Enjoy the warm and inviting flavors of fall with these Caramel Apple Cinnamon Rolls! Soft and tender dough swirled with cinnamon, brown sugar, apples and a caramel filling and finished with a drizzling of a rich cream cheese caramel glaze. Perfect for breakfast, brunch, or a sweet afternoon treat.
As a child attending county fairs and fall festivals with my family we would always come home with delicious caramel apples. These Caramel Apple Cinnamon Rolls with their soft, tender, cinnamon-brown sugar swirled dough paired with tender apples and caramel sauce mimics the joy of biting into those caramel apples. Just like those classic caramel apples, each bite offers the perfect blend of sweet tart apples, warm cinnamon, brown sugar, and luscious caramel--sweet, tart, and perfectly messy. Just like those caramel apples brought home from fall festivals during my childhood.
In This Post
- Reasons You'll Love This Recipe
- Ingredients You Need
- Dry Yeast Guide For Beginners
- How To Make Caramel Apple Cinnamon Rolls
- Substitutions and Variations
- Top Recipe Tips
- Serving Suggestions
- Get Free Recipe Updates!
- How To Store Your Leftovers
- FAQ
- More Recipes To Try
- Caramel Apple Cinnamon Roll (Moist and Tender)
- https://thewholeserving.com/comments/
Reasons You'll Love This Recipe
Seasonal flavors: It combines the best fall ingredients—fresh apples, cinnamon, and caramel for a warm, cozy treat.
Comfort food: The soft, gooey texture and rich flavors make these cinnamon rolls a comforting indulgence for any time of day.
Easy to customize: You can adjust the sweetness, add nuts, or try different apple varieties for your own unique twist.
Perfect for gatherings: These rolls are a crowd-pleaser, ideal for brunch, holiday breakfasts, or weekend get-togethers.
Great make-ahead option: You can prepare the dough in advance and bake fresh rolls for a hassle-free morning.
Ingredients You Need
- Bread Flour: Bread flour has a higher protein (gluten) content than all-purpose flour, giving the dough structure and chewiness. This helps the rolls rise well and stay soft yet sturdy enough to hold fillings.
- 00 Flour: 00 flour is finely ground and low in protein. When combined with bread flour, it balances the dough, making it more tender and soft without sacrificing structure.
- Active Dry Yeast: Yeast is the leavening agent that makes the dough rise by producing carbon dioxide during fermentation. This process creates the light and airy texture in the rolls.
- Milk: Milk adds moisture, richness, and flavor to the dough. The fats and proteins in milk also result in a softer crumb and a more tender texture than water-based doughs.
- Butter: Butter adds a bit of flavor, and it helps in making the dough soft and decadent.
- Sugar: Granulated sugar feeds the yeast, encouraging it to ferment and make the dough rise. It also helps create a golden-brown crust during baking.
- Brown Sugar: Brown sugar is used in the filling for added depth of flavor, thanks to the molasses content. It caramelizes as the rolls bake, creating a gooey, flavorful center.
- Cinnamon: Its sweet, earthy flavor pairs perfectly with brown sugar and apples.
- Apples: Apples add natural sweetness and moisture to the filling, mimicking the taste of caramel apples. Their tartness balances the sweetness of the sugars and caramel.
- Caramel: Caramel sauce adds a rich, buttery sweetness. You can make homemade or store bought.
- Cream Cheese: Its smooth, creamy texture makes the glaze luscious, complementing the soft cinnamon rolls without overpowering them.
- Powdered Sugar: Powdered (confectioners’) sugar sweetens the topping while keeping it smooth and spreadable.
- Salt
- Vanilla
See recipe card for quantities.
Dry Yeast Guide For Beginners
Active Dry Yeast: Comes in larger granules and requires proofing (activation) in warm water with a bit of sugar to ensure it's alive and working, typically for 5-10 minutes. Requires slightly more time to rise. Active dry yeast is ideal if you want to make your recipe ahead and store it in the fridge overnight.
