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Apple Cinnamon Rolls with Caramel Icing Recipe

4.7 from 67 reviews
  • Author: Emily
  • Prep Time: 4 hours
  • Cook Time: 25 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Delight in warm and gooey Apple Cinnamon Rolls with a luscious caramel icing that’s perfect for fall mornings. Soft, fluffy dough is filled with a cinnamon-spiced brown sugar and apple mixture, rolled into irresistible spirals, baked to golden perfection, and topped with a sweet vanilla caramel glaze.

Ingredients

Scale

Dough Ingredients

  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 2/3 cup (135g) granulated sugar, divided
  • 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard–size packets)
  • 1/2 cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (563g) all-purpose flour or bread flour (spoon & leveled), plus more as needed

Filling Ingredients

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons ground cinnamon
  • 2 cups (250g) peeled chopped apples (about 2 medium apples)

Icing Ingredients

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons milk
  • 2 Tablespoons warmed salted caramel

Instructions

  1. Activate Yeast: Whisk the warm milk, 2 Tablespoons of granulated sugar, and the yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let the mixture sit for about 5 minutes, or until foamy on top. This activates the yeast to help the dough rise.
  2. Mix Dough Base: On medium speed, add the remaining sugar (1/2 cup) and softened butter into the yeast mixture, beating until the butter breaks up slightly. Then add the eggs and salt, beating on medium speed until combined. The butter may stay in small pieces, which is normal.
  3. Add Flour and Knead: Reduce mixer speed to low and add flour 1 cup at a time, fully incorporating before adding more. After 4 cups, add the last 1/2 cup and beat until dough pulls away from the bowl sides, about 3 minutes. Then continue kneading the dough in the mixer for 5 more minutes, or knead by hand on a floured surface for 5 minutes until soft and slightly tacky. Use the windowpane test to check if kneaded enough.
  4. First Rise: Lightly grease a large bowl with oil or nonstick spray. Place dough in the bowl, turning to coat in oil. Cover with foil, plastic wrap, or kitchen towel and let rise in a warm place for about 2 hours or until doubled in size.
  5. Prepare Baking Dish: Grease a 9×13-inch metal or glass baking dish or line it with parchment paper to prevent sticking.
  6. Shape Rolls: Punch down the risen dough and place it on a floured surface. Roll into a 12×18-inch rectangle, ensuring even thickness. If dough resists, cover and rest for 10 minutes before rolling again.
  7. Add Filling: Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle over the butter. Top with chopped apples evenly.
  8. Form Rolls: Starting at one long edge, tightly roll the dough into an 18-inch log. Cut the log into 12 equal rolls and arrange them side by side in the prepared baking dish. Cover tightly with aluminum foil.
  9. Second Rise: Let the rolls rise covered for 45-60 minutes until puffy. For an overnight rise option, see notes below.
  10. Preheat Oven: Heat the oven to 375°F (191°C).
  11. Bake: Bake the rolls for about 25 minutes until lightly browned on top. Halfway through baking, tent with foil to prevent excessive browning.
  12. Cool and Make Icing: Remove the pan from the oven and cool on a wire rack for 10 minutes. Whisk together confectioners’ sugar, vanilla extract, milk, and warmed salted caramel until smooth.
  13. Drizzle and Serve: Drizzle the icing over warm rolls and serve immediately for best gooey flavor. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.

Notes

  • These apple cinnamon rolls are perfect for a cozy fall breakfast, featuring warm apples and caramel icing.
  • You can let the shaped rolls rise overnight in the refrigerator covered tightly; then bake fresh the next morning.
  • If dough is sticky while kneading, add flour 1 teaspoon at a time, just enough to make it slightly tacky but not dry.
  • Use light or dark brown sugar for slightly different flavor depth.
  • The windowpane test helps ensure proper gluten development for soft, airy rolls.
  • Allow rolls to cool slightly before icing to prevent melting the glaze too much.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/apple-cinnamon-rolls-with-caramel-icing-recipe/