Apple Caramel Cinnamon Rolls are a little taste of fall and the holidays.
Every Christmas that my husband, PK and I have been married, I have made Cinnamon Rolls. Growing up, my mother in law made them every year for their family and so my husband expected them every year in grown up life. I used the same recipe my husband’s mother used and they are absolutely delicious.
I wake up every Christmas morning at 6:00 to get the rolls ready to be in the oven before the family comes over for Christmas Breakfast. My husband and father in law looked forward to them. Caramel Apple Cinnamon Rolls are not the Christmas Cinnamon Rolls but I use some of the same ingredients and definitely the same techniques.
Caramel Apple Cinnamon Rolls are perfect for the fall months, using apples that are in season and cinnamon just smells like the holidays are coming. This is one of my halfway homemade recipes, since instead of making my own dough, I use frozen bread dough. Everything else is from scratch.
You are going to be surprised how easy these cinnamon rolls are to make…maybe they will be on the table at your next holiday get together.
Mama Fawn’s Tips. . .
- I usually thaw the bread dough in the refrigerator overnight.
- Use any baking apple that is in season. For this recipe I used a Fuji apple.
- It is very important to pat dry the shredded apple before you sprinkle them on your dough or you will have puddles of apple juice on the bottom of the rolls and that’s just ‘no bueno’.
- Don’t like raisins? (my daughter doesn’t) then omit them or add chopped nuts instead.
- Make sure the butter is very soft so it will be easy to spread on the dough.
- The caramel sauce cooks very quickly. Make sure nothing else is going on so you can keep all your attention on the sauce.
- It takes a couple of hours for the caramel sauce to harden. But it’s tasty either way.
Caramel Apple Cinnamon Rolls
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings2
hours10
minutes20
minutesIngredients
1 loaf frozen bread dough, thawed (directions)
4 tbsp butter, softened
¼ cup cinnamon/sugar
1 apple, peeled, cored, shredded and pat dried
¼ cup raisins
1 cup brown sugar, packed
1 tbsp flour
3 tbsp butter
¼ cup milk
1 tsp vanilla
Directions
- Preheat the oven to 350 degrees.
- On a lightly floured surface, roll dough out to a 10 x 12 rectangle. Spread dough with softened butter, covering the whole area. Sprinkle cinnamon/sugar over the butter. Add the shredded apple and raisins, making sure the dough is covered evenly.
- Beginning with the long side, roll dough tightly in jelly roll fashion. Cut dough into 12 pieces. Place pieces in a parchment lined baking pan. Let rolls rise until doubled in size (about 1-2 hours). Bake in the oven for 15-20 minutes or until golden brown. Let cool.
- In a saucepan, combine the brown sugar and flour. Stir in the butter and milk and cook over medium high heat until mixture comes to a rolling boil. Boil for 1 ½ minutes, stirring constantly. Remove from heat. Allow to cool for 5 minutes. Mix in the vanilla and beat for about 1-2 minutes. Immediately pour glaze on the cooled cinnamon rolls and quickly spread. It takes a couple hours for the glaze to fully harden.
- Yields: 12 rolls
