Description
Indulge in the ultimate fall treat with these gooey caramel apple cinnamon rolls. Packed with warm spices, sweet apples, and a rich caramel glaze, they’re perfect for a cozy weekend breakfast or a delightful dessert.
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar, divided
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 large egg
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- For the Apples:
- 2 medium apples (like Honeycrisp or Gala), peeled, cored, and diced
- 1 tablespoon lemon juice
- For the Caramel Glaze:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- For the dough: In a large bowl, whisk together warm milk (105-115°F), yeast, and a pinch of sugar. Let stand for 5-10 minutes until foamy.
- Add melted butter, egg, and remaining sugar to the yeast mixture. Stir to combine.
- Gradually add flour and salt, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- For the filling: In a medium bowl, combine softened butter, brown sugar, cinnamon, and nutmeg. Mix until well combined and spreadable.
- For the apples: Peel, core, and dice the apples. Toss with lemon juice to prevent browning.
- Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches) on a lightly floured surface.
- Spread the cinnamon sugar filling evenly over the dough, leaving a small border on one long edge.
- Scatter the diced apples evenly over the filling.
- Starting from the long edge with the filling, tightly roll up the dough. Pinch the seam to seal.
- Cut the roll into 12 equal slices.
- Place the slices cut-side up in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown and cooked through.
- For the caramel glaze: While the rolls are baking, melt butter in a small saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until thickened. Remove from heat and stir in vanilla extract.
- Let the rolls cool slightly in the pan before drizzling generously with the warm caramel glaze. Serve immediately.
Notes
- For an extra burst of flavor, add chopped pecans or walnuts to the filling.
- If you prefer a richer caramel, use dark brown sugar in the glaze.
- These cinnamon rolls are best served warm, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or oven.
- Prep Time: 45 minutes
- Cook Time: 25 minutes