Home > Recipes > Desserts > Pastries > Salted Caramel Apple Cinnamon Rolls
by Michelle
September 9, 2014 (updated Aug 31, 2023)
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5 (5 ratings)
Cinnamon rolls always always remind me of my grandma. They were one of her very favorite treats; she’d rather devour a cinnamon roll than a piece of cake, pie, or just about anything else that you could put in front of her. If I was out and about and ran across some especially great-looking cinnamon rolls, I would always pick some up for her and drive straight to her house. More than anything, though, she would light up when I’d tell her that I made fresh, homemade cinnamon rolls.
Ironically, I’ve been craving cinnamon rolls since about the 6th week of my pregnancy. I’ve picked up a few bakery ones along the way, but I’ve really been craving a pan of homemade rolls. Since I’ve had a lot more energy these last few weeks, I thought it was high time that I made a batch. I decided to put a cozy fall spin on the recipe, including apples and my favorite salted caramel sauce.
I’ve made two different versions of homemade cinnamon rolls previously – the Peter Reinhart version and the cream cheese dough version. Of the three, this one has emerged as my favorite. You could easily make it an all-purpose cinnamon roll by omitting the salted caramel sauce and apples and leaving everything else the same.
The dough is wonderfully soft and soaks up the filling beautifully. I like a simple drizzle of icing on top, but feel free to slather it on more heavily if you prefer. I used one chopped apple, and I think it was just enough. I didn’t want the filling totally loaded with apples, but enough to give you a taste in every bite, and using a single appleachieved that.
These are a fantastic hybrid between cinnamon rolls and apple dumplings. There’s even a little sauce that collects on the bottom of the pan, so you could forgo the icing on top and serve them upside-down, sticky bun style.
I wish that I could share these with my grandma, but since I can’t, I’ll be sure to eat an extra one for her. No arm twisting necessary!
One year ago: Apple Dumplings
Two years ago: Potato Skins
Three years ago: Chunky Peanut Butter Cookies
Salted Caramel Apple Cinnamon Rolls
Yield: 12 cinnamon rolls
Prep Time: 30 minutes mins
Cook Time: 35 minutes mins
Resting time: 3 hours hrs
Total Time: 1 hour hr 5 minutes mins
Fabulous cinnamon rolls with chunks of apple and saltedcaramel sauce rolled up inside.
5 (5 ratings)
Print Pin Rate
Ingredients
For the Dough:
- ¾ cup (170 ml) whole milk, 110 degrees F
- 2¼ teaspoons (2.25 teaspoons) instant yeast
- 3 eggs, at room temperature
- 4¼ cups (510 g) all-purpose flour
- ½ cup (57 g) cornstarch
- ½ cup (99 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) salt
- ¾ cup (170 g) unsalted butter, cut into 12 pieces and softened
For the Filling:
- 1½ cups (319 g) light brown sugar
- 4½ teaspoons (4.5 teaspoons) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 4 tablespoons unsalted butter, softened
- 1 apple, peeled, cored and chopped
- ¼ cup (56.5 ml) salted caramel sauce
For the Salted Caramel Icing:
- ½ cup (57 g) powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon salted caramel sauce
Instructions
Make the Dough: Whisk together the milk and yeast in a 2-cup liquid measuring cup (or small bowl) until the yeast dissolves, then whisk in the eggs.
In the bowl of a stand mixer fitted with the dough hook, mix together the flour, cornstarch, sugar and salt on low speed until combined. With the mixer still on low speed, add the warm milk mixture in a steady stream and mix until the dough comes together, about 1 minute.
Increase the speed to medium and add the butter, one piece at a time, until totally incorporated. Continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes. If after mixing for 10 minutes the dough is still wet and sticky, add up to another 4 tablespoons of flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl. (Be patient with this, as mine took nearly the entire 10 minutes to clear the sides of the bowl and I did not need additional flour.)
Turn the dough onto a clean surface and knead briefly to form a round, smooth ball. Transfer the dough to a greased bowl, cover with plastic wrap, and place in a warm, draft-free area and allow to rise until doubled in size, about 2 hours.
Make the Filling: In a small bowl, stir together the brown sugar, cinnamon and salt. Turn the dough out onto a lightly floured surface and roll into an 18-inch square. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges. Sprinkle the cinnamon sugar mixture evenly over top, then sprinkle the chopped apple and drizzle with the caramel sauce.
