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Caramel Apple Cinnamon Rolls with Cream Cheese Frosting

Caramel Apple Cinnamon Rolls with Cream Cheese Frosting

Ingredients:18
Servings:12

By Barrett Radziun(Opens in a new tab)Updated 10/23/2023

Caramel Apple Cinnamon Rolls with Cream Cheese Frosting

Ingredients:18
Servings:12

These Caramel Apple Cinnamon Rolls with Cream Cheese Frosting are fluffy and delicious! The pieces of apple and toasted walnut add an amazing variety of textures to each bite. My grandma, Mary, who is one of my greatest baking inspirations, used to love caramel apples. I have fond memories of attending the Minnesota State Fair together, where she would always get one to take home with her. The fair signaled that summer was coming to a close, and the school year would be starting up again. It was like a farewell celebration to summer. I remember all the varieties of caramel apples at the fair, and the ones dipped in caramel and then rolled in chopped walnuts were my favorite–you get that salty sweetness from the caramel and the added crunch of the walnuts. This recipe was created to echo those flavors.

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Caramel Apple Cinnamon Rolls with Cream Cheese Frosting

Prep time:2 hr 0 min
Total time:3 hr 0 min
Ingredients:18
Servings:12

Caramel Apple Cinnamon Rolls with Cream Cheese Frosting

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Ingredient

Dough

1 cup whole milk
2 1/4 teaspoons active dry yeast
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 egg
1 egg yolk
1 1/2 teaspoons kosher salt
4 cups all-purpose flour

Filling

1 tablespoon unsalted butter
1/2 cup (heaping) peeled, cored and chopped Granny Smith apple
1 tablespoon light brown sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts

Topping

Instructions

Step 1
In a small saucepan, warm the whole milk to 105°F. (Use an instant-read thermometer, or dip a clean finger into the milk—it should feel neither warmer nor cooler than body temperature.) Pour the milk into a large bowl and sprinkle the active dry yeast across the surface. With a wooden spoon, mix gently until the yeast is incorporated. Leave to sit for 10 minutes. Preheat the oven to 350°F.

Step 2
To the bowl with the milk and yeast, add 5 tablespoons melted butter, 1/4 cup granulated sugar, egg, egg yolk and salt. Mix until the egg yolks are broken up and incorporated. Add three cups of flour, one cup at a time, mixing between each addition until incorporated. Add approximately 3/4 cup of the remaining one cup of flour (the additional flour will be used to dust the surface when you roll out the dough). Tip the shaggy dough out onto a clean work surface, and knead for 8 minutes. The dough will be smooth and elastic after kneading.

Step 3
Butter the inside of a large bowl and place the kneaded dough into the bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour.

Step 4
In a small saucepan, melt one tablespoon butter over medium heat. Add a heaping 1/2 cup chopped Granny Smith apple pieces, 1 tablespoon light brown sugar, and 1/2 teaspoon vanilla extract. Cook, stirring frequently, until the apples have released some of their juices, and the liquid in the pan begins to evaporate and become syrupy. Remove from heat and set aside.

Step 5
In a small bowl, combine 1/2 cup room temperature butter, 1/2 cup light brown sugar and ground cinnamon. Using a wooden spoon, work the sugar and cinnamon into the butter until smooth. Set aside.

Step 6
Place the chopped walnuts on a small baking sheet and toast in the oven for 8 minutes. Once the nuts are toasted, set aside and allow to cool. Increase the temperature of the oven to 375°F. (If you are baking your cinnamon rolls the next morning, turn off the oven at this point.)

Step 7
Butter a 9x13 inch baking dish and set aside.

Step 8
Once the dough has doubled in size, lightly dust a clean work surface with some of the remaining all-purpose flour. Tip the dough out on the surface and work into a square shape with your fingers. Using a rolling pin, roll the square into an 18x13 inch rectangle. Dollop the butter mixture across the surface of the dough, leaving a 1 inch border on all sides. Using a small offset-spatula, spread the butter mixture in an even layer across the surface of the dough, leaving a 1 inch border on all sides. Sprinkle apple pieces evenly across the butter mixture, followed by the toasted walnuts.

Step 9
Beginning with the 18 inch side of the dough, tightly roll the dough into a long, tight log. Once done, pinch the dough along the seam to seal, and place the log seam-side down. Trim about 1/2-inch of dough on both ends of the log to expose the swirl. Cut the log into twelve even pieces.

Step 10
Place the twelve cinnamon rolls into the 9x13 inch pan, spacing them evenly (if you’re using a rectangular pan, four rows of three). Cover with plastic wrap and allow to rise for 30 minutes. (Alternately, the rolls can be refrigerated at this point overnight and baked the following morning. In the morning, remove the cinnamon rolls from the refrigerator and leave covered at room temperature for 45 minutes before continuing.)

Step 11
Remove the plastic wrap and bake the cinnamon rolls at 375°F for 22-25 minutes or until golden brown and puffed. Remove from oven and allow to cool for 25 minutes.

Step 12
Using a spoon, dollop approximately 1 tablespoon (or more if you prefer) frosting on each cinnamon roll. Using an offset spatula, spread the frosting across the surface of each roll (it will melt slightly from the heat of the cinnamon rolls). Using a spoon, drizzle over a thin stream of caramel sauce. Serve warm.

Nutrition Facts

Nutrition facts are not available for this recipe