Description
Homemade Caramel Apple Cinnamon Rolls blend sweet memories of autumn bakeries with comfort kitchen magic. Warm spices dance through buttery dough, promising delightful moments of pure indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups all-purpose flour
- 2 medium apples, peeled, cored, and diced
- 1 large egg
- 1 cup warm milk (110F/45C)
Sweeteners and Sugars:
- ¼ cup granulated sugar
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup brown sugar
Fats, Spices, and Seasonings:
- ½ cup unsalted butter, melted
- ¼ cup unsalted butter, softened
- ½ cup unsalted butter
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon ground cinnamon
- ¼ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon salt
Instructions
- Activate the yeast by blending it with warm milk and a touch of sugar, allowing it to bloom and become frothy for about 5 minutes.
- Create a rich dough base by incorporating the activated yeast with melted butter, sugar, vanilla extract, salt, and egg, mixing thoroughly until uniform.
- Gradually fold in flour, kneading the mixture until a smooth, elastic texture develops. Ensure the dough is consistent and free of lumps.
- Place the dough in a warm environment, covering it with a clean cloth, and let it rise until it doubles in volume, approximately 1-2 hours.
- Craft the apple filling by sautéing diced apples with butter, brown sugar, cinnamon, and nutmeg over medium heat until the fruit softens and caramelizes.
- Remove the apple mixture from heat, incorporating vanilla extract, and allow it to cool slightly while maintaining its warm, fragrant essence.
- Preheat the oven to 350F, preparing a baking dish with a light grease to prevent sticking.
- Roll out the risen dough into a rectangular shape, creating a thin, even surface for filling.
- Spread melted butter across the dough, then evenly distribute the caramelized apple mixture, ensuring complete coverage.
- Carefully roll the dough from the long edge, creating a tight spiral and sealing the seam to lock in the filling.
- Slice the rolled dough into 12 uniform pieces, positioning them in the prepared baking dish with slight separation to allow for expansion.
- Let the rolls undergo a second rise, covered, for 20-30 minutes until they appear slightly puffy and increased in volume.
- Bake the rolls until they transform into a golden-brown delicacy, approximately 25-30 minutes.
- Simultaneously prepare the caramel glaze by combining butter, brown sugar, and heavy cream in a saucepan, stirring until a smooth consistency develops.
- Bring the glaze to a gentle boil, cooking for 2-3 minutes to achieve a thickened texture, then remove from heat and enhance with vanilla and a pinch of salt.
- Once baked, allow the rolls to rest briefly, then generously drizzle the warm caramel glaze, ensuring it penetrates and enriches each layer.
Notes
- Activate yeast properly by ensuring milk temperature is warm (110-115°F), not hot, to prevent killing the active cultures.
- Choose firm, tart apples like Granny Smith or Honeycrisp for balanced sweetness and texture in the filling.
- Knead dough until smooth and elastic, which develops gluten and creates soft, tender rolls with perfect rise.
- Allow sufficient rising time in a draft-free, warm environment to help dough develop complex flavors and soft texture.
- For gluten-free version, substitute all-purpose flour with a blend of gluten-free flour and xanthan gum for similar consistency.
- Create make-ahead convenience by preparing rolls the night before, refrigerating overnight, and baking fresh in the morning.
- Control caramel glaze consistency by watching carefully during cooking, aiming for a smooth, pourable texture without burning.
- Enhance nutritional profile by adding chopped nuts like pecans or walnuts for extra protein and crunch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg