Caramel Apple Cinnamon Rolls are a delightful twist on the classic cinnamon roll, bringing together the warm, comforting flavors of caramel, apples, and cinnamon. These rolls capture the essence of autumn with every bite, making them the perfect treat for the fall season. The sweet and tart Honeycrisp apples, cooked to tender perfection, combine with a rich caramel sauce and a hint of cinnamon to create a filling that is both indulgent and satisfying.

Each roll is a symphony of textures and flavors—the soft, fluffy dough encasing the gooey apple filling, all topped with a luscious caramel glaze that melts into the warm rolls. This dessert not only pleases the palate but also fills your home with the irresistible aroma of baked apples and cinnamon.

Whether you’re preparing these rolls for a cozy weekend breakfast, a festive holiday brunch, or as a sweet surprise for your loved ones, Caramel Apple Cinnamon Rolls are sure to impress. They are the epitome of comfort food, perfect for savoring with a hot cup of coffee or sharing with friends and family during the colder months.

Ingredients Overview

Caramel Apple Cinnamon Rolls are made up of three key components: the caramel apple filling, the soft cinnamon roll dough, and the rich caramel glaze. For the filling, you’ll need fresh Honeycrisp apples, which are ideal for their balance of sweetness and tartness, along with brown sugar, butter, cinnamon, and a touch of lemon juice to enhance the apple flavor. The dough is crafted from all-purpose flour, yeast, whole milk, butter, sugar, and eggs, forming a soft and tender base for the rolls. The caramel glaze combines butter, caramel sauce, vanilla, powdered sugar, and milk for a decadent finish.

Using fresh, high-quality ingredients is crucial for achieving the best flavor and texture. Honeycrisp apples are recommended for their firm texture and flavor, but if unavailable, you can substitute with Granny Smith or Fuji apples. For those with dietary restrictions, dairy-free alternatives like almond milk and vegan butter can be used without sacrificing taste. This flexibility ensures that everyone can enjoy these delightful rolls.

Tools and Equipment Needed

To make Caramel Apple Cinnamon Rolls, you’ll need a few essential tools: a large skillet for cooking the apple filling, a stand mixer with a dough hook attachment for kneading the dough, a rolling pin to shape the dough, a 9×13 inch baking pan for baking the rolls, and dental floss for cutting the dough cleanly into individual rolls.

Preparation is key to a smooth baking process. Having all your tools and ingredients ready and within reach before starting ensures that you can work efficiently and avoid interruptions, leading to better results and a more enjoyable baking experience.

Making the Caramel Apple Filling

To create the caramel apple filling, start by peeling, coring, and cubing five large Honeycrisp apples. For even cooking, aim to cut the apples into uniform quarter-inch pieces. This ensures that all the apple pieces cook at the same rate, preventing some from becoming mushy while others remain undercooked.

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the cubed apples, 1 cup of packed light brown sugar, 2 tablespoons of fresh lemon juice, 2 teaspoons of ground cinnamon, and a pinch of salt. Stir the mixture occasionally as it begins to cook. Once it starts to bubble, reduce the heat to medium and allow the apples to cook until they become soft, about 5-10 minutes. It’s crucial to cook the apples just until they are tender, not mushy, to maintain their texture in the final rolls.

While the apples are cooking, prepare a cornstarch slurry by whisking together 2 tablespoons of water with 2 tablespoons of cornstarch. This slurry is essential for thickening the apple mixture, ensuring that the filling is thick and cohesive rather than runny. Pour the slurry into the skillet and stir until the mixture thickens.

Once the filling is cooked, transfer it to a separate container and allow it to cool completely in the refrigerator. Cooling the filling is important because if it’s too warm when spread on the dough, it can make the dough difficult to work with and cause the rolls to be challenging to cut. The cooled filling can be stored in the fridge for up to a week, making it convenient for preparing the rolls in advance.

Dough Preparation, Assembly, and Baking

Preparing the Cinnamon Roll Dough

Begin by combining the dry ingredients in a large mixing bowl or the bowl of a stand mixer: 4 1/4 cups of all-purpose flour, 2 packets (4 1/2 teaspoons) of instant dry yeast, and 1 teaspoon of salt. In a separate bowl, heat 1 cup of whole milk, 1/2 cup of unsalted butter, and 1/2 cup of granulated sugar in the microwave for about 1 minute, or until the butter is fully melted. Stir to combine the wet ingredients.