Beginning with the edge nearest you, roll the dough into a tight cylinder and pinch the seams closed. Using a sharp knife or bench scraper, cut the roll into 12 even pieces. Place the pieces cut-side-up in a greased 9×13-inch baking dish. Cover with plastic wrap and allow to rise in a warm, draft-free area until doubled in size, about 1 hour. (MAKE AHEAD: After placing the rolls in the pan and covering with plastic wrap, you can place the pan in the refrigerator overnight, or up to 24 hours. When ready to bake, remove from the refrigerator and let sit at room temperature for 1 hour before proceeding with the next step.)
Bake the Cinnamon Rolls: Preheat oven to 350 degrees F. Remove the plastic wrap and bake until the cinnamon rolls are a deep golden brown, 35 to 40 minutes. Remove from the oven and allow to cool while you prepare the icing.
Make the Salted Caramel Icing: In a small bowl, whisk together the powdered sugar, heavy cream and salted caramel sauce until smooth. Using a small whisk or spoon, drizzle the icing over the cinnamon rolls. Serve warm or at room temperature. Leftovers should be stored tightly wrapped with plastic wrap or in an airtight container at room temperature or in the refrigerator for up to 5 days.
Notes
Nutritional values are based on one serving
Calories: 539kcal, Carbohydrates: 87g, Protein: 7g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 86mg, Sodium: 397mg, Potassium: 167mg, Fiber: 2g, Sugar: 42g, Vitamin A: 605IU, Vitamin C: 0.7mg, Calcium: 71mg, Iron: 2.6mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published September 9, 2014 — (last updated August 31, 2023)
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65 Comments on “Salted Caramel Apple Cinnamon Rolls”
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Tracy — Reply
Hi! Excited to give these a try, however wondering if I could make ahead and freeze?
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Susan Coughlin — Reply
These were awesome. I made them for our Christmas morning brunch. It was so convenient to make them the day before and refrigerate them overnight. The apple (I used Granny Smith) was perfect and added a little crunch. The leftovers were good, too, and I microwaved them for 10-12 seconds, and they tasted moist and delicious. This will become a permanent part of our Christmas brunch, and any other brunch occasion.
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Malou — Reply
See AlsoMy Grandma's Best Cake Recipe Is Almost Too EasyTriple Chocolate Pudding Cookies - The Recipe RebelA no-Knead Brioche RecipeGluten Free Rolls RecipeCan the dough be made in the bread machine?
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Michelle — Reply
Hi Malou, I’ve never used one, but I think it should work okay.
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Leonard — Reply
Typo. I am pretty sure that step #8 should say “Make the …” instead of “Bake the…”
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Michelle — Reply
You’re right, I fixed it!
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Sandy — Reply
Just discovered and began exploring your site. I love to bake and I have the Favorite White Bread rising in the oven now.
I’m also looking at the cinnamon rolls. I would like to do these for a Sunday morning, but the rising time is 2 hours. Can I make the night before and partially bake then finish Sunday morning for that fresh baked taste–or what you would recommend.Also, re the chicken wings done in the oven, if I use breasts or thighs I don’t suppose I’ll get that crispy affect?
Thanks
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Michelle — Reply
Hi Sandy, I hope you enjoy the bread! As for the cinnamon rolls, you can prep them ahead of time (see the “Make Ahead” note in step #6). In lieu of the second rise, you can cover and place in the refrigerator, then bring to room temperature and bake in the morning. I wouldn’t recommend using the oven baked wing method with breasts, as they will dry out. It should work with thighs, though!
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Margaret Smith — Reply
Hi Michelle! I LOVE these rolls! They are so delicious and sweet. I am making them now with my mom. The only thing is that to make the icing you put “Bake the icing” instead of “Make the icing”.
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Doug — Reply
First ever attempt at making cinnamon rolls, overall it was a hit with my family. Did have a problem though that I hope you can help figure out; I baked the rolls for 40 minutes, achieving a nice deep golden brown but the rolls in the middle of baking dish (I used a Pyrex baking dish) were not fully baked (still doughy).
Already thinking of what else I could do with them next time; cranberries or raisins instead of apples. Or maybe something with chocolate. Thanks for the recipe. :) -
Yan — Reply
Hi! just wondering if I could just omit the sugar or reduce it to make a savoury roll?
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Michelle — Reply
Hi Yan, I would not; the sugar actually is important in activating the yeast.
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Marion — Reply
Oddly my cup and a half of brown sugar only weighted about 219 grams instad of 319… Chose to go with the volume as it seemed a lot already, we’ll see how it turns out :)
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Marion — Reply
Sooo it was alright in the end, the dough was incredibly soft event though I had no stand mixer! All the caramel sank in the bottom of the pan though, and very little remained in the rolls. But well, everybody loved them anyway, so thanks a lot for the recipe!
