These cinnamon rolls are AMAZING. They have quickly become a favorite in my home. Caramel and chopped apples make these cinnamon rolls unique and delicious. But, wait, there’s more…
You can have warm, gooey caramel apple cinnamon rolls fresh from the oven in only about 1 hour from start to finish! This quick cinnamon roll dough only needs to rest for 10 minutes before shaping, then rise for 30 minutes before baking. That’s it!
This dough recipe is definitely a keeper for any time you need quick cinnamon rolls. It can be dangerous though…gooey, warm, homemade cinnamon rolls in only an hour from now! When you have a little more time on your hands, this buttermilk cinnamon roll recipe is super good too.
As with most cinnamon roll dough recipes, you want the dough to be soft and smooth, but still slightly sticky.
Roll out the dough and slather on the butter. Feel free to roll out your dough a bit thinner than mine, but don’t go any thicker. Then sprinkle on the sugar/cinnamon/nutmeg mixture and apple pieces. You can peel the apples or not, either way will work. They wouldn’t be caramel apple cinnamon rolls without the caramel! I like to use this homemade caramel sauce recipe.
My favorite way to cut cinnamon roll dough is with floss. Just get a nice long piece of dental floss, slide it under the dough roll, cross the ends above the dough and pull them apart from each other until the dough is cut through.
Aren’t those pretty?
You can choose to top the cinnamon rolls with the caramel cream cheese frosting or a caramel glaze. I like the caramel cream cheese because I have just always loved cinnamon rolls with cream cheese frosting! Spread the caramel cream cheese frosting over the tops of the warm rolls. Then drizzle on more caramel sauce, for good measure.
If you prefer the caramel glaze: In a medium saucepan, melt 1/4 cup butter and 1/2 cup brown sugar together. Add 1/4 cup sweetened condensed milk and boil over medium high heat for about 2-3 minutes. Pour over warm rolls.
In a small saucepan over medium-low heat, warm the butter and milk until butter is melted, stirring constantly. Remove from heat and let stand until lukewarm in temperature.
In the large bowl of a stand mixer, whisk together 2 1/4 cups flour, yeast, sugar, and salt. Attach the dough hook to the mixer and add the egg and water to the flour mixture, until just starting to come together. Slowly add in the milk mixture to the bowl and about 1 cup of flour until the dough starts to form a ball and becomes smooth, but still slightly sticky. Let the dough rest for 10 minutes.
On a lightly floured surface, roll out the dough into a 9 x 15 rectangle, about 1/4-inch to 1/2-inch thick.
In a small bowl, combine the cinnamon, nutmeg, and brown sugar for the filling. Spread the softened butter onto the dough, leaving a 1/2-inch border around the edge. Sprinkle the cinnamon mixture evenly over the butter. Sprinkle with chopped apples. Drizzle with caramel sauce.
Spray a 9x13 pan (or 9-inch pie pans) with nonstick cooking spray. Roll up the dough, starting from a long side, and pinch the seams to seal. Cut into 12 slices. Place each roll in the prepared pan. Spray plastic wrap with cooking spray and lightly place it over the top of the pan. Let rolls rise for 30 minutes.
Preheat oven to 375. Bake for 30 minutes or until golden brown on the tops of the rolls.
For the caramel cream cheese frosting: In a medium bowl, beat together all of the frosting ingredients until light and fluffy. Scrape down the sides of the bowl and beat again for 1-2 minutes. Spread over warm rolls.
If you don't have a stand mixer, just knead by hand until the dough is smooth.
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