Caramel Apple Cinnamon Rolls: A Delicious Indulgence
Caramel apple cinnamon rolls are everything you love about crisp autumn nights at the carnival – in breakfast form. Imagine waking the whole family up to these gorgeous sweet rolls!

It’s finally fall, although Ohio can’t seem to decide between crisp autumn weather or lingering summer heat. I’m choosing to ignore the indecisiveness and focus on my favorite fall flavors instead.
These caramel apple cinnamon rolls are a delightful way to celebrate fall with family. I first made these when my daughter was a toddler, and she loved picking out the soft, baked apple pieces to eat first.
If you enjoy indulging in a sweet, sticky caramel apple or a hot caramel apple cider at the fall carnival, these caramel apple cinnamon rolls should be on your breakfast table this weekend.
Sticky and Sweet Caramel Apple Cinnamon Rolls
I can’t believe it took me so long to add apples to homemade cinnamon rolls; it’s truly a revelation! I’ve experimented with various sweet roll recipes in the past. Many require yeast, like this one, while others, such as my puff pastry cinnamon rolls, are much quicker to make.
However, nothing compares to the fluffy texture and flavor of a yeasted cinnamon roll, especially when it comes out warm from the oven. This recipe features a sweet filling spiced perfectly and packed with tart apple chunks. Each roll is then drizzled with caramel sauce, creating a marvelous treat that is part cinnamon roll, part sticky bun, and entirely delicious.
If making this entire recipe in the early hours feels overwhelming, don’t worry! I’ll guide you through options for preparing these rolls ahead of time for a simpler morning.
How to Make These Caramel Apple Cinnamon Rolls
For those unfamiliar with working with yeast, this recipe might seem daunting. But I assure you, the dough is simple to make, and the reward is warm, gooey cinnamon rolls in no time!
Recipe Components
This recipe consists of three main components:
- The yeast dough
- The apple filling
- The caramel sauce
Once you’ve created all these parts, they come together to form the final rolls. While it may sound intricate, I promise it’s easier than it appears.
Ingredients List
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Fine sea salt
- Active dry yeast
- Milk
- Unsalted butter
- Large eggs
- Apple pie spice
- Ground cinnamon
- Tart apples, such as Granny Smith
- Light corn syrup
Prepping These Sweet Rolls
Start by making the dough. In a stand mixer, whisk together 2 cups of flour with sugar, salt, and dry yeast.
In a saucepan over medium heat or in the microwave, heat the butter and milk until warm (100°F to 110°F).
Add the milk mixture to the flour mixture, along with the eggs; beat on medium speed for 2 minutes. Stir in the remaining flour, by the cup, until you achieve a soft dough.
Knead the dough on a floured surface for about 5 minutes, until it is smooth and elastic. Place it in a lightly greased bowl and cover with a clean tea towel. Let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
While the dough is rising, make the filling by mixing the sugars, flour, and spices in a bowl. Cut in the butter until you achieve coarse crumbs and set aside.
Now, prepare the caramel syrup: lightly grease a 9×13-inch pan and a 9×9-inch or round cake pan. In a saucepan, combine butter, brown sugar, and corn syrup over medium heat. Stir constantly until the sugar dissolves and the mixture is smooth. Distribute two-thirds of the caramel into the larger pan and the remainder into the smaller pan. Set aside.
Assembling the Rolls
After the dough has risen, turn it out onto a floured surface and divide it in half. Roll out one portion of dough to a rectangle about 15×10 inches, sprinkle half of the filling over the dough, and top with half of the diced apples. Roll up tightly from a long side and seal the edges.
Using a sharp knife or dough blade, cut the roll into 9 pieces and place them, cut-side down, in the prepared pans over the syrup. Aim for 12 rolls in the larger pan and 6 in the smaller one. Cover lightly and let rise for another 30-45 minutes, or until they are puffy and nearly doubled.
Bake at 350°F for 40-45 minutes, until golden brown. Let the rolls cool for about 5 minutes before carefully inverting them onto platters or baking sheets.
Make-Ahead Options
If preparing the entire recipe in the morning feels overwhelming, try completing most of it the night before. Assemble the rolls according to the directions, then cover with plastic wrap and refrigerate overnight. Allow them to reach room temperature for 30-45 minutes before baking.
You can also freeze the rolls instead of refrigerating them. Cover the pans with plastic wrap and then foil, freezing for up to a month. Thaw in the fridge overnight and allow them to rise to room temperature before baking.
FAQs
- How do you know how warm the milk mixture for the dough should be? The milk must be warm enough to activate the yeast without killing it. About 110°F is the ideal temperature.
- What’s the best way to knead yeast dough? Use a floured surface and your palms to push and fold the dough repeatedly for about 8 minutes.
- My kitchen is cold, where should I put my dough to rise? Utilize the oven’s “proof” setting or turn on the light to create a warm environment.
- How do I know when yeast dough is done rising? When the dough has doubled in size or passes the “poke test” without springing back, it’s ready.
Nutrition Information
- Serving Size: 1 roll
- Calories: 334 kcal
- Carbohydrates: 48 g
- Protein: 4 g
- Fat: 14 g
- Sugar: 31 g