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Pioneer Woman Caramel Apple Cinnamon Rolls

Pioneer Woman Caramel Apple Cinnamon Rolls - recipe card
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These homemade cinnamon rolls are filled with tart apples and warm spices, topped with a rich salted caramel sauce instead of traditional icing. Each bite features a soft, buttery roll, tender apple chunks, and gooey, golden caramel that cascades into every swirl. Perfect for a cozy weekend breakfast or dessert.

Ingredients

Scale
  • 1/2 cup whole milk, warmed to 110°F (43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1 medium Granny Smith apple, peeled, cored, and cut into 1/4-inch dice (about 1 cup)
  • 2 tbsp unsalted butter, melted, for brushing
  • 1/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp kosher salt, plus a pinch for garnish
  • 1/2 tsp vanilla extract

Instructions

  1. In a small bowl, combine the warmed milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes until the mixture becomes foamy and bubbly; if it doesn’t foam, the yeast may be inactive and you should start over with fresh yeast.
  2. In a separate large bowl, whisk together the remaining 3 tablespoons of granulated sugar, the egg, melted butter, and the yeast mixture until well combined.
  3. Add the flour, fine sea salt, and 1/2 teaspoon ground cinnamon to the wet ingredients. Stir with a wooden spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes, adding a little more flour if needed, until the dough is smooth and elastic and springs back when pressed with a finger. The dough should be slightly tacky but not sticking to your hands.
  5. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free spot for 1 hour, or until doubled in size. Meanwhile, peel, core, and dice the apple, and set aside.
  6. In a small bowl, mix together the brown sugar and 1 teaspoon cinnamon for the filling. In another small bowl, soften the 1/4 cup of room-temperature butter until spreadable.
  7. Preheat the oven to 375°F / 190°C. Grease an 8×8-inch baking dish or 9-inch round cake pan with butter.
  8. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×8-inch rectangle, about 1/4 inch thick.
  9. Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the brown sugar-cinnamon mixture over the butter, then scatter the diced apples evenly on top.
  10. Starting from the long edge closest to you, tightly roll the dough into a log, sealing the seam with a pinch. Using a sharp serrated knife, cut the log into 4 equal slices (about 2 inches thick). Place the rolls cut-side up in the prepared baking dish, spacing them evenly.
  11. Cover the rolls loosely with plastic wrap and let them rise in a warm spot for 30 minutes, until puffy and nearly doubled. While they rise, make the caramel sauce by combining heavy cream, brown sugar, corn syrup, and kosher salt in a small saucepan over medium heat.
  12. Stir the caramel mixture constantly until the sugar dissolves and the mixture comes to a gentle simmer. Reduce heat to medium-low and cook without stirring for 5 minutes, until slightly thickened and golden brown. Remove from heat, stir in the vanilla, and let cool slightly (about 10 minutes).
  13. Bake the cinnamon rolls for 25–30 minutes, until golden brown on top and the internal temperature reaches 200°F / 93°C (a toothpick inserted in the center should come out clean). If the tops brown too quickly, tent loosely with aluminum foil.
  14. After the rolls come out of the oven, let them cool in the pan for 10 minutes, then drizzle the warm caramel sauce generously over the top. Sprinkle with a pinch of flaky sea salt if desired, and serve warm.

Notes

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 20 seconds on high, or in a 350°F / 177°C oven for 5 minutes. For longer storage, freeze un-iced baked rolls in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then warm in the oven and add fresh caramel sauce. The caramel sauce can be made ahead and refrigerated for 1 week; rewarm it gently on the stove or microwave before serving.

Nutrition

Keywords: caramel apple cinnamon rolls, pioneer woman, apple cinnamon rolls, homemade cinnamon rolls, caramel sauce, breakfast rolls, brunch recipe, apple dessert, yeast rolls, fall baking, salted caramel

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