Gradually pour the warm milk mixture into the dry ingredients while mixing on medium speed with a dough hook attachment. If mixing by hand, stir with a wooden spoon until the dough starts to come together. Add in 2 large eggs, one at a time, and continue mixing until a sticky dough forms.

To handle the yeast effectively, ensure that the milk mixture is warm (around 110°F or 43°C) but not hot, as high temperatures can kill the yeast, preventing the dough from rising. Mix the dough on medium-low speed for 2-3 minutes to develop the gluten, which gives the dough its elasticity and structure.

Once the dough is elastic but still slightly sticky, add additional flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl. The dough should be tacky but not overly sticky. Cover the bowl with plastic wrap and let the dough rest for 10-20 minutes. This resting period allows the gluten to relax, making it easier to roll out the dough.

Roll the dough out on a lightly floured surface into a large rectangle, approximately 14 inches by 18 inches, with a thickness of about 1/2 centimeter. This size ensures that you’ll get evenly sized rolls with the perfect dough-to-filling ratio.

Assembling the Cinnamon Rolls 

With your dough rolled out into a large rectangle, spread 1/2 cup of room-temperature unsalted butter evenly over the surface, leaving a 1/2-inch border along one of the long edges. This border will help seal the roll when it’s time to shape the dough. Next, evenly spread the cooled caramel apple filling over the buttered dough. Ensuring the filling is evenly distributed will result in consistent flavor in every bite.

To roll the dough, start at the long edge opposite the butter-free border. Roll the dough tightly, applying gentle pressure to keep the roll firm and even. A tight roll is crucial to prevent gaps between the layers and to ensure the filling stays inside during baking.

Once the dough is rolled up, use unflavored dental floss to cut the dough into 12 even pieces. To do this, slide a piece of floss under the roll, bring the ends up and cross them over the top, then pull tight to slice through the dough. This method avoids squishing the rolls and ensures clean cuts.

Place the rolls in a greased 9×13 inch baking pan, spacing them evenly. If you’re making the rolls the night before, cover the pan with plastic wrap and refrigerate overnight. For same-day preparation, cover the pan and let the rolls proof in a warm place for about 30 minutes. If proofing overnight, remove the rolls from the fridge 1-2 hours before baking to allow them to come to room temperature and finish rising.

Baking the Cinnamon Rolls

Preheat your oven to 350°F (175°C). Once the rolls have risen and are puffy, place the pan in the preheated oven. Bake for 28-32 minutes, or until the rolls are golden brown on top. To ensure even baking, rotate the pan halfway through the baking time.

Check for doneness by lightly tapping the tops of the rolls; they should sound hollow and feel firm to the touch. You can also insert a toothpick into the center of a roll—if it comes out clean or with just a few crumbs, the rolls are ready. Avoid overbaking, as this can lead to dry rolls.

Once baked, remove the pan from the oven and allow the rolls to cool for 10-20 minutes before adding the glaze. This cooling period allows the rolls to set slightly, making them easier to glaze without the icing melting too quickly.

Making the Caramel Glaze 

To make the caramel glaze, start by softening 1/2 cup of unsalted butter in a medium bowl. Stir in 4 tablespoons of caramel sauce, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt until the mixture is smooth and well combined.

Gradually add in 1 1/2 cups of powdered sugar, whisking or beating with an electric mixer until the glaze is smooth and lump-free. If the glaze is too thick, add 2-3 tablespoons of whole milk, one tablespoon at a time, until the desired consistency is reached. The glaze should be smooth and pourable but not too runny, so it clings nicely to the rolls.

Once the rolls have cooled slightly, spoon the caramel glaze over the top, allowing it to drizzle down the sides of the rolls. For an extra touch of indulgence, drizzle the remaining caramel sauce over the glazed rolls. Serve the rolls warm, and enjoy the combination of soft dough, sweet apple filling, and rich caramel glaze.

Serving Suggestions

Caramel Apple Cinnamon Rolls are best enjoyed warm, allowing the flavors of the caramel and apple filling to shine. Serve them with a hot cup of coffee or tea for a cozy breakfast treat or as a decadent dessert with a scoop of vanilla ice cream.

To store leftovers, place the rolls in an airtight container and keep them at room temperature for up to two days or refrigerate for up to a week. To reheat, warm individual rolls in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 10 minutes, to restore their soft, gooey texture.

