Caramel Apple Cinnamon Roll Recipe

Create a new spin on the classic breakfast treat with gooey caramel icing and apples.

By: Jackie Bruchez

You can’t go wrong when you combine the two best meals of the day: Breakfast and dessert! Tender sautéed apples are rolled into a flaky, sweet dough and topped with a decadent caramel glaze. Get the recipe and tasty topping suggestions and treat yourself!

Caramel Apple Cinnamon Rolls Recipe
Makes: 12 rolls
Prep time: 45 minutes
Cook time: 15 minutes
Difficulty: Easy

Sautéed Cinnamon Apple Filling
4 Granny Smith apples, peeled and chopped into small pieces
45 mL (3 tbsp) butter
125 mL (1/2 cup) brown sugar
22 mL (1 1/2 tbsp) cinnamon

Roll Dough
250 mL (1 cup) buttermilk
50 mL (1/4 cup) oil (canola, vegetable or coconut)
750 to 875 mL (3 to 3 1/2 cups) all-purpose flour plus more for rolling
50 mL (1/4 cup) granulated sugar
2 mL (1/2 tsp) salt
11 mL (2 1/4 tsp) instant yeast
1 egg

Caramel Glaze
20 caramels, unwrapped
50 mL (1/4 cup) cream
60 mL (4 tbsp) butter
1 mL (1/4 tsp) sea salt
500 mL (2 cups) confectioner’s sugar

Instructions for Filling

  1. On medium heat, melt butter in a large frying pan
  2. Once butter is melted add apples, brown sugar and cinnamon and cook on medium heat for five minutes, stirring regularly
  3. Remove from heat and set aside to cool while making dough

Instructions for Rolls

  1. Preheat oven to 200 C (400 F)
  2. In a microwave safe dish, heat buttermilk for 30 seconds. You want it to be warm, but not hot
  3. Once buttermilk is warm, add oil and stir to combine
  4. In a separate bowl, combine flour, sugar and salt
  5. In a large bowl, mix buttermilk, oil and yeast with a spoon. Allow to rest for 5 minutes
  6. Add 750 mL (3 cups) of flour mixture and egg to the bowl and knead until combined. If dough is still sticky after all the flour has been kneaded in, add remaining 125 mL (1/2 cup) of flour and knead until the dough it soft and no longer sticking to the sides
  7. On a lightly-floured surface, roll dough out into a large rectangle approximately 1 1/2 centimetre (1/2 inch) thick
  8. Evenly spread dough with the sautéed apple filling mixture
  9. Beginning with the long side closest to you, tightly roll dough to opposite side, pinching the seam together at the end
  10. Cut rolls into 12 even pieces and place in a greased 23-by- 33 centimetre (9-by-13) inch pan
  11. Cover pan with a warm damp cloth and allow rise for about 25 minutes in a dark, warm place
  12. Once rolls have risen, bake at 200 C (400 F) for 15 minutes, or until slightly browned

While rolls are baking, prepare your caramel glaze:

Instructions for Caramel Glaze

  1. In a medium saucepan, melt caramel, cream and butter
  2. Once melted, remove from heat and add confectioners’ sugar and sea salt
  3. Whisk until smooth
  4. When rolls are done baking, remove from oven, cool for 5 minutes, and pour glaze
  5. Allow glaze to set for 15 minutes before serving

Topping Suggestions

After you glaze the rolls, make them extra decadent with:

  • Crushed pecans
  • Chopped almonds
  • Diced bacon
  • Caramel sauce
  • Frosting
  • Raisins
  • Maple syrup

Jackie Bruchez is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savoury dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.



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