Caramel Apple Cinnamon Rolls

These caramel apple cinnamon rolls are a delicious fall twist on my traditional best homemade cinnamon rolls recipe.

Prep Time 30

Cook Time 30

Total Time 1

Serving Size people

1 Stand mixer You can mix these rolls by hand, but I like using my Bosch mixer. It makes the dough quick and easy while I clean up the kitchen.
1 measuring cups and spoons
1 Rolling Pin
1 Sharp knife or pizza cutter
1 12-inch cast-iron skillet or 9 x 13 baking pan
1 Saucepan
1 Medium bowl
1 Hand mixer

In a large bowl or the bowl of a stand mixer fitted with the dough hook attachment, combine the first six ingredients.
If using a mixer, mix on low and slowly add the flour until the dough pulls away from the sides of the bowl. Baking powder and baking soda are optional for sourdough discard or same-day baking.
If mixing by hand, knead until the dough forms a ball. Stretch and fold or knead every 15–30 minutes for a couple of hours to develop the gluten.

In a large cast-iron skillet, combine the apples, ½ cup butter, brown sugar, cinnamon and salt.
Saute over medium heat until apples are tender.
In a small jar, combine the water and the cornstarch and mix well.
Add to the apple mixture and cook until bubbly to thicken slightly.
Allow the filling to cool for at least 30 minutes.

On a lightly floured surface, roll out the dough using a rolling pin to ¼” thick in the shape of a rectangle.
Spread the extra butter onto the surface of the dough.
Then spread the filling ingredients on the dough (see video)
Using a pizza cutter, slice the dough into 12 strips.
Then roll each strip into a roll individually. This makes more uniform cinnamon rolls.
Place in a greased cast-iron skillet or baking dish.
For the long-fermented version: Cover and let rise on the counter overnight. If needed, refrigerate and let rise at room temperature for a couple of hours before baking.
You can also freeze the cinnamon rolls at this point and thaw them to raise and bake later.
For the quick version: proceed with baking.

When ready to bake, preheat your oven to 350 degrees.
Bake for 30 to 40 minutes or until golden brown. Make sure the center is completely done.
Remove from the oven. Spread with the caramel frosting and drizzle with the caramel sauce.
Enjoy with a steaming cup of hot apple cider, a warm caramel latte, or a cold glass of milk.
Savor every bite! Store any leftover rolls in an airtight container in your refrigerator for up to one week, although I know they'll never last that long.

To a small saucepan, add the sugar and toast it over medium-high heat until starts to turn a caramel color, stirring constantly.
As soon as it starts to turn a nice caramel brown, immediately add the butter and mix well.
Then add the cream and salt, all while stirring constantly.
Turn off the heat and allow the caramel to cool. It will thicken as it cools, but can be warmed back up for easy drizzling if necessary.

Combine all ingredients in a medium-sized bowl and mix well with a hand mixer.
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21

For the long-fermented version, let the dough rise at room temperature overnight for the best sourdough fermentation.
If your starter is very thin, you may need to add a little extra flour. The dough should pull away from the mixer bowl or be soft and slightly tacky when mixed by hand.
Use a mixer or knead and stretch-and-fold the dough for about an hour to develop the gluten.
Use a pizza cutter to cut the dough into strips, then roll each strip individually for more uniform cinnamon rolls.
You can make the apple filling, frosting, and caramel sauce ahead of time to make assembly quick and easy.