These delicious sweet rolls are stuffed full of brown sugar, cinnamon and apples and covered in a warm caramel syrup! Perfect for breakfast or brunch!
Growing up there were a few Christmas traditions our family always kept. At some point my dad started making his almost famous and absolutely amazing toffee every year to give out to neighbors (some years we even caroled to our friends to drop if off).
Our Christmas morning tradition was cinnamon rolls. We often ended up using canned Pillsbury Rolls, but now that I’m baking more I like making homemade cinnamon rolls too. And these caramel apple cinnamon rolls are one of my new favorites!
These caramel apple cinnamon rolls have the same dough base as my cinnamon rolls. I’ve made this sweet roll dough dozens of times and have never had any issues with the dough.
The dough comes together in just a few minutes, especially easily with my kitchen aid (but other stand mixers would work great too) and then the dough rises for about 45 minutes. I think its fail proof, so don’t be nervous about using yeast!
The rolls have a cinnamon, brown sugar filling with lots of chopped up apples added too! And then the rolls are topped with a quick caramel syrup after they are baked! Pure deliciousness!
These rolls would be perfect for your Christmas morning breakfast, or brunch, or New Years Eve, or heck any day of the year! And if you don’t want them for breakfast, they’re just as good for dessert too!
These are so good! And such a delicious twist on traditional cinnamon rolls.
What do you like to have for Christmas morning breakfast? I’ll take a fresh hot caramel apple roll with a big cup of orange juice please!
Aren’t you ready to dig right in? Fork not required 😉 just dig in with your hands!!
Caramel Apple Cinnamon Rolls
For the Dough:
- 2½ tsp yeast (1 package)
- 1 cup milk (warmed)
- ⅓ cup sugar
- ½ cup butter (1 stick)
- 1 tsp salt
- 2 eggs
- 4 cups flour
For the Filling:
- ⅓ cup butter
- 1 cup brown sugar
- 2 TBS cinnamon
- 2 large granny smith apples (peeled, cored and diced)
For the Caramel Syrup:
- 1/2 cup butter (1 stick)
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 6 TBS heavy cream
- Large Mixing Bowl
- Dissolve the yeast in the warm milk in a large bowl.
- Add sugar, butter, salt, eggs and flour to the bowl and mix well.
- Once the dough starts to come away from the edges, knead for about 5 minutes (if you are using your hands, dust them lightly with flour to avoid sticking) until a large ball is formed.
- Cover the bowl with a towel and allow to rise for 45 minutes to 1 hour, until dough has doubled in size.
- Lightly flour your counter top and roll the dough out until it is approximately 16x21 inches, and ¼ inch thick.
- Preheat your oven to 400 degrees.
- Combine brown sugar and cinnamon in a small bowl. Set aside.
- Place your diced apples in a small pot and cook on your stove top for 3-4 minutes till starting to soften.
- Spread melted butter over the surface of your dough.
- Sprinkle the cinnamon sugar mixture generously over the surface of the dough.
- Spread diced apples evenly over the cinnamon sugar mixture.
- Carefully roll the dough from the long top edge to the bottom edge.
- Using thread, or a very sharp knife cut dough into 1 to 1 1/2 inch slices.
- Grease a 9x13 baking pan (you may also need a bread pan) - I got 14 rolls, so 12 in the 9x13 pan and 2 in a bread pan)
- Cover pans with foil and bake for 10 minutes.
- Uncover and bake for an additional 10-15 minutes until rolls are a nice golden color.
- While they are baking add your butter to a small sauce pan.
- Melt the butter over medium high heat.
- Add in your brown sugar, sugar and heavy cream.
- Stir constantly till sugar is dissolved.
- Once bubbling cook for about 3 minutes.
- Remove from heat and drizzle over the top of rolls before serving.
Stay tuned for more delicious Christmas morning breakfast and brunch ideas coming this Friday!!
For more sweet roll recipes, try these: