Caramel Apple Cinnamon Rolls

Hello friends! Aren’t you loving this fall weather? I’ve been waiting patiently for this time of year so I can start making cinnamon rolls again. It took me a lot of trial and error to figure out how to master the art of making good cinnamon rolls… and then I stumbled upon this recipe for Caramel Apple Cinnamon Rolls by Trish. OhMG! They couldn’t go together more perfectly! I adapted her recipe to fit with my recipe and the result is yummy, warm, caramel deliciousness!


Makes 24 rolls


1 Cup warm water (110°)

4½ tsp active dry yeast (2 pkgs)

1 Cup warm milk (110°)1 tsp sugar

2/3 Cup sugar

2 tsp salt

2 eggs, slightly beaten

1 stick + 2½ Tbsp butter (2/3 Cup), melted

7 Cups flour


In a 2 cup bowl, mix together warm water, yeast and 1 tsp sugar. Let stand in a warm place for 5 minutes.

In a large mixing bowl, add milk, sugar, salt and eggs and stir until well combined.  Add yeast mixture and mix to combine. Add 1 cup of flour and continue mixing until smooth. Pour in the melted butter and mix well. Continue adding remaining flour a half cup at a time until dough is stiff (dough will be sticky).

Turn onto a well-floured surface and knead 10 minutes. Place into a large bowl that’s been well sprayed with PAM, cover lightly with saran wrap that has also been sprayed with PAM. Let rise in warm place, until double in size (about 1 to 1½ hours). When doubled, punch down dough and let rest 5 minutes.


¾ Cup brown sugar

½ Cup sugar

3 Tbsp ground cinnamon

1 stick of butter (½ Cup), melted

1½ Cups finely chopped apple

1 Tbsp lemon juice

1 11-oz bag of Kraft Caramels

1 Tbsp milk

Combine brown sugar, sugar and cinnamon. Toss the apples with the lemon juice in a large bowl. Add 2 Tbsp of the sugar/cinnamon mixture to the apples and stir to combine.

Transfer dough to a lightly floured surface and roll out to approximately 15×20 inches. Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the apples.

Melt the caramel bits and milk in the microwave in 30-second intervals until fully melted. Drizzle on top of apples. Roll up jelly roll-fashion and pinch edge together to seal. Cut into 1-inch slices.


1 stick of butter (½ Cup), melted

¼ Cup sugar

Evenly spread melted butter into bottom of a 9×13 baking dish and an 8×8 baking dish. Sprinkle with sugar. Place cinnamon roll slices into prepared dishes leaving a little room around each to allow for rising. Let rise in warm place until dough is doubled in size, about 45 minutes. (Can place in refrigerator now if baking later, just let rolls come to room temperature before baking). Bake in preheated oven at 350° for 25-30 minutes or until rolls are nicely browned. While the rolls are baking, prepare the caramel icing.


1 stick + 2½ Tbsp butter (2/3 Cup), melted

1 Cup brown sugar

½ tsp salt

1/3 Cup heavy whipping cream

2 tsp vanilla

1 1/3 Cups powdered sugar

Melt butter in saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine. Remove from heat and add vanilla. Whisk in the powdered sugar until smooth. Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.

Go ahead and give these a try… I hope you love them!

Thanks for stopping by!




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