Caramel Apple Sweet Rolls Recipe

This Caramel Apple Sweet Rolls recipe is a gooey and decadent treat, which is made with tart Granny Smith apples and rich brown sugar. It’s the ultimate comfort food recipe, ready in about 3 hours.

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Caramel Apple Sweet Rolls Ingredients

Dough

2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
4 1/2 cups All-purpose Flour
1 package Active Dry Yeast (about 2 1/4 Teaspoons)
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Salt

Filling

4 whole Granny Smith Apples, Finely Diced
1 stick Butter (1/2 Cup)
1 cup Lightly Packed Brown Sugar
1/2 cup Heavy Cream
1 tsp. Ground Cinnamon

CARAMEL ICING

1 stick Butter (1/2 Cup)
1 cup Packed Brown Sugar
1/2 cup Heavy Cream
2 cups Powdered Sugar (up To 4 Cups Depending On Consistency You Want.)
1/4 tsp. Salt

How To Make Caramel Apple Sweet Rolls

Make the dough: In a saucepan, heat the milk, vegetable oil, and sugar until it’s just about to boil. Remove from the heat and let it cool until it’s warm to the touch. Stir in 4 cups of the flour and the yeast. Cover the pot and let the sticky dough rise for one hour.
Finish the dough: After an hour, stir in the remaining ½ cup of flour, the baking powder, baking soda, and salt. At this point, you can proceed with the recipe or cover and refrigerate the dough until needed.
Prepare the apple filling: In a large skillet, sauté the diced apples over medium-high heat for 3 to 4 minutes until slightly softened. Remove them to a plate. In the same skillet, melt the butter and brown sugar. Stir in the cream and let it bubble and thicken for a minute. Add the apples back to the skillet with the cinnamon, stir, and let it thicken for another 1 to 2 minutes. Let the filling cool.
Assemble the rolls: Preheat the oven to 375°F. On a floured surface, roll the dough into a large rectangle (about 10×30 inches). Spread the cooled caramel apple filling evenly over the dough. Roll the dough up tightly into a long log and pinch the seam to seal.
Slice and bake: Slice the log into rolls about ¾-inch thick. Place them in buttered pans, leaving a little space between them. Let the rolls rise for another 20-25 minutes, then bake for 15 to 18 minutes, until golden brown.
Make the icing and serve: While the rolls bake, melt the butter and brown sugar in a saucepan. Add the cream and cook for 2 minutes, whisking constantly. Remove from the heat and whisk in the powdered sugar and salt until smooth. The moment the rolls come out of the oven, generously spread the icing over the top. Serve warm.

Recipe Tips

How to get the softest rolls? The key is to not let the milk mixture get too hot before adding the yeast. If it’s too hot, it can kill the yeast. It should be warm to the touch, like a baby’s bottle.
Can I make the dough ahead of time? Yes, this is a great make-ahead dough. After the first rise and adding the final ingredients, you can cover it tightly and refrigerate it for up to 3 days.
How to prevent the filling from leaking? Ensure you roll the dough log as tightly as possible and firmly pinch the seam at the end to seal it. Also, letting the filling cool completely before spreading it on the dough will help it stay in place.
Can I use a different kind of apple? Yes, but Granny Smith apples are recommended. Their tartness provides a perfect balance to the sweet caramel, and they hold their shape well during cooking.

What To Serve With Caramel Apple Sweet Rolls

These decadent rolls are a complete treat on their own, perfect for a special breakfast or dessert.

A cup of hot black coffee
A tall glass of cold milk
A scoop of vanilla bean ice cream

How To Store Caramel Apple Sweet Rolls

Room Temperature: Store the rolls in an airtight container at room temperature for up to 3 days. You can gently reheat them in the microwave for a few seconds before serving.
Freeze: You can freeze the baked and iced rolls for up to 3 months. Thaw them at room temperature or reheat them gently in the oven.

Caramel Apple Sweet Rolls Nutrition Facts

Serving Size: 1 roll
Calories: 480 kcal
Fat: 22g
Carbohydrates: 65g
Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is my dough so sticky at first?

This is completely normal for this type of enriched dough. The initial mixture is very wet, which is what makes the final rolls so soft and tender. It will become easier to handle after the first rise and the addition of the remaining flour.

Can I make the icing thinner or thicker?

Yes. The recipe notes you can use up to 4 cups of powdered sugar. Start with 2 cups for a thinner glaze, and continue adding more, whisking until you reach your desired thickness.

Can I use a different pan?

Yes, you can use a 9×13-inch baking dish or round cake pans. Just be sure to butter them well and place the rolls close together so they rise up instead of out.

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