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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
