Apple ‘Cider Bath’ Cinnamon Rolls
Soft homemade dough creates the fluffy foundation for these cinnamon rolls.Butter and cinnamon sugar provide a rich, warmly spiced filling.A sweet apple cider mixture forms the signature “cider bath.”The rolls bake until golden on top and wonderfully gooey underneath.A creamy vanilla glaze adds the perfect finishing sweetness.Serve them warm for an unforgettable fall breakfast or dessert.
Ingredients
For the Dough
- ¾ cup warm whole milk
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Apple Cider Bath
- ¾ cup apple cider
- ¼ cup unsalted butter, melted
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Glaze
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
Activate the Yeast
- Pour the warm milk into a large mixing bowl. Add the yeast and granulated sugar. Stir gently and let the mixture sit for about 5–10 minutes, until foamy.The milk should be warm rather than hot; excessively hot milk can damage the yeast.
Make the Dough
- Add the egg, melted butter, vanilla, and salt. Mix until combined.Gradually add the flour, mixing until a soft dough forms.
Prepare the Filling
- While the dough rises, combine the brown sugar, cinnamon, nutmeg, and salt in a small bowl.
Roll Out the Dough
- Punch down the risen dough gently. Roll it into approximately a 15×10-inch rectangle.Spread the softened butter evenly across the dough, leaving a small border around the edges.Sprinkle the cinnamon-sugar mixture evenly over the butter.
Roll the Dough
- Starting from the long side, tightly roll the dough into a log.Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
Arrange the Rolls
- Grease a 9×13-inch baking dish. Arrange the rolls evenly in the dish, leaving a little space between them.Cover and let them rise for another 30–40 minutes, until noticeably puffy.
Prepare the Apple Cider Bath
- In a bowl, combine the apple cider, melted butter, brown sugar, cinnamon, and vanilla.Pour the mixture gently around and between the rolls.
Bake
- Preheat the oven to 350°F (175°C).Bake the rolls for approximately 25–30 minutes, or until the tops are golden brown and the centers are cooked through.Avoid overbaking, as this can make the rolls dry.
Make the Glaze
- Beat the cream cheese and softened butter until smooth. Add powdered sugar and vanilla, then mix until creamy.Add milk a little at a time until the glaze reaches your desired consistency.
Glaze and Serve
- Allow the rolls to cool for approximately 5–10 minutes. Spread the glaze generously over the warm cinnamon rolls.Serve immediately while they are soft, warm, and gooey.
Notes
- Use fresh apple cider for the best seasonal flavor.
- Make sure the yeast is active before continuing with the dough.
- Don't add too much flour, or the rolls can become dense.
- The dough should feel soft and slightly tacky but not excessively sticky.
- Leave enough space between the rolls for their second rise.
- Pour the cider mixture around the rolls rather than directly over their tops.
- Avoid overbaking to preserve the soft, gooey texture.
- The rolls taste best served warm.