These caramel apple cinnamon rolls are filled with butter, brown sugar, apples, and caramel sauce for a warm fall breakfast or dessert. Tender and fluffy, they’re baked to golden perfection and topped with extra caramel!
As soon as the weather begins to cool, I find myself craving warm homemade cinnamon rolls, and I know I’m not the only one! There’s just something so cozy and comforting about their fluffy layers of dough and sweet topping.
Top Tips for the Perfect Caramel Apple Cinnamon Rolls
- Use Warm Milk – It’s crucial to use the right temperature when it comes to your milk! You want it to be warm but not too hot. Otherwise, you’ll kill the yeast, and the dough won’t rise. For the best results, warm the milk in the microwave for intervals of 30 seconds, and test it with your finger. When it feels warm but not piping hot, it’s ready to use.
- Measure Carefully – It’s important to have accurate measurements to create soft, fluffy caramel apple cinnamon rolls. To do so, scoop and level the flour into your measuring cups.
- Test the Dough – While making your dough, it should feel tacky to the touch but not so sticky that it clings to your finger. If needed, add 1 tablespoon of flour at a time to reach the perfect consistency.
- Make Your Own Caramel Sauce – To control the ingredients and flavor of this recipe, skip the store-bought stuff, and make your own homemade caramel sauce.
- Keep an Eye on the Oven – Because of the moisture in the filling, these caramel apple cinnamon rolls typically take longer to bake than regular cinnamon rolls. So, be sure to keep an eye on them in the oven, and add time as needed until they are no longer doughy in the middle. Also, if the centers are still moist but the tops begin to burn, remove the cinnamon rolls from the oven, cover the dish with foil, and continue to bake.
- The rolls without caramel sauce, aren’t too sweet. If you like them extra sticky and sweet, you’re going to have to serve them with extra caramel!
Can I use a different yeast?
Sure, just be sure to check the back of the packet as the timing for rising and baking may vary.
Can I still make these caramel apple cinnamon rolls if I don’t have a stand mixer?
Yes, if you don’t have a stand mixer available, feel free to mix the ingredients together by hand. Once combined, skip adding oil to a bowl. Instead, knead the dough on a floured surface until it is tackey and well combined, adding extra flour as needed. Then, continue to form the individual rolls as the recipe card states below.
Why didn’t my rolls rise?
The most common reason why cinnamon rolls fall flat is because they weren’t warm enough. If you find the dough isn’t raising, let it rest longer to give the yeast a chance to activate. Also, be sure to use fresh yeast, and triple-check the temperature of your milk to ensure it isn’t too hot.
Storage and Reheating
- Room Temperature – Once cooled, store leftovers in an airtight container in a cool, dry area at room temperature for up to 3 days.
- Freeze – Store in an airtight container or sealable bag in the freezer for up to 3 months.
- Reheating – Thaw frozen caramel apple cinnamon rolls in the fridge overnight, and reheat using the oven or microwave until the desired temperature is reached.
More Recipes You Might Enjoy
- Air Fryer Cinnamon Rolls
- Nutella Cinnamon Rolls
- Baked Cinnamon Sugar Donuts
- Fig & Goat Cheese Turnovers
Caramel Apple Cinnamon Rolls
- 4 ½ cups plus 2 tablespoons all-purpose flour
- 1 3/4 cups whole milk, warmed
- 2 ¼ teaspoons yeast
- ¼ cup warm water
- 1 egg room temperature
- 4 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- flour, for rolling the dough
- ½ tablespoon olive oil
- ⅔ cups brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter super soft
- ½ cup homemade caramel or store-bought
- homemade caramel or store-bought
- Add the yeast, warm water, and 1 teaspoon of sugar to a small bowl, whisk, and let it sit for 5 minutes.
- Once the 5 minutes are up, combine the milk, egg, remaining sugar, salt, yeast, and melted butter in a large bowl, and whisk by hand. Then, add in the flour, and using the lowest speed on a stand mixer, mix for 6 minutes or until the ingredients are combined, scraping down the sides as needed.
- Add a drizzle of olive oil to a large bowl, and toss the dough until it is well coated.
- Cover the bowl with plastic wrap or a towel and let the dough sit in a warm, dry place until it has doubled in size. This should take about 1 hour and 15 minutes.
- Combine the brown sugar and cinnamon in a small bowl followed by bite-sized pieces of apple.
- Roll the dough out into a rectangle that is roughly 24×15 inches. Spread 4 tablespoons of softened butter on top, making sure to reach the edges followed by a sprinkle of the apple and sugar mixture. Drizzle ¼ cup of caramel sauce over the apple filling. Then, with the longest side facing you, roll the dough into a tight sausage shape, and pinch the seam to seal it. Cut the dough in half, and cut each half into 6 equal-sized pieces.
- Arrange each caramel apple cinnamon roll in a greased baking dish, leaving space in between. Let them rest for 30 minutes or until they have become fluffy and their edges touch.
- Heat the oven to 350 degrees Fahrenheit, and bake for 30-33 minutes or until your cinnamon rolls are fragrant and golden brown on top.
- Top the cinnamon rolls with lots of caramel, serve warm, and enjoy!