Description
These Caramel Apple Cinnamon Rolls combine soft, fluffy dough with a sweet apple and cinnamon sugar filling, all drizzled with rich caramel sauce. Perfect for a cozy breakfast or indulgent dessert, they feature tender chunks of Granny Smith apple for a fresh, tangy contrast to the sweet caramel and cinnamon flavors.
Ingredients
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
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
Instructions
- Heat Milk and Butter: Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then stir. Continue heating in 20-second intervals, stirring after each, until butter melts and milk is warm to the touch but not hot. Let it sit if needed to reach the right temperature.
- Make Dough: In a stand mixer bowl with the dough hook, combine 3 cups flour, yeast, sugar, and salt. Stir to blend. Add egg and milk mixture, beat on medium-low until combined. Gradually add remaining flour, 1/4 cup at a time, mixing after each until dough forms a ball and pulls away from bowl sides. Beat for 5 minutes, then cover with damp towel and rest for 10 minutes.
- Prepare Filling: Whisk together granulated sugar, brown sugar, and cinnamon in a bowl until evenly mixed.
- Roll Out Dough: On a floured surface, roll dough into a 14 x 9 inch rectangle. Use a knife or pastry spatula to spread softened butter evenly over the dough surface.
- Add Filling: Sprinkle the cinnamon sugar mixture evenly over the buttered dough, then spread the finely chopped apples on top. Drizzle 1/2 cup caramel sauce evenly over the apple layer.
- Roll and Cut: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut off the two uneven ends with dental floss or a knife. Slice the remaining roll into 11 or 12 equal pieces using dental floss for clean cuts.
- Arrange and Rise: Place the rolls in a greased pie plate or 9 x 13-inch baking dish. Cover with a damp towel and let rise in a warm spot (like a turned-off oven at 200°F with door cracked) for 25 minutes until slightly puffed.
- Bake: Preheat oven to 350°F. Bake rolls on the center rack for 15-20 minutes until golden brown and fully cooked.
- Cool and Serve: Remove rolls from oven and cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and optionally sprinkle with chopped toasted nuts before serving.
Notes
- Use dental floss to cut the dough rolls to avoid squishing the dough and create clean edges.
- Ensure milk mixture is warm but not hot to properly activate the yeast without killing it.
- Letting the dough rest after mixing improves gluten development and dough texture.
- Use Granny Smith apples for a tart contrast that balances the sweetness.
- Keep an eye on the rolls baking time; ovens vary and you want a golden color without overbaking.
- Optionally, add toasted nuts on top for texture and extra flavor.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320
- Sugar: 20g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
