CARAMEL APPLE CINNAMON ROLLS
These Caramel Apple Cinnamon Rolls are a deliciously indulgent breakfast or dessert, with soft, fluffy dough swirled with cinnamon, sugar, and caramelized apples. Topped with a sweet caramel glaze, they’re the ultimate fall treat!
Ingredients
For the dough:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast or 2 ¼ tsp
- 1 cup warm milk 110°F
- 2 tablespoon unsalted butter melted
- 1 large egg
For the filling:
- 2 medium apples peeled, cored, and diced (Granny Smith or Honeycrisp work well)
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon
- ½ cup packed brown sugar
- 1 tablespoon granulated sugar
For the caramel glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Prepare the dough:
- In a small bowl, combine warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5 minutes, until frothy.
- In a large mixing bowl, combine the flour and salt. Add the melted butter, egg, and yeast mixture, and mix to form a soft dough.
- Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place it in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Prepare the filling:
- While the dough is rising, melt 1 tablespoon of butter in a small skillet over medium heat. Add the diced apples, cinnamon, brown sugar, and granulated sugar. Cook for 5-7 minutes, until the apples soften and become caramelized. Remove from heat and set aside.
Assemble the rolls:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Punch down the risen dough and roll it out on a floured surface into a rectangle (about 12x9 inches).
- Spread the caramelized apple mixture evenly over the dough. Sprinkle with cinnamon and brown sugar, then roll the dough up tightly from the longer side.
- Slice the rolled dough into 12 even pieces and place them in the prepared baking dish. Cover with a towel and let them rise for another 30 minutes.
Bake the rolls:
- Bake the rolls for 30-35 minutes, or until they are golden brown and cooked through.
Make the caramel glaze:
- While the rolls are baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing it to a simmer. Let it cook for 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and stir in the vanilla extract and salt.
Finish the rolls:
- Once the rolls are baked, pour the caramel glaze evenly over the top while the rolls are still warm. Allow them to cool for 5 minutes before serving.
Notes
- You can use a store-bought cinnamon roll dough to save time, but homemade dough provides the best texture and flavor.
- For an extra touch, sprinkle chopped pecans or walnuts on top of the rolls before baking.
- These rolls are best served fresh, but leftovers can be stored in an airtight container for 2-3 days. Reheat in the microwave for 10-15 seconds.
- To make these rolls a bit lighter, use a reduced-fat butter and milk in the dough and glaze.
- You can also prepare the rolls the night before and refrigerate them overnight. In the morning, allow them to rise before baking.