Soft, buttery, and filled with warm spiced apples — these Apple Pie Brioche Rolls are the ultimate cozy fall bake. Combining the richness of homemade brioche with the comforting flavors of classic apple pie, every bite is tender, golden, and perfectly sweet.
The pillowy brioche dough is layered with a cinnamon apple filling made from real apples, brown sugar, oats, and a hint of pumpkin spice, then twisted into beautiful rolls and baked until golden.
A drizzle of maple cream cheese icing adds the perfect fall-inspired finish.
Perfect for a slow weekend morning, Thanksgiving brunch, or any crisp fall day, these Apple Pie Brioche Rolls bring all the comfort of apple pie in soft, bakery-style form.
Why you’ll love this recipe!
What ingredients do I need?
- For the Brioche Dough
- Whole Milk: Adds moisture and a tender crumb.
- Active Yeast: Helps the dough rise and gives that light, airy texture.
- Honey: Naturally sweetens the dough and feeds the yeast.
- All-Purpose Flour: The base for soft, elastic structure.
- Eggs + Egg Yolk: Add richness, flavor, and color to the brioche.
- Salt: Balances sweetness and enhances flavor.
- Butter: Gives brioche its signature softness and buttery taste.
- For the Apple Filling
- Apples: Choose firm varieties like Honeycrisp or Granny Smith for the best texture.
- Brown Sugar: Adds caramel notes and depth of flavor.
- Cinnamon & Pumpkin Pie Spice: Bring cozy, warm spice to the filling.
- Salt: Balances sweetness and enhances apple flavor.
- Old-Fashioned Oats: Add texture and help absorb the apple juices.
- For the Maple Cream Cheese Icing
- Cream Cheese: Creamy and tangy to balance sweetness.
- Maple Syrup: Infuses rich, autumn flavor.
- Powdered Sugar: For smooth sweetness.
- Heavy Cream or Milk: Thins the icing to your desired drizzle consistency.
Recipe Variations
- Caramel Apple Brioche Rolls: Add a drizzle of caramel sauce to the apple filling before rolling.
- Pecan Crunch Version: Sprinkle chopped toasted pecans or walnuts with the oats for texture.
- Apple Cinnamon Roll Style: Roll the dough instead of twisting for a more traditional cinnamon roll shape.
- Maple Glaze Only: Skip the cream cheese for a simple maple icing drizzle.
- Pear or Peach Swap: Use diced pears or peaches in place of apples for a seasonal twist.
Pro Tips
- For the Brioche Dough
- Use warm (not hot) milk: Aim for 105–110°F to properly activate the yeast.
- Let the yeast bloom: Wait until it’s foamy and aromatic before mixing into the dough.
- Add butter gradually: One tablespoon at a time ensures it emulsifies smoothly into the dough.
- Don’t over-flour: The dough should be soft and slightly tacky. Too much flour = dense rolls.
- Knead patiently: Brioche needs time (6–8 minutes) for gluten to develop due to the higher fat content.
- Chill overnight: This step is key — it enhances flavor and makes shaping much easier the next day.
- For the Apple Filling
- Choose firm, tart apples: Honeycrisp, Pink Lady, or Granny Smith work best.
- Cook low and slow: Let the apples soften and thicken gently for a jammy texture.
- Mash slightly: Breaking up the apples helps distribute the filling evenly in the dough.
- Cool completely: Warm filling can melt butter in the dough and cause sliding.
- Add a pinch of salt: It balances sweetness and brings out the cinnamon and spice.
- For Assembling the Rolls
- Roll evenly: Aim for a 13×16-inch rectangle for uniform baking.
- Spread filling thinly: Too much can cause soggy centers.
- Add oats or nuts: They help absorb moisture and add a lovely texture.
- Twist snugly: Give each strip a few firm twists before rolling to hold the filling inside.
- Brush with egg wash: Adds that glossy, golden bakery finish.
- Cool before icing: Wait 10–15 minutes so the icing sets perfectly instead of melting off.
Leftovers and Storage
- Room Temperature: Store covered at room temp for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Warm before serving.