Troubleshooting Common Issues

If your dough is too sticky, gradually add more flour, 1 tablespoon at a time, until it becomes tacky but manageable. If the dough is too dry, add a small amount of warm milk, 1 teaspoon at a time, and knead until the texture improves.

If the rolls aren’t rising properly, ensure your yeast is fresh and the dough is proofed in a warm, draft-free environment. If necessary, preheat your oven to 200°F (93°C), turn it off, and let the dough rise inside.

To avoid soggy bottoms, use a well-greased pan and avoid overloading the rolls with too much filling. For even baking and to prevent overcooked tops, rotate the pan halfway through the baking time and check for doneness early, ensuring the tops are golden brown but not burnt.

FAQs Section

1. Can I use a different type of apple?

Yes, you can use other apple varieties, but each will affect the flavor and texture differently. Honeycrisp apples are recommended for their perfect balance of sweetness and tartness, and they hold their shape well during cooking. If you prefer a tarter flavor, Granny Smith apples are a good alternative, providing a sharp contrast to the sweet caramel. For a sweeter, softer filling, Fuji or Gala apples work well, but they may become slightly mushier when cooked. Regardless of the type, choose firm apples to maintain the desired texture in your filling.

2. How can I make these rolls ahead of time?

To make the rolls ahead, you can refrigerate them overnight or freeze them for later baking. For overnight preparation, assemble the rolls, cover the pan with plastic wrap, and refrigerate. The next day, allow the rolls to come to room temperature and proof for 1-2 hours before baking. To freeze, assemble the rolls and place them in the freezer before the final proof. Once frozen, cover them tightly. When ready to bake, thaw the rolls overnight in the refrigerator, then allow them to proof as usual before baking.

3. What can I use if I don’t have a stand mixer?

If you don’t have a stand mixer, you can mix and knead the dough by hand. Start by mixing the dry ingredients in a large bowl. Gradually add the wet ingredients, stirring with a wooden spoon until the dough comes together. Turn the dough out onto a floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. This method requires more effort but can be just as effective.

4. How do I know when the rolls are fully baked?

The rolls are fully baked when they are golden brown on top and have a firm, slightly springy texture. You can check for doneness by tapping the tops—they should sound hollow. Additionally, you can insert a toothpick into the center of a roll; if it comes out clean or with a few crumbs, the rolls are done. The internal temperature should reach around 190°F (88°C) for perfectly baked rolls.

5. Can I make these rolls dairy-free or gluten-free?

Yes, you can adapt this recipe to be dairy-free or gluten-free. For dairy-free rolls, substitute the whole milk with almond milk, soy milk, or another plant-based milk, and use vegan butter in place of regular butter. For gluten-free rolls, use a gluten-free all-purpose flour blend that includes xanthan gum for elasticity. Be aware that gluten-free dough may be slightly more delicate, so handle it gently during rolling and shaping.

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Caramel Apple Cinnamon Rolls

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• Author: Christine

Pin Recipe

Pin Recipe

Description

These Caramel Apple Cinnamon Rolls combine the comforting flavors of sweet caramel, tart Honeycrisp apples, and warm cinnamon, all wrapped in soft, pillowy dough. Perfect for cozy fall mornings or as a delightful dessert, these rolls are topped with a luscious caramel glaze that adds an extra layer of indulgence. Whether you’re making them for a special occasion or just because, these cinnamon rolls are sure to become a favorite in your home.

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Ingredients

Scale 1x2x3x

Caramel Apple Cinnamon Roll Filling

• 5 large Honeycrisp apples, peeled, cored and cubed (1000g)
• 3 Tbsp unsalted butter, room temperature (42g)
• 1 cup light brown sugar, packed (200g)
• 2 Tbsp fresh lemon juice – or the juice of 1 small lemon (45g)
• 2 tsp ground cinnamon (5g)
• 1/4 tsp fine salt (1g)
• 2 Tbsp water (30g)
• 2 Tbsp cornstarch (15g)
• 1/2 cup unsalted butter, room temperature – to be spread on the dough later (113g)

Cinnamon Roll Dough

• 4 1/4 cups all-purpose flour + about 1/2 cup (550g-615g)
• 4 1/2 tsp or 2 packets instant dry yeast (14g, 1/2 oz.)
• 1 tsp salt (6g)
• 1 cup whole milk (245g)
• 1/2 cup unsalted butter (113g)
• 1/2 cup sugar (100g)
• 2 large eggs, room temperature (112g)

