Caramel Apple Cinnamon Rolls - soft, pillowy cinnamon roll dough rolled up with a brown sugar cinnamon filling and a cooked cinnamon apple filling, soaked in caramel cream before baking, then finished with a caramel cream cheese frosting and one more drizzle of caramel for good measure.

I have been chasing this recipe in my head for a while now. I wanted something that landed right in the middle of an apple pie and a cinnamon roll, with a salted caramel drizzle that ties the whole thing together instead of just sitting on top looking pretty.

If you have made my Apple Pie Pudding, you already know I have a thing for caramel doing more than one job in a recipe, and if you loved my Apple Cheesecake Cookie this one is basically their fall cousin who went apple picking and came home with a plan.

Why You'll Love Caramel Apple Cinnamon Rolls

The dough is soft, slightly tangy from the cold proof, and holds up under two fillings and a cream soak without going gummy.
You get apple pie flavor and cinnamon roll texture in the same bite
The caramel sauce does triple duty, poured over before baking, mixed into the frosting, and drizzled on top
Make ahead friendly, since the dough chills overnight and the apple filling keeps in the fridge for up to a week
The granny smith apples hold their shape and cut the sweetness, so it never tastes like a sugar bomb

Ingredient Overview

A quick rundown of what's going into this recipe and why each piece matters.

Bread flour: gives the dough enough structure to hold two fillings without collapsing. All purpose will work in a pinch, but bread flour gives a chewier, more cinnamon roll like crumb.
Instant dry yeast: proofed right in warm milk with a spoonful of sugar so you know it's alive before you commit the rest of your ingredients.
Eggs: room temperature eggs blend into the dough smoothly instead of tightening up the butter, so pull them out early.
Softened butter: goes into both the dough and the brown sugar filling. Soft, not melted, or your dough will end up greasy instead of tender.
Granny smith apples: my go to for baking because they stay firm through cooking and their tartness balances all that caramel and brown sugar.
Lemon juice: keeps the diced apples bright and stops them from browning while you work.
Corn starch: thickens the apple filling into something scoopable instead of watery, so it stays put when you spread it on the dough.
Brown sugar: the base of the cinnamon filling, and what gives these rolls that deep, almost toffee like flavor once baked.
Caramel sauce: homemade if you have the time, or store-bought caramel sauce if you need to save a step. Either way, you'll use it three times in this recipe.
Heavy whipping cream: poured over the rolls right before baking so it soaks into the layers as they bake, which is the trick to keeping them soft the next day.
Cream cheese: the base of the frosting, softened so it beats smooth without lumps.
Salt: shows up in nearly every component here, and it's doing real work, cutting the sweetness in the caramel.

How to Make Caramel Apple Cinnamon Rolls

Bloom the yeast in warm milk with a bit of sugar until foamy, about 10 minutes
Mix in the remaining dry ingredients, eggs, and softened butter, then knead until smooth and elastic
Let the dough rise for an hour, do one stretch and fold, then move it to the fridge for a cold proof of at least 2 hours, or overnight.
While the dough chills, cook the diced apples with sugar, cinnamon, and salt in a large bowl and pot combo, then thicken with a corn starch slurry and cool completely in the fridge.
Make your caramel sauce on the stovetop over medium heat, watching closely once it starts to turn amber, since it can go from perfect to burnt fast.
Cream together the brown sugar, cinnamon, and softened butter in a small bowl for the filling.
Roll the chilled dough out on a lightly floured surface into a large rectangle.
Spread the brown sugar filling first, then the cooled apple filling on top
Cut the dough into 12 even strips and roll each one into a loose spiral, then arrange them in your pan
Cover with plastic wrap and let rise again until puffy
Warm the heavy cream and a portion of the caramel sauce in the microwave until just melted together, then pour it evenly over the rolls before they go in the oven
Bake, starting hot then dropping the oven temperature, until deep golden brown
Cool slightly, then frost with the caramel cream cheese frosting and finish with a drizzle of extra caramel and the reserved apple filling

Common Mistakes

Using milk that's too hot and killing the yeast before it ever gets a chance to bloom
Spreading warm apple filling onto the dough, which makes it slide right off instead of staying put
Skipping the cold proof, which makes the dough harder to roll and less flavorful
Walking away from the caramel once it starts browning, since it can burn in under a minute
Overcrowding the pan, which sounds harmless but leads to rolls that steam instead of bake through in the center
Frosting the rolls while they're still warm, which just melts the frosting into a sad puddle instead of a swirl

Can I Use Canned Apple Filling?