- Freezer: Freeze baked rolls (without icing) for up to 2 months. Thaw and warm, then drizzle with icing before serving.
- Reheating Tip: Warm in a 300°F oven for 5–7 minutes or microwave for 20–30 seconds for that just-baked feel.
But, I Still Have A Few Questions…
Can I make the dough ahead of time?
Yes! The brioche dough is best when chilled overnight. It develops deeper flavor and is easier to shape cold.
Can I use instant yeast instead of active yeast?
Absolutely — just skip the proofing step and mix it directly with the dry ingredients.
What apples work best?
Firm, tart apples like Honeycrisp, Pink Lady, or Granny Smith hold up best when cooked.
Can I make these without a stand mixer?
Yes, though it takes quite a bit of arm work! Knead by hand for about 10–12 minutes until smooth and elastic.
Do I have to make the icing?
The maple cream cheese icing adds wonderful flavor, but you can also dust the rolls with powdered sugar, drizzle plain maple glaze, or caramel instead.
Can I bake this in a pan instead of muffin tins?
Yes — arrange the twisted rolls in a parchment-lined 9×13″ baking dish and bake until golden.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Apple Pie Brioche Rolls
Ingredients
Brioche Dough—
- 3/4 c. Whole milk
- 3 tsp active yeast
- 3 tbsp honey divided
- 3 1/2 c. All purpose flour
- 3 eggs
- 1 egg yolks
- 1 tsp salt
- 6 tbsp butter softened
- 1 egg whisked (for brushing)
Apple Filling—
- 2 chopped apples peeled and diced small
- 1/2 c. Light brown sugar plus another 1/4 c. for sprinkling on the filling
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Pinch salt
- 1/2 c. Old fashioned oats
Maple cream cheese Icing— (optional)
- 1/3 c. powdered sugar sifted
- 3 tbsp maple syrup
- 2 oz cream cheese softened
- 1-2 tbsp heavy cream or whole milk, if needed
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of honey to activate the yeast. Let sit for 5–10 minutes, until foamy.
- In a stand mixer with dough hook, mix together flour, eggs, egg yolk, remaining 2 tablespoons honey, and salt. Pour in the yeast mixture and mix until a rough dough forms.
- Add the softened butter, 1 tablespoon at a time, kneading well between each addition. Continue kneading for 6–7 minutes, until the dough is smooth, elastic, and slightly sticky.
- Lightly oil a large bowl and place the dough inside for its first rise. Cover and let rise at room temperature for 1 hour, until puffy.
- After the first rise, refrigerate the dough overnight (8–12 hours). This makes it easier to shape and deepens the flavor.
- Prepare the filling. This can be done when you make the dough, or the day you plan to bake. In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, pumpkin pie spice and salt. Cook, covered, for about 10-15 minutes, until the apples are soft. Uncover, mash with a spoon slightly and simmer until thickened a little (another 5 or 6 minutes). If making the day before, store in an air tight container once cooled in the fridge.
- The day of baking. On a lightly floured surface, roll the chilled dough into a 13×16-inch rectangle. Spread a layer of apple jam evenly over one half (the short end) of the dough. Sprinkle the oats evenly over the jam.
- Fold the dough in half to cover the filling (short ends meet), then use a sharp knife or pizza cutter to cut the dough into 12 even strips. Twist each strip a few times, then roll each twisted strip into a spiral shape and place into a greased or parchment-lined muffin tin.
- Cover lightly with a clean kitchen towel and let rise for about 1 hour for its second rise, or until the rolls look puffy and slightly risen.
- Preheat the oven to 375F.
- Brush the tops with a light layer of egg wash.
- Bake for 16–20 minutes, or until golden brown and baked through.
- While baking, make the icing. In a small bowl, and using a hand mixer, beat together the cream cheese, powdered sugar, maple syrup, and a pinch of salt until smooth and creamy. If you prefer a thinner drizzle, add 1–2 teaspoons of cream or milk until it reaches your desired consistency. (I typically add 1 tbsp of heavy cream)
- Let cool slightly, then drizzle with maple cream cheese icing before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.