Caramel Apple Cinnamon Rolls Recipe

Introduction

These caramel apple cinnamon rolls are a delightful twist on a classic favorite. Soft, fluffy rolls are filled with cinnamon, brown sugar, and fresh Granny Smith apples, then topped with a rich caramel glaze. Perfect for a cozy weekend breakfast or special occasion brunch.

Ingredients

• ¾ cup milk
• ⅓ cup softened unsalted butter
• 3 ¼ cups all-purpose flour
• 2 teaspoons instant yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 egg
• ¼ cup water
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup packed brown sugar
• 5 tablespoons softened unsalted butter (for filling)
• 1 chopped Granny Smith apple (about 1 cup)
• ¼ cup unsalted butter (for glaze)
• ½ cup brown sugar (for glaze)
• ¼ cup sweetened condensed milk

Instructions

1. Step 1: In a small saucepan over medium-low heat, combine ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter melts, then remove from heat and let it cool to lukewarm.
2. Step 2: In a large mixing bowl, whisk together 2 ¼ cups flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
3. Step 3: Transfer the dry ingredients to a stand mixer with a dough hook. Add 1 egg and ¼ cup water, mixing on medium-low speed. Slowly pour in the milk and butter mixture and the remaining flour until a smooth dough forms. Let rest for 10 minutes.
4. Step 4: On a floured surface, roll the dough into a 9×15-inch rectangle about ¼ to ½ inch thick.
5. Step 5: In a small bowl, mix 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup brown sugar. Spread 5 tablespoons softened butter evenly over the dough, leaving a ½-inch border around the edges.
6. Step 6: Sprinkle the cinnamon sugar mixture evenly over the butter, then scatter the chopped Granny Smith apple on top.
7. Step 7: Roll the dough tightly from the long side into a log. Pinch the seams to seal and cut into 9 to 12 slices, depending on your preferred thickness.
8. Step 8: Place the rolls in a greased 9×13-inch or 9-inch pie pan. Cover with a damp cloth and let rise for 30 minutes.
9. Step 9: Preheat the oven to 375°F (190°C). Bake the rolls for 25 minutes or until golden brown on top.
10. Step 10: For the caramel glaze, melt ¼ cup unsalted butter, ½ cup brown sugar, and ¼ cup sweetened condensed milk in a medium saucepan over medium heat until the sugar dissolves. Bring to a boil and cook for 2-3 minutes.
11. Step 11: Pour the hot caramel glaze over the warm cinnamon rolls before serving.

Tips & Variations

• Use tart Granny Smith apples for a bright contrast to the sweet cinnamon and caramel flavors.
• For extra gooey rolls, drizzle additional caramel glaze just before serving.
• Try adding chopped walnuts or pecans to the filling for added crunch.
• If you don’t have instant yeast, active dry yeast can be used, but dissolve it first in the warm milk before mixing.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Let it come to room temperature before rolling out and filling.

What if I don’t have sweetened condensed milk for the glaze?

You can substitute with heavy cream and a bit of extra brown sugar, though the glaze will be less thick and creamy.

Caramel Apple Cinnamon Rolls Recipe

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★★★★★

4.5 from 580 reviews

• Author: Aiden
• Total Time: 1 hour 20 minutes
• Yield: 9 to 12 cinnamon rolls 1x

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Description

Delight in these warm, gooey Caramel Apple Cinnamon Rolls featuring a soft yeast dough rolled with cinnamon-spiced brown sugar, chopped tart Granny Smith apples, and topped with a luscious homemade caramel glaze. Perfect for breakfast or an indulgent snack, this recipe combines the comforting flavors of cinnamon and apple with a rich caramel finish.

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Ingredients

Scale 1x2x3x

Dough

• ¾ cup milk
• ⅓ cup softened unsalted butter
• 3 ¼ cups all-purpose flour, divided
• 2 teaspoons instant yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 egg
• ¼ cup water

Filling

• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup packed brown sugar
• 5 tablespoons softened unsalted butter
• 1 chopped Granny Smith apple (about 1 cup)

Caramel Glaze

• ¼ cup unsalted butter
• ½ cup brown sugar
• ¼ cup sweetened condensed milk

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Instructions

1. Prepare the milk and butter mixture: In a small saucepan over medium-low heat, combine ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter melts completely, then remove from heat and let the mixture cool to lukewarm.
2. Mix dry ingredients: In a large mixing bowl, whisk together 2 ¼ cups of the flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
3. Make the dough: Transfer the dry mixture to a stand mixer fitted with a dough hook. Add 1 egg and ¼ cup water. Begin mixing on medium-low speed, gradually adding the lukewarm milk-butter mixture and the remaining 1 cup of flour until a smooth dough forms. Let the dough rest, covered, for 10 minutes.
4. Roll out the dough: On a lightly floured surface, roll the dough into a 9 by 15-inch rectangle about ¼ to ½ inch thick.
5. Prepare the filling: In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar. Spread 5 tablespoons of softened unsalted butter evenly over the dough, leaving about a ½ inch border. Sprinkle the cinnamon sugar mixture evenly over the buttered dough, then add the chopped Granny Smith apple evenly on top.
6. Form the rolls: Starting from the long side, roll the dough tightly into a log and pinch the seam to seal. Slice the roll into 9 to 12 thick pieces, depending on your preferred thickness.
7. Let rise: Arrange the slices in a greased 9×13-inch or 9-inch pie pan. Cover with a damp cloth and allow the rolls to rise in a warm place for 30 minutes.
8. Bake the rolls: Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for about 25 minutes or until the tops are golden brown.
9. Prepare the caramel glaze: While the rolls bake, melt ¼ cup unsalted butter, ½ cup brown sugar, and ¼ cup sweetened condensed milk in a medium saucepan over medium heat. Stir until the sugar dissolves and bring to a boil for 2 to 3 minutes, then remove from heat.
10. Glaze and serve: Pour the warm caramel glaze generously over the freshly baked cinnamon rolls. Serve warm and enjoy!

Notes

• Ensure the milk and butter mixture is lukewarm before adding to yeast to avoid killing the yeast.
• Use fresh instant yeast for best rise and texture.
• Chill the dough slightly if too sticky to roll out easily.
• Granny Smith apples provide a tart contrast; you can substitute with other tart apple varieties if desired.
• Slice rolls evenly for uniform baking.
• Serve rolls warm for optimal gooey texture and flavor.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: cinnamon rolls, caramel apple cinnamon rolls, breakfast pastry, homemade cinnamon rolls, caramel glaze, apple cinnamon rolls