Apple Cinnamon Roll Recipe with Caramel Frosting
Serves 12
45 mins prep
30 mins cook
120 mins Rising Time
195 mins total
This gooey apple cinnamon roll recipe with caramel frosting is a fun Fall dessert. Made from scratch, these sweet sticky buns are filled with fresh apples and then slathered in a homemade caramel frosting.
Cinnamon Roll Dough
Apple Filling
Caramel Frosting
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Cinnamon Roll Dough
Pour milk into a small pot and place on the stovetop over medium heat. Heat until the milk starts to steam and small bubbles start to form around the edges.
Pour the heated milk in a mixing bowl or the bowl of a stand mixer and stir in the warm water, yeast and sugar. Let the mixture sit for 5 minutes until it starts to foam.
Add in the egg, salt and two cups of the flour. Mix on low until the flour is incorporated.
Mix in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl and forms a ball. The dough should soft and tacky to the touch, but not sticky.
Continue to knead the dough by hand or in the mixer for 5-10 minutes until the dough is soft, smooth and quickly bounces back when a finger is pressed in it.
Spray a clean bowl with baking spray or rub it lightly with butter. Place the dough in the greased bowl and cover it with a light towel or plastic wrap. Let the dough rise for about 1 hour in a warm spot until doubled in size.
Punch down the risen dough and turn it out onto a floured surface. Shape the dough into a large rectangle that is about 1/2 - 1 inch thick.
Apple Filling
Spread the softened butter on the dough in an even layer and then sprinkle the buttered dough with the brown sugar, cinnamon, salt and chopped apples.
Starting on the long side of the rectangle, tightly roll up the dough into a large roll.
Cut the rolled dough into 12 equal slices that are approximately 1 - 1 1/2 inches thick.
Place the cut rolls in a 9x13 inch baking dish that has been greased or a sheet pan lined with parchment paper.
Cover the pan with a light towel or plastic wrap and let the rolls rise in a warm spot for 1 hour or until doubled in size.
During the last 15 minutes of rising, preheat the oven to 350˚. Bake the rolls in the oven for 25-30 minutes until golden brown.
Allow the rolls to cool for 10-15 minutes while the frosting is made.
Caramel Frosting
In a small pot, combine butter, brown sugar & heavy cream.
Heat the mixture over medium high heat on the stove top, stirring occasionally, until the mixture boils.
Continue to boil for 3-5 minutes or until the temperature comes to 220˚ when checked with a candy thermometer.
Remove the pot off of the heat and whisk in powdered sugar until the frosting is smooth and no lumps of sugar remain.
Pour the warm frosting over the apple cinnamon rolls and use an offset spatula to spread the frosting evenly over the rolls.