Instant Yeast (or Rapid Rise Yeast): Finer granules and no proofing is needed—it can be mixed directly into the dry ingredients without pre-dissolving. Works faster and reduces the rising time.
Here’s how to use active dry yeast and instant yeast in your recipes.
Active Dry Yeast: Dissolve it in warm water (100-110°F / 38-43°C) with a bit of sugar and let it sit for 5-10 minutes until it becomes frothy. Once foamy, mix it into the dough ingredients as directed by the recipe. Active dry yeast takes a bit longer to rise compared to instant yeast, so allow enough time for the dough to double in size, usually 1-2 hours for the first rise (bulk fermentation) until it doubles in size. A second rise after shaping (like in cinnamon rolls) takes about 30-45 minutes before baking.
Instant Yeast: Simply mix it into the dry ingredients. This yeast acts more quickly, meaning your dough may rise 15-20 minutes faster than with active dry yeast. Monitor the dough closely, as over-proofing (letting it rise too long) can result in a deflated texture.
If substituting instant yeast for active dry yeast, use the same amount (1:1 ratio). Just keep an eye on rising times to avoid over-proofing. If you want to ensure freshness, you can still dissolve it in warm water to test it.
How To Make Caramel Apple Cinnamon Rolls
Proof the yeast
Place the milk and butter into a microwave-safe bowl. Microwave on 30-second intervals, stirring after each interval until the butter has melted and the milk is warm to the touch but not hot. If you need to, let the mixture sit for a few minutes until it is warm and not hot. Whisk (affiliate link) in the 2 tablespoons of sugar and yeast, pour the mixture into the bowl of your stand mixer fitted with the dough hook. Cover and allow the mixture to sit for 5 minutes or until foamy on top. If you do not have a mixer you can use a large mixing bowl and use a wooden spoon or wood or silicone spatula to mix in the egg and flour.
Mix in the flour and knead the dough
Next with your mixer still on a low speed add ⅓ of the flour mixture to the bowl, when the flour is mostly incorporated add the next ⅓ of the flour. Scrape down the sides of the bowl with a spatula as needed. When you have added all of the flour and it has incorporated, switch your mixer to medium speed and continue to beat the dough, it will start to pull away from the sides of the bowl, continue to beat for another 4-5 minutes. Or you can knead by hand on a lightly floured surface for 5 minutes. Your dough will be sticky but if it is too sticky add 1 teaspoon of flour at a time if needed to make a soft but tacky dough. Be careful not to add too much flour, adding too much flour will dry out your dough.
1st rise
Lightly grease a large bowl with oil or a non-stick spray. Place the dough in the bowl turning to coat all sides. Cover the bowl with a clean kitchen towel, or plastic wrap and let the dough rise 1-2 hours or until doubled in size.
Prepare filling ingredients
While the dough is rising, mix the brown sugar and cinnamon in a small bowl, cover the bowl and set aside. Peel, core and dice the apples into ½ inch - 1 inch size.
Roll out the dough
Punch down the dough to release the air. Place the dough on a lightly floured work surface, lightly flour your rolling pin. Roll your dough into a 12x18 rectangle. If your dough shrinks back after rolling, stop and cover the dough and allow it to rest for 10 minutes to relax the gluten.
Spread the butter
After rolling out the dough into a 12x18 rectangle spread the softened butter over the dough.
Add the remaining filling
Sprinkle the brown sugar and cinnamon mixture over the dough, spread the diced apples, and drizzle the caramel over the surface. Carefully and tightly roll the dough to form an 18 inch log. Cut into 12 pieces using a serrated knife using the sawing motion.
2nd rise
Place rolls cut side down in your baking pan. Cover and let rise for 45-60 minutes. Preheat the oven to 350 degrees while the rolls are rising. Uncover and place on the middle rack of the oven and bake for 25-30 minutes or until lightly brown on top. Remove from the oven and cool on a wire rack.
