This recipe starts with our tried-and-true recipe for cinnamon rolls and takes it to the next level for fall with an apple filling and a caramel glaze!
Caramel Apple Cinnamon Rolls
Servings
8
Prep Time
2 hours
Cook Time
7 minutes
This recipe starts with our tried-and-true recipe for cinnamon rolls and takes it to the next level for fall with an apple filling and a caramel glaze!
Ingredients
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¼ oz package active yeast, (1 tbsp)
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½ cup white sugar
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1 cup warm milk, (105-110F)
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1/3 cup butter, melted
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2 eggs
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4 cups White Whole Wheat Flour
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1 tsp salt
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1 ½ lbs apples (around 3-4 large apples)
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1 tsp lemon juice
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⅓ cup brown sugar
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2 tbsp White Whole Wheat Flour
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¼ tsp cinnamon
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1/8 tsp nutmeg
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1/8 tsp cloves
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1/8 tsp allspice
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1 cup brown sugar
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1/3 cup butter, softened to room temperature
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1-2 tbsp cinnamon
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¼ - ½ cup of heavy cream
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¼ cup butter
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¾ cup brown sugar
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½ cup heavy cream
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¼ tsp salt
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½ tsp vanilla
Dough
Apple Filling
Cinnamon Filling
Heavy Cream for Baking
Caramel Glaze
Directions
Add dough ingredients to the bread machine and select dough setting. If making by hand, dissolve yeast in warm milk in large bowl. Add sugar, butter, salt, eggs and flour. Mix well. Knead well with floured hands. Cover and let rise in warm place for about 1 hour, or until doubled in size.
Apple and Cinnamon Filling
While the dough is rising, make your apple filling. Peel and chop the apples into a fine ¼ inch dice and cook with all other ingredients in a saucepan at med-high temp for 10-15 minutes until the apples have softened slightly. Important: Make sure you cool the apple filling to room temperature, or it will melt the cinnamon filling, and you will have a mess on your hands.
Mix brown sugar, cinnamon, and butter in small bowl and set aside
Assembly
Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
Spread the cinnamon filling evenly over surface of the dough. Distribute your cooled apple filling over the surface of the dough.
Working carefully from the 21-inch side, roll the dough down to the bottom edge. Cut the rolled dough into 12 slices. Place in a lightly greased 9x13 pan. Let rise again until doubled in size.
Preheat oven to 375 F. If desired, pour ½ - ¼ of a cup heavy cream over the raw dough. Bake 20 minutes until the inside registers 190 F.
Caramel Glaze
While the rolls are baking, combine the glaze ingredients except vanilla in a saucepan. Heat over low temperature until all the sauce is smooth and melted. Raise the temp to medium and let bubble for 8-10 minutes without stirring until the temperature measures 225 F. Take off the heat and add the vanilla after cooling slightly. Glaze your rolls while warm and enjoy!