Description
Delight in these warm, gooey Caramel Apple Cinnamon Rolls, featuring a soft yeast dough layered with cinnamon, brown sugar, tender diced apples, and finished with a luscious caramel drizzle. Perfect for a cozy breakfast or a comforting dessert, these rolls combine classic flavors with a rich, creamy topping that bakes to golden perfection.
Ingredients
Scale
Dough Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1 medium Granny Smith apple (peeled, cored, and finely diced)
- 1/3 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (softened)
Topping
- 1/2 cup heavy cream (for pouring over rolls before baking)
- 1/2 cup caramel sauce (plus more for drizzling)
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm milk (110°F) and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Make Dough Mixture: In a large mixing bowl, combine granulated sugar, melted unsalted butter, egg, and salt. Add the foamy yeast mixture to this and mix well to integrate all ingredients.
- Add Flour and Knead: Gradually stir in all-purpose flour until a dough forms. Transfer the dough onto a floured surface and knead it for 5–7 minutes until it becomes smooth and elastic, which helps develop gluten and the dough’s structure.
- First Rise: Place the kneaded dough in a greased bowl, cover it to prevent drying, and let it rise in a warm spot for about 1 hour or until it has doubled in size, ensuring a light and fluffy texture.
- Prepare Roll Base: Once risen, roll the dough out into a 12 by 16-inch rectangle. Evenly spread the softened butter over the surface to create a moist base for the filling ingredients.
- Mix and Spread Filling: In a small bowl, combine the light brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough. Next, distribute the finely diced Granny Smith apple pieces evenly on top for a fresh and tart contrast.
- Form Rolls: Starting from the long edge, tightly roll the dough into a log shape. Use a sharp knife to slice the log into 12 equal rolls to ensure uniform baking.
- Second Rise: Place the rolls into a greased 9×13 inch baking dish. Pour the heavy cream evenly over the rolls to add moisture and richness. Cover the dish and let the rolls rise again for 30–45 minutes, allowing them to puff up before baking.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown and are fully cooked through, creating that perfect soft interior and slightly crisp edges.
- Cool and Drizzle: Remove the rolls from the oven and let them cool slightly for a few minutes. Drizzle additional caramel sauce over the warm rolls to add a sweet, decadent finish before serving.
Notes
- You can use either store-bought or homemade caramel sauce for convenience or enhanced flavor.
- For an extra crunch, add chopped pecans into the cinnamon sugar mixture before rolling.
- These rolls are best served fresh but can be reheated gently in the microwave to enjoy leftovers.
