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Caramel Apple Cinnamon Rolls Recipe
Ash Tyrrell

Caramel Apple Cinnamon Rolls Recipe

I have to tell you, the first time I made these caramel apple cinnamon rolls, my kitchen smelled like heaven. The combination of soft, pillowy dough with sweet cinnamon, tender apples, and gooey caramel completely won me over.
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Prep Time 25 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. I roll the dough into a rectangle, about 12x8 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.
  5. 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.
  6. 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

  •  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.