Yes. If you're short on time, a can of apple pie filling can stand in for the homemade version. Though, I'd recommend chopping the apples down a bit smaller first so they distribute more evenly through the rolls. It won't have quite the same fresh granny smith bite, but it will absolutely get the job done.

What Are Some Tips for Making Caramel Apple Cinnamon Rolls?

Dice your apples small, closer to pea size than pie size, so every bite of the roll actually has apple in it instead of one giant chunk in roll number four
Pat the diced apples dry after tossing them with lemon juice if they look especially juicy, so the filling doesn't turn watery in the pot
Keep an eye on your caramel the entire time it's on medium heat. Don't step away to check your phone, this is a stand-there-and-stir situation
If your kitchen is cold, let the dough rise somewhere warmer, like an oven with just the light on, so your first rise doesn't stall out
Use a bench scraper or sharp pizza cutter for slicing the dough into strips so you get clean edges instead of squished ones
If you want some crunch, chopped pecans pressed into the brown sugar filling before rolling add a nice texture contrast against all that soft dough
Keep a small bowl of flour nearby while shaping, just for dusting your hands, not the dough itself, so you don't work extra flour into the rolls
Store-bought caramel sauce is a completely fine shortcut for the pour-over and the drizzle, save your homemade batch for the frosting where the flavor matters most
Let the caramel sauce cool fully before adding it to the frosting, or it will melt your butter and cream cheese into soup

Frequently Asked Questions

A few things that come up most often when I share this recipe.

Can I make the dough ahead of time? Yes, that's actually the point of the cold proof. You can shape and bake the next day, or even push the chill closer to the full 12 hours if your schedule needs it.
Do I need a stand mixer? It makes the kneading easier, but a hand mixer with dough hooks or even kneading by hand will work, it just takes longer to get that smooth, elastic texture.
Can I use a different apple variety? You can, but I'd stick to a firmer baking apple like honeycrisp if granny smith isn't available. Softer apples tend to break down too much in the filling.
My caramel seized up when I added the cream, did I ruin it? Probably not, put it back over low heat and stir until it smooths back out. It usually just needs a little more heat and patience.
Can I skip the caramel cream cheese frosting and just glaze them? You could, but you'd be skipping the best part, so I'd encourage you to at least try the frosting once before you decide.

Storing and Freezing

Once baked and frosted, these rolls keep well in the fridge for up to 4 days. Store them in an airtight container, or cover the pan tightly with plastic wrap if you're keeping them right in the baking dish. Let them sit at room temperature for a few minutes before eating, or give them a quick 15 to 20 second trip through the microwave to bring back that fresh from the oven softness.

These also freeze beautifully after baking, which makes this a great recipe to double. Bake the rolls, let them cool completely, and freeze them unfrosted in an airtight, freezer safe container for up to 2 months. When you're ready for them, thaw overnight in the fridge, warm gently in the oven, and frost right before serving so the frosting stays fresh instead of freezing and thawing along with the rolls.

FOR MORE RECIPES LIKE THIS ONE, HERE ARE SOME I RECOMMEND YOU TRY!

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Recipe

Soft Caramel Apple Cinnamon Rolls

Molly Murphy

stuffed with cinnamon apples and topped with a caramel cream cheese frosting. Better than apple pie.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings cinnamon rolls

Ingredients

Dough

1 ½ cups lukewarm milk 360g
1 ½ teaspoons instant dry yeast 7g
2 teaspoons granulated sugar 20g
½ cup granulated sugar 100 g
3 large eggs room temperature
5 ¾ cups bread flour plus more for dusting 720g
½ cup unsalted butter softened 113g
2 ¼ teaspoons salt 14g

To Pour on Before Baking

¼ cup heavy whipping cream 60g
¼ cup caramel sauce recipe above

For the apple filling

5 large apples peeled and small diced cut them into pea size I used granny smith
1 tablespoons lemon juice
½ cup granulated sugar
¾ teaspoon ground cinnamon
pinch of salt
4 tablespoons corn starch
¼ cup cold water

For the caramel sauce

1 cup granulated sugar
¼ cup water
3 Tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
3 tablespoons unsalted butter

For the brown sugar Filling

1 cup packed brown sugar
2 tablespoons ground cinnamon
¾ cup unsalted butter softened to touch

Frosting

4 oz cream cheese softened
½ cup unsalted butter softened
½ cup cooled caramel sauce
2 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

Instructions

For the dough

In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
1 ½ cups lukewarm milk 360g, 1 ½ teaspoons instant dry yeast 7g, 2 teaspoons granulated sugar 20g
Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
½ cup granulated sugar 100 g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113g, 2 ¼ teaspoons salt 14g
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
Place the covered dough in the refrigerator and chill for at least 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out. While the dough is rising, make the apple filling.

