Caramel apple cinnamon rolls is a bakery-style roll that is pure heaven with each bite.
You have a homemade cinnamon roll filled with real diced apples, cinnamon flavor, and a drizzle of sweet caramel over the top.
If you’ve had a sticky or a caramel roll in the past, these apple cinnamon rolls are a step further in pure heaven.
National Caramel Apple Day is coming up on October 31st, and I can’t think of a better way to celebrate.
But, instead of the traditional caramel apples, let’s switch things up by making this favorite Fall treat into cinnamon rolls.
If you’re a big apple fan and love caramel and all things sweet tooth, this recipe is just for you!
One of our favorite Fall activities as a family is to go to the orchard for fresh apples, apple cider, and donuts.
This weekend, we plan to head out to our local orchard, Uncle John’s.
Now let’s dig into this recipe for Caramel Apple Cinnamon Rolls.
What You Will Need
Apples. Granny Smith apples offer a tart component, helping balance the flavors. For this recipe, we used Granny Smith apples over other apple varieties.
Eggs. Milk. Sugar. Salt. Butter. Flour. You will need a few essential ingredients to make the rolls. The preferred dough choice for this recipe is bread dough.
Brown Sugar. Cinnamon. Caramel Sauce. Additional ingredients you will need to complete the filling for this cinnamon rolls recipe are brown sugar, cinnamon, more butter, and caramel sauce.
How to make Caramel Apple Cinnamon Rolls
Makes: 12 rolls
Prep Time: 30 minutes Cook Time: 40 minutes
For the rolls
- 1.75 cups whole milk, warmed (see notes)
- 2.25 tsps/1 packet instant yeast
- 1 large egg, at room temp
- 3 tbsp granulated sugar
- .5 tsp salt
- 3 tbsp butter, melted
- 4.5 cups white bread flour (plus extra)
- 1 tbsp butter for greasing the dish
For the filling
- 2/3 cup brown sugar
- 1.5 tbsp cinnamon
- 1/4 cup caramel sauce, homemade or store-bought
- 2 Granny smith apples, cored and finely chopped
- 4 tbsp butter, very soft
Topping
- 3/4 cup caramel sauce, homemade or store-bought
Directions:
Preheat the oven to 350 F.
- Make the dough: Fit a stand mixer with the dough hook and a large mixing bowl. Add the warm milk, yeast, egg, sugar, salt, and melted butter to the bowl. Whisk thoroughly by hand.
- Tip in the flour. Turn the stand mixer on at its lowest speed and mix for 6 minutes. You may need to scrape the bowl down once or twice.
- After 6 minutes, test the dough by touching it with a clean and dry finger. It should feel slightly tacky but shouldn’t stick. If the dough sticks to your finger, add extra flour, a tablespoon at a time, until the dough no longer sticks to your finger.
- When the dough is ready, add a small drizzle of olive oil to a bowl and turn the dough into a bowl. Flip the dough a few times, so it’s coated in oil. Cover the bowl with clingfilm and leave it to rise in a warm place. This will take approx 1 hour but might take longer depending on how warm your kitchen is. You are looking for the dough to double in size.
- Make the filling: Add the brown sugar and cinnamon to a small and mix. Chop the apples into small bite-sized pieces.
- Assemble the rolls: When the dough has risen to twice its size, remove it from the bowl and turn it onto a lightly floured surface. Roll the dough into a roughly 40cm x 20cm rectangle.
- Spread the 4 tbsp of very soft butter onto the surface of the dough, then sprinkle over the cinnamon sugar and chopped apples. Drizzle over 1/4 cup of caramel sauce.
- Roll the dough with the longest side facing you into a tight sausage shape. Pinch the seam of the dough together with your fingers.
- Cut the dough in half and cut each half into six equal pieces. [about 5cm each]
- Grease a rectangular baking dish with 1 tbsp butter. Arrange the rolls in the dish, leaving a bit of space in between. Put the dish somewhere warm for 30 mins. During this time, the rolls will puff up and join together.
- Bake the rolls in the center of the oven for 35-40 mins or until the rolls are lightly brown. Check on them after 20 minutes; if they are browning too quickly, cover them with foil.
- Once baked, remove from the oven and drizzle over 3/4 cup caramel sauce.
- Serve while still warm.
Enjoy!
What are the best apples to use for cinnamon rolls?
I used Granny Smith apples as they offer a tart component that elevates the rolls’ flavor.
But any baking apple works for this recipe.
Honey crisp, Gala, Honey Golden, Braeburn, etc.
A baking apple will hold up the best when you go to bake the apples.
Otherwise, you will find the apples can break down too much.
What happens if your milk is too hot?
This recipe uses warm milk, and it’s important it isn’t too hot, or it will kill the yeast.
Heat the milk in 30-second intervals in the microwave.
This usually only takes just over a minute.
Check the milk by inserting your finger.
If you can hold it in there and it’s not too hot, the milk is at the correct temperature.
Can I use a different type of yeast?
Some yeast varieties need to be activated, and other yeasts can be tossed in and mixed up.
Make sure you read the label on how to ensure the yeast activates and can be used if you use a different type of yeast.
What is the difference between all-purpose flour and bread flour?
