Caramel Apple Cinnamon Rolls
Soft, fluffy cinnamon rolls filled with tender apples and warm spices, then topped with a rich caramel glaze.
Servings: 12
Equipment
- Oven
- Baking Pan
Ingredients
Dough
- ¾ cup milk
- ⅓ cup softened unsalted butter
- 3 ¼ cups all-purpose flour
- 2 teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 egg
- ¼ cup water
Filling
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup packed brown sugar
- 5 tablespoons softened unsalted butter
- 1 chopped Granny Smith apple About 1 cup
Caramel Glaze
- ¼ cup unsalted butter
- ½ cup brown sugar
- ¼ cup sweetened condensed milk
Instructions
Dough
- In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from the heat. Let stand until lukewarm temperature.
- In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
- Add the flour mixture to a stand mixer with the dough hook attached. Add 1 egg and ¼ cup water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
- On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.
Filling
- In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar for the filling. Spread 5 tablespoons softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
- Sprinkle the cinnamon and brown sugar evenly over the top of the softened butter. Sprinkle with 1 chopped Granny Smith apple.
- Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
- Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes.
- While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes or until the tops are golden brown.
Caramel Glaze
- In a medium saucepan, melt ¼ cup unsalted butter, ½ cup brown sugar and ¼ cup sweetened condensed milk until the sugar dissolves.
- Bring to a boil over medium-high heat for about 2-3 minutes. Pour over the warm cinnamon rolls.
Notes
- Storing: Place in an airtight container or zip-top bag and store in the refrigerator for 2 to 3 days.
- Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
- Reheating: Reheat in the oven at 350°F until warm for best results or microwave for 1 to 2 minutes.
Nutrition
Calories: 406kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 127mg | Potassium: 177mg | Fiber: 3g | Sugar: 34g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg
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