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Caramel apple cinnamon rolls stuffed with cinnamon, brown sugar, caramel, granny smith apples and drizzled with homemade apple cider caramel sauce and pecans. My cinnamon rolls have the most wonderful, bakery-style, buttery flavor! These apple cinnamon rolls are the perfect fall treat!
Feeling all the fall vibes today!
It’s that time of the year again when calories don’t count! HA. If only that were true!
Today, I’m bringing you apple cinnamon rolls drizzled all over with cider caramel sauce! I‘m telling you, if you’re looking for a weekend baking project, you’ve found it. Gooey caramel apple filling all wrapped around pillowy soft bakery-style cinnamon roll dough. You could totally frost these with cream cheese frosting like I do my 1-hour cinnamon rolls, but I like to go in with that leftover apple cider caramel or salted caramel sauce, and it’s golden brown fall perfection. It’s totally giving sticky buns meets caramel apple pieces.
Caramel apples give you that bobbing-for-apples autumnal feels. If you’ve gone apple picking recently, first of all, you need to make yourself a batch of homemade cider. And then, you need to make these caramel apple rolls. The center is filled with brown sugar, pecans, apples, and cinnamon.
It totally tastes like a slice of apple pie but in breakfast form. So basically, it’s a swirled version of my apple pie french toast bake topped with caramel sauce. If it doesn’t feel like fall where you live (it definitely doesn’t feel like fall where I live) then these extra indulgent, feels-like-fall, all hugs and smiles caramel apple cinnamon rolls are exactly what the doc ordered.
Ingredients for caramel apple cinnamon rolls:
- Flour:The protein content of all-purpose flour is ideal for making cinnamon rolls. You’ll also need a little extra flour for the surface.
- Milk:warm whole milk is added to the dough. This adds hydration, structure, and strengthens the dough.
- Instant Yeast:ferments the sugar that we use in the rolls. It also helps the dough to rise by releasing carbon dioxide.
- Sugar:You’ll need both granulated sugar and brown sugar for this recipe. I like to use white sugar in the doughand brown sugar for the cinnamon swirl in the center.
- Powdered Milk:This is my secret ingredient in making bakery-quality cinnamon buns at home! Most grocery stores carry this in the baking aisle; you can also purchase it onlinehere.
- An Egg:helps strengthen the structure of the final baked product.
- Butter:adds flavor, tenderness, and moisture to the rolls. When we add melted butter to the rolls, the fat coats the flour and ensures that less gluten is formed, so the rolls are melt-in-your-mouth delicious!
- Spices:You’ll need ground cinnamon, nutmeg, and kosher salt for the dough. These add flavor.
- Diced apples:I love using a nice and tart green apple for this recipe because it balances out all the sweet ingredients in the recipe. You can swap that with any other apples that are suitable for baking.
- Pecans:Chopped toasted pecans pair beautifully with the tart apples and the sweet caramel sauce.
How to make apple cinnamon rolls:
- Yeast likes things warm to get it going.In a microwave-safe bowl, combine the milk and water. Heat it for 30-45 seconds until warm but not hot. Add the melted butter to the mixture, then check the temperature using a food thermometer. It shouldn’t be any hotter than 105ºF; if it is, just let it cool a bit.
- Make the dough.Add the flour, sugar, salt, powder milk, and yeast to the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture and the egg. Mix together until a soft dough forms. You can add additional flour as needed. If you live somewhere humid, you’ll need more flour than if you live somewhere dry! When the dough pulls away from the side of the bowl and comes together, remove it from the stand mixer, cover it, and let sit for 10-15 minutes. This allows the gluten to relax. If you were to roll this right away, the dough wouldn’t stretch the way we need it to!
- Make the cinnamon brown sugar filling.Add the sugar, cinnamon, and nutmeg to a bowl; set it aside for later. This would also be a good time to dice up a granny smith or Honeycrisp apple.
- Make rolls.Place the dough on a lightly floured surface and make sure to flour your rolling pin. Make a nice big rectangle. Then spread the surface with softened butter and sprinkle with the cinnamon sugar mixture. Make sure to cover the dough all over. Drop apple chunks and drizzle with salted caramel or apple cider caramel sauce on top. Roll the dough into a tight log. Make sure to tuck and pinch the ends. Cut the ends off to make clean pieces. Then cut the log into 12 equal pieces. I like to use dental floss, but you can also use a sharp knife. Place the rolls in a lightly greased baking dish.
