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Caramel Apple Cinnamon Rolls Recipe
Ben Carraoli

Caramel Apple Cinnamon Rolls Recipe

I have to tell you — after making these Caramel Apple Cinnamon Rolls, I’m officially obsessed! The moment they came out of the oven, my kitchen smelled like autumn heaven. Soft, tender dough wrapped around cinnamon sugar, juicy tart apples, and rich caramel really hit that sweet spot.
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Prep Time 40 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup milk — warm about body temperature so the yeast activates well.
  • 1/4 cup butter — adds richness and keeps the dough soft.
  • 3 1/2 cups all-purpose flour divided — start with most of it, then add as needed until the dough feels just right.
  • 1/4 cup granulated sugar — feeds the yeast and sweetens the dough.
  • 1/2 teaspoon salt — balances flavor.
  • 1 envelope instant yeast about 2 1/4 tsp — the rising agent that makes these rolls fluffy.
  • 1 egg — gives structure and tenderness.
  • 1/3 cup granulated sugar — adds sweetness and crunch.
  • 1/3 cup packed brown sugar — deeper molasses-like sweetness.
  • 2 tablespoons ground cinnamon — classic spice for warmth and aroma.
  • 6 tablespoons butter fully softened — spreads easily and melds with the sugars.
  • 1 Granny Smith apple cored and finely chopped — tartness cuts through the sweetness.
  • 1/2 cup caramel sauce — gooey magic in every roll.
  • 1/2 cup caramel sauce — more caramel for drizzling after baking.
  • Optional: 1/2 cup toasted chopped walnuts pecans, or peanuts — adds crunch and contrast.

Method
 

  1. Warm the milk and melt the butter together, then let it cool until just warm on your skin. In a mixer, combine most of the flour with the yeast, sugar, and salt. Add the egg and milk mixture, mixing until a soft dough forms.
  2. Turn your dough onto a floured surface and roll into a large rectangle. Spread softened butter all over, then sprinkle the cinnamon sugars, chopped apples, and drizzle with caramel sauce evenly.
  3. Roll the dough snugly from the long edge until you have a big log. Use dental floss or a sharp knife to cut it into 11–12 slices, then place them into a greased baking dish.
  4. Cover the pan with a damp towel and let the rolls rest in a warm spot so they get fluffy and light before baking.
  5. Bake at 350°F until the tops are golden and the centers feel soft yet cooked through. Let cool briefly before adding that extra drizzle of caramel sauce.

Notes

  • I always let the milk cool until it’s just warm — not hot — so the yeast doesn’t get shocked.
  • I chop the apple pieces small so they don’t make the dough too wet.
  • I warm the caramel slightly before drizzling — it flows better across the warm rolls.
  • I use a pizza cutter or dental floss to cut clean, even slices.