Prepare the topping
While rolls are baking combine the room temperature cream cheese, powdered sugar, heavy whipping cream, vanilla extract, and salt in a medium bowl and whisk (affiliate link) until smooth and creamy.
Add the toppings
When the rolls have cooled a bit but still warm, spread the topping over the rolls. Drizzle the rolls with more of the caramel sauce and serve. These Caramel Apple Cinnamon Rolls are best enjoyed fresh out of the oven with an extra drizzle of caramel.
Substitutions and Variations
Dairy-free: Use almond milk or oat milk for the dough, and replace butter with vegan butter or coconut oil. Opt for a dairy-free caramel sauce.
Gluten-free: Swap regular flour for a 1:1 gluten-free flour blend suitable for yeast dough.
Sweetener: Replace white sugar with coconut sugar or maple syrup for a richer flavor. You can also use honey or agave in the caramel sauce.
Apples: You can swap apples for pears or peaches for a twist.
Add nuts: Stir in chopped pecans or walnuts for a bit of crunch and extra fall flavor.
Salted caramel: Sprinkle a pinch of sea salt over the caramel glaze for a salted caramel variation.
Top Recipe Tips
Use room temperature ingredients: Ensure your eggs, butter, and milk are at room temperature for smoother dough and better rising.
Roll dough evenly: Roll the dough out evenly to ensure the cinnamon rolls bake uniformly. A thicker dough results in softer, fluffier rolls.
Cool before glazing: Allow the rolls to cool slightly before spreading the caramel topping, so it doesn’t melt off.
Serving Suggestions
Topped with extra caramel: Drizzle more warm caramel sauce over the rolls just before serving for an extra indulgent touch.
With a hot beverage: Pair the rolls with a cup of coffee, chai tea, or hot apple cider for the perfect fall-inspired breakfast or afternoon treat.
Get Free Recipe Updates!
How To Store Your Leftovers
Place the rolls in an airtight container or wrap them tightly in plastic wrap. Keep them at room temperature for up to 2 days. Reheat in the microwave for 20-30 seconds to restore softness. If you store them in the fridge they should be good for up to 5 days.
I don’t recommend freezing these rolls, it changes the texture. If you want you can give it a try. Be sure to place them in an airtight container.
FAQ
Tart apples like Granny Smith are ideal because they balance the sweetness of the caramel and cinnamon. However, Honeycrisp or Fuji apples can also add a nice sweetness and texture.
Ensure you let the dough rise fully, both during the initial rise and after shaping the rolls. Using fresh yeast and avoiding overworking the dough also helps achieve soft, fluffy rolls.
Yes! You can prepare the dough the night before, let it rise, shape the rolls, and refrigerate them. The next morning, let the rolls come to room temperature and rise for about 30 minutes before baking.
More Recipes To Try
Caramel Apple Cinnamon Roll (Moist and Tender)
Enjoy the warm and inviting flavors of fall with these Caramel Apple Cinnamon Rolls! Soft and tender dough swirled with cinnamon, brown sugar, apples and a caramel filling and finished with a drizzling of a rich cream cheese topping caramel glaze. Perfect for breakfast, brunch, or a sweet afternoon treat.
- Prep Time: 2 Hrs
- Cook Time: 25
- Total Time: 2 Hrs 25 Min
- Yield: 12servings
- Category: Breads, Breakfast and Brunch
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 1 ¼ cup warm milk (110°F / 43°C)
- 2 tablespoons granulated sugar
- 2 ¼ teaspoon (1 packet) active dry yeast or instant yeast
- 6 tablespoons unsalted butter, melted
- 1 egg, room temperature
- 2 cups bread flour
- 2 cups 00 flour (if you don’t have just use bread flour)
- 1 teaspoon salt
Filling
- 3 tablespoon unsalted butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tablespoon caramel sauce, homemade or store brought
Cream Cheese Topping
- 4 oz. cream cheese
- ½ cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Pinch of sea salt
Instructions
Proof the yeast: Place the milk and butter into a microwave-safe bowl. Microwave on 30-second intervals, stirring after each interval until the butter has melted and the milk is warm to the touch but not hot. If you need to, let the mixture sit for a few minutes until it is warm and not hot. Whisk (affiliate link) in the 2 tablespoons of sugar and yeast, pour the mixture into the bowl of your stand mixer fitted with the dough hook. Cover and allow the mixture to sit for 5 minutes or until foamy on top. If you do not have a mixer you can use a large mixing bowl and use a wooden spoon or wood or silicone spatula to mix in the egg and flour.
Using instant yeast: If you are using instant yeast you can skip the proofing step. Add the yeast and sugar to the flour mixture. You will still need to heat the milk and butter before adding the egg. Make sure the milk mixture is warm and not too hot, you don’t want to cook the eggs.
Knead the dough: While the yeast is proofing, whisk (affiliate link) the egg in a small bowl and set aside. In a medium bowl, whisk (affiliate link) the flour and salt. When the yeast has proofed, set your mixer on a low speed using the dough hook and add the eggs to the bowl of the mixer. Next with your mixer still on a low speed add ⅓ of the flour mixture to the bowl, when the flour is mostly incorporated add the next ⅓ of the flour. Scrape down the sides of the bowl with a spatula as needed. When you have added all of the flour and it has incorporated, switch your mixer to medium speed and continue to beat the dough, it will start to pull away from the sides of the bowl, continue to beat for another 4-5 minutes. Or you can knead by hand on a lightly floured surface for 5 minutes. Your dough will be sticky but if it is too sticky add 1 teaspoon of flour at a time if needed to make a soft but tacky dough. Be careful not to add too much flour, adding too much flour will dry out your dough.
1st Rise: Lightly grease a large bowl with oil or a non-stick spray. Place the dough in the bowl turning to coat all sides. Cover the bowl with a clean kitchen towel, or plastic wrap and let the dough rise 1-2 hours or until doubled in size. While the dough is rising, grease the bottom and sides of a 9x13 baking dish.
Prep the filling: While the dough is rising, mix the brown sugar and cinnamon in a small bowl, cover the bowl and set aside. Peel, core and dice the apples into ½ inch - 1 inch size.
Roll out the dough: Punch down the dough to release the air. Place the dough on a lightly floured work surface, lightly flour your rolling pin. Roll your dough into a 12x18 rectangle. If your dough shrinks back after rolling, stop and cover the dough and allow it to rest for 10 minutes to relax the gluten.
Filling: Spread the softened butter over the dough, sprinkle the brown sugar and cinnamon mixture over the dough, spread the diced apples, and drizzle the caramel over the surface. Carefully and tightly roll the dough to form an 18 inch log. Cut into 12 pieces using a serrated knife using the sawing motion.
2nd Rise: Place rolls cut side down in your baking pan. Cover and let rise for 45-60 minutes. Preheat the oven to 350 degrees while the rolls are rising. Uncover and place on the middle rack of the oven and bake for 25-30 minutes or until lightly brown on top. Remove from the oven and cool on a wire rack.
Cream topping: While rolls are baking combine the room temperature cream cheese, powdered sugar, heavy whipping cream, vanilla extract, and salt in a medium bowl and whisk (affiliate link) until smooth and creamy. When the rolls have cooled a bit but still warm, spread the topping over the rolls. Drizzle the rolls with more of the caramel sauce and serve. These Caramel Apple Cinnamon Rolls are best enjoyed fresh out of the oven with an extra drizzle of caramel.
Andrea Gibb says
The wrong recipe is linked here.
Celeste says
Thank you. I have fixed the recipe cards. I hope you try this recipe, it's absolutely delicious.
Victoria says
Tried this and it’s super delicious!! Definitely recommend!