Apple Cinnamon Rolls with Cream Cheese and Salted Caramel

I've made these easy apple cinnamon rolls enough times to land on a version I keep coming back to: tart Granny Smith apples, warm cinnamon sugar, cream cheese frosting, and a homemade salted caramel drizzle made with condensed milk and dark brown sugar. It's a roll that tastes like apple pie and a classic cinnamon roll had the best possible combination.

This recipe grew out of a few other rolls I've made, Pumpkin Cinnamon Rolls, Cookies and Cream Rolls, and Ube Rolls, but I wanted something that felt right for fall with a fresher, fruitier edge. That's how the apple and caramel combo came together.

Ingredients

Here’s what you will need:

Dough:

• Whole Milk: Provides richness and moisture to the dough. For a non-dairy option, substitute with almond or oat milk.
• Active Dry Yeast: Helps the dough rise. Instant dry yeast works too, for a quicker rise.
• Eggs: Adds structure and richness to the dough.
• Butter: Melted butter gives the dough a rich flavor.
• Sugar: Sweetens the dough.
• Salt: Balances the sweetness so the dough isn't too sweet on its own.
• All-Purpose Flour: The base of the dough. Substitute bread flour for a slightly chewier texture.

Filling:

• Butter: Makes the filling rich and spreadable.
• Cinnamon Powder: The signature spice in any cinnamon roll. I use Saigon cinnamon, which is stronger and spicier than regular cinnamon, adjust to your taste. A pinch of nutmeg or ginger alongside it gives more of a full apple pie spice flavor if you want it.
• Brown Sugar: Adds a caramel-like sweetness. Light or dark brown sugar both work; dark gives a deeper flavor.
• White Sugar: Balances the sweetness and helps form a slight crust on the rolls as they bake.
• Granny Smith Apples: Tart, and they hold their shape well when baked. Honeycrisp or Fuji work for a sweeter flavor. Avoid Red Delicious or McIntosh, both turn mushy in the oven and won't hold up in the filling.

For Pouring:

• Heavy Whipping Cream: Poured over the shaped rolls right before baking. It soaks in as they bake and keeps every roll moist, not just fresh out of the oven but the next day too.

Salted Caramel Drizzle:

• Condensed Milk: The base of the caramel sauce, adds sweetness and creaminess.
• Dark Brown Sugar: Deepens the flavor of the caramel. Light brown sugar works too, but dark gives a more intense caramel taste.
• Salt: A pinch balances the sweetness, giving it that classic salted caramel flavor.
• Butter: Adds richness and smoothness to the sauce.

Frosting:

• Confectioner's Sugar: The base of the frosting, adding sweetness and structure.
• Butter: Softened, for a creamy, smooth frosting. Margarine works for a dairy-free option.
• Cream Cheese: Adds a tangy flavor to balance the sweetness.
• Vanilla Extract: Adds warmth to the frosting.
• Salt: A pinch keeps the frosting from tasting flat.

See recipe card for quantities.

How to Make Apple Cinnamon Rolls

1. Make the Dough: Warm the milk and add the yeast. Let it sit until foamy. In a large bowl, mix the eggs, melted butter, sugar, and salt. Slowly add the flour, kneading until a smooth dough forms. Cover and let rise until doubled in size.

2. Prepare the Filling: In a bowl, mix softened butter, cinnamon, brown sugar, and white sugar. Set aside. Peel and chop the apples into small cubes.

3. Roll Out the Dough: After the dough has risen, roll it out on a floured surface into a rectangle. Spread the cinnamon butter mixture evenly over the dough and sprinkle the apples on top.

4. Form Rolls: Roll the dough into a log, slice into individual rolls, and place them in a parchment paper lined baking dish. Let them rise again for about 30 minutes.

5. Bake: Preheat the oven to 325°F (175°C). While it heats, pour the heavy cream over each roll. Bake for 25 to 30 minutes until golden brown. Internal temperature should read 180°F to 190°F on an instant-read thermometer.

6. Make the Salted Caramel Drizzle: In a small saucepan, heat the condensed milk, dark brown sugar, salt, and butter until thick and caramelized. Set aside to cool. Put it in a piping bag to make it easier to drizzle.

7. Prepare the Frosting: Beat together the butter, cream cheese, confectioner’s sugar, vanilla, and salt until smooth.

8. Assemble: Once the rolls are done baking, spread the cream cheese frosting on top and drizzle them with the salted caramel. Serve warm and enjoy!

Can you Freeze The Dough?

Freeze the dough before starting the second proofing. When you're ready, thaw it and allow it to rise. Pour in room temperature heavy cream and let it sit for 5 minutes before baking.

Variations

• Pecan Apple Cinnamon Rolls: Add a handful of chopped walnuts or pecans or to the filling for extra crunch and nutty flavor.
• Maple Glazed Rolls: Replace the salted caramel drizzle with a simple maple syrup glaze for a sweeter, more breakfast-friendly option. I used this for my Pumpkin Spice Rolls.
• Pumpkin Spice Rolls: Replace the cinnamon with pumpkin pie spice to give these rolls a fall twist.
• Raisin Cinnamon Rolls: Add raisins to the filling for a chewy, fruity addition.

What to Serve with This

• Coffee: The bitter notes balance the sweetness of the caramel and cream cheese.
• Hot Chocolate: Topped with whipped cream, the chocolate complements the caramel and apple flavors.
• Bacon: The salty crispiness contrasts with the sweet, soft rolls.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days. Reheat in the microwave for 15 to 20 seconds to serve warm.
• Refrigerator: Store in an airtight container for up to 5 days. Reheat in a 300°F oven for 5 to 10 minutes, or until warmed through.

Recipe FAQ

More Cinnamon Rolls To Try

• Ube Cinnamon Rolls
• Homemade Pumpkin Cinnamon Rolls
• Oreo Cinnamon Rolls
• Ensaymada

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Thank you!