I’m just going to say it. I’m not a huge fan of cinnamon rolls.
I know, I know. But when I think breakfast food, my taste buds are set on the more savory of dishes.
However, when I walk past places like Cinnabon at the mall, there’s something about that sweet smell of brown sugar and cinnamon that makes me need one – a center cinnamon roll, of course.
Since we’re in fall now. I thought, why not make some apple flavored cinnamon rolls? But not just apple, caramel apple – because everything is better with caramel on top!
I will warn you – these are a bit of time suck. The process to make these homemade cinnamon rolls is a bit labor intensive, but it’s totally worth it! I recommend making these the day before Christmas or Thanksgiving and just baking them the morning of for a special treat!
Ready to make them yourself? Let’s get to it…
Caramel Apple Cinnamon Rolls
Ingredients
Dough Ingredients:
- 1 cup milk I used 2%
- 1/4 cup butter
- 3 1/2 cups all-purpose flour divided
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 envelope instant or ‘rapid rise’ yeast approx. 2 1/4 tsp
- 1 egg
Caramel-Apple-Cinnamon-Sugar Filing Ingredients:
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 Tbsp. ground cinnamon
- 6 Tbsp. butter (completely) softened
- 1 Granny Smith Apple cored and finely chopped
- 1/2 cup caramel sauce homemade or store-bought
Instructions
- Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.
- In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.
- Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.
- When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.
- Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to “cut” off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)
- Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It’s a great option if you don’t have a vent or a warm window nearby.)
- When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and serve.
Notes
*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to “cut”. Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it — although the standard knife method still works too.
Tools Used
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