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These Caramel Apple Cinnamon Rolls are soft, gooey, and baked with cozy fall flavor in every bite. The homemade dough bakes up perfectly fluffy, and the rich caramel topping makes them feel extra special.
A Reader’s Review
I made these last night for the boys in my family going out hunting. I had to try one and WOW they are amazing. I was scared of making them, but once I started, just so easy. Thanks so much for sharing.
Jayme
Rollin’ Into Your New Favorite Treat
- Beginner-friendly dough: The dough is really easy to make and turns out soft and tender every time.
- A caramel apple twist: Fresh apples baked inside with a luscious caramel glaze on top.
- Cozy, fall flavor: These are the ultimate fall sweet rolls! They will fill your kitchen with the most delicious smell of apples and cinnamon.
Caramel Apple Cinnamon Roll Recipe
Making these Caramel Apple Cinnamon Rolls is my favorite way to kick off fall! Other recipes I like to make in the fall are my pumpkin cheesecake snickerdoodles and pumpkin roll.
Dough
- Melt Butter: In a small saucepan over medium-low heat, add milk and softened unsalted butter. Stir until the butter has melted and remove from the heat. Let it stand until lukewarm temperature.
- Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, instant yeast, granulated sugar, and salt.
- Combine: Add the flour mixture to the bowl of a stand mixer with the dough hook attachment. Add the egg and water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
- Roll Dough: On a lightly floured surface, roll the dough into a large 9×15-inch rectangle. About ¼-½ inch thick.
Alyssa’s Pro Tip
Why aren’t my rolls fluffy? Dense rolls usually come from adding too much flour when the dough feels sticky. Try kneading longer instead. Over-proofing or under-kneading can also keep them from getting light and fluffy.
Filling
- Make Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, nutmeg, and brown sugar for the filling. Spread the softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
- Add Diced Apples: Sprinkle the cinnamon and brown sugar evenly over the softened butter. Sprinkle with chopped Granny Smith apples.
- Roll Up Dough: Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
- Rise & Bake: Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes. While the cinnamon rolls are rising, preheat the oven to 375°F. Bake for 25 minutes, or until the tops are just golden brown.
Alyssa’s Pro Tip
Rising Tip: Let rolls rise in a warm spot. For quicker results, warm the oven to 200°F, turn it off, then place covered rolls inside until doubled in size.
Caramel Glaze
- Melt Butter & Sugar: In a medium saucepan, melt the unsalted butter, brown sugar, and sweetened condensed milk until the sugar dissolves.
- Glaze Baked Rolls: Bring to a boil over medium-high heat for about 2-3 minutes. Drizzle over the warm cinnamon rolls.
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Dough
In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from the heat. Let stand until lukewarm temperature.
In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
Add the flour mixture to a stand mixer with the dough hook attached. Add 1 egg and ¼ cup water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.
Filling
In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar for the filling. Spread 5 tablespoons softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
Sprinkle the cinnamon and brown sugar evenly over the top of the softened butter. Sprinkle with 1 chopped Granny Smith apple.
Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes.
While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes or until the tops are golden brown.
Caramel Glaze
In a medium saucepan, melt ¼ cup unsalted butter, ½ cup brown sugar and ¼ cup sweetened condensed milk until the sugar dissolves.
Bring to a boil over medium-high heat for about 2-3 minutes. Pour over the warm cinnamon rolls.
- Storing: Place in an airtight container or zip-top bag and store in the refrigerator for 2 to 3 days.
- Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
- Reheating: Reheat in the oven at 350°F until warm for best results or microwave for 1 to 2 minutes.
Calories: 406kcalCarbohydrates: 62gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 127mgPotassium: 177mgFiber: 3gSugar: 34gVitamin A: 501IUVitamin C: 2mgCalcium: 76mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cinnamon Apple Recipes
This story originally appeared on TheRecipeCritic
