Apple Caramel Cinnamon Rolls are sweet, sticky, and baked to fluffy, golden perfection! Served warm, they’re the perfect addition to any holiday breakfast, weekend brunch, and everything in between.
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Why You’ll Love These Apple Caramel Cinnamon Rolls
This recipe inspired by one of our most popular dishes of all time, our slow cooker apple cinnamon rolls! You all have been asking us for an oven-baked version since it came out, and we’re finally delivering. Featuring all the same flavor and tender, gooey texture, this recipe is pure perfection and unbelievably easy to make! Even better, these cinnamon rolls:
- Come together with 7 ingredients.
- Bake in one dish.
- Taste decadent and delicious.
- Are easy enough for a weekday treat yet fancy enough for special occasions.
- Make a huge batch, perfect for hungry crowds!
Ingredients You’ll Need
For these apple caramel cinnamon rolls, we use a shortcut ingredient or two to make them unbelievably simple. Here’s what you’ll need:
- Cinnamon Rolls – This is our secret to creating almost homemade cinnamon rolls with ease! We love Grands cinnamon rolls, but whatever you like best can be used.
- Butter – This forms the base of the caramel sauce, creating a rich flavor.
- Heavy Cream – Used to help enhance the flavor of the sauce and create a loose texture for pouring.
- Brown Sugar – Make sure you use brown sugar instead of regular sugar! It helps keep the caramel moist.
- Vanilla Extract – Pure vanilla extract makes a world of difference in the taste of your caramel.
- Salt – Just a dash amplifies the flavors, for the sweetest, most delicious apple taste!
- Apples – We recommend using red baking apples like Gala or Fuji for a sweet flavor and slightly crisp texture.
How to Make Apple Caramel Cinnamon Rolls
Unlike our original recipe that cooks long and slow cooker, this version bakes in the oven in no time when you follow the instructions below!
- Prepare the Cinnamon Rolls. Slice your cinnamon roll dough into quarters, and arrange ½ of them in an even layer in the bottom of a baking dish.
- Add the Apples. Slice and peel your apples. Then, chop them into bite-sized cubes, and sprinkle them on top of the cinnamon rolls.
- Prepare the Caramel. Melt the butter, heavy cream, salt, and vanilla extract in a saucepan over medium-high heat, whisking to combine. Reduce the heat to low, and let the mixture simmer.
- Layer. Pour ½ of the caramel over the cinnamon roll mixture, and arrange the remaining dough on top. Pour the rest of the caramel evenly over the dish.
- Bake. Place the cinnamon rolls in the oven until they’re fluffy and golden brown.
Use the Right Pot. You’ll want to use a large, heavy-bottomed pot to create your caramel. Small or shallow pots can cause the caramel to cook unevenly and burn. Also, make sure it’s light in color so you can see when the caramel becomes darker.
Avoid Overheating the Caramel. Be sure to reduce the heat quickly, and let the caramel simmer for just a few minutes until the caramel darkens and becomes thicker. If you cook it too long or on too high of a heat, the caramel will scorch and won’t taste great.
Don’t Overbake. You’ll know your cinnamon rolls are done when they’re fluffy and golden brown on top! They should feel soft yet firm in the center when touched and have an internal temperature between 190-200°Fahrenheit.
How to Store
These apple caramel cinnamon rolls are great to make ahead of time and enjoy throughout the week. However, you’re probably going to want to make a double batch, because they disappear quickly! If you do have leftovers, follow the storage tips below to keep them fresh.
Room Temperature: Once cooled, your cinnamon rolls can be transferred to an airtight container and stored in a cool dry palace for up to 3 days.
Refrigerator: For a longer-lasting option, keep your apple caramel cinnamon rolls in the fridge for up to 5 days.
Freezer: Freeze your cinnamon rolls in an airtight container for up to 2-3 months.
Reheat: When you’re ready to eat, thaw your leftovers in the fridge overnight. Then, warm them in the oven or microwave until your desired temperature is reached.
Apple Caramel Cinnamon Rolls Common Questions
Although similar, cinnamon rolls and cinnamon buns aren’t quite the same things. You see, cinnamon rolls are typically baked on a baking sheet and topped with a tangy cream cheese icing. Meanwhile, cinnamon buns are baked in a dish and topped with a caramel glaze poured on top. Using classic cinnamon rolls, this recipe features the best of both worlds!
Although used to make our caramel sauce, heavy cream is often poured on cinnamon rolls to help balance out their sweetness and make them extra fluffy and moist.
You don’t have to, but we do! We find it’s best not to have to bite into the tough skin.
More Amazing Cinnamon Roll Recipes
Looking for more cinnamon roll recipes the whole family will want to sink their teeth into? We’ve got you covered!
- Baklava Cinnamon Rolls
- Biscoff Cinnamon Rolls
- Easy Cinnamon Rolls with Caramel and Chocolate Chips
- S’mores Cinnamon Roll Monkey Bread
Apple Caramel Cinnamon Rolls
- 3 1/2 cans of grand cinnamon rolls quartered
- 8 Tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 apples peeled and chopped into cubes
- Preheat the oven to 350° Fahrenheit, and grease a 13×9 baking dish.
- Slice the cinnamon rolls into quarters. Arrange ½ of the cinnamon roll dough in a single layer in the bottom of the prepared baking dish. Sprinkle the apples on top.
- In a heavy-bottomed pan over medium-high heat, add the butter, heavy cream, brown sugar, salt, and vanilla extract. Bring the ingredients to a boil. Then, reduce the heat, and simmer on low for 2-3 minutes or until the sauce darkens and thickens.
- Pour ½ of the caramel over the cinnamon rolls and apples.
- Arrange the remaining dough on top, and pour the rest of the caramel over the mixture.
- Bake for 35-40 minutes or until the cinnamon rolls are golden and fluffy.
- Store at room temperature for 2-3 days or in the fridge for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.