Fluffy cinnamon roll muffins are stuffed with a caramelized apple filling and glazed in a sweet white chocolate glaze for a dreamy fall breakfast!
Let’s do some pre-holiday baking with the last of those fall apples!
We all need a little more cinnamon sugar + bread carbs + white chocolate in our lives right now, right?
Enter, cinnamon roll muffins stuffed with caramelized apples and cinnamon sugar. Drenched to perfection in white chocolate glaze. ♥
Just the casual breakfast of your dreams. These muffins are MORE than worthy to take on any holiday breakfast you may be planning in the next few months.
These Apple Cinnamon Roll Muffins feature…
- An incredibly fluffy sweet bread base
- Tender, spiced, caramel-y apple filling
- Sweet cinnamon sugar filling
- Creamy white chocolate glaze
Making the Cinnamon Roll Muffins
(scroll to the bottom of the post for the full recipe!)
Bread Dough
We’re going to make a very standard enriched sweet bread dough. Yeast, warm milk, melted/cooled butter, eggs, a little salt, honey, and bread flour.
You can make the dough by hand in a bowl or use a mixer. I include instructions for both in the recipe at the end of the post.
Let the dough rise about 1 hour at room temperature. While the dough is rising, you can prepare the fillings.
Apple/Cinnamon Sugar Fillings
For the apple filling, saute peeled + diced apple in a little butter with brown sugar and spices until just tender.
For the cinnamon sugar filling, we’re just making a basic cinnamon sugar + softened butter.
^^ both these components can be made hours in advance!
For filling the cinnamon rolls, roll your dough out into a 14×8 rectangle. Spread the cinnamon sugar butter + apple fillings to within 1 inch of edges.
Tightly roll up the cinnamon rolls and then use a sharp knife to cut into 1 inch rolls (you should end up with 12-15 even pieces) Place the rolls swirl side-up in muffin tins and let rise a second time until doubled in size, about 30 minutes.
We’re going to bake the rolls at 350F 20-25 minutes until a light golden brown. Let the rolls cool for a few minute while you prepare the glaze.
White Chocolate Glaze
This glaze is the easiest ever! We’re going to heat a little cream + milk until steaming and then pour over white chocolate chips + vanilla. Whisk it around until the chips are melted and the glaze is smooth.
Pop your rolls out of the muffin tin and drizzle ’em with LOTS of glaze. Dive in face first.
Make Ahead Option
These rolls DO have an overnight option! >>
- The night before, make your dough and let it rise a first time per recipe instructions.
- Transfer bowl to refrigerator and let ferment overnight.
- The next morning, let the dough sit covered at room temperature 20 minutes
- Make your fillings while the dough comes to room temperature.
- Proceed with the recipe per instructions for rolling, filling, cutting, baking, and glazing.
These ROLLS! The texture is impeccably fluffy. Every bite is full of tender apples and sweet cinnamon sugar. There’s glaze filling every crack…
Plus, the convenience of the muffin pan? You can’t beat it. Clean up is easy and the rolls are perfectly personal-sized.
Basically everything you could ask of a holiday breakfast. Or a just because breakfast. Soooo this weekend’s breakfast plans??
More holiday worthy breakfast recipes you should definitely check out!!
- Cranberry Baked Apple Cider Donuts
- Streusel Apple Cinnamon Pancakes
- Peach Compote Cream Cheese French Toast
Caramelized Apple Cinnamon Roll Muffins with White Chocolate Glaze
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Ingredients
Cinnamon Roll Dough
- 1 package (1/4 oz) active dry yeast (2-1/2 teaspoons)
- 1 cup warm milk (110F)
- 1 tablespoon honey
- 1/4 cup melted butter, cooled
- 3 large eggs, lightly beaten
- 1 teaspoon salt
- 4 to 4-1/2 cups bread flour
Caramelized Apple Filling
- 4 tablespoons softened butter, divided
- 2 medium apples, peeled and cut into 1/2 in cubes (about 1-1/2 cups apples)
- 1-3/4 teaspoons apple pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice)
- 1/3 cup, plus 1 tablespoon light brown sugar (or coconut sugar)
- 1 teaspoon ground cinnamon
White Chocolate Glaze
- 2 tablespoons heavy whipping cream
- 1 tablespoon 2% milk
- 1/2 cup white chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
Cinnamon Roll Dough
- In the bowl of a large stand mixer, fitted with a dough hook OR in a large bowl, dissolve yeast in warm milk. Let stand 5 minutes until foamy. Mix in sugar, melted butter, eggs, salt, and 4 cups flour on medium speed until dough pulls away from sides of bowl into a ball. (if dough seems too sticky, add additional flour by the tablespoon until it comes together)
- If using mixer, knead dough on medium speed until smooth and elastic, about 6-8 minutes. If not using mixer, turn dough onto a floured surface and knead until smooth and elastic, lightly flouring surface occasionally. (about 8-10 minutes of kneading) Place in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. (optional: for an overnight option, once dough has risen, transfer to fridge – the next morning, let dough sit out at room temperature 20 minutes before proceeding with recipe)
Caramelized Apple Filling
- In a medium skillet, melt 1 tablespoon butter over medium heat. Add apples, apple pie spice, and 1 tablespoon brown sugar. Saute apples stirring occasionally until apples are a deep golden brown and tender, about 5-7 minutes. Allow to cool.
- In a small bowl, combine remaining 3 tablespoons softened butter, remaining 1/3 cup sugar and cinnamon. Set aside.
- Preheat oven to 350F. Lightly grease two 12-cup muffin tins and set aside. Punch risen dough down and turn onto a lightly floured surface. Roll dough out into a 14×8 inch rectangle.
- Spread cinnamon sugar butter to within 1 inch of dough edges. Spread caramelized apples evenly over butter.
- Tightly roll up the dough pinching edges to seal. Trim edges off and cut dough into 1 inch slices (you should end up with 12-14 rolls) Place cinnamon rolls in prepared muffin cups. Let rise at room temperature 30 minutes until doubled in size.
- Bake cinnamon rolls at 350F 20-25 minutes until a light golden brown. Let cool in pan 15 minutes before transferring to a wire cooling rack.
White Chocolate Glaze
- In a small saucepan over medium heat, heat cream and milk until just steaming. Remove from heat and immediately whisk white chocolate and vanilla into mixture until smooth and melted.
- Immediately drizzle glaze over cinnamon rolls while the glaze is hot. Serve immediately and enjoy!
Antonio Cracco says
Hey Sarah!
What a delicious breakfast recipe you shared here. It looks so yummy. You’ve also used eye-catching photos, I’m feeling mouth-watering to see them.
Can we freeze it for 2-3 days? I’ll try this in the upcoming days. Thanks for sharing a great recipe for breakfast.
Sarah says
Yes! I would recommend freezing these rolls unglazed and then glazing them after thawing/reheating.
Krystal says
I only have 1 muffin pan. Any success baking the other half in a 9×13?
Sarah says
Yes, that would work fine!