Best Ever Caramel Apple Cinnamon Rolls

Caramel Apple Rolls 4

Grab your fat pants, ya’ll. I have the best most life changing ooey gooey Fall treat for you today!

Maybe I’m jumping the gun a bit by posting a Fall recipe, but I do believe you will forgive me when you see these up close and personal.

“WhatamIdoinggggggg??” is what I said when I started loading up these rolls with caramel sauce, cooked apples and bitty bites of caramel candy.

OHMYGAHHHHH” is what I said when I pulled then from the oven.

Sweet merciful” is what I said when I smothered them with cream cheese caramel frosting.–>that’s a real thing!!

HOLY BALLS” is what I said when I topped them with more caramel sauce.

“……………..” is what I said when I tried one fresh out of the oven.

That basically means I passed out.

You guys have to promise me you will try these at least once this year!! They seriously are amazing. Super caramelly, sweet, creamy, slightly chewy {in the good way} and tangy. I love all.the.things!!

Carbs and I just brought our relationship to the next level with these babies.  OMG. Make them, love them. The end.

Here’s how to make them:

The first thing you need to do is make some cinnamon roll dough. I used the recipe from my Cinnabon Clone recipe….totally fail proof! I ended up adding an extra envelope of yeast to make things rise a little quicker because I’m an impatient girl 🙂 All the step by step photos for making the dough are here.

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After the dough has doubled in size {proofed once}, you can roll it out into a large rectangle.

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Spread on a generous portion of caramel sauce on the dough using the back of a spoon, leaving a 1-2 inch blank edge.

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Now come the goodies!! Sprinkle these quartered caramel candies all over the dough, along with…

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some cooked apples! These were just sautéed in butter, brown sugar and cinnamon until tender. They will make your house smell wonderful!

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Voila! I know it’s a lot of stuff going on up in these rolls…but it’s what makes them amazing!!

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Carefully roll up the dough, ending with the blank edge underneath the roll to seal it completely.

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Cut into 12 large rolls and place into a parchment paper lined and greased pan. My rolls were so big I had to use 1 9×13 and 1 pie plate!

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After another hour of proofing, the rolls should be touching now and should look all puffed up. Send these into a hot oven for 30 minutes.

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While the rolls are cooking, make the caramel cream cheese frosting….this is just room temperature cream cheese whipped together with a little softened butter, vanilla, powdered sugar and caramel sauce.

I could eat all of this with a spoon that’s how good it is!

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Once the rolls are completely cooked and lovely and golden brown {and all that caramel has melted and become ooey and gooey}, remove from the oven and spread generously with the frosting we just made.

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Like so! Feel free to dive in head first…….OR!

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Grab a little more of this lovely stuff and get-a-drizzlin’.

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Just like this!! OMG, how dreamy and soft and yummy do these look? This is the definition of food porn right here.

Caramel Apple Rolls 2

And just like that, your life will become complete after one little humungo bite.

Make these and rejoice, ya’lls. They’re that amazing. Happy *almost* fall baking!

Print

Best Ever Caramel Apple Cinnamon Rolls

Seriously the best thing you will ever eat this fall!! Sweet, comforting, delicious! Oh, and did I mention ooey gooey?

Yield: 12 large rolls

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • for the dough-
  • 3/4 cup warm water
  • 4 1/2 teaspoons active dry yeast {use the fast acting kind!}
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup buttermilk, at room temperature
  • 1 egg
  • 1/3 cup canola or vegetable oil
  • 4 1/2-5 cups all purpose unbleached flour
  • for the apple filling-
  • 4 medium granny smith apples
  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 11 oz. package caramels
  • 1 cup prepared caramel sauce
  • for the frosting-
  • 8 oz. softened cream cheese
  • 2 tablespoons softened butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/2 cup prepared caramel sauce + more for drizzling

Directions:

  1. Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.
  2. Prepare filling-To make the apple filling, peel, core and dice granny smith apples. Heat large skillet over medium heat. Melt butter, then add in apples, sugar and cinnamon. Cook, stirring frequently, until apples are tender, about 10 minutes. Remove from heat. Unwrap entire bag of caramels and cut into quarters.
  3. Assemble Rolls- Once dough has doubled in size, punch down and roll out to be 24x16 rectangle. Spread caramel sauce* over entire surface of dough, leaving a 1-2 inch strip at the top blank. Spread cooked apples** and caramel pieces over the caramel sauce evenly. Roll up lengthwise, ending with the blank strip of dough underneath the roll. Cut into 12 even {and very large} rolls and place into greased parchment paper lined baking pans. Cover gently with plastic wrap and rise another hour or two to double in size.
  4. Bake rolls at 350 degrees for 25-30 minutes or until they have browned and are cooked thoroughly.
  5. While rolls are baking, make the frosting. Simply whip all ingredients together until light and fluffy. Scrape sides of bowl and whip again for 1-2 minutes.
  6. Once rolls come out of oven, cool 5 minutes, then smother generously with frosting, than drizzle with caramel sauce. Must serve warm!!

*If you purchased a runny caramel sauce, start by spreading 1/2 cup over the dough adding more as needed. Mine was thick, so I needed more.

