Easy Caramel Apple Cinnamon Rolls
A sweet and indulgent twist on classic cinnamon rolls, these soft and fluffy rolls are filled with spiced apples and drizzled with a rich caramel glaze. Perfect for breakfast, brunch, or dessert, they’re sure to be a fall favorite.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Rolling Pin
- 9x13 inch baking pan
- Parchment paper or aluminum foil
- Spatula
- Measuring cups and spoons
- Knife or pizza cutter (for slicing rolls)
Ingredients
- For the Dough:
- 1 cup whole milk warmed to 110°F/43°C
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter melted
- 3 1/2 –4 cups all-purpose flour
- 1 teaspoon salt
- For the Apple Filling:
- 2 medium apples peeled, cored, and diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- For the Cinnamon Sugar Layer:
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- For the Caramel Glaze:
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Dough :
- In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
- Add the eggs, melted butter, remaining sugar, salt, and 3 1/2 cups of flour. Mix until a dough forms. Gradually add more flour as needed until the dough is soft but not sticky.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Prepare the Apple Filling :
- In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and let cool.
- Assemble the Rolls :
- Roll out the dough on a floured surface into a 16x12 inch rectangle.
- Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture over the butter.
- Spread the cooled apple filling evenly over the cinnamon sugar layer.
- Roll up the dough tightly from the long side, then slice into 12 equal pieces using a sharp knife or pizza cutter.
- Bake the Rolls :
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Arrange the rolls in the prepared pan, leaving space between each roll. Cover and let rise for 30 minutes.
- Bake for 20–25 minutes, or until golden brown.
- Make the Caramel Glaze :
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce the heat and simmer for 2–3 minutes until thickened. Remove from heat and stir in the powdered sugar and vanilla extract until smooth.
- Serve :
- Drizzle the caramel glaze over the warm rolls. Serve immediately for the best texture.
Notes
Substitute fresh apples with canned apple pie filling for a quicker version.
For an extra burst of flavor, add a pinch of cardamom or cloves to the apple filling.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave before serving.
Freeze unbaked rolls before the second rise for up to 1 month. Thaw overnight in the refrigerator, then bake as directed.
For an extra burst of flavor, add a pinch of cardamom or cloves to the apple filling.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave before serving.
Freeze unbaked rolls before the second rise for up to 1 month. Thaw overnight in the refrigerator, then bake as directed.