- Let the dough rest and rise.For the second rise, I like to warm the oven to 200ºF, turn it off and then place the rolls inside covered with a damp tea towel. The warm oven is an optimum atmosphere for the dough to rise; it’s warm and dark. If the oven is in use, my favorite trick is to preheat the dryer (yes, the kind where you dry your clothes), turn itoffthen place the dish inside (covered with a damp cloth.) This does the same thing without putting the oven out of commission!
- Preheat the oven and bake.When the dough has risen, remove it from the oven and preheat the oven. Bake the rolls for 16-22 minutes or until the center roll is cooked through and no longer raw. Let the rolls cool on a wire rack for 10 minutes, then drizzle with more apple cider caramel or salted caramel. Serve warm!
FAQs about caramel cinnamon rolls:
Can I use active dry yeast instead of instant?
Yes, you can. The only difference is you’ll have to proof the yeast. So add it to the warm water and milk (before adding the butter) and let it hang out for 10 minutes. Then allow more time for the dough to rest and double in size once the dough is mixed; about 1 hour. And again, you’ll have to let it rise for longer for the second rise right before baking, about the same; 1 hour.
Do I have to use powdered milk?
2 tablespoons of powdered milk gives these rolls the most amazing bakery-like texture and flavor. It’s something that I almost always include in my baked goods – check out my 1-hour cinnamon rolls for proof!
What caramel do you use?
I’ve used a homemade apple cider caramel, a homemade salted caramel with vanilla, and I’ve even used several brands of store-bought caramel sauce. If I go the store-bought route, this one has been my favorite!
How do you store these cinnamon rolls?
If I’m making this a couple of hours ahead of serving, I store them at room temperature until service, covered with a sheet of aluminum foil. If I’m making them a day or so ahead of time, I usually prefer to pop them in an airtight container and refrigerate them until ready to serve.
Do I have to bake them in a 13×9 pan?
These rolls can be baked in a 9-inch round pie dish as well. Keep in mind that the pie dish typically holds 11 rolls – not the full 12. You can also make these in a muffin pan to get individual cinnamon rolls.
Other apple recipes to try:
- Quick Warm Cinnamon Apples
- Homemade Apple Cider
- Apple Crumble Bars
- Easy Maple Honeycrisp Apple Fritters
- Honeycrisp Kale Salad with Parmesan Vinaigrette
Original recipe shared Oct 2014, updated with new images, post, and minor recipe edits, Sept 2022.
Yield: 12 rolls
Caramel Apple Cinnamon Rolls
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Caramel apple cinnamon rolls stuffed with cinnamon, brown sugar, caramel, granny smith apples and drizzled with homemade apple cider caramel sauce and pecans. My cinnamon rolls have the most wonderful, bakery-style, buttery flavor! These apple cinnamon rolls are the perfect fall treat!
Ingredients
Cinnamon Roll Dough:
- 4 tablespoons melted salted butter (or ghee)
- ¾ cup milk (such as dairy, almond,etc)
- ¼ cup water
- 3¼ - 3¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 ¼ teaspoon instant yeast
- 2 tablespoons powdered milk
- 1 egg, room temperature
Caramel Apple Filling:
- ⅔ cup light brown sugar, packed
- 5 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 5 tablespoons salted butter, softened
- 1 large Granny Smith apple, cored and chopped
- ¼ cup toasted chopped pecans, optional
- ¾ cup caramel sauce (homemade or store-bought)
Instructions
- WARM: In a microwave-safe bowl, heat the milk and water for 30-45 seconds. Check the temperature, it should be about 105-108ºF. If it’s hotter, you’ll need to allow it to cool at room temp until it reaches that range. Add the melted cooled butter to the milk mixture.
