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Caramel-Apple Cinnamon Rolls

This soft and fluffy homemade cinnamon roll recipe combines two amazing ingredients—caramel and apples. Bake a batch of gooey goodness for breakfast or dessert.

Caramel-Apple Cinnamon Rolls

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Yield

12–15 rolls 12–15 rolls

Difficulty

Beginner Beginner

Prep Time

45 min 45 min

Bake Time

45–55 min 45–55 min

Rise Time

40 min 40 min

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Ingredients

For the Dough:

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

For the Filling:

  • ¾ cup dark brown sugar
  • 2 tablespoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons butter, softened
  • 1 cup apples, peeled and diced into small pieces (Granny Smith)

For the Topping:

  • 1 cup dark brown sugar
  • ½ cup butter
  • ½ cup heavy cream

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.

Assembling and Baking 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 1½" thick.
  5. Place the rolls in the prepared pan. Cover and let it rise for 30 minutes.
  6. Bake at 350°F for 45–55 minutes until golden brown. (TIP: If rolls are getting to dark cover then with aluminum foil.)

For 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.

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