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Caramel Apple Cinnamon Rolls

Caramel apple cinnamon rolls with a buttery cinnamon sugar swirl and jammy spiced apple pockets, baked until deeply golden. Finished with a warm salted caramel cream cheese glaze that soaks into the spirals while they’re hot.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk Warmed to 110°F.
  • 2.25 tsp instant yeast Use 1 packet.
  • 0.25 cup granulated sugar
  • 1 large egg Room temperature.
  • 1 large egg yolk
  • 4 tbsp unsalted butter Melted.
  • 3.25 cup all-purpose flour Plus more for dusting.
  • 1 tsp salt
For the apple filling
  • 2 Granny Smith apples Peeled and finely diced.
  • 1 tbsp unsalted butter
  • 0.25 cup light brown sugar Packed.
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
For the cinnamon swirl
  • 6 tbsp unsalted butter Very soft.
  • 0.75 cup light brown sugar Packed.
  • 1.5 tbsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 0.125 tsp salt
For the salted caramel cream cheese glaze
  • 4 oz cream cheese Softened.
  • 3 tbsp unsalted butter Softened.
  • 0.33 cup caramel sauce Plus 2 tbsp for drizzling.
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp flaky sea salt

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Activate the yeast and make the dough
  1. Whisk the warm milk, instant yeast, and granulated sugar together in a large bowl and let it sit for 5 minutes, until foamy. Keep the bowl warm so the yeast activates evenly.
  2. Whisk in the egg, egg yolk, and melted butter. Mix until the mixture looks smooth and glossy.
  3. Add the all-purpose flour and salt and stir until a shaggy dough forms. Stop as soon as no dry flour remains visible.
  4. Knead on a floured surface for 8 minutes, or 6 minutes with a dough hook, until the dough is smooth and springs back when poked. The dough should feel elastic rather than sticky.
  5. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1½ hours, until doubled. Look for the dough to double in volume and feel airy.
Cook the spiced apple filling
  1. Melt the unsalted butter in a skillet over medium heat. Swirl to coat the pan before adding the fruit.
  2. Add the diced apples, light brown sugar, ground cinnamon, and lemon juice and cook for 5–6 minutes, until the apples are just tender. Stir often so the apples caramelize without scorching.
  3. Sprinkle the cornstarch over the apples and cook for 1 more minute, until the juices thicken. You should see a glossy, jam-like coating.
  4. Cool completely. Spread the filling so it cools faster and stays thick.
Shape the rolls
  1. Stir the very soft unsalted butter, light brown sugar, ground cinnamon, ground nutmeg, and salt together into a spreadable paste. Mix until the paste looks uniform and thick.
  2. Roll the dough into a 16x12-inch rectangle on a floured surface. Keep the edges even for tight spirals.
  3. Spread the cinnamon paste to the edges, then scatter the cooled apples evenly over the top. Use all the apples so every roll has jammy pockets.
  4. Roll the dough up tightly from the long side and cut it into 12 rolls with unflavored dental floss or a sharp serrated knife. Cut cleanly to prevent squished layers.
  5. Arrange the rolls in a greased 9x13-inch pan, cover, and let them rise for 45 minutes, until puffy and touching. The rolls should fill the pan and look swollen.
Bake and finish
  1. Preheat the oven to 350°F (175°C) and bake the rolls for 26–30 minutes, until deep golden on top and 190°F in the center. They should spring back slightly and look set at the middle.
  2. Beat the cream cheese and butter until smooth, then beat in ⅓ cup caramel sauce, the powdered sugar, and the vanilla. Mix until the glaze is creamy and pourable.
  3. Spread the glaze over the rolls while they’re still warm, drizzle with the remaining caramel, and sprinkle with flaky sea salt. Serve warm so the caramel soaks into the layers.

Notes

Pro tip: cool the apple filling completely so it doesn’t melt the cinnamon swirl before baking, which helps keep a thick spiral and prevents soggy centers. Store covered in the refrigerator up to 4 days; rewarm individual rolls in the microwave for 20–30 seconds for a softer texture. Freeze baked rolls (glaze after thawing) for up to 2 months for best freshness. For a lighter option, use reduced-fat cream cheese and a light caramel sauce without changing the baking time.