Golden Apple Cinnamon Brioche Rolls Recipe: Sweet Weekend Bliss

Warm, gooey apple cinnamon brioche rolls waft through the kitchen, promising a delightful morning treat that’ll make your taste buds dance.

Soft, buttery brioche dough swirls with sweet cinnamon and tender apple chunks in every delectable bite.

The aroma alone will pull everyone from their beds, beckoning them to the breakfast table.

Rich, golden pastry melts in your mouth, revealing layers of spicy warmth and fruity freshness.

Each roll represents a perfect balance of comfort and indulgence, crafted with love and simple ingredients.

Baking these rolls turns an ordinary morning into a spectacular culinary adventure.

These apple cinnamon brioche rolls are your ticket to breakfast bliss.

Serve Apple Cinnamon Brioche for Any Occasion

• Breakfast Bliss: Serve these warm, gooey rolls alongside a steaming cup of coffee or chai tea for a delightful morning treat.
• Sweet Brunch Centerpiece: Arrange the rolls on a rustic wooden board with a drizzle of honey and sprinkle of powdered sugar for an impressive brunch spread.
• Dessert Transformation: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent after-dinner dessert that will wow your guests.
• Afternoon Tea Companion: Pack these rolls in a picnic basket for a delightful outdoor snack that pairs perfectly with herbal tea or hot chocolate.

Make-Ahead Tips for Apple Cinnamon Brioche Fans

• Maximize Freshness: Store rolls in an airtight container at room temperature for 2-3 days, maintaining their soft texture and delightful flavor.
• Refrigerate Wisely: Wrap individually in plastic wrap or place in sealed containers to keep rolls fresh for up to 5 days, preventing moisture loss.
• Freeze for Later: Layer rolls between parchment paper in a freezer-safe container, which stays delicious for 2-3 months. Thaw at room temperature for best taste and texture.
• Reheat with Care: Warm gently in a preheated oven at 150°C for 5-7 minutes, bringing back the rolls' original warmth and ensuring they taste freshly baked.

Quick Recipe Overview

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 27 minutes

Calories: 210 kcal

Servings: 13

What Goes into Apple Cinnamon Brioche Rolls

• Flour: Provides structure and tender crumb for the brioche, choose high-protein bread flour for best texture.
• Yeast: Crucial for rising and creating airy texture, select fresh active dry yeast for reliable fermentation.
• Eggs: Enriches dough with richness and helps create soft, luxurious brioche texture.
• Milk: Adds moisture and helps activate yeast, use whole milk for maximum richness.
• Sugar: Feeds yeast and balances flavors, enhances golden-brown crust.
• Salt: Enhances overall flavor and controls yeast growth.
• Butter: Creates tender, rich dough with incredible depth of flavor.

• Apples: Sweet-tart base providing juicy texture, select firm baking varieties like Granny Smith or Honeycrisp.
• Butter: Creates smooth, spreadable filling with caramelized undertones.
• Sugar: Helps caramelize apples and adds sweetness to filling.
• Honey: Provides natural sweetness and helps apples achieve glossy finish.
• Cinnamon: Warm spice that complements apple's natural sweetness.

• Egg: Creates beautiful golden-brown sheen when brushed on rolls before baking.

Brioche Roll Tools You’ll Need in the Kitchen

• Stand Mixer: Essential for kneading brioche dough until smooth and elastic.
• Rolling Pin: Helps roll out dough into a perfect rectangle for even filling distribution.
• Medium Skillet: Used for cooking apples with butter, sugar, and honey until soft.
• Large Mixing Bowl: Needed for dough rising and initial mixing of ingredients.
• Sharp Knife: Crucial for slicing rolled dough into precise rolls.
• Baking Dish: Provides space for rolls to rise and bake evenly.
• Pastry Brush: Helps apply egg wash for a golden, shiny finish.
• Cutting Board: Useful for preparing and dicing apples.
• Whisk: Helps mix butter, sugar, and cinnamon for filling.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.

How to Roll and Bake Apple Cinnamon Brioche

• Dough Preparation

Mix all brioche dough components in a mixer, kneading gently until a smooth, elastic ball forms and pulls cleanly from the bowl sides.

• First Rising

Let the dough rest in a cozy, warm environment until it doubles in volume, typically around 90 minutes.

• Apple Filling Creation

Chop fresh apples and sauté them with butter, sweeteners until tender and caramelized, then cool completely.

