Caramel Apple Cinnamon Rolls

Hey y'all! If you love pillowy-soft cinnamon rolls and the cozy sweetness of caramel apples, these Caramel Apple Cinnamon Rolls are your new weekend obsession. They’re buttery, gooey, and swirled with tender spiced apples, making them perfect for brunch, holidays, bake sales, or any chilly morning. Let’s get cooking!

Why You’ll Love These Caramel Apple Cinnamon Rolls

• Soft, fluffy dough wrapped around gooey, cinnamon-kissed apples and drenched in silky caramel.
• Make-ahead friendly for stress-free brunches and holiday mornings.
• Balanced sweetness with a hint of salt for that perfect caramel-apple pie vibe.
• Step-by-step method that’s beginner-friendly but bakery impressive.
• Customizable with nuts, maple, or a cream cheese glaze.

Caramel Apple Cinnamon Rolls Ingredients

Dough for Caramel Apple Cinnamon Rolls

• 4 cups (480 g) all-purpose flour, plus more for dusting
• 1 packet (2 ¼ tsp; 7 g) instant yeast
• ⅓ cup (67 g) granulated sugar
• 1 teaspoon fine sea salt
• ¾ cup (180 ml) warm whole milk, 110°F (43°C)
• ¼ cup (60 ml) warm apple cider, 110°F (43°C)
• ¼ cup (57 g) unsalted butter, melted and cooled
• 2 large eggs, at room temperature

Apple Filling for Caramel Apple Rolls

• 2 tablespoon unsalted butter
• 2 medium tart apples (about 2 ½ cups; ~300 g), peeled, cored, and finely diced
• ⅓ cup (67 g) light brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon lemon juice
• Pinch of fine sea salt
• 1 teaspoon cornstarch mixed with 1 teaspoon water

Cinnamon-Sugar Spread

• 3 tablespoon (42 g) unsalted butter, very soft
• ½ cup (100 g) light brown sugar, packed
• 2 teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt

Salted Caramel Sauce for Apple-Cinnamon Rolls

• 1 cup (200 g) granulated sugar
• ¼ cup (60 ml) water
• 3 tablespoon (42 g) unsalted butter, room temperature
• ½ cup (120 ml) heavy cream, warmed
• ½ teaspoon vanilla extract
• ½ teaspoon flaky or kosher salt (to taste)

Optional Cream Cheese Glaze

• 4 oz (113 g) cream cheese, softened
• 2 tablespoon (28 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1–2 tablespoon (15–30 ml) milk
• ½ teaspoon vanilla extract
• Pinch of salt

How to Make Caramel Apple Cinnamon Rolls

Make the Soft Dough for Caramel Apple Cinnamon Rolls

1. In the bowl of a stand mixer, whisk flour, instant yeast, sugar, and salt.
2. Mix warm milk, warm apple cider, melted butter, and eggs. With the mixer on low, pour wet into dry. Increase to medium-low and knead 8–10 minutes (or knead by hand 10–12 minutes) until smooth, elastic, and slightly tacky. If very sticky, add 1–2 tablespoon flour.
3. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.

Cook the Apple Filling for Caramel Apple Rolls

1. Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt.
2. Cook, stirring, until apples are tender but not mushy, 5–7 minutes. Stir in cornstarch slurry and cook 1 minute to thicken. Cool completely.

First Rise (for the Cinnamon Rolls Dough)

1. Check the dough: it should be puffy and airy. Lightly flour your surface and roll the dough into a 12 x 18-inch (30 x 46 cm) rectangle.

Roll, Fill, and Slice Caramel Apple Cinnamon Rolls

1. Spread the softened butter over the dough, leaving a ½-inch border on the long edge farthest from you.
2. Mix brown sugar, cinnamon, and salt; sprinkle evenly over the butter.
3. Dot the cooled apple filling evenly over the surface.
4. Roll up tightly from the long edge toward the clean border. Pinch the seam to seal. Slice into 12–15 rolls (use a sharp knife or dental floss for clean cuts).