Caramel Cinnamon Roll Drizzle

• 1/2 cup unsalted butter, room temperature (113g)
• 3/4 cup caramel sauce, divided (180g)
• 2 tsp vanilla extract (8g)
• 1/4 tsp salt (1g)
• 1 1/2 cups powdered sugar (190g)
• 3 Tbsp whole milk (45g)

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Instructions

Caramel Apple Cinnamon Roll Filling

1. Make the caramel apple filling first, because it needs time to cool down. Peel 5 large apples, remove the core and cut into quarter inch pieces.
2. Add the apple pieces, 3 Tbsp butter, 1 cup brown sugar, 2 Tbsp lemon juice and 2 tsp cinnamon, and 1/4 tsp salt into a large skillet. Heat over medium-high heat, using a spoon or spatula to stir occasionally. Cook until the mixture begins to bubble, then reduce the heat to medium.
3. In a small bowl whisk together 2 Tbsp of water and 2 Tbsp of cornstarch to make a cornstarch slurry. This will help thicken the filing. Pour into the apple mixture and cook for 5-10 more minutes, stirring occasionally. Cook just until the apples are soft. If you over-cook them they’ll fall apart and look more like applesauce than apple cake filling!
4. Transfer the filling into a separate container and chill in the fridge. Once fully cooled, the filling can be stored in the fridge in an airtight container for up to a week (it doesn’t freeze well). Be sure the filling is chilled before you spread it onto the cinnamon roll dough! They’ll be a lot harder to cut if it isn’t.

Cinnamon Roll Dough

1. In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets of instant dry yeast and 1 tsp salt.
2. In a separate bowl, combine 1 cup milk, 1/2 cup softened butter and 1/2 cup granulated sugar. Heat for 1 minute in the microwave and stir to combine the ingredients. The butter should be fully melted.
3. Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook or by hand. Scrape around the edges with a rubber spatula to make sure all the flour gets incorporated.
4. Add in 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms.
5. Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic.
6. Keep mixing the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky (usually takes me 3-4 additional Tbsp of flour). It should pull away /no longer stick to the sides of your mixing bowl once it’s ready to rest.
7. Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10-20 minutes to allow the gluten to relax. This will make it easier to roll out.
8. Place the dough on a lightly floured surface and roll it into a large rectangle that’s about 14 in x 18 in. It should be about 1/2 cm thick.
9. Spread 1/2 cup of room temperature butter on the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight). Spread the chilled apple filling over the buttered section of the dough in an even layer,
10. Roll the dough horizontally, toward the uncovered strip.
11. Cut 12 equal pieces and place in a greased 9 in x 13 in pan using dental floss. It sounds weird but it gives you super clean cuts!
12. If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place in the fridge overnight.
13. If you make these the morning of, at this stage you can let them proof in a warm place for about 30 minutes. I like to preheat my oven to 200 F, turn it off, then place my cinnamon rolls into the oven to proof because my apartment is always cold.
14. If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them. Place the rolls in a warm place to thaw and proof.
15. Once they have risen, preheat your oven to 350 F / 175 C. Bake for 28-32 minutes, or until rolls are golden brown. Rotate the pan halfway through to help them bake evenly.

Caramel Cinnamon Roll Glaze

1. To make the glaze, stir together 1/2 cup of butter, 4 Tbsp caramel, 2 tsp vanilla extract, 1/4 tsp salt and with a spoon or electric mixer.
2. Add in 1 1/2 cups of powdered sugar and 2-3 Tbsp of whole milk. Stir until the glaze is smooth.
3. Let the caramel apple cinnamon rolls cool for 10-20 minutes, then spoon the caramel glaze over the cinnamon rolls. Drizzle the rest of caramel on top then enjoy warm!

Notes

This recipe offers flexibility for making ahead and accommodating dietary needs. The rolls can be prepared the night before and baked fresh in the morning, or frozen for later use. For those with dietary restrictions, the recipe can be adapted to be dairy-free or gluten-free without compromising on flavor or texture. The key to success is using fresh, high-quality ingredients, especially firm apples that hold their shape during cooking. Remember to allow the apple filling to cool completely before assembling the rolls, as this will make rolling and cutting much easier.

Enjoy these rolls warm for the best experience, and don’t hesitate to get creative with variations—like adding chopped nuts or a dusting of powdered sugar on top!