Caramel Apple Cinnamon Rolls

When I first made this recipe, I was certain it was a failure, because the dough was not very dough-y. It almost acted like batter and was hard to roll into a swirl shape. Probably something I did wrong. Also the recipe was a special yeast-free recipe (I have a feeling only master bakers can work with yeast properly; I wanted to avoid trying) so the fact that it purposely didn’t include yeast may have had something to do with it. Anyway, I was on the verge of throwing them away as soon as they were done baking, but my mom convinced me to just keep them and try them in the morning.

I thought it was okay, but nothing special the first time I tried it. However, my mom insisted she liked the rolls, so I put them in the freezer. After a couple days in the freezer, I tried one again and suddenly realized – I loved it! It had a great texture, not too hard or too soft, and the caramel filling and glaze were perfect compliments for the baked apple chunks. Why did I not recognize the delectability of these pastries before? Maybe it was being in the freezer; maybe my tastebuds miraculously became more accurate in a matter of days. It’s possible they really were nothing special to begin with, but the pastry fairy visited our house overnight and sprinkled some of her magic “great taste” dust on them out of the kindness of her heart. 🙂 But whatever the reason, these are good! I am aware the apple chunks may look a little gross to some people, but they taste great. Feel free to omit them if you are a fruit-in-pastries-hater.

Caramel Apple Cinnamon Rolls

makes 9 individual rolls


for the dough:

  • 1 1/4 cup flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tbsp butter
  • 1 cup milk

for the filling:

  • 2 tbsps caramel topping
  • 1/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • about 1/3 of a Granny Smith apple, chopped into little cubes

for the caramel glaze:

  • 1/4 cup powdered sugar
  • 1 tsp caramel topping
  • 1 or more tsps milk


Preheat oven to 400 degrees Fahrenheit. Spray a cookie sheet or a 9×9 inch pan with cooking spray.

To make the filling, combine caramel topping, sugar, cinnamon and as much diced apple as desired in a small bowl. Set aside.

To make the dough, combine flour, sugar, baking powder and salt in a large bowl. Cut in softened butter. (I actually melted mine completely before adding it; maybe this is why the dough was so soft.) Stir in milk.

Roll out the dough onto a lightly floured surface. Press it into a rectangle about 1/4 inch thick.

Spread filling on dough, being careful not to tear the dough. Roll the dough into one long scroll, then use a sharp knife to slice it into 9 small rolls.

Place rolls on prepared pan or cookie sheet and bake for 20-25 minutes.

To make glaze, mix powdered sugar, 1 tsp caramel topping, and as many teaspoons of milk are needed to achieve that glaze consistency. Spread glaze on rolls when they are done baking.


2 responses

  1. I love cinnamon rolls and this one sounds like a supreme cinnamon roll.

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