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Caramel Apple Cinnamon Rolls

These caramel apple cinnamon rolls are soft and gooey, filled with cinnamon, brown sugar, and tart apples. Topped with cream cheese icing and homemade caramel. 
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Prep Time 45 minutes
Cook Time 40 minutes
Chill Time 12 hours
Total Time 13 hours 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 large

Ingredients
 
 

Brioche Dough:

  • 1 cup Whole Milk warm 85- 110F
  • 2 teaspoon Active Dry Yeast
  • ⅓ cup Granulated sugar
  • 2 large Whole Eggs
  • 3 ¾ cup Bread Flour
  • 2 teaspoon Sea Salt
  • 6 tablespoon Unsalted butter room temp

Brown Sugar Cinnamon Filling:

  • 4 ounces Unsalted Butter Room Temp
  • 1 tablespoon Cinnamon
  • ¼ tsp Nutmeg
  • 1 cup Brown Sugar
  • pinch Sea Salt

Apple Filling:

  • 4 cups Granny Smith Apples peeled, diced small
  • ¼ cup Granulated Sugar
  • 1½ teaspoon Cinnamon
  • ⅛ teaspoon Nutmeg
  • 2 tablespoon Lemon
  • ¼ teaspoon Salt
  • ¼ cup water
  • ½ teaspoon vanilla extract
  • 2 tablespoon Cornstarch
  • 3 tablespoon Water

Cream cheese glaze:

  • 4 ounces Cream cheese room temperature
  • 4 tablespoon Unsalted Butter
  • 1 cup powdered sugar
  • 1 teaspoon Vanilla Bean Paste vanilla extract

Salted caramel

  • 4 tablespoon Water
  • ½ cup white granulated sugar
  • ¼ cup heavy cream
  • 2 tablespoon Unsalted Butter
  • pinch salt
  • 1 teaspoon vanilla bean paste

Additional

  • ½ cup Heavy Cream pour over cinnamon rolls

Instructions
 

Brioche Dough

  • In the bowl of a stand mixer fitted with the dough hook, combine warm milk (110°F or below) and active dry yeast. Let sit for 5 minutes, until foamy.
  • Add sugar and eggs and mix on low until combined. Add the flour and salt and mix until a shaggy dough forms.
  • With the mixer running on low, gradually add the softened butter 1–2 tablespoons at a time, allowing each addition to fully incorporate before adding more. Knead for 10–15 minutes, until the dough is smooth, elastic, and passes the windowpane test.
  • Transfer to a lightly greased bowl, cover, and refrigerate overnight. For a quicker option, chill for at least 2 hours.

Brown Sugar Cinnamon Filling

  • Using the paddle attachment, beat the softened butter, dark brown sugar, salt, nutmeg and cinnamon on medium speed for 2–3 minutes, until light and fluffy. Set aside.

Apple Pie Filling

  • Peel and dice the apples into 1-inch cubes. Add them to a saucepan with the water, sugar, lemon juice, spices, water and vanilla. Cook over medium heat for about 5 minutes, stirring occasionally, until the apples begin to soften.
  • Mix the cornstarch and water together to make a slurry. Stir it into the apples and cook until the filling thickens. Remove from the heat and let cool completely before using.
    • Apple Filling can be made 7 days ahead of time store in fridge.

Caramel Sauce

  • Add the sugar and water to a heavy-bottomed saucepan. Cook over medium-high heat until the sugar melts, bubbles, and turns amber in color.
  • Remove from the heat and carefully whisk in the heavy cream. Add the butter, vanilla bean paste, and sea salt. Stir until smooth and allow to cool.
    • Can be made 2 weeks ahead of time!

Assemble

  • Remove the chilled dough and roll it into a 12×20-inch rectangle, about ¼-inch thick.
  • Spread the cinnamon filling evenly over the dough, leaving a small border at the top. Spoon the cooled apple pie filling evenly over the cinnamon layer.
  • Cut the dough into 2-inch-wide strips and roll each strip tightly into a cinnamon roll.
  • Line a 9×13-inch pan with parchment paper and drizzle caramel on the bottom and then arrange the rolls with a little space between them. Spoon about 1 tablespoon of the remaining apple filling into the center of each roll.
  • Cover and let rise for 45–60 minutes, or until doubled in size.

Bake

  • Preheat the oven to 350°F.
  • Pour over the Heavy Cream.
  • Bake for 35–40 minutes, or until golden brown and the centers reach 200°F. Let cool for about 10 minutes.
  • For the cream cheese frosting, cream together cream cheese and butter. Scrape the bottom and sides of the bowl and then add the powdered sugar and vanilla. Mix until smooth.
  • Spread the glaze over the warm cinnamon rolls and drizzle generously with caramel sauce.

Storage

  • Store leftover caramel apple cinnamon rolls in an airtight container in the refrigerator for 4–5 days. Reheat individual rolls in the microwave for 15–20 seconds or until warmed through.
Keyword apple pie, Cinnamon rolls, Salted Caramel
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