Salted Caramel Apple Cinnamon Rolls
featured in Recipes For Cinnamon Lovers
Consider these cinnamon rolls fall-ified. We stuffed our classic cinnamon rolls with thinly sliced Granny Smith apples and drizzled them with homemade salted caramel sauce. It’s ooey, gooey goodness in every bite. Enjoy for breakfast or dessert!
Tasty Team
August 27, 2020
88% would make again
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Ingredients
for 10 servings
- 1 Tasty's Homemade Cinnamon Roll
- 2 granny smith apples, sliced into 1/4 in (6 mm) wedges
- 1 tablespoon lemon juice
- unsalted butter, for greasing
Salted Caramel Sauce
- 1 cup sugar (200 g)
- 6 tablespoons unsalted butter, room temperature
- ½ cup heavy cream (120 mL), room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon flaky sea salt
Included in this Recipe
Homemade Cinnamon Rolls
Nutrition Info
- Calories 282
- Fat 14g
- Carbs 40g
- Fiber 1g
- Sugar 28g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Prepare the cinnamon roll dough and filling according to the recipe instructions.
- Add the apples and lemon juice to a medium microwave-safe bowl. Microwave in 20-second increments, until the apples are softened and limp.
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22x33 cm) baking dish with butter.
- Roll the dough into a large rectangle about ½-inch (1.24 cm) thick. Straighten the corners with a bench scraper to make sure they are sharp and even.
- Spread the filling evenly over the dough, then arrange the apple slices on top, leaving about ¼ inch (6 mm) between each slice. Try to keep your slices in straight rows, it's okay if the tips of the apple slices touch or overlap.
- Starting from a short end, roll the dough into a log and pinch the seam closed. Place the log seam-side down and trim off the uneven ends. Using unflavored dental floss or a sharp knife, cut the log into even pieces, each about 1½ inches (3 ½ cm) thick. Place the rolls in the prepared baking dish, cover with a kitchen towel, and set in a warm place for 35–45 minutes, until expanded in volume by about 50%. If not baking immediately, skip this step, cover with plastic wrap and freeze for up to 3 months.
- Bake the cinnamon rolls for 25–30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes.
- While the cinnamon rolls bake, make the salted caramel sauce: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally but not stirring, until it starts to turn amber brown, 5–6 minutes.
- Add the butter and stir in until incorporated, 1-2 minutes..
- Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove from the heat and stir in the vanilla and flaky salt. Let cool and thicken slightly before using.
- Pour the salted caramel sauce over the cinnamon rolls, then serve.
- Enjoy!
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