Bread flour is preferred as it has a higher protein percentage, leading to a softer dough.
If you don’t have bread flour, this recipe has been tested with all-purpose flour and will still work.
Make sure to scoop your flour into the measuring cup and then level it off with a knife.
This will ensure you don’t add too much flour to the dough.
Does this recipe double well?
Yes, you can make a larger batch of cinnamon rolls.
I find cinnamon rolls can be quite a bit of work.
So you can always make an extra batch and freeze what you don’t plan to eat immediately.
Expert Tips
- When you touch the dough with a clean and dry finger, it will feel tacky, but it should not stick to your finger. You may need to add up to 1/2 a cup of extra flour a tablespoon if the dough is too sticky.
- If you don’t have a stand mixer, you can make Cinnamon Rolls by hand. Mix the roll ingredients to form a shaggy dough, then turn it onto a floured surface and knead it for 10 minutes until you have a slightly tacky yet soft and pliable dough. You may need to add extra flour as directed above.
- • If you find the rolls don’t rise to double in size, it’s likely they weren’t warm enough. Wait longer than the time stated so that the yeast has a chance to get to work.
- Another reason for the dough not rising is inactive yeast, so double-check the expiry date. It could also be that the milk was too hot, so err on caution before adding the yeast to the milk.
- Caramel Apple Cinnamon Rolls have a slightly longer bake time than regular cinnamon rolls. They have a wetter filling due to the apples and caramel sauce. You may need to bake them for longer than 40 minutes if you find they are still doughy in the middle. In that case, cover the dish with foil to avoid the tops browning too much.
Best Ways To Store Cinnamon Rolls
Storage: Store in an airtight container at room temperature for up to three days. These can last a bit longer if you store them in the fridge, then they will last for 4-5 days.
Freezing: Caramel Apple Cinnamon Rolls freeze well for up to one month. Just place them in an airtight container and freeze them—Thaw in the fridge overnight or on the counter for a quicker thaw.
Reheating: Caramel Apple Cinnamon Rolls can be reheated in the oven or microwave. If you warm up the rolls in the oven, I recommend covering them with foil as it will help prevent the rolls from drying.
Now that you have the step-by-step directions, you can print out the recipe below and add this recipe to your Fall baking list.
More Sweet Treats To Try:
Apple & Cranberry Cinnamon Rolls
Cinnamon Rolls With Lemon Glaze Icing
Ingredients
- 1.75 cups whole milk warmed (see notes)
- 2.25 tsps/1 packet instant yeast
- 1 large egg at room temp
- 3 tbsp granulated sugar
- .5 tsp salt
- 3 tbsp butter melted
- 4.5 cups white bread flour plus extra
- 1 tbsp butter for greasing the dish
- 2/3 cup brown sugar
- 1.5 tbsp cinnamon
- 1/4 cup caramel sauce homemade or store-bought
- 2 Granny smith apples cored and finely chopped
- 4 tbsp butter very soft
- 3/4 cup caramel sauce homemade or store-bought
Instructions
- Preheat the oven to 350 F.
Make the dough: Fit a stand mixer with the dough hook and a large mixing bowl. Add the warm milk, yeast, egg, sugar, salt, and melted butter to the bowl. Whisk thoroughly by hand.
Tip in the flour. Turn the stand mixer on at its lowest speed and mix for 6 minutes. You may need to scrape the bowl down once or twice.
After 6 minutes, test the dough by touching it with a clean and dry finger. It should feel slightly tacky but shouldn't stick. If the dough sticks to your finger, add extra flour, a tablespoon at a time, until the dough no longer sticks to your finger.
When the dough is ready, add a small drizzle of olive oil to a bowl and turn the dough into a bowl. Flip the dough a few times, so it's coated in oil. Cover the bowl with clingfilm and leave it to rise in a warm place. This will take approx 1 hour but might take longer depending on how warm your kitchen is. You are looking for the dough to double in size.
Make the filling: Add the brown sugar and cinnamon to a small and mix. Chop the apples into small bite-sized pieces.
Assemble the rolls: When the dough has risen to twice its size, remove it from the bowl and turn it onto a lightly floured surface. Roll the dough into a roughly 40cm x 20cm rectangle.
Spread the 4 tbsp of very soft butter onto the surface of the dough, then sprinkle over the cinnamon sugar and chopped apples. Drizzle over 1/4 cup of caramel sauce.
Roll the dough with the longest side facing you into a tight sausage shape. Pinch the seam of the dough together with your fingers.
Cut the dough in half and cut each half into six equal pieces. [about 5cm each]
Grease a rectangular baking dish with 1 tbsp butter. Arrange the rolls in the dish, leaving a bit of space in between. Put the dish somewhere warm for 30 mins. During this time, the rolls will puff up and join together.
Bake the rolls in the center of the oven for 35-40 mins or until the rolls are lightly brown. Check on them after 20 minutes; if they are browning too quickly, cover them with foil.
Once baked, remove from the oven and drizzle over 3/4 cup caramel sauce.
Serve while still warm.
Lilly says
Best cinnamon rolls eve, very light and gooey. Best recipe ever and easy directions.
T Worthey says
Hi Lily- so glad to hear you enjoyed it! Thank you for trying our recipe and sharing your feedback!