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Caramel-Apple Cinnamon Rolls

Rosanna Pansino, YouTube baker and host of Baketopia, loves cozy flavors this time of year. This delicious fall treat brings two amazing fall items together...caramel apples and fresh-from-the-oven cinnamon rolls.

Caramel-Apple Cinnamon Rolls

Caramel-Apple Cinnamon Rolls

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Difficulty

Beginner

Yield

12–15 rolls

Prep Time

45 minutes

Rise Time

40 minutes

Bake Time

30 minutes

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Ingredients

Dough

  • 5 cups all-purpose flour, plus more for rolling
  • ¼ cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons salt
  • 2 cups milk
  • ¼ cup butter (room temperature)
  • 2 eggs

Filling

  • ⅔ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons butter, softened
  • 1 cup apples, peeled and diced (Granny Smith)

Topping

  • 1 cup dark brown sugar
  • ½ cup butter
  • ½ cup heavy cream
  • 2 tablespoons diced apples (Granny Smith)

Directions

For the Dough:

  1. 
Preheat the oven to 350°F, and line and grease the baking pan with parchment paper.
  2. In a large bowl, whisk together 3 cups of flour, sugar, Fleischmann’s® RapidRise® Instant Yeast and salt.
  3. In a small bowl, add the milk and butter. Heat until very warm, about 120°F–130°F.
  4. Add the butter mixture to the dry ingredients and mix well with a spatula.
  5. Add the eggs and 2 cups of flour and mix again.

  6. On a lightly floured surface, knead the dough for about 5 minutes or until smooth.

  7. Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.


For the Filling:

  1. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.


Making the Rolls:

  1. On a floured surface, roll out the dough to a 14" x 20" rectangle about ¼" thick.
  2. Use a pastry brush or back of a spoon to spread the softened butter evenly over the dough.
  3. Sprinkle the filling evenly over the dough, making sure all areas are covered. Then top with the diced apples.

  4. Roll up the dough, “jelly roll” style, and cut 12 rolls that are 1-½" thick.
  5. Place the rolls in the prepared pan. Cover and let it rise for 30 minutes.
  6. Bake at 350°F for 30 minutes.


Making the Topping:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the brown sugar and heavy cream. Whisk constantly until dissolved.

  3. Bring to a boil for 2 minutes.
  4. Remove from the heat and let it cool for 10 minutes.
  5. Pour the sauce over the baked cinnamon rolls.
  6. Top with the diced apples.


Bake a Cinnamon Roll
for Every Celebration

Get More Recipes from Rosanna

The Tradition

Growing up, Rosanna’s family had apple trees in the backyard, and they would bake every kind of apple treat imaginable. This recipe swirls up those memories into an irresistible cinnamon roll.

Tip

Before you sprinkle the fresh apples on top, toss them with a squeeze of lemon juice to prevent them from browning.

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Caramel-Apple Cinnamon Rolls

  • Difficulty: Beginner
  • Yield: 12–15 rolls
  • Prep Time: 45 minutes
  • Bake Time: 30 minutes
  • Rise Time: 40 minutes

Ingredients

  • 5 cups all-purpose flour plus more for rolling
  • ¼ cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons salt
  • 2 cups milk
  • ¼ cup butter (room temperature)
  • 2 eggs
  • ⅔ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons butter softened
  • 1 cup apples peeled and diced (Granny Smith)
  • 1 cup dark brown sugar
  • ½ cup butter
  • ½ cup heavy cream
  • 2 tablespoons diced apples (Granny Smith)

Directions

  • 
Preheat the oven to 350°F, and line and grease the baking pan with parchment paper.
  • In a large bowl, whisk together 3 cups of flour, sugar, Fleischmann’s® RapidRise® Instant Yeast and salt.
  • In a small bowl, add the milk and butter. Heat until very warm, about 120°F–130°F.
  • Add the butter mixture to the dry ingredients and mix well with a spatula.
  • Add the eggs and 2 cups of flour and mix again.

  • On a lightly floured surface, knead the dough for about 5 minutes or until smooth.

  • Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

  • In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.

  • On a floured surface, roll out the dough to a 14" x 20" rectangle about ¼" thick.
  • Use a pastry brush or back of a spoon to spread the softened butter evenly over the dough.
  • Sprinkle the filling evenly over the dough, making sure all areas are covered. Then top with the diced apples.

  • Roll up the dough, “jelly roll” style, and cut 12 rolls that are 1-½" thick.
  • Place the rolls in the prepared pan. Cover and let it rise for 30 minutes.
  • Bake at 350°F for 30 minutes.

  • In a medium saucepan, melt the butter over medium heat.
  • Add the brown sugar and heavy cream. Whisk constantly until dissolved.

  • Bring to a boil for 2 minutes.
  • Remove from the heat and let it cool for 10 minutes.
  • Pour the sauce over the baked cinnamon rolls.
  • Top with the diced apples.