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The Food Explorer — Reply
Hi Michelle,
Your delicious recipe has been nominated as one of the “Top 100 Best Apple Recipes of 2014 for National Apple Month”. You and your readers can vote for it here: http://thefoodexplorer.com/fruit-2/100-delicious-apple-recipes-for-national-apple-month/ (position #18 – random order).
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Ellen Parlee — Reply
Yum! Now that it’s officially fall, it’s definitely time for all things apple! For the freshest apples, visit your local farm stand.
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Tracy | Pale Yellow — Reply
Great twist on a traditional cinnamon roll, they look so good!
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Jenn — Reply
Total fail for me. Some of my yeast got stuck in the measuring cup and did not dissolve. Maybe that and the fact that my husband kept the fan on in the kitchen because he had company. :( my dough never rose. But I will try again and be victorious! :)
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Laura Dembowski — Reply
Oh Michelle, these look amazing! Cinnamon rolls always remind me of my Granny. I wish I could make these and share with her. This recipe and post make me very misty eyed thinking of her.
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Margaret Smith — Reply
Is there any way I can omit the apples and use pears instead? These look amazing and I really want to try them but i’m allergic to apples.
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Michelle — Reply
Hi Margaret, Yes, you could definitely use pears!
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hollot — Reply
Hi Michelle,
I’m eager to try these this weekend! I’ve made cinnamon rolls many times from scratch, but have a couple questions on your dough ingredients. I buy the Red Star yeast from Costco…is that “instant”? Also, I only ever buy 1/2% milk…can I add melted butter to thicken it to “whole”? Or would that not work? Curious on your thoughts.
Thanks for all the great recipes!!-
Michelle — Reply
Red Star makes both active dry and instant yeast. It should say on your container which it is. Sometimes instant yeast is also labeled as bread-machine or quick-rise yeast. I would not add melted butter to milk, that will not have the desired effect. I would recommend just buying a small bottle of whole milk to use for the recipe.
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Jamie | Jamie's Recipes — Reply
Why would anyone want to leave out the salted caramel and apples?! These would be perfect to make after a day of apple picking!
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Humairah — Reply
Hello Michelle
I made these yesterday, my rolls came out with a biscuity texture . I followed recipe exactly,not sure where I went wrong . I was expecting a Cinnabon type of dough .please help-
Michelle — Reply
Hmmm, these definitely should not have a biscuit texture; the dough should be soft and fluffy. I don’t think I’ve had a Cinnabon cinnamon roll since I was a kid, so I’m unsure of the texture. If you got a biscuit-like texture, you may have over mixed the dough or added too much flour.
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Humairah — Reply
Making them this morning ! Can’t wait to taste these !
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Stephanie @ Long Distance Baking — Reply
These sound so perfect for fall! I can’t wait to try them…love this twist, and I bet your grandma would too :)
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LizzieAusten — Reply
These look absolutely amazing! I’m wanting to make for a girl friend’s bachelorette brunch! YUMMERS! Quick question – I know the recipe says you could refridgerate the cinnamon buns up to 24 hours. Do you think you could do keep it longer, say 36-48 hours (make on a Wednesday night for a Friday morning breakfast)?
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Michelle — Reply
Hi Lizzie, I think that would be okay, let me know how they turn out!
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LizzieAusten —
Following up – I made these this past Wednesday evening for a bachelorette weekend in Charleston SC. After assembling, I covered with plastic wrap and placed in the fridge. Then moved from the fridge to a cooler, drove 6 hours, and returned to a fridge. Friday morning they went in the oven, and were THE hit of the weekend. To me (we’re our own worst critics), they were a touch dry – I think that just means I need to maybe add a bit more butter and definitely more delicious salted caramel goodness. oh my heavens and stars though. These will def be made again! Thanks so much for this great recipe!
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Shamim — Reply
These looks absolutely devine. Perfect for the apples we going to pick this weekend. My kids are so in love with cinnamon rolls, I know they just going to love these. The texture looks gorgeous. Thanks
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Lauren — Reply
I can’t wait to try these. I am thinking they are the perfect morning treat before apple picking! Thanks for the awesome recipe!
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Annie @ Annie's Noms — Reply
Oh wow, these would not be safe in my house! I’m fairly sure the whole pan would be gone in one sitting!
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Stacy Jacobs — Reply
I luvvv your cream cheese cinnamon rolls. They’re a favorite in my office. What would you say is the difference in taste/texture between your cream cheese rolls and this recipe? Can’t wait to try this.
