not rising; what can I do?: First, make sure the yeast mixture became foamy; if not, the yeast may be inactive. Check that the room is warm enough, and move the dough to a warmer, draft-free spot. If nothing happens after another 30 minutes, start again with fresh yeast for reliable results.
Can I make these cinnamon rolls the night before?: Yes, assemble the rolls and place them in the pan after shaping, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature until puffy, 45 to 75 minutes, then bake as directed.
How should I store leftovers?: Cool the rolls completely, then cover the pan or transfer them to an airtight container. Keep at room temperature for one day, or refrigerate up to three days for best quality. Rewarm individual rolls in the microwave for 10 to 15 seconds, or in a 300°F oven until soft.