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Caramel Apple Cinnamon Rolls Recipe

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4.1 from 6 reviews

Delight in these irresistible Caramel Apple Cinnamon Rolls featuring soft, tender dough filled with a spiced apple mixture, baked in rich caramel syrup. Perfect for a comforting breakfast or dessert, these rolls combine the warm flavors of cinnamon, tart apples, and buttery caramel for a truly indulgent treat.

Ingredients

Dough

  • 6-1/2 to 7 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine sea salt
  • 2 envelopes active dry yeast (4 ½ teaspoons)
  • 2 cups milk
  • ¼ cup unsalted butter
  • 2 large eggs

Filling

  • ½ cup lightly packed light brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 ½ teaspoons ground cinnamon
  • ½ cup unsalted butter (cold, cut into chunks)
  • 1 1/2 cups peeled and small-diced tart apples (such as Granny Smith)

Caramel Syrup

  • ½ cup unsalted butter
  • ¼ teaspoon fine sea salt
  • 1 cup lightly packed light brown sugar
  • ¼ cup light corn syrup

Instructions

  1. Make the dough: Combine 2 cups of flour, granulated sugar, salt, and active dry yeast in the bowl of a stand mixer fitted with the dough hook. Warm the milk and butter in a small saucepan over medium heat or in the microwave in 30-second intervals until warm to the touch (100˚F to 110˚F). Add the warm milk and butter mixture and eggs to the flour mixture; beat on medium speed for 2 minutes, scraping the bowl occasionally. Gradually stir in the remaining flour, 1 cup at a time, until a soft dough forms.
  2. Knead and rise: Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover with a clean towel and let it rise in a warm, draft-free spot for about 1 hour or until doubled in size.
  3. Prepare the filling: In a bowl, mix together light brown sugar, granulated sugar, flour, apple pie spice, and ground cinnamon. Using a pastry blender or two knives, cut the cold butter chunks into the sugar mixture until it resembles coarse crumbs. Set aside.
  4. Make the caramel syrup: Lightly grease one 9x13-inch pan and one 9x9-inch pan or a 9-inch round cake pan. In a saucepan, combine butter, salt, light brown sugar, and corn syrup. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes together into a smooth caramel. Pour approximately two-thirds of the caramel into the 9x13-inch pan and the remaining third into the other prepared pan. Set aside.
  5. Shape the rolls: Punch down the risen dough and turn it onto a floured surface. Divide dough in half. Roll out one half into a 15x10-inch rectangle. Evenly sprinkle half of the filling over the dough, then top with half the diced apples. Starting from the long side, roll the dough tightly jelly-roll style and pinch the edges to seal. Position the roll with the seam side down.
  6. Cut and arrange rolls: Using a sharp knife or dough blade, cut the roll into 9 equal slices. Place the cut rolls cut-side down on the caramel syrup in the pans; 12 rolls in the 9x13-inch pan and 6 rolls in the 9-inch pan. Repeat the process with the remaining dough and filling. Cover the pans and let the rolls rise for 30 to 45 minutes or until nearly doubled in size.
  7. Bake: Preheat oven to 350˚F (175˚C) while the rolls are rising. Bake the rolls for 40 to 45 minutes or until they are lightly browned on top.
  8. Cool and serve: Allow the rolls to cool for about 5 minutes in the pans, then carefully invert the rolls onto serving platters or rimmed baking sheets to coat rolls with the caramel syrup. Serve warm for best flavor.

Notes

  • Use tart apples like Granny Smith for the best balance of flavor and texture.
  • Ensure milk and butter mixture is warm but not hot to activate yeast properly.
  • Cold butter in the filling helps create a crumbly texture for the spiced sugar mixture.
  • Letting rolls rise properly before baking ensures a light and fluffy texture.
  • Carefully invert rolls after baking to fully coat them with the caramel syrup for extra richness.
  • Rolls can be stored in an airtight container at room temperature for 2 days or refrigerated up to 4 days; reheat before serving.

Find it online: https://dishcooks.com/caramel-apple-cinnamon-rolls-recipe/