Caramelized Apple Cinnamon Roll Muffins with White Chocolate Glaze

5 from 1 vote

Fluffy cinnamon roll muffins are stuffed with a caramelized apple filling and glazed in a sweet white chocolate glaze for a dreamy fall breakfast!

Prep Time 1 30

Cook Time 30

Total Time 2

Servings muffins

Calories 218kcal

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

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)

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 14x8 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.

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!

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