• Dough Shaping

Gently roll out the dough into a rectangular shape, creating a smooth canvas for the filling.

• Flavor Layer

Spread a creamy mixture of butter, sugar, and warm cinnamon across the dough, then sprinkle the cooled apple pieces evenly.

• Rolling and Cutting

Carefully roll the dough into a tight log, then slice into delicate rounds.

• Second Rising

Arrange the rolls in a buttered baking dish, allowing them space to expand and become puffy.

• Baking Magic

Brush the rolls with a golden egg wash and bake until they transform into a rich, golden-brown delicacy.

Tricks for Getting Soft, Sweet Brioche Every Time

• Ensure your dough rises consistently by using a warm, draft-free spot like a turned-off oven with a pan of hot water to create a cozy environment for yeast activation.
• Choose firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance in your filling, avoiding overly soft or mealy varieties.
• Prepare the rolls up to the second rise, then cover and refrigerate overnight. Remove from the fridge 30 minutes before baking to let them come to room temperature and finish rising.
• Drizzle a simple cream cheese glaze over warm rolls by mixing powdered sugar, cream cheese, vanilla, and a splash of milk for an extra layer of decadence that complements the apple and cinnamon flavors.
• Store leftover rolls in an airtight container at room temperature for 2 days, or freeze for up to a month. Reheat gently in the oven at 150°C for 5-7 minutes to restore their fresh-baked softness and warmth.

Pillowy Apple Cinnamon Brioche Rolls

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• Total Time: 27 minutes
• Yield: 13 1x

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Description

Homemade apple cinnamon brioche rolls blend buttery French pastry with warm spices from classic American baking. Delicate dough swirls around sweet caramelized apples, offering you a comforting breakfast experience that connects culinary traditions.

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Ingredients

Scale 1x2x3x

• 6 golden apples (about 1 kg or 2.2 lbs)
• 400 g (14.11 oz) all-purpose flour (T45)
• 150 ml (5.07 fl oz) semi-skimmed or whole milk
• 20 g (0.71 oz) fresh yeast
• 1 tbsp honey or maple syrup
• 1–2 tbsps cinnamon (to taste)
• 60 g (2.12 oz) salted butter
• 80 g (2.82 oz) salted butter, softened
• 1 knob of butter
• 120 g (4.23 oz) cane sugar
• 1 tbsp cane sugar
• 1 egg
• 1 egg for brushing

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Instructions

1. Dough Preparation: Integrate all dough ingredients in a stand mixer, kneading on low speed for 15-20 minutes until achieving a smooth, elastic consistency that cleanly separates from the bowl’s sides.
2. First Proofing: Transfer dough to a warm environment around 82°F (28°C), allowing it to rise and double in volume within approximately 90 minutes.
3. Apple Caramelization: Sauté finely diced apples with butter, sugar, and honey in a skillet over medium-high heat, stirring occasionally until the fruit softens and caramelizes, then cool completely.
4. Dough Shaping: Roll the proofed dough into a precise 10 x 16 inches (25 x 40 centimeters) rectangular shape, then whisk softened butter with sugar and ground cinnamon to create a spreadable filling.
5. Rolling and Filling: Distribute the butter-cinnamon mixture evenly across the dough’s surface, leaving a small border. Sprinkle cooled apple pieces uniformly, then carefully roll the dough into a tight cylindrical log.
6. Portioning and Second Proofing: Slice the log into 2-inch (5-centimeter) thick rolls, arranging them in a lightly buttered baking dish with adequate spacing. Allow rolls to proof for 30 minutes in a warm location until slightly puffy.
7. Baking Finish: Brush rolls with beaten egg and bake in a preheated conventional oven at 320°F (160°C) for approximately 25 minutes, achieving a rich, golden-brown color.

Notes

• Optimal Dough Temperature: Maintain precise 82°F (28°C) during proofing to ensure perfect yeast activation and dough development.
• Moisture Management: Completely cool sautéed apples to prevent soggy rolls and maintain crisp texture in the final product.
• Precise Rolling Technique: Roll dough into exact 10 x 16 inches rectangle for consistent roll size and even baking.
• Egg Wash Precision: Gently brush beaten egg to achieve a professional, glossy golden-brown exterior without deflating the delicate risen dough.

• Prep Time: 2 hours
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American-French

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 15 g
• Sodium: 180 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 30 mg