Last but not least, the piece de resistance, Sweet Apple Cinnamon Rolls with Caramel Frosting! These are killer guys, trust me on this one. I decided to spice up my normal tried and true cinnamon roll recipe. They are gooey just like the classic, but are studded with sweet apples and topped with a decadent caramel frosting.
If you talk to my daughter Samantha, she will tell you that her favorite food in the world is mommy’s homemade Cinnamon Rolls. When she eats anything, she rates is on what I like to call “The Cinnamon Roll Scale”. If she really likes something that I have made, she will say it’s almost as good as my cinnamon rolls. Not many recipes have achieved “Cinnamon Roll” status, but if I can get close, I know it’s a good recipe. She helped me put these together the other day when we made them for a family get together. Although she was a little nervous about apples being in her cinnamon rolls, the caramel frosting soon won her over.
Sweet Apple Cinnamon Rolls make me want to put on a big chunky knit sweater and drink some hot apple cider. They are the best treat for a cool fall night or a fun treat for brunch with family. I recommend eating them warm right out of the oven with the sweet melted caramel frosting. Cinnamon rolls are definitely a labor of love. They take time and patience to put them together. In the end though, that first bite into the warm sticky roll with drippy frosting will make you forget all the time they took to put them together. I love making these on the weekend because they fill the house with all the smells of fall; cinnamon, apples, caramel…be right back, got to make some now!
If you make this recipe, make sure you share a photo with me, I’d love to see all of your creations! #SaporitoKitchen
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Sweet Apple Cinnamon Rolls with Caramel Frosting
Sweet and decadent these gooey Sweet Apple Cinnamon Rolls with Caramel Frosting are the perfect Fall treat. Make them for brunch or breakfast this weekend!
- 1 cup milk
- 1 cup warm water
- 4 teaspoons active dry yeast
- 2/3 cup white sugar
- 1 tablespoon salt
- 2 whole eggs
- 8-9 cups all purpose flour
- 1 stick unsalted butter softened
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 4 medium gala apples peeled, cored and diced
- 6 T unsalted butter
- 3/4 cup brown sugar
- 1/3 cup heavy cream
- 3/4 cup powdered sugar
Bring milk to a simmer in a small pot over medium heat. Once the milk begins to just simmer, remove from the heat and pour into a large bowl of a stand mixer.
Add warm water to the milk and sprinkle the yeast over the top of the water. Mix in sugar and salt and let stand for 5 minutes or until the yeast starts to foam.
To the mixture, add in all of the eggs and 4 cups of flour. Using the paddle attachment, mix on low until the flour is mostly incorporated. Switch to the dough hook attachment and continue mixing on low. Add in remaining flour, 1 cup at time, making sure that the flour is well incorporated after each addition. Once the dough comes away from the sides of the bowl and no longer sticks to it, then you can stop adding flour (should be between 8-9 cups).
Continue to knead the dough on low for 5 minutes, until it becomes smooth and elastic. Remove the dough from the mixing bowl and place in a large bowl that has been greased. Cover the bowl with a towel and let rise for 1 hour or until doubled in size.
Once dough is doubled in size, punch down the dough and remove from the bowl. Roll out on a floured surface into a large rectangle, approximately 10" x 25".
Spread softened butter on the dough to cover it completely. Sprinkle brown sugar evenly over softened butter. Then sprinkle cinnamon and salt over the brown sugar. Finally, top with chopped apples.
Starting on the long side of the rectangle, tightly roll up the dough and then cut the rolled dough into 24 equal pieces (approx 1" thick).
Place rolls on a baking sheet lined with parchment paper that has been also greased. Cover and let rise for 1 hour or until doubled in size.
Bake cinnamon rolls in a preheated oven at 350 degrees for 25-30 minutes until golden brown. Allow to cool for 15 minutes before icing.
In a medium sauce pan, combine butter, brown sugar & heavy cream. Heat over medium high heat until boiling. Continue to boil for 5 minutes or until mixture reads 220 degrees on a candy thermometer.
Remove from heat and whisk in powdered sugar. Immediately pour over cinnamon rolls and spread to cover.