Caramel Apple Cinnamon Rolls (2024)

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5 SECRETS TO GETTINGDINNER ON THE TABLE...FAST!

5 from 2 votes

For rolls:

• 4 1/2 tsp active dry yeast 2 packages
• 1/2 cup warm milk
• 3 eggs
• 2 tsp sugar divided
• 1/2 cup sugar
• 1 1/2 tsp salt
• 3-4 cups AP flour
• 1/2 cup unsalted butter melted

Filling:

• 1/2 cup butter melted
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 tbsp ground cinnamon
• 1 1/2 cup finely chopped apple Granny Smith preferred
• 1 tbsp fresh lemon juice
• 1 cup caramel bits
• 1 tbsp milk

Caramel Icing:

• 1/2 cup butter
• 1 cup brown sugar
• 1/2 tsp salt
• 1/3 cup heavy whipping cream
• 2 tsp vanilla
• 1 1/3 cups powdered sugar

For the rolls:

• Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.

• Beat eggs, sugar, and salt until well combined.

• Add egg mixture to yeast mixture and whisk to combine.

• Add 1 cup of flour and continue mixing until smooth.

• Pour in the melted butter and mix well.

• Continue adding remaining flour 1/2 cup at a time until dough is stiff.

• Knead dough 20 times on a lightly floured surface.

• Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.

• Meanwhile, combine the sugar and cinnamon for the filling.

• Toss the apples with the lemon juice in a small bowl.

• Add 1 Tbls of the sugar/cinnamon mixture to the apples and stir to combine.

• Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.

• Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the apples.

• Melt the caramel bits and milk in the microwave in 30 second intervals until fully melted. (Follow package directions.)

• Drizzle on top of apples.

• Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into six rolls for a total of 12 rolls.

• Butter a 9 x 13 baking dish (or two 8x8 dishes) and place rolls leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.

• {If baking now - do NOT put in refrigerator.}

• Remove from refrigerator and let rolls come to room temperature in a warm area.

• Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.

• While rolls are baking, prepare the caramel icing:

• Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.

• Remove from heat and add vanilla.

• Whisk in the powdered sugar until nice and smooth.

• Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.