Description

These Caramel Apple Cinnamon Rolls combine soft, buttery dough with a sweet cinnamon-sugar filling bursting with juicy Granny Smith apples and rich caramel sauce. Perfectly baked until golden, then drizzled with extra caramel and optionally topped with toasted nuts for a delightful treat ideal for breakfast or dessert.

Ingredients

Units Scale

Dough Ingredients:

1 cup milk (2%)
1/4 cup butter
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 tsp salt
1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
1 egg

Caramel-Apple-Cinnamon-Sugar Filling Ingredients:

1/3 cup granulated sugar
1/3 cup packed brown sugar
2 Tbsp ground cinnamon
6 Tbsp butter, completely softened
1 Granny Smith apple, cored and finely chopped
1/2 cup caramel sauce (homemade or store-bought)

Topping:

1/2 cup caramel sauce (homemade or store-bought)
Optional: 1/2 cup chopped toasted walnuts, pecans, or peanuts

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Instructions

Heat Milk and Butter: Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, stir, then continue heating in 20-second intervals until butter is melted and milk is warm but not hot. Let sit if needed to reach the right temperature.
Make Dough: In a stand mixer bowl fitted with a dough hook, add 3 cups flour, yeast, sugar, and salt; stir to combine. Add egg and warm milk mixture, beat on medium-low until combined. Gradually add remaining flour 1/4 cup at a time until dough forms a ball pulling away from the bowl sides. Beat for 5 more minutes on medium-low speed.
Rest Dough: Remove the dough hook, cover dough with a damp towel, and let it rest for 10 minutes.
Prepare Filling: While dough rests, whisk together granulated sugar, brown sugar, and cinnamon in a bowl until fully combined.
Roll Out Dough: Turn dough onto a floured surface and roll into a 14 x 9 inch rectangle. Use a pizza slicer if desired to shape edges evenly.
Add Filling: Spread softened butter evenly over dough surface, sprinkle cinnamon-sugar mixture on top, then evenly distribute finely chopped apples. Drizzle 1/2 cup caramel sauce over the filling.
Form Rolls: Starting at the 14-inch edge, tightly roll the dough into a log. Pinch the seam to seal. Use dental floss or a knife to cut off ends evenly, then slice the log into 11 or 12 equal pieces.
Arrange Rolls and Rise: Place rolls in a greased pie plate or 9 x 13-inch baking dish. Cover with a damp towel and let rise in a warm place for 25 minutes. A turned-off 200°F oven with the door cracked open works well for this.
Bake Rolls: Preheat oven to 350°F. Uncover the risen rolls and bake on the center rack for 15-20 minutes until golden and cooked through.
Cool and Serve: Remove from oven and let cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and optionally sprinkle with toasted chopped nuts before serving.

Notes

Using dental floss to cut the rolls prevents squishing and helps keep the shape intact.
Adjust flour slightly when mixing to ensure dough is soft but not sticky enough to pull away from the bowl.
Allow the milk and butter mixture to cool to warm, not hot, to avoid killing the yeast.
Optional nuts add texture and flavor but can be omitted for nut allergies.
Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Serving Size: 1 cinnamon roll
Calories: 350
Sugar: 20g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg