Description
Soft, pillowy cinnamon rolls swirled with cinnamon sugar and tender apples, topped with a sticky caramel glaze. These comforting rolls combine the flavors of apple pie and classic cinnamon rolls for a crowd-pleasing treat perfect for breakfast, brunch, or dessert.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup warm whole milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 3 medium apples (about 12 oz), peeled, cored, diced (Granny Smith and Honeycrisp recommended)
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (flaky sea salt recommended)
Instructions
- In a large bowl, whisk together flour, instant yeast, sugar, and salt.
- In a separate bowl, combine warm milk, melted butter, and egg. Pour wet mixture into dry ingredients and mix until a shaggy dough forms.
- Knead by hand or with a stand mixer for 5-7 minutes until smooth and elastic. Add flour 1 tablespoon at a time if dough is sticky.
- Cover dough with plastic wrap and let rise for 1 hour, or until doubled.
- While dough rises, melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook, stirring often, for 8-10 minutes until apples are tender but not mushy. Remove from heat and let cool.
- In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth.
- Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle.
- Spread cinnamon sugar mixture evenly over dough, then sprinkle cooled apple pie filling across the surface.
- Starting at the long edge, tightly roll up dough into a log. Slice into 12 even pieces (about 1.5 inches thick).
- Place rolls cut-side up in a greased 9×13-inch pan. Cover loosely and let rise another 30-40 minutes until puffy. Preheat oven to 350°F during this time.
- Bake rolls for 28-33 minutes until golden brown and centers are cooked through. Tent with foil if tops brown too quickly.
- While rolls bake, melt butter in a saucepan over medium heat. Add brown sugar and whisk until dissolved. Stir in cream and bring to a gentle boil; cook 2 minutes until slightly thickened. Off heat, stir in vanilla and salt.
- Pour warm caramel glaze over hot rolls as soon as they come out of the oven. Let soak in for a few minutes before serving.
Notes
For best results, use a mix of tart and sweet apples. Prep the rolls the night before and let them rise in the fridge overnight for fresh morning baking. If rolls seem doughy in the center, bake an extra 5 minutes. For gluten-free or dairy-free adaptations, use 1-to-1 gluten-free flour and plant-based milk/butter. Add chopped nuts or drizzle maple syrup for extra flavor. Rolls taste even better the next day as the caramel soaks in.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 56
- Fiber: 2
- Protein: 5
Keywords: apple pie cinnamon rolls, sticky caramel glaze, breakfast rolls, brunch, easy cinnamon rolls, apple dessert, fall baking, comfort food