Description
These Caramel Apple Cinnamon Rolls are soft, fluffy, and packed with a delicious blend of cinnamon sugar, chopped Granny Smith apples, and rich caramel sauce. Perfect for a cozy breakfast or a special treat, these rolls are topped with extra caramel and optional toasted nuts for added texture and flavor.
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
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
Instructions
- Warm milk and butter: Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, stir, then heat in 20-second intervals until the butter is melted and the milk is warm but not hot. Let sit if necessary to reach the right temperature.
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups flour, yeast, sugar, and salt. Stir, then add the egg and milk mixture, mixing on medium-low until combined. Gradually add the remaining flour 1/4 cup at a time until dough pulls away from the bowl sides. Beat for 5 minutes on medium-low speed. Cover with a damp towel and let rest for 10 minutes.
- Prepare filling mixture: In a bowl, whisk together granulated sugar, brown sugar, and cinnamon until combined.
- Roll out dough and add filling: Turn dough onto a floured surface and roll into a 14 x 9 inch rectangle. Evenly spread softened butter over the dough. Sprinkle the cinnamon sugar mixture, chopped apples, and drizzle 1/2 cup caramel sauce over the surface.
- Form the rolls: Starting from the 14-inch edge, tightly roll up the dough. Seal the seam by pinching. Use dental floss to trim ends evenly and cut the roll into 11-12 equal pieces.
- Proof the rolls: Place rolls into a greased pie plate or 9×13-inch baking dish. Cover with a damp towel and let rise in a warm spot for 25 minutes (such as a turned-off oven preheated to 200°F with the door cracked).
- Bake: Preheat oven to 350°F. Uncover the rolls and bake on the center rack for 15-20 minutes until golden and cooked through. Cool on a wire rack for at least 5 minutes.
- Add topping and serve: Drizzle the remaining 1/2 cup caramel sauce over the warm rolls. Optionally, sprinkle with chopped toasted nuts. Serve warm and enjoy.
Notes
- You can make the dough by hand by mixing with a spoon and kneading on a floured surface for about 8-10 minutes instead of using a stand mixer.
- Using dental floss to cut the rolls helps keep the shape intact without squishing the dough.
- If you don’t have caramel sauce on hand, reduce brown sugar slightly and increase cinnamon for a tasty cinnamon roll without caramel.
- Let rolls cool enough before drizzling caramel so it doesn’t completely melt off.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days, then reheat gently before serving.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
