I have to tell you, the first time I made these Caramel Apple Cinnamon Rolls Recipe, my kitchen smelled like heaven. The combination of soft, pillowy dough with sweet cinnamon, tender apples, and gooey caramel completely won me over.
I love baking because it feels like a little therapy session, and this recipe was exactly that. I’m excited to share it with you because it’s easier than it looks and so rewarding. Just like the Brie and Cranberry Tart Recipe I tried last week, these rolls will become a fall favorite in your home.
Ingredients
Here’s everything you’ll need to make these indulgent caramel apple cinnamon rolls perfectly:
- All-purpose flour – 3 cups (I always sift my flour for fluffier rolls)
- Granulated sugar – 1/4 cup (balances sweetness without overpowering)
- Salt – 1/2 teaspoon (enhances all the flavors)
- Instant yeast – 2 1/4 teaspoons (one packet; I prefer instant for faster rising)
- Whole milk – 1/2 cup (warm, about 110°F, helps activate yeast)
- Unsalted butter – 1/4 cup (melted; brings richness and tenderness)
- Egg – 1 large (adds structure and softness)
- Apple – 1 large, peeled and finely chopped (I like Honeycrisp for sweetness and texture)
- Brown sugar – 1/2 cup (for the cinnamon filling; gives depth of flavor)
- Ground cinnamon – 1 tablespoon (freshly ground is ideal)
- Caramel sauce – 1/2 cup (store-bought or homemade; adds gooey sweetness)
- Optional: chopped pecans – 1/4 cup (for added crunch)
Note: several servings.
Variations
You can tweak this recipe to fit your preferences or dietary needs:
- Dairy-free: Use almond or oat milk and vegan butter.
- Sugar-free: Replace granulated and brown sugar with a sugar substitute like monk fruit or erythritol.
- Flavor add-ins: Add a pinch of nutmeg or cardamom to the cinnamon mixture for a warm twist.
- Nuts: Swap pecans with walnuts or skip them for a nut-free version. You can also enjoy similar fruity desserts like the Key Lime Pie Recipe for a tangy contrast.
Cooking Time
Here’s what you’re looking at for timing:
- Prep Time: 25 minutes
- Cooking Time: 25 minutes
- Total Time: 50 minutes
Equipment You Need
- Mixing bowl – to combine all ingredients.
- Whisk – to mix wet ingredients smoothly.
- Rolling pin – for rolling out the dough evenly.
- Baking dish – 9×13 inches works perfectly for this recipe.
- Knife or bench scraper – to cut rolls evenly.
- Pastry brush – to brush melted butter over dough.
- Oven – of course, for baking!
How to Make Caramel Apple Cinnamon Rolls Recipe
Making these rolls is easier than it seems. Here’s how I do it:
Prepare the Dough
I start by warming the milk and combining it with yeast, sugar, and a pinch of salt. Once frothy, I mix in the butter, egg, and flour until a soft dough forms. Knead it for about 5–7 minutes until it’s smooth and elastic.
Let the Dough Rise
I cover the dough with a towel and let it rise in a warm spot for about an hour, until it doubles in size. This step is crucial for that soft, fluffy texture.
Prepare the Filling
While the dough rises, I mix brown sugar, cinnamon, and finely chopped apples. I like to toss the apples with a tiny bit of lemon juice to keep them from browning and enhance flavor.
Roll Out the Dough
I roll the dough into a rectangle, about 12×8 inches, on a lightly floured surface. Then I evenly spread the butter, sprinkle the cinnamon-sugar mixture, and scatter the apples (and optional nuts) on top.
Roll and Cut
I carefully roll the dough from the long side to form a log. Using a sharp knife, I cut it into 9 equal rolls and place them in a greased baking dish.
Bake and Glaze
I bake at 350°F for 25 minutes until golden brown. Once out, I drizzle the warm rolls with caramel sauce while they’re still slightly hot.
Additional Tips for Making this Recipe Better
From my experience, a few small tweaks make a big difference:
- I always use fresh apples; they stay tender without turning mushy.
- Brushing the dough with melted butter before adding the filling makes rolling easier.
- Let the rolls cool slightly before serving to prevent the caramel from running everywhere.
- I like to tent foil over the rolls if they start browning too fast in the oven.
How to Serve Caramel Apple Cinnamon Rolls
Serving these rolls is half the fun. I love arranging them on a pretty platter, drizzling extra caramel on top, and sprinkling a few chopped nuts. A scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. Warmed slightly, they taste like a cozy autumn morning in every bite.
Nutritional Information
Here’s an approximate idea of what each roll provides:
- Calories: 320 per roll (a sweet treat but worth every bite!)
- Protein: 4 grams
- Carbohydrates: 48 grams
- Fat: 12 grams
Make Ahead and Storage
Storing
I store leftover rolls in an airtight container at room temperature for up to 2 days. They stay soft and moist.
Freezing
I freeze unbaked rolls by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to 2 months. Bake from frozen, just add a few extra minutes to the cooking time.
Reheating
I reheat rolls in the oven at 300°F for 10–12 minutes. Microwaving works too, but I prefer the oven for that fresh-baked texture.
Why You’ll Love This Recipe
If you need reasons to try this, here’s why I adore it:
- It’s incredibly easy to make, even for beginners.
- The flavors are perfectly balanced—sweet, spicy, and fruity.
- You can easily customize it for dietary needs or flavor variations.
- It’s versatile: perfect for breakfast, dessert, or a special brunch.
- Makes your home smell amazing and cozy, instantly lifting the mood.
Caramel Apple Cinnamon Rolls Recipe
Ingredients
Method
- I start by warming the milk and combining it with yeast, sugar, and a pinch of salt. Once frothy, I mix in the butter, egg, and flour until a soft dough forms. Knead it for about 5–7 minutes until it’s smooth and elastic.
- I cover the dough with a towel and let it rise in a warm spot for about an hour, until it doubles in size. This step is crucial for that soft, fluffy texture.
- While the dough rises, I mix brown sugar, cinnamon, and finely chopped apples. I like to toss the apples with a tiny bit of lemon juice to keep them from browning and enhance flavor.
- I roll the dough into a rectangle, about 12×8 inches, on a lightly floured surface. Then I evenly spread the butter, sprinkle the cinnamon-sugar mixture, and scatter the apples (and optional nuts) on top.
- I carefully roll the dough from the long side to form a log. Using a sharp knife, I cut it into 9 equal rolls and place them in a greased baking dish.
- I bake at 350°F for 25 minutes until golden brown. Once out, I drizzle the warm rolls with caramel sauce while they’re still slightly hot.
Notes
- Â always use fresh apples; they stay tender without turning mushy.
- Brushing the dough with melted butter before adding the filling makes rolling easier.
- Let the rolls cool slightly before serving to prevent the caramel from running everywhere.
- I like to tent foil over the rolls if they start browning too fast in the oven.
