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These Caramel Apple Cinnamon Rolls are soft, gooey, and baked with cozy fall flavor in every bite. The homemade dough bakes up perfectly fluffy, and the rich caramel topping makes them feel extra special.
A Reader’s Review
I made these last night for the boys in my family going out hunting. I had to try one and WOW they are amazing. I was scared of making them, but once I started, just so easy. Thanks so much for sharing.
Jayme
Rollin’ Into Your New Favorite Treat
- Beginner-friendly dough: The dough is really easy to make and turns out soft and tender every time.
- A caramel apple twist: Fresh apples baked inside with a luscious caramel glaze on top.
- Cozy, fall flavor: These are the ultimate fall sweet rolls! They will fill your kitchen with the most delicious smell of apples and cinnamon.
Caramel Apple Cinnamon Roll Ingredients
- Yeast: This recipe uses instant yeast. If you use active dry, stir it into warm water with a little sugar and let it sit until foamy (about 5–10 minutes) before adding. The dough will also need a longer rise time.
- Apples: Granny Smith is my favorite for tartness, but Honeycrisp or any firm apple works. Dice them small so they roll up easily. I keep the skin on for better shape, but you can peel it if you prefer.
- Store-Bought Sauce: If you are short on time, store-bought caramel sauce will work great.
Caramel Apple Cinnamon Roll Recipe
Making these Caramel Apple Cinnamon Rolls is my favorite way to kick off fall! Other recipes I like to make in the fall are my pumpkin cheesecake snickerdoodles and pumpkin roll.
Dough
- Melt Butter: In a small saucepan over medium-low heat, add milk and softened unsalted butter. Stir until the butter has melted and remove from the heat. Let it stand until lukewarm temperature.
- Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, instant yeast, granulated sugar, and salt.
- Combine: Add the flour mixture to the bowl of a stand mixer with the dough hook attachment. Add the egg and water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
- Roll Dough: On a lightly floured surface, roll the dough into a large 9×15-inch rectangle. About ¼-½ inch thick.
Alyssa’s Pro Tip
Why aren’t my rolls fluffy? Dense rolls usually come from adding too much flour when the dough feels sticky. Try kneading longer instead. Over-proofing or under-kneading can also keep them from getting light and fluffy.
Filling
- Make Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, nutmeg, and brown sugar for the filling. Spread the softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
- Add Diced Apples: Sprinkle the cinnamon and brown sugar evenly over the softened butter. Sprinkle with chopped Granny Smith apples.
- Roll Up Dough: Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
- Rise & Bake: Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes. While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes, or until the tops are just golden brown.
Alyssa’s Pro Tip
Rising Tip: Let rolls rise in a warm spot. For quicker results, warm the oven to 200°F, turn it off, then place covered rolls inside until doubled in size.
Caramel Glaze
- Melt Butter & Sugar: In a medium saucepan, melt the unsalted butter, brown sugar, and sweetened condensed milk until the sugar dissolves.
- Glaze Baked Rolls: Bring to a boil over medium-high heat for about 2-3 minutes. Drizzle over the warm cinnamon rolls.
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Caramel Apple Cinnamon Rolls
Soft, fluffy cinnamon rolls filled with tender apples and warm spices, then topped with a rich caramel glaze.
Equipment
- Oven
- Baking Pan
Ingredients
Dough
- ¾ cup milk
- ⅓ cup softened unsalted butter
- 3 ¼ cups all-purpose flour
- 2 teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 egg
- ¼ cup water
Filling
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup packed brown sugar
- 5 tablespoons softened unsalted butter
- 1 chopped Granny Smith apple About 1 cup
Caramel Glaze
- ¼ cup unsalted butter
- ½ cup brown sugar
- ¼ cup sweetened condensed milk
Instructions
Dough
- In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from the heat. Let stand until lukewarm temperature.
- In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
- Add the flour mixture to a stand mixer with the dough hook attached. Add 1 egg and ¼ cup water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
- On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.
Filling
- In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar for the filling. Spread 5 tablespoons softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
- Sprinkle the cinnamon and brown sugar evenly over the top of the softened butter. Sprinkle with 1 chopped Granny Smith apple.
- Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
- Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes.
- While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes or until the tops are golden brown.
Caramel Glaze
- In a medium saucepan, melt ¼ cup unsalted butter, ½ cup brown sugar and ¼ cup sweetened condensed milk until the sugar dissolves.
- Bring to a boil over medium-high heat for about 2-3 minutes. Pour over the warm cinnamon rolls.
Notes
- Storing: Place in an airtight container or zip-top bag and store in the refrigerator for 2 to 3 days.
- Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
- Reheating: Reheat in the oven at 350°F until warm for best results or microwave for 1 to 2 minutes.
Nutrition
Calories: 406kcalCarbohydrates: 62gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 127mgPotassium: 177mgFiber: 3gSugar: 34gVitamin A: 501IUVitamin C: 2mgCalcium: 76mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Cinnamon Apple Recipes
Can the flour be substituted with something gluten free?
I haven’t tried making these gluten free. You could try using a gluten-free baking flour. Let me know how they turn out!
Do the apples get done or are they still crunchy?
The apples should be warm, soft with a slight hint of crunchy texture in the rolls.
I made these last night for the boys in my family they going out hunting. I had to try one and WOW they are amazing. I was scared of making them but once I started just so easy. Thanks so much for sharing.
What a perfectly Autumnal recipe! I can taste the caramel sauce already!
can you make the night before store in the fridge and bake the next morning
Yes, that is a great idea!
Do you have recipes for someone that has ulcers can’t eat anything spicy or things with cheese or tomatoes. But would like it to taste good.
You are welcome to browse my recipes at therecipecritic.com and see what recipes are best for you and your health. There are several recipes that will taste great for you. XOXO
Hey there! Wanting to make these but want cream cheese in the icing. How would you recommend I do that? I like the sound of this icing too.. maybe both? Drizzle the caramel first and frost with a thicker cream cheese frosting? Thanks!
Trying this for the first time, super excited to sample them! One question…if I were to freeze them, would I freeze them in baked or partially baked?
I am not sure on this one because I haven’t tried to freeze them.
I would love to know how they stood up to freezing!
I made this today. This recipe is soo good!! Made a different caramel sauce using skim milk instead of sweetened condensed milk. Turned out amazing!!
Just curious. The picture is showing skins on the apples…am I not supposed to peel them? I’ve just never baked an unpeeled Apple before!
You can peel them! Anyway will work. 🙂
I made these last night! Didn’t quite LOOK as good as the picture but they tasted AMAZING! Definitely better than Cinnabon lol.
That caramel sauce!! I need it now. And these apple cinnamon rolls. Fall baking is the best.