- DOUGH: In the bowl of an electric mixer fitted with a dough hook (or hand mixer with dough hook) combine 3 cups flour, sugar, salt, powdered milk, and yeast. Mix for a few seconds, then pour in the milk mixture and egg. Beat on medium-low speed until the flour is incorporated; about 5 minutes. If the dough is sticky, add ¼ cup of flour at a time until it pulls away and forms a ball. Run the mixture for another 5 minutes on medium speed. Remove dough from hook, spray dough with oil spray, and cover with plastic wrap. Let rest for 10-15 minutes.
- CINNAMON BROWN SUGAR: In a small now, whisk together the brown sugar, cinnamon, and ground nutmeg; set aside.
- MAKE ROLLS: Turn the dough out onto a floured work surface. With a floured rolling pin, roll it out into a 14x10 inch rectangle. Spread the softened butter over the surface using a butter knife. Sprinkle evenly with the cinnamon sugar mixture. Top with apple and pecan pieces. Drizzle ½ of the caramel sauce on top. Roll the dough tightly, tuck and pinch the ends and cut into 12 even pieces, using a sharp knife or dental floss. Place rolls in a lightly greased or parchment-lined 13x9 baking pan.
- REST: Loosely cover with a towel and allow the rolls to rise in a warm, dark place for 20-35 minutes. TIP: heat a 200ºF oven, turn the oven OFF and place rolls inside.
- BAKE: Remove the dish from the oven. Place a rack in the center of the oven and preheat the oven to 350ºF. Bake the rolls for 16-22 minutes or until golden. Remove and let cool on a wire rack for 10 minutes. Drizzle with remaining caramel sauce and serve warm.
Notes
Alternate pans: If you bake these cinnamon rolls in a 9-inch round pie dish, you’ll only be able to fit 11 rolls. You can also bake these in a muffin pan to get individual cinnamon rolls.
Update 9/22: recipe updated with minor edits and easier to follow directions.
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Desserts Fall Fall Favorites Sweet Treats Thanksgivingapple cider apple cider caramel sauce apple cinnamon rolls apples caramel apple caramel cinnamon rolls caramel sauce cinnamon apple rolls cinnamon rolls granny smith pecans
published on Sep 26, 2022
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36 comments on “Caramel Apple Cinnamon Rolls”
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Thalia @ butter and brioche — Reply
I am a massive fan of cinnamon rolls and regularly make them, but never have made a caramel apple version before! These look SO delicious and definitely are a recipe I need to recreate. Pinned!
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Stacey @ Bake.Eat.Repeat. — Reply
I love cinnamon rolls, but have never made a caramel apple version! Definitely need to do that! These look absolutely perfect and I love how quick they are!
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wine and lipstick — Reply
Looks so delicious! I actually never been a really big fan of cinnamon rolls, however my family love them. So maybe the caramel apple version is a good alternative. Definitely going to make this for me and my family!
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Jen — Reply
These just came out of the oven. They were fun to make (my daughter had just as much fun)! Thanks for sharing!
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Carol Pender McMurray — Reply
Could you add chopped pecans or would that be too much? Always have pecans in cinnamon rolls.
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Marzia — Reply
Pecans are used in this recipe, did you mean you wanted to add more on top?
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NollyB — Reply
I made these two weeks ago for my mum’s birthday, and there was dead silence at tea time when everyone had their first bite! My mom’s coworkers have been jokingly demanding that I make more everytime I call her at work (maybe not so jokingly haha). Love the apple cider flavor and texture of the dough. I put a ton of apple chunks in mine and was surprised how soft and seamlessly they baked into the rolls. Thank you, Marzia! 🙂
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Marzia — Reply
Hi Naila!
I’m so happy to hear that everyone enjoyed your cinnamon rolls. These are definitely some of our faves too! Now, can you try to convince my neighbor (Forihu, is that right?) to do a little baking? 😉 She tells me she hates it.Thanks for taking the time to comment, Naila! 🙂
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Sherry — Reply
These cinnamon rolls are fantastic! I used your apple cider caramel sauce as well. They are absolutely delicious and very easy to make. The dough turned out great and the combination of apples, pecans and the cinnamon, nutmeg, brown sugar are amazing!!! Knowing my family I will be making these over and over and over!!!
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Marnye — Reply
I call these the “no fail” rolls. I know some people are intimidated by yeast, but this recipe is easy with consistent results. I don’t put the caramel sauce in (or powdered milk), just brush with butter, cinnamon sugar, apples, and top with a simple powdered sugar-milk drizzle glaze. Maybe I don’t roll the dough out so thin, but 12 rolls fills only half a 13×9.
