Description
Delight in these luscious Caramel Apple Cinnamon Rolls featuring soft, fluffy dough filled with a fragrant cinnamon-sugar and crisp apple mixture, all generously drizzled with rich caramel sauce. Perfect for a comforting breakfast or decadent dessert, these rolls combine classic flavors with a gooey caramel finish for an irresistible treat.
Ingredients
Scale
Dough
- 3 tablespoons butter, melted
- 1 3/4 cups whole milk, warm
- 1/4 cup water
- 4 1/2 cups bread flour
- 3 tablespoons granulated sugar
- 2 tablespoons powdered milk
- 1 envelope dry active yeast (very fresh)
- 1/2 teaspoon salt
- 1 egg
- Olive oil, for coating bowl
Filling
- 5 tablespoons butter, very soft (not melted)
- 2/3 cup light brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 2 Granny Smith apples, cored and finely chopped
- 1/4 cup caramel sauce (homemade or store-bought)
Topping
- 3/4 cup caramel sauce
- 1 tablespoon butter (for greasing baking dish)
Instructions
- Make the dough: In a large mixing bowl fitted with a stand mixer dough hook, combine warm milk, dry active yeast, egg, granulated sugar, salt, and melted butter. Whisk everything thoroughly by hand until mixed.
- Mix the flour: Gradually add bread flour to the wet ingredients. Turn the stand mixer on to its lowest speed and mix the dough for 6 minutes, scraping down the sides of the bowl once or twice to ensure even mixing.
- Check dough consistency: Test the dough by touching it with a clean, dry finger; if it sticks, add bread flour one tablespoon at a time until the dough feels slightly tacky but no longer sticks.
- First rise: Lightly drizzle olive oil into a clean bowl, transfer the dough into it, and flip it a few times to coat completely. Cover with clingfilm and leave in a warm spot for about 1 hour or until it doubles in size.
- Prepare filling: In a small bowl, mix the light brown sugar with cinnamon until evenly combined. Chop Granny Smith apples into small bite-sized pieces.
- Roll out dough: Once risen, remove the dough from the bowl, place it on a lightly floured surface, and roll it into an approximately 8 x 15-inch rectangle.
- Add filling: Spread 4 tablespoons of the very soft butter evenly over the dough surface. Sprinkle the cinnamon sugar mixture and chopped apples evenly on top, then drizzle 1/4 cup caramel sauce over the filling.
- Form rolls: Starting with the longest edge facing you, roll the dough tightly into a sausage shape. Pinch the seam to seal.
- Cut rolls: Cut the rolled dough in half, then cut each half into 6 equal pieces, about 5 cm wide.
- Second rise: Grease a 12-inch rectangular baking dish with 1 tablespoon butter. Arrange the rolls spaced slightly apart in the dish. Cover and place in a warm place for 30 minutes to allow the rolls to puff up and join.
- Preheat oven: While the rolls rise, preheat the oven to 350ºF (175ºC).
- Bake: Bake the rolls on the center rack for 35-40 minutes until lightly golden. Check at 20 minutes; if browning too fast, loosely cover with foil.
- Add caramel topping: Remove the rolls from the oven and immediately drizzle 3/4 cup caramel sauce over the warm rolls.
- Serve: Serve the caramel apple cinnamon rolls warm for the best flavor and texture. Enjoy your delicious treat!
Notes
- Use very fresh yeast for the best dough rise.
- If the dough sticks too much while rolling, lightly dust the surface with flour to prevent sticking.
- For a more intense caramel flavor, use homemade caramel sauce or high-quality store-bought caramel.
- You can prepare the dough the night before and refrigerate it for a slower, overnight rise for enhanced flavor.
- Store leftovers in an airtight container and reheat gently before serving.
