Description
Delicious homemade Caramel Apple Cinnamon Rolls featuring a soft yeast dough filled with cinnamon-sugar, chopped Granny Smith apples, and rich caramel sauce. Perfectly baked until golden and topped with extra caramel drizzle and optional toasted nuts for added crunch.
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 softened butter
- 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
- Prepare Milk and Butter Mixture: Combine milk and butter in a microwave-safe bowl and heat on high for 1 minute. Stir, then continue heating in 20-second intervals until butter is melted and milk is warm to the touch but not hot. Let it cool if necessary.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups flour, yeast, sugar, and salt. Stir to combine. Add egg and warm milk mixture; beat on medium-low until combined. Gradually add remaining flour 1/4 cup at a time until a dough ball forms and pulls away from the bowl. Beat for 5 more minutes on medium-low. Cover with a damp towel and rest for 10 minutes.
- Prepare Filling Mixture: Whisk granulated sugar, brown sugar, and cinnamon together until combined in a bowl.
- Roll Out Dough: Turn dough onto a floured surface and roll out into a 14 x 9-inch rectangle. Use a pizza slicer if desired for even edges.
- Apply Filling: Spread softened butter evenly over dough surface. Sprinkle cinnamon sugar mixture evenly, then scatter finely chopped apples. Drizzle 1/2 cup caramel sauce over the filling.
- Roll and Cut Dough: Starting at the 14-inch edge, roll dough tightly and pinch the seam closed. Cut off uneven edges with dental floss or a knife. Slice the roll into 11 to 12 equal pieces.
- Arrange and Proof Rolls: Place rolls in a greased pie plate or 9×13-inch baking dish. Cover with damp towel and let rise in a warm place (like a turned-off oven at 200°F with door cracked) for 25 minutes until puffy.
- Bake: Uncover and bake rolls on the center rack at 350°F for 15-20 minutes until golden brown and cooked through.
- Cool and Serve: Let rolls cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and sprinkle optional toasted nuts before serving.
Notes
- Use dental floss to cut the dough for a cleaner slice without squishing.
- Allow milk and butter mixture to cool properly to avoid killing the yeast.
- You can substitute caramel sauce with homemade or store-bought.
- Optional nuts add a delightful crunch when sprinkled on top.
- Ensure the rolls are placed in a warm, draft-free area for proper rising.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