Also tried subbing apple cider and apple juice for the water in the dough, and adding extra cinnamon and a bit of nutmeg directly in the flour mixture too. Nothing wrong with extra flavor!
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Gabby — Reply
These won’t be doughy due to juice from the apples?
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Marzia — Reply
I didn’t have any issues with the final product being doughy!
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Pingback: 14 Drool-Worthy Caramel Apple Desserts To Eat This Fall – News To Be Shared
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Pingback: verticalfood: Caramel Apple Cinnamon Rolls by grayskymorning via Tumblr – Viralpics
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nhcp tiens — Reply
Hi I am from Indonesia, adding that plus a red apple will definitely look nice and cool
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Pingback: Six Comfort Food Recipes for Fall
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Pingback: Caramel Apple Cinnamon RollsReally nice recipes. Every… by foodffs via Tumblr – Viralpics
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Janette — Reply
These look awesome! Thanks for the recipe!
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Jasmine — Reply
Hi, I was wondering if you could use unsalted butter and a hand mixer versus a standing mixer?
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Marzia — Reply
Hi Jasmine! Yes, unsalted butter is fine, just add a pinch of salt and it’ll give you that same flavor. Sure, you can use a hand mixer for this recipe, just make sure to use the dough hook attachments with it and not the regular beaters.
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Cody Stauffer — Reply
I need to make these earlier in the day, then sell them at an auction later. Is there anything I should do differently, or will they “hold” okay?
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Laura — Reply
I really want to make these for a family Thanksgiving, but I have to drive out of state and must make them ahead of time. Do you suggest prepping and baking OR prepping and freezing in order to travel? Maybe I should test run/eat, JUST to be safe;) Ha! Thanks for your time and recipe!!
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Marzia — Reply
Hey there! It just depends on how long the drive is. If it’s a couple of hours, you could bake these right before leaving and they’ll be fine. If it’s longer than that, I’d probably suggest prepping and freezing. That way they’ll defrost on the way and you’ll just need to pop it in the oven. But yes, doing a test run is never a bad idea! 🙂
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Georgia — Reply
Did not have powdered milk, I did however have powdered malted milk. They look amazing. Took a picture, they will not be pristine for long, as I have a coffee and fork in hand. Thanks for the recipe, it shall be used again and again.
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MoniqueO — Reply
Hi I’m from Canada. I made these and ate two the instant they came out of the oven. Omg, they’re delicious! I had to bake them 12 min. Longer but I’m sure that has a lot to do with our flour, and the altitude. My adult son stopped by. I sent him home with 6 so that I wouldn’t end up eating the whole pan. I live in the country and didn’t have apple cider on hand so I made my own version of caramel sauce. Next time I will definitely try your recipe. I bet it’ll knock these out of the park. They’re so flippin’ good.
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Suzanne — Reply
I have never seen anything like this before, and it looks delicious! Thank you for sharing!
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Becky Lee — Reply
Ridiculously delicious!!! Recipe turned out perfect. I used the full 3 3/4 cups of flour too. Also warmed in the oven for 35 minutes before baking…absolutely perfect!!!
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Marzia — Reply
So happy to hear you enjoyed them, Becky!
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Jeannine Baker — Reply
Made these tonight. Amazing!! So much flavor. The caramel sauce is out of this world!
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Jamie — Reply
I made these and they’re ahhmazing!! Not too sweet the caramel / apples/ cinnamon Filling is so delicious , do you think I could make them in mass could I freeze them and bake at a later date ?
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Keiko Maruyama — Reply
The best apple cinnamon rolls I’ve tried!
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Lu Lu — Reply
can I make this recipe without using a big mixer (I don’t have one ;( )
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Kari — Reply
Hi question can o make the rolls ahead of time and not bake till the next day?
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Marzia — Reply
Hi Kari! Unfortunately, I can’t recommend preparing these a day ahead and baking later. I think the caramel and the apple together would release a lot of liquid! For best results, I would bake them and then reheat as needed if you wanted to prepare these ahead of time 🙂
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