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+ servings
baking dish with apple cinnamon rolls topped with caramel frosting next to fresh apples.

Apple Cinnamon Roll Recipe with Caramel Frosting

Amanda
This gooey apple cinnamon roll recipe with caramel frosting is a fun Fall dessert. Made from scratch, these sweet sticky buns are filled with fresh apples and then slathered in a homemade caramel frosting.
5 from 9 votes
Prep Time 45 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 15 minutes
Course Baking, Breakfast, Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 431 kcal

Ingredients
  

Cinnamon Roll Dough

  • ½ cup whole milk
  • ½ cup warm water approximately 110˚
  • 2 teaspoons dry active yeast
  • cup granulated white sugar
  • 1 large egg
  • 1 ½ teaspoons kosher salt
  • 4-5 cups bread flour

Apple Filling

  • ½ stick unsalted butter room temperature
  • ½ cup light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 2 medium gala apples peeled, cored and diced

Caramel Frosting

  • 6 Tablespoons unsalted butter
  • ¾ cup light brown sugar
  • cup heavy cream
  • ¾ cup powdered sugar

Instructions
 

Cinnamon Roll Dough

  • Pour milk into a small pot and place on the stovetop over medium heat. Heat until the milk starts to steam and small bubbles start to form around the edges.
  • Pour the heated milk in a mixing bowl or the bowl of a stand mixer and stir in the warm water, yeast and sugar. Let the mixture sit for 5 minutes until it starts to foam.
  • Add in the egg, salt and two cups of the flour. Mix on low until the flour is incorporated.
  • Mix in the remaining flour, ½ cup at a time, until the dough pulls away from the bowl and forms a ball. The dough should soft and tacky to the touch, but not sticky.
  • Continue to knead the dough by hand or in the mixer for 5-10 minutes until the dough is soft,  smooth and quickly bounces back when a finger is pressed in it. 
  • Spray a clean bowl with baking spray or rub it lightly with butter. Place the dough in the greased bowl and cover it with a light towel or plastic wrap. Let the dough rise for about 1 hour in a warm spot until doubled in size. 
  • Punch down the risen dough and turn it out onto a floured surface. Shape the dough into a large rectangle that is about ½ - 1 inch thick. 

Apple Filling

  • Spread the softened butter on the dough in an even layer and then sprinkle the buttered dough with the brown sugar, cinnamon, salt and chopped apples.
  • Starting on the long side of the rectangle, tightly roll up the dough into a large roll.
  • Cut the rolled dough into 12 equal slices that are approximately 1 - 1 ½ inches thick. 
  • Place the cut rolls in a 9x13 inch baking dish that has been greased or a sheet pan lined with parchment paper.
  • Cover the pan with a light towel or plastic wrap and let the rolls rise in a warm spot for 1 hour or until doubled in size.
  • During the last 15 minutes of rising, preheat the oven to 350˚. Bake the rolls in the oven for 25-30 minutes until golden brown.
  • Allow the rolls to cool for 10-15 minutes while the frosting is made.

Caramel Frosting

  • In a small pot, combine butter, brown sugar & heavy cream.
  • Heat the mixture over medium high heat on the stove top, stirring occasionally, until the mixture boils.
  • Continue to boil for 3-5 minutes or until the temperature comes to 220˚ when checked with a candy thermometer.
  • Remove the pot off of the heat and whisk in powdered sugar until the frosting is smooth and no lumps of sugar remain.
  • Pour the warm frosting over the apple cinnamon rolls and use an offset spatula to spread the frosting evenly over the rolls.

Notes

  • Apples - Gala, fuji, or pink lady apples all have a fairly sweet flavor that is good for baking. Granny smith can be used for a more tart, sweet flavor.
  • Nuts - Add chopped pecans or walnuts to the filling.
  • Make Ahead - Prep the apple cinnamon rolls the night before all the way up until the second rise time. Cover the sheet pan or baking dish tightly in plastic wrap and store in the refrigerator overnight. Remove the roll from the refrigerator 1 hour before baking time and then bake as directed. Make the caramel frosting while the rolls are cooling. The caramel frosting can be made up to two days ahead of time and stored in the refrigerator in an airtight container. Heat in a pot on low on the stovetop, stirring frequently until just warm enough to pour on the cinnamon rolls.
  • Leftovers - Leftovers will keep in an airtight container at room temperature for 2-3 days. Heat the cinnamon rolls in the microwave for 15-30 seconds to make them warm again.

Nutrition

Serving: 1rollCalories: 431kcalCarbohydrates: 73gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 51mgSodium: 411mgPotassium: 155mgFiber: 3gSugar: 39gVitamin A: 446IUVitamin C: 1mgCalcium: 52mgIron: 2mg
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