For the Apple Filling

In a large bowl, combine all ingredients except the corn starch and water. Toss until evenly combined.
5 large apples peeled and small diced, 1 tablespoons lemon juice, ½ cup granulated sugar, ¾ teaspoon ground cinnamon, pinch of salt
Transfer the apple mixture to a medium-large pot over medium-high heat. Slowly bring to a boil, stirring with a rubber spatula. Make your slurry by adding the cold water to the corn starch; set aside.
As the apples begin to cook, they'll release liquid. About 5 minutes. Once the apples have softened slightly, add the slurry to the mixture, stirring constantly. It should start to thicken after about 30 seconds - if it hasn't, make a little more slurry.
4 tablespoons corn starch, ¼ cup cold water
Remove the apple mixture and transfer to a container. Refrigerate until completely cooled. Filling can be stored in an airtight container in the fridge for up to 1 week. While the apple filling is cooling, make the caramel sauce

FOR THE CARAMEL

In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Make sure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.
1 cup granulated sugar, ¼ cup water, 3 Tablespoons light corn syrup
Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes. Once it starts browning, it goes from white to burnt fast!
While the mixture is cooking, heat the cream in the microwave for 1 minute
¾ cup heavy cream
Be careful not to let it burn; caramel can go from amber to burnt quickly. Once the caramel has reached the amber color, remove the saucepan from the heat immediately.
Slowly and carefully pour the heavy cream into the caramel while stirring constantly. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined.
Stir in the unsalted butter, vanilla extract, and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.
2 teaspoons pure vanilla extract, 1 teaspoon salt, 3 tablespoons unsalted butter
Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool to room temperature. As it cools, it will thicken. Let it completely cool before you use it on the cinnamon rolls.

Filling and Shaping Instructions

Line a 9x13 baking pan with parchment paper, leaving overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
Make sure the apple filling is fully cooled, not warm - if it's warm, it will slide off the dough.
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the brown sugar, 2 tablespoons cinnamon, and butter on medium speed until smooth and well combined. Set aside.
1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches. Try to keep the edges even so the rolls bake uniformly.
Spread the brown sugar filling evenly over the dough, using an offset spatula to reach the edges.
Spread ¾ of the apple filling on top of the cinnamon sugar filling (reserve the rest for topping later).
Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter - about 1⅓ inches wide and 12 inches long. Take your time to keep the cuts straight.
Working one at a time, roll each strip into a loose spiral, starting from the bottom edge and rolling upward. Gently tuck in any escaping filling and keep light, even pressure so each roll stays compact. Pinch the end seam lightly to seal.
Arrange the rolls cut-side up in the prepared pan, 3 across and 4 down. Leave a little space between them - they'll puff into each other as they rise and bake.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let rise for 60-90 minutes in a warm spot, until puffy and nearly doubled.

Baking Instructions

Once the rolls have finished their second rise, preheat the oven to 375°F
Warm the heavy whipping cream and caramel just until it loses its chill (about 15-20 seconds in the microwave). Gently pour both the caramel and the heavy cream evenly over the tops of the risen rolls, letting it soak down into the layers.
¼ cup heavy whipping cream 60g, ¼ cup caramel sauce
Bake at 375°F for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 35-40 minutes, until deep golden brown on top. These rolls take a while to bake since they need time to absorb the cream.
If the rolls brown too quickly, loosely tent with foil for the last 10 minutes.
Remove from the oven and let cool for at least 20 minutes before frosting. While cooling, make the cream cheese frosting.

Cream Cheese Frosting

In the bowl of a stand mixer, beat the butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
4 oz cream cheese softened, ½ cup unsalted butter softened
With the mixer on low, add the powdered sugar, then the vanilla, cooled caramel sauce, cinnamon, and salt. Mix until combined.
½ cup cooled caramel sauce, 2 cups powdered sugar, 1 teaspoon vanilla extract, Pinch of salt, ½ teaspoon ground cinnamon
Increase to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

Once the rolls have cooled slightly, spread or pipe the cream cheese frosting evenly over the tops.
Drizzle the remaining apple filling on top, and drizzle with more caramel. Serve warm or at room temperature.

Keyword apple, cinnamon rolls,

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