These caramel apple cinnamon rolls are soft and fluffy, filled with a buttery cinnamon-sugar mixture and diced apples, then finished with a warm, gooey caramel sauce—perfect for a cozy fall breakfast or dessert.
Fall Flavored Cinnamon Roll Recipe
A warm pan of cinnamon rolls is hard to beat. These version adds classic fall flavors—soft yeast dough, a cinnamon-brown sugar filling, small diced apples for texture, and a silky caramel topping to bring everything together.
How to Make Caramel Apple Cinnamon Rolls
Summary of the method—full ingredient amounts and detailed instructions are in the recipe card below.
Combine flour, sugar, salt, and instant yeast in the bowl of a stand mixer and whisk briefly. Warm the water, milk, and butter to about 110–115°F, then add to the dry ingredients along with a room-temperature beaten egg.
With a dough hook, mix on low until the dough forms. Add extra flour a tablespoon at a time if the dough feels too sticky. The finished dough should be smooth, elastic, and slightly tacky but not wet.
Knead with the mixer for several minutes, then transfer the dough to a lightly greased bowl. Cover and let rise until doubled in size, about an hour.
When the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle. Use a dough cutter or a pizza cutter to slice the rectangle into strips, or roll the whole rectangle into a log and slice with a sharp knife or dental floss.
Spread softened butter across the dough, then evenly sprinkle with ground cinnamon, light brown sugar, and a touch of nutmeg. Scatter finely diced apples over the filling so they soften while baking without making the rolls soggy.
Roll each strip into a spiral and arrange the rolls in a greased 9×13-inch pan with a bit of space between them. Cover and allow a second rise until the rolls look puffy.
Bake at 350°F (175°C) for about 25–30 minutes, until the tops are golden brown and the centers are cooked through.
While the rolls cool for a few minutes, gently melt caramel bits with heavy cream over low heat, stirring until smooth. Pour the warm caramel over the rolls so it seeps into the swirls and coats the apples and sugar filling.
Quick Tips
- After rising, the dough should look puffed and airy; a gentle poke should leave an indentation that slowly bounces back.
- Dice the apple finely so it fully softens in the oven without releasing too much moisture.
- Use a dough cutter or pizza cutter for clean strips. If you prefer, roll the whole rectangle into a log and slice with a sharp knife or dental floss for even rolls.
- If you’re short on time, a good quality store-bought caramel sauce works well in place of melted caramel bits.
Do I need to use a stand mixer?
No—kneading by hand works fine. It will take a bit longer (around 8–10 minutes) to reach a smooth, elastic dough, but the results are the same.
What kind of apples work best?
Firm, crisp apples like Granny Smith or Honeycrisp are best. They retain their texture during baking and won’t turn mushy.
Can I freeze the rolls?
Yes. Bake the rolls, cool completely, then wrap tightly in plastic and freeze for up to two months. Thaw overnight in the refrigerator and warm briefly before serving and adding caramel.
How to Store Leftovers
Keep leftover cinnamon rolls covered in the refrigerator for 3–4 days. Reheat briefly in the microwave for a few seconds to restore a soft, bakery-like texture.
More Cinnamon Roll Recipes
- Puff Pastry Cinnamon Rolls
- Air Fryer Cinnamon Rolls
- Cinnamon Rolls (with Heavy Cream)
- Cinnamon Roll Peach Cobbler
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Caramel Apple Cinnamon Rolls
Ingredients
For the Dough:
- 3½ to 4½ cups all-purpose flour, plus more as needed
- 3 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- ⅔ cup water
- ⅓ cup whole milk
- ¼ cup unsalted butter, softened
- 1 large egg, lightly beaten
For the Filling:
- 4 tablespoons unsalted butter, softened
- 2 to 4 tablespoons ground cinnamon, to taste
- ½ cup light brown sugar
- ½ teaspoon ground nutmeg
- 1 apple, peeled, cored, and finely diced
For the Caramel Sauce:
- 11 ounces caramel bits (such as Kraft)
- ½ cup heavy cream
Instructions
- Whisk 3½ to 4 cups flour, sugar, yeast, and salt in the mixer bowl.
- Heat water, milk, and butter to 110–115°F, then pour into the dry ingredients with the egg.
- With the dough hook, mix on low until the dough comes together. Add flour a tablespoon at a time until the dough is smooth and slightly tacky. Knead 5–6 minutes.
- Transfer the dough to a lightly greased bowl, cover, and let rise until doubled, about 1 hour.
- Roll the dough into a large rectangle on a floured surface. Spread with softened butter, sprinkle with cinnamon, brown sugar, and nutmeg, then scatter the diced apples evenly.
- Slice into strips and roll each into a coil. Place rolls in a greased 9×13-inch pan with space between them. Cover and let rise until puffy. Preheat oven to 350°F.
- Bake 25–30 minutes, until golden brown. Remove and let cool slightly.
- While the rolls cool, melt the caramel bits with heavy cream over low heat, stirring until smooth. Pour the warm caramel over the rolls and serve.
Notes
- Nutrition and calorie estimates are approximate and will vary based on ingredient brands and portion sizes.
- Recipe yields about 10–12 rolls.
- Store leftover rolls covered in the refrigerator for 3–4 days.
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo. I focus on comforting, approachable recipes—from easy dinners and sides to desserts and condiments. Much of my inspiration comes from family recipes, personal favorites, and vintage cookbooks.
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