Soft, gooey, and full of warm spice. This caramel apple cinnamon roll recipe brings the flavors of a caramel apple into a classic cinnamon roll and is perfect for cozy mornings, holiday brunches, or an indulgent dessert. It blends simple bread-making basics with bright tart apples and rich caramel for a treat that feels special but is straightforward to make for the home cook. The post follows a clear, step by step approach to help bakers of all levels succeed at these rolls.
Key takeaways
- One dough, many possibilities Use a basic enriched dough for cinnamon rolls and add apple and caramel for a seasonal twist.
- Texture matters Dice apples small so they soften while baking and give a pleasant bite inside each roll.
- Finish with flair Extra caramel and a sprinkle of nuts bring the caramel apple idea to life.
- Ideal for anyone interested in cooking, recipes, bon apetit who wants a memorable homemade pastry.
Ingredients at a glance
- 1 cup lukewarm milk
- 1 tablespoon instant dry yeast (or active dry yeast with a short proof)
- 2 tablespoons sugar
- 1 teaspoon salt, 3 tablespoons softened butter, 1 large egg
- 3 cups all-purpose or bread flour, adjust as needed
- 1/2 cup room temperature butter, 1/2 cup brown sugar, 1–2 tablespoons ground cinnamon
- 2 apples (about 1 large or 2 small), diced small
- About 1/2 cup caramel sauce plus extra for finishing
- Optional chopped pecans or walnuts for topping
Step by step
1. Make the enriched dough
Combine lukewarm milk with yeast and sugar. If active dry yeast is used, allow a brief rest to bloom. Add salt, softened butter, one large egg, and most of the flour. Mix until the dough pulls away from the bowl and feels soft and slightly tacky but not sticky. Transfer to a lightly greased bowl, cover, and let rise until doubled in size, about one hour.
2. Roll and fill
Turn the risen dough onto a clean countertop and roll into an even 12 by 18 inch rectangle. Spread 1/2 cup room temperature butter in a thin layer, leaving a small border around the edges. Stir 1/2 cup brown sugar with 1 to 2 tablespoons cinnamon and sprinkle evenly over the butter.
3. Add apples and caramel
Use tart apples such as Granny Smith for balance. Dice into small pieces so the apple softens while baking. Scatter the diced apples over the cinnamon sugar, then drizzle about 1/2 cup caramel sauce across the filling. A little imperfection is fine since extra caramel will be added after baking.
4. Roll, slice, and proof
Roll the dough carefully and tightly, leaving a small gap at the end. Seal by stretching the bottom edge up and pressing it into the log. Mark into twelve even slices with a serrated knife and slice using a gentle sawing motion to avoid squashing. Place each roll in a lightly greased 9 by 13 pan. Cover and let rise again for 30 to 45 minutes.
5. Bake and finish
Preheat the oven to 350 degrees Fahrenheit. Bake the rolls 15 to 20 minutes until the tops are kissed with golden brown. Allow the rolls to cool for about 15 minutes, then drizzle additional caramel and sprinkle chopped pecans or walnuts if desired. For a different finish, a light cream cheese glaze also works, though caramel highlights the apple flavors best.
Storage and serving tips
Store cooled rolls covered at room temperature for 3 to 5 days. Warm briefly before serving for that just-baked feel. This recipe fits anyone exploring cooking, recipes, bon apetit who wants a dessert that travels well to gatherings or stands out at breakfast.
Final notes
Small adjustments make a big difference. Using slightly underbaked apples that finish during baking avoids sogginess while preserving texture. Choosing tart apples balances the sweetness of caramel. These caramel apple cinnamon rolls are approachable, satisfying, and a joyful way to bring a beloved fall flavor into a breakfast favorite. For home cooks focused on cooking, recipes, bon apetit this is a keeper.
This article was created from the video Caramel Apple Cinnamon Rolls #cinnamonrolls #dessert with the help of AI.
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