Second Rise for Apple-Cinnamon Rolls

1. Arrange rolls in a greased 9 x 13-inch (23 x 33 cm) pan. Cover and let rise until puffy and touching, 35–45 minutes.

Bake the Caramel Apple Cinnamon Rolls

1. Preheat oven to 350°F (177°C). Bake 25–28 minutes until lightly golden and the centers register about 190°F (88°C). If browning too fast, tent with foil.

Make the Simple Salted Caramel Sauce

1. In a medium saucepan, combine sugar and water. Cook over medium heat without stirring (swirl occasionally) until deep amber, 8–10 minutes.
2. Remove from heat; carefully whisk in butter, then warm cream (it will bubble). Return to low heat 1–2 minutes, whisking until smooth. Stir in vanilla and salt. Cool 10 minutes to thicken.

Glaze the Caramel Apple Cinnamon Rolls

1. Drizzle warm rolls generously with salted caramel. For cream cheese glaze, beat cream cheese, butter, powdered sugar, milk, vanilla, and a pinch of salt until smooth; spread over warm rolls, then add extra caramel swirls.

Notes for Caramel Apple Cinnamon Rolls

• Yeast swap: Use instant yeast as written, or substitute active dry yeast (bloom in the warm milk + cider 5–10 minutes first). Learn more about yeast types here: King Arthur Baking yeast guide.
• Apple choice: Tart, firm apples (Granny Smith, Honeycrisp) keep texture and balance the caramel’s sweetness.
• Neat spirals: Chill the rolled log 10 minutes before slicing for cleaner layers.

Variations on Caramel Apple Cinnamon Rolls

• Pecan Caramel Apple Rolls: Add ¾ cup (85 g) toasted chopped pecans over the apples before rolling.
• Maple Caramel: Replace ¼ cup of the sugar in the caramel with pure maple syrup and add ¼ teaspoon maple extract.
• Mini Party Rolls: Roll to 10 x 20 inches and cut 20 smaller rolls; bake 18–20 minutes.

Equipment for Caramel Apple Cinnamon Rolls

• Stand mixer with dough hook (optional but helpful)
• Large mixing bowl and silicone spatula
• 9 x 13-inch baking pan
• Rolling pin and bench scraper
• Sharp knife or unflavored dental floss
• Medium saucepan for caramel
• Instant-read thermometer (for dough doneness and caramel)
• Measuring cups/spoons or a digital kitchen scale

Storing and Reheating Caramel Apple Cinnamon Rolls

• Room Temp: Keep covered up to 2 days.
• Refrigerator: Store tightly wrapped 4–5 days. Reheat at 300°F (150°C) for 8–10 minutes or microwave 15–20 seconds.
• Freezer: Freeze baked (undrizzled) rolls up to 3 months. Thaw overnight in the fridge, warm in a 325°F (163°C) oven 10–12 minutes, then add caramel.
• Make-Ahead: After shaping, cover and refrigerate overnight. Next morning, let stand 45–60 minutes, then bake as directed.

Serving & Pairing Ideas for Caramel Apple Cinnamon Rolls

• Hot coffee or chai, or a mug of warm apple cider.
• Vanilla ice cream or lightly sweetened whipped cream for dessert vibes.
• Salty sides like crispy bacon or sausage to balance the sweetness.

Pro Tips for Perfect Caramel Apple Cinnamon Rolls

• Windowpane test: After kneading, stretch a small piece of dough—if it forms a thin, see-through “window,” you’ve developed enough gluten for lofty rolls.
• Caramel like a pro: Use a light-colored pan to monitor color and aim for deep amber; this guide is helpful: Serious Eats caramel sauce.
• Don’t overfill: Keep apples finely diced and well-thickened so the spirals stay tight and the centers bake through.

FAQ: Caramel Apple Cinnamon Rolls

Can I use store-bought caramel? Absolutely—use ¾ to 1 cup and warm it slightly so it drizzles smoothly.

What if I don’t have apple cider? Replace with additional warm milk; the rolls will still be delicious and plush.

Which apples are best? Firm, tart apples like Granny Smith or Honeycrisp hold shape and balance sweetness. For more on apple benefits, see this apple overview.