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Linda C. — Reply
We’re having company for breakfast Fri. and I was looking for something I could make ahead. These look perfect! I’m already a huge fan of your salted caramel, so I know these are going to be great. You’ve never let me down with a recipe yet! :)
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Angelyn @ Everyday Desserts — Reply
That filling looks insanely good – I’ve got to make these!!
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Liz @ Floating Kitchen — Reply
Oh salted caramel makes EVERYTHING better! I’m drooling over these. They look FAB. Pinned!
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Sydney Sun — Reply
Such a great recipe for Fall! I love traditional cinnamon rolls – warmed up or fresh out of the oven mmm! These are going on my fall Pinterest board!
Sydney Sun
http://Www.forloveofbaking.com
:) -
Kristen Ann — Reply
I just love the idea of changing up the cinnamon roll with the combination of the salted caramel apple flavors. You are so creative. A definite recipe on my fall baking list.
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Jessica | Saucy Pear — Reply
Hubs has randomly been asking for cinnamon rolls the last two nights – this is completely PERFECT timing!!
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Kelly — Reply
I LOVE cinnamon rolls!! Any and all variations! These look amazing and are perfect for Fall :)
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Stacey @ Bake.Eat.Repeat. — Reply
I just made cinnamon rolls on the weekend too! They are really the best treat. Adding apples and salted caramel sounds like the perfect change for fall!
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Erin @ Simple, Sweet & Savory — Reply
There’s nothing quite like a pan of warm, homemade cinnamon rolls. I love the idea of adding salted caramel icing and apples. What a perfect and delicious treat for fall! Pinning!
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Julie @ HostessAtHeart — Reply
My baby is 28 years old but I am all of a sudden craving your cinnamon rolls!! :)
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marcie — Reply
I love the story of your grandmother, and what better way to remember her than to make a batch of beautiful cinnamon rolls. These are so perfect for fall!
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Kaitlin — Reply
These look amazing! Im gearing up to post some salted caramel goodness myself! Keep up the good work!
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Elise — Reply
Would you recommend using a specific variety of apple, or will any kind do?
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Michelle — Reply
Hi Elise, Any kind will do, whatever your favorite is. I’ll amend the recipe above to reflect that :)
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Faye — Reply
Probably a silly question, but could you make these without a stand mixer?
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Michelle — Reply
Hi Faye, You probably could, it just wouldn’t be as easy. You’ll have to knead for quite a long time, being sure to completely incorporate all of the butter, and you really don’t want to add extra flour if you can help it.
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Janelle | fchem101.com — Reply
These look incredible! I always want a cinnamon roll but there’s nothing worse than buying one and having it be dry. I should just make these instead!
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Katrina @ Warm Vanilla Sugar — Reply
This flavour is pure gold. Love these rolls! I bet they smelled like heaven :)
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Sues — Reply
I crave cinnamon rolls ALL the time and I’m not pregnant haha. These ones look way better than the average cinnamon roll!
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amanda @ fake ginger — Reply
These look amazing!
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Reshana — Reply
I feel for one right now. Looks divine!
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Paula Kelly-Bourque — Reply
Oh my! I’m sure your gramma’s eyes would have lit up if she saw these. What a great recipe. Glad to hear that you are feeling better. Continued best wishes with your pregnancy:)
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Michelle — Reply
Thank you very much :)
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VETTA — Reply
These look sooo good! Of all the blogs I subscribe to , yours is simply the best – love to see the dogs and your wonderful food presentation!
Keep up the good work! -
Averie @ Averie Cooks — Reply
Apples, salted caramel, big cinnamon rolls…I am so into these! Pinned :)
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Mir — Reply
It’s so sweet that you’d bake your grandmother her favorite! Having good memories like that is so key.
These do look incredible! -
Silvia M — Reply
I love the salted caramel… and the cinnamon rolls… :)
It looks so yummy!!! -
Teresa — Reply
I’m like your grandma, I love, love, love cinnamon rolls, and I could eat them every day. Next bach I make will be with apples. Oh, and maybe some chopped walnuts, just because I love them also.
Congratulation on your pregnancy!
Teresa -
Steve @coolcathotfood — Reply
If we ever get an oven I have to make these, you had me at salted caramel for sure. What a great combination of flavors!
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Andrea L — Reply
You had me at salted caramel :). I think yours in the best salted caramel! And then to mix it with apples & cinnamon rolls, what more could you ask for? I cannot wait to make these!
I love fall!
