Caramel Apple Cinnamon Rolls
These caramel apple cinnamon rolls are soft, fluffy, and topped with gooey caramel sauce. They’re the perfect fall breakfast or dessert.
You may also love my pumpkin cinnamon rolls and carrot cake cinnamon rolls.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Fall Flavored Cinnamon Roll Recipe
There’s nothing better than a warm pan of cinnamon rolls, but I wanted to give these some classic fall flavors.
These caramel apple cinnamon rolls have soft dough, a buttery cinnamon-sugar filling, diced apples, and a caramel topping that pulls everything together.
How to Make Caramel Apple Cinnamon Rolls
Here’s how these cinnamon rolls come together. The full recipe with ingredient amounts is further down the page.
Start by adding the flour, sugar, salt, and yeast to the bowl of a stand mixer, and whisk to combine. Warm the milk, water, and butter until it reaches about 110°F, then pour it into the dry ingredients with the egg.
Using the dough hook, mix on low speed until the dough forms. Add flour a little at a time if it feels sticky. The dough should end up smooth, elastic, and soft to the touch but not overly sticky.
Let the mixer knead for several minutes, then transfer the dough to a greased bowl. Cover and set aside to rise until doubled in size.
Once the dough has risen, place it on a lightly floured surface and roll it into a large rectangle.
I like to slice the dough into strips with a dough cutter before adding the filling. You can also use a pizza cutter.
Spread the softened butter over the dough, then sprinkle evenly with cinnamon, brown sugar, and nutmeg. Scatter the diced apples over the top.
Roll each strip into its own spiral. Place the rolls in a greased 9×13-inch pan with a little space between each. Cover and let them rise again until puffy.
Bake at 350°F for about 25–30 minutes, or until golden brown.
While the rolls cool, melt the caramel bits with heavy cream over low heat, stirring often until smooth. Pour the warm caramel sauce over the rolls and let it settle into all the swirls.
Quick Tips
- The dough should look puffed and airy after rising. A gentle poke should leave an indentation that stays.
- Dice the apples small so they soften completely.
- A dough cutter or pizza cutter makes clean strips for rolling. If you don’t have one handy, roll the entire rectangle of dough into a log and use a sharp knife or dental floss to cut it into even sections.
- Store-bought caramel sauce works if you need a shortcut.
Do I need to use a stand mixer?
No, you can knead the dough by hand if you don’t have a mixer. Just expect it to take a little longer, about 8 to 10 minutes, until the dough is smooth and elastic.
What kind of apples work best?
I like to use a firm apple like Granny Smith or Honeycrisp. They hold up well while baking and don’t turn mushy.
Can I freeze the rolls?
Yes, bake the rolls and let them cool completely. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then warm before adding caramel sauce.
How to Store Leftovers
Store leftover cinnamon rolls covered in the fridge for 3 to 4 days. Reheat in the microwave for a few seconds to bring back that soft, bakery-style texture.
More Cinnamon Roll Recipes
- Puff Pastry Cinnamon Rolls
- Air Fryer Cinnamon Rolls
- Cinnamon Rolls (with Heavy Cream)
- Cinnamon Roll Peach Cobbler
Like This Recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.
Ingredients
For the Dough:
- 4 to 4 ½ cups all-purpose flour, plus more as needed
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast, 1 standard packet
- 1 teaspoon salt
- ⅔ cup water
- ⅓ cup whole milk
- ¼ cup unsalted butter, softened
- 1 large egg, lightly beaten, at room temperature
For the Filling:
- 4 tablespoons unsalted butter, softened
- 2 to 4 tablespoons ground cinnamon, to taste
- ½ cup light brown sugar
- ½ teaspoon ground nutmeg
- 1 apple, peeled, cored, and finely diced
For the Caramel Sauce:
- 11 ounces caramel bits, such as Kraft brand
- ½ cup heavy cream
Instructions
- Add 3 ½ to 4 cups flour, sugar, yeast, and salt to the bowl of a stand mixer and whisk to combine.3 tablespoons granulated sugar2 ¼ teaspoons instant yeast1 teaspoon salt
- Heat the water, milk, and butter in a small saucepan until the mixture reaches 110°–115°F. Pour it into the dry ingredients along with the egg.⅔ cup water⅓ cup whole milk¼ cup unsalted butter1 large egg
- Using the dough hook, mix on low speed until the dough comes together. Add flour a tablespoon at a time as needed until the dough is smooth, elastic, and slightly tacky but not sticky. Knead with the mixer for 5–6 minutes.
- Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Once risen, place the dough on a floured surface and roll into a large rectangle. Spread with softened butter, then sprinkle with the cinnamon, brown sugar, and nutmeg. Scatter the diced apples evenly over the top.4 tablespoons unsalted butter2 to 4 tablespoons ground cinnamon½ cup light brown sugar½ teaspoon ground nutmeg1 apple
- Slice the dough into strips with a dough cutter, then roll each strip into a coil. Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise until puffy. Preheat the oven to 350°F.
- Bake the rolls for 25 to 30 minutes, or until golden brown. Remove from the oven and let cool slightly.
- While the rolls cool, melt the caramel bits and heavy cream in a medium saucepan over low heat, stirring often until smooth. Pour the caramel sauce over the cooled rolls.½ cup heavy cream11 ounces caramel bits
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