**If your apples gave off a lot of liquid during cooking, do your best to just spoon on the apples with minimal 'sauce'.

For more seasonal eats and treats, check out these fabulous blogs:

Coconut Macaroon Filled Peaches by Vintage Mixer

Honey Sweetened Peach Lemonade by Simple Bites

Thai-Glazed Skillet Corn with Cotija Cheese by Climbing Grier Mountain

Apple Fritter Waffle Doughnuts by Completely Delicious

Green Onion & Chive Yogurt Dip by Project Domestication

Crispy Eggplant Tacos by Mountain Mama Cooks

Pumpkin Cake and Semifreddo Push-pops by My Name is Yeh

Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco by Cafe Johnsonia

Baked Ziti with Roasted Eggplant and Peppers by Kitchen Confidante

Hatch Chile Salsa Verde by Foodie Crush

Roasted Grape Crostini with Brie and Thyme by Cookie and Kate

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43 Comments

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  1. Yeah, I don’t think you overexaggerated your description. And you’ve outdone yourself again. These are amazing.

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  2. I know it’s months away, but I think these are going to be my Thanksgiving Day breakfast !

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  3. I almost passed out into a sugar coma just reading this! You have managed to convince me I need to conquer my fear of using yeast. No fear. All caramel!

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  4. OH MY YUM!!! I’ve been wanting to make cinnamon rolls again and these just might be it. And what a genius idea using a slip mat to roll them out on! Do you seriously not use any additional flour to roll these bad boys out?

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  5. These are beautiful!! Where did you get the roll mat? Do you bake on it or just use on the counter?

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  6. We have a party coming up this weekend. I’ll be making a few of these.

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  7. Oh. My. Goodness. I would eat a whole pan of those and feel absolutely no shame. Thanks for sharing!

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  8. Kraft makes a product called Carmel Bits. If you used those, you wouldn’t have to cut up the carmels! Timesaver!

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  9. Oh my goodness, that cream cheese frosting! I’m going to be trying these soon; they look amazing! I probably need to wait until we’re having company over because I’d make them disappear too fast.

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  10. OMG! Where did I put my fat pants, because I’m going to need them after I eat this, lol!

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  11. Could I make these the night before and then just pop them in the oven in the morning or would they be soggy?

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  12. Can these be frozen unbaked and baked at a later date?

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  13. gotta love that high fructrose syrup!

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  14. I’m drooling at these omg! Gonna make them this weekend but don’t have a stand mixer/dough hook so I was wondering how I might make these without one?

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    • Lauren — September 16th, 2014 @ 9:51 pm

      Just knead by hand!

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  15. I think this recipe just won fall! I think I gained some weight just looking at these beauties…and now I must make them 😀

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  16. How in the world did you get that all rolled up without all the caramel/apples falling all over the place? I can just see me trying to do this and it would be a hot mess! I will still try because these look amazing but I am definitely intimidated by that roll!

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  17. I took these out of the oven half an hour ago, and just ate my first one. So good! I didn’t have any caramel sauce, so I skipped it on the inside, opting for extra apple-y goodness. I put a little bit of butterscotch syrup into the icing. These are basically heaven in my mouth.
    I didn’t have a stand mixer either, but it was easy to just knead by hand.

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  18. Make this into a Swedish Tea Ring!!! EASY but impressive. Going to make it for neighborhood Christmas gifts this year but will use pre-made bread dough to make it easier!

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  19. This may help bakers who have problems with their dough rising. (I used to have hit and misses myself.) Place your dough in a cold oven. On the lower shelf place a large casserole pan and fill with boiling water. Close the oven door and let the water do its job. No opening the door until time is up for rising!

    I hope this will help others.

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  20. These look fantastic! I’m wondering, can they be made the night before and left to rise in the fridge?

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  21. Made these today. They were really good! Incredibly decadent! We had them right out of the oven. But I tend to like my apples cold especially in pie. I’m going to chill the rolls and see what they are like right out of the fridge in the morning! Thanks Lauren for another amazing recipe!!!

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  22. These look amazing – but I’m a total lazy butt. Is there any sort of dough I can use instead of making my own? I’ve never really been able to make dough.

    THANKS!

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  23. These are fantastic! Just made them 2 days ago and can’t stop eating! I also made my own caramel sauce since I had all the ingredients. Love it!

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  24. Made these rolls tonight with granddaughter. Were messy in the rolling and the filling but in the end so worth it. I thought about using a thick syrup for the filling when I was making the rolls. Once we ate them will not be changing. I did cut the candy Carmels up small. The rolls were moist and soooo Delish. The icing with the caramel sauce in it just tops it off. WIll be making them again this weekend for company coming it. Thank you for posting the recipe.

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  25. Better late to the party than not. I just found your website and you had me at “Grab your fat pants”! When I finally stopped laughing at that paragraph I knew thisrecipe was the one I’d been looking for. I’ve signed up for your newsletter and plan to join your ride through foodom! Thanks for starting my day off right.

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  26. That was amaaaaazing! Wish i could add a photo for you too see our creation!

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