Apple Pecan Cinnamon Rolls

These Apple Pecan Cinnamon Rolls are the ultimate gooey, fall-inspired treat! Featuring a soft brioche dough, a rich cinnamon brown sugar filling, a sweet and spiced apple pie filling, toasted pecans, and a smooth cream cheese frosting, they’re perfect for Thanksgiving breakfast or any cozy morning. Plus, the components can be prepared ahead, making assembly a breeze!

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Ingredients

Brioche Dough:

• 250g lukewarm whole milk
• 50g granulated sugar
• 2 ¼ tsp active dry yeast
• 2 large eggs, room temperature
• ½ tsp kosher salt
• 565g all-purpose flour
• 100g unsalted butter, softened

Apple Pie Filling:

• 850g (about 4 medium) apples, peeled, cored, and diced small
• 30g unsalted butter
• 80g granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• 1 tbsp cornstarch

Toasted Pecans:

• 125g pecan halves

Brown Sugar Cinnamon Filling:

• 190g unsalted butter, softened
• 280g brown sugar
• 2 tbsp + 1 tsp ground cinnamon
• ⅛ tsp kosher salt

Cream Cheese Frosting:

• 115g unsalted butter, softened
• 225g cream cheese, softened
• 250g powdered sugar, sifted
• 1-2 tbsp heavy cream
• ½ tsp kosher salt

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Instructions

Brioche Dough:

1. Combine lukewarm milk, 25g sugar, and yeast in a bowl. Let sit for 10–15 minutes until foamy.
2. In a stand mixer with a dough hook, combine flour, salt, and remaining sugar. Add the milk mixture and eggs. Mix on low for 2–3 minutes, then on medium for 5 minutes.
3. Gradually add butter, mixing until fully incorporated. Continue mixing for 7–10 minutes until the dough is smooth.
4. Shape dough into a ball, place in a bowl, cover, and refrigerate for at least 2 hours (or overnight) until doubled in size.

Apple Pie Filling:

1. Melt butter in a skillet over medium heat. Add apples, sugar, cinnamon, and salt. Cook, stirring, until apples soften (3–5 minutes).
2. Stir in cornstarch and cook until thickened. Cool and refrigerate until needed.

Toasted Pecans:

1. Preheat oven to 350°F (180°C). Spread pecans on a baking sheet and toast for 10 minutes. Let cool and chop roughly.

Brown Sugar Cinnamon Filling:

1. Mix butter, brown sugar, cinnamon, and salt in a small bowl until combined.

Assembly:

1. Grease a 9×13-inch (23x33cm) baking dish or line with parchment paper.
2. Roll the dough into a 24×16-inch (60x40cm) rectangle. Spread with brown sugar cinnamon filling, then evenly top with apple pie filling and chopped pecans.
3. Roll tightly from the long side into a log. Chill for 20 minutes in the freezer (optional for easier slicing).
4. Cut into 12 equal pieces and arrange in the baking dish. Cover and let rise for 45 minutes to 1 hour until puffy.

Baking:

1. Preheat oven to 350°F (180°C). Bake rolls for 35–40 minutes until golden brown. Allow to cool for 15 minutes.

Cream Cheese Frosting:

1. Beat butter and cream cheese together until smooth. Add powdered sugar, cream, and salt, mixing until fluffy. Spread over warm rolls.

Store leftovers in an airtight container at room temperature. Reheat in the microwave before serving for maximum gooeyness!