Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Caramel Apple Cinnamon Rolls with Caramel Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 78 reviews

These Caramel Apple Cinnamon Rolls combine soft, fluffy cinnamon roll dough with a rich caramel apple filling and a luscious caramel cream cheese icing. The flaky rolls are baked to golden perfection and topped with a sweet, creamy glaze that perfectly complements the warm apple cinnamon filling. Perfect for breakfast, brunch, or dessert, these homemade rolls offer a delightful twist on a classic favorite.

  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings

Ingredients

Caramel Apple Filling

  • 4 large Honeycrisp apples (1000g), peeled, cored, and cut into 1 cm cubes
  • 1/2 cup unsalted butter (113g)
  • 1 1/2 cups packed light brown sugar (300g)
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt (1g)
  • 1/4 cup water (60g)
  • 1/4 cup cornstarch (30g)

Cinnamon Roll Dough

  • 4 1/4 cups all-purpose flour (550g)
  • 4 1/2 tsp instant dry yeast (14g, 2 packets)
  • 1 tsp fine salt (6g)
  • 1 cup whole milk (245g)
  • 1/2 cup unsweetened applesauce (125g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 1/2 cup granulated sugar (100g)

For Rolling and Assembling

  • 1/2 cup unsalted butter, softened (113g)
  • Caramel apple filling (prepared above)

Caramel Sauce

  • 1 cup granulated sugar (200g)
  • 6 Tbsp unsalted butter, room temperature (85g)
  • 1/4 cup heavy whipping cream (60g)
  • 1/4 tsp fine salt

Caramel Cream Cheese Icing

  • 1/4 cup cream cheese, room temperature (56g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/4 cup caramel sauce (60g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1/4 tsp fine salt
  • 1 1/2 cups powdered sugar (190g)

Instructions

  1. Prepare Caramel Apple Filling: Peel, core, and dice the apples into roughly 1 cm cubes. In a large skillet over medium-high heat, combine the apple pieces, 1/2 cup unsalted butter, light brown sugar, cinnamon, and salt. Cook until bubbling, then reduce heat to medium.
  2. Thicken Filling: Whisk together water and cornstarch to create a slurry. Stir it into the apple mixture and cook for 5-10 minutes until apples are soft and the filling thickens. Transfer to a wide bowl and chill until completely cooled and thickened.
  3. Make Dough Dry Ingredients: In a large bowl or stand mixer bowl, mix flour, instant dry yeast, and salt.
  4. Combine Dough Wet Ingredients: In a separate bowl, mix milk, applesauce, butter, and granulated sugar. Warm in the microwave until butter is mostly melted and mixture is warm but not hot.
  5. Mix Dough: Gradually add the warm milk mixture to the dry ingredients. Mix on medium-low with a dough hook or wooden spoon until the dough is elastic and smooth. Add extra flour 1 Tbsp at a time if dough is too sticky. The dough should be tacky but not sticky.
  6. Rest Dough: Cover the dough and let it rest for 10-20 minutes to relax the gluten, making it easier to roll out.
  7. Preheat Oven and Prepare Pan: If baking the same day, preheat oven to 200°F (93°C) for the initial rise, and line a 9×13-inch pan with parchment paper.
  8. Roll Out Dough: On a floured surface, roll dough into a 24 x 18 inch rectangle. Spread softened butter evenly over dough, then spread the cooled apple filling on top.
  9. Cut and Shape Rolls: Cut dough into 12 equal strips about 2 inches wide. Roll each strip into a cinnamon roll and place in the prepared pan.
  10. Proof Rolls: For same-day baking, place rolls covered in turned-off 200°F oven for 30 minutes to rise. If making ahead, cover tightly and refrigerate overnight; then remove and proof in turned-off oven for 30 minutes before baking.
  11. Bake Rolls: Remove foil, preheat oven to 350°F (175°C), and bake rolls for 28-34 minutes until golden brown, rotating pan halfway through.
  12. Make Caramel Sauce: In a saucepan over medium heat, gradually melt sugar until deep amber color. Remove from heat and stir in butter 2 Tbsp at a time, then add cream and salt. Let cool.
  13. Prepare Caramel Cream Cheese Icing: Beat cream cheese, butter, caramel sauce, vanilla, and salt until smooth. Slowly mix in powdered sugar until fully incorporated.
  14. Finish and Serve: Let rolls cool for 10 minutes after baking. Spoon icing over rolls and drizzle remaining caramel sauce. Serve warm. Store leftovers in airtight container at room temperature for a few hours or refrigerate up to 5 days.

Notes

  • The caramel apple filling must be cooled and thickened before spreading on dough to avoid sogginess and difficulty rolling.
  • If dough is sticky when mixing, add flour 1 tablespoon at a time until tacky but not sticky.
  • Using the warm but turned-off oven for rising creates the ideal environment for dough proofing.
  • Homemade caramel sauce can be stored in the refrigerator up to 2 weeks and reheated before use.
  • Store leftover cinnamon rolls in airtight containers to maintain freshness for several days.
  • For a quicker variation, store-bought caramel sauce can replace homemade caramel sauce.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/caramel-apple-cinnamon-rolls-with-caramel-cream-cheese-icing-recipe/