Salted Caramel Apple Cinnamon Rolls: Fall Baking at Its Sweetest

If there’s one thing I look forward to every fall (besides sweater weather and pumpkin patches), it’s making a fresh batch of salted caramel apple cinnamon rolls. Just imagine warm, fluffy homemade cinnamon rolls packed with gooey apple filling, brown sugar, and cinnamon—all topped with a luscious salted caramel drizzle. If fall had a flavor, this would be it.

These rolls are what I like to call weekend baking therapy. They take a little love and time, but oh, are they worth it. You’ll want to curl up with a blanket, a mug of something hot, and one of these beauties fresh from the oven.

Whether you’re prepping brunch for friends or baking for your own bliss, these apple desserts will make your kitchen smell like a cozy bakery and have everyone asking for seconds (or thirds).

Why You’ll Love These Salted Caramel Apple Cinnamon Rolls

• Classic comfort with a twist: A gooey cinnamon roll meets caramel apple bliss.
• Perfect for fall baking: Apples, cinnamon, and caramel? Yes, please.
• Soft, pillowy dough: Homemade cinnamon rolls that rival your favorite bakery.
• Freezer-friendly: Make ahead and enjoy whenever the craving hits.

Ingredients

For the dough:

• ¾ cup whole milk, warmed to 110°F
• 2¼ tsp instant yeast
• 3 large eggs, room temp
• 4¼ cups all-purpose flour
• ½ cup cornstarch
• ½ cup granulated sugar
• 1½ tsp salt
• ¾ cup unsalted butter, softened and cut into 12 pieces

For the filling:

• 1½ cups light brown sugar
• 4½ tsp ground cinnamon
• ¼ tsp salt
• 4 tbsp unsalted butter, softened
• 1 apple, peeled, cored, and chopped
• ¼ cup salted caramel sauce

For the icing:

• ½ cup powdered sugar
• 2 tbsp heavy cream
• 1 tbsp salted caramel sauce

How to Make Salted Caramel Apple Cinnamon Rolls

1. Activate the yeast: Whisk warm milk and yeast in a small bowl. Add eggs and mix.
2. Make the dough: In a stand mixer with a dough hook, combine flour, cornstarch, sugar, and salt. Slowly add in the milk mixture while mixing on low.
3. Add butter: Increase speed to medium. Add butter, one piece at a time. Mix for about 10 minutes until the dough pulls away from the sides.
4. Let it rise: Knead the dough briefly, shape into a ball, and place in a greased bowl. Cover and let rise for 2 hours.
5. Prepare the filling: Mix brown sugar, cinnamon, and salt. Roll dough into an 18-inch square. Spread with butter, sprinkle sugar mixture, add chopped apples, and drizzle with caramel.
6. Roll & cut: Roll tightly into a log. Seal the edge and cut into 12 equal pieces.
7. Second rise: Place in a greased 9×13-inch pan. Cover and let rise for 1 hour (or refrigerate overnight).
8. Bake: Preheat oven to 350°F. Bake for 35–40 minutes until golden brown.
9. Make the icing: Whisk powdered sugar, heavy cream, and caramel until smooth. Drizzle over warm rolls.

Olivia’s Tips for Homemade Cinnamon Roll Success

• Room temp eggs = better rise. Cold eggs slow down the yeast.
• Chop apples small. Big chunks can break the dough.
• Use parchment paper. Makes cleanup a breeze.
• No stand mixer? Knead by hand for 12–15 minutes until smooth and elastic.

The Story Behind These Rolls

The first time I made these rolls, my youngest was sitting on the counter, tossing apple peels to our dog while the smell of brown sugar and cinnamon filled the kitchen. It turned into a tradition that fall—we’d bake them on slow Sunday mornings, giggling over sticky fingers and sneaking bites of warm rolls right out of the pan.

Now, every time I make them, I’m reminded that baking isn’t just about food—it’s about memory-making. These rolls have become a seasonal ritual, a sweet start to cooler mornings, and a reminder to slow down and savor.

What to Serve with These Apple Desserts

• Hot cider or coffee. Pair that cozy cinnamon aroma with a warm drink.
• Crispy bacon. For a savory balance to the sweetness.
• Vanilla yogurt. Keeps it light for breakfast or brunch.
• Extra caramel sauce. When one drizzle just isn’t enough.

How to Store and Reheat

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Keeps for 4–5 days. Reheat individually in the microwave or oven.
• Freezer: Freeze unfrosted rolls tightly wrapped. Thaw overnight and reheat, then drizzle with icing.

FAQs

Can I prep these overnight?

Yes! After placing in the pan, cover and refrigerate overnight. Let sit at room temp for 45 minutes before baking.

Can I use store-bought dough?

You can, but the homemade dough is next-level soft and fluffy.

What apples work best?

Granny Smith or Honeycrisp are perfect—tart and firm.

Can I double the recipe?

Absolutely. Make two pans and share the love.

A Fall Favorite You’ll Make Again and Again

These salted caramel apple cinnamon rolls are more than just a seasonal treat—they’re a full-on fall experience. Soft, buttery dough swirled with cinnamon, apple, and brown sugar, all topped with that dreamy caramel drizzle? Yes, please.

Whether you’re baking to impress or just craving something cozy, this fall baking gem is everything you want in a homemade cinnamon roll and more. Pull up your sleeves, preheat your oven, and let the cinnamon-spiced magic begin!

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Salted Caramel Apple Cinnamon Rolls

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• Author: Olivia Hartwellen
• Total Time: 3 hours 30 minutes (includes rise)
• Yield: 12 cinnamon rolls 1x
• Diet: Vegetarian

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Description

Salted Caramel Apple Cinnamon Rolls are the ultimate fall indulgence—soft, fluffy rolls swirled with gooey brown sugar-cinnamon filling, diced apples, and a drizzle of luscious salted caramel. Topped with a rich caramel icing, they’re a cozy, bakery-style treat that’s perfect for brunch, holidays, or slow weekend mornings.

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Ingredients

Scale 1x2x3x

For the Dough:

• ¾ cup whole milk, warmed to 110°F

• 2¼ tsp instant yeast

• 3 large eggs, room temperature

• 4¼ cups all-purpose flour

• ½ cup cornstarch

• ½ cup granulated sugar

• 1½ tsp salt

• ¾ cup unsalted butter, softened and cut into 12 pieces

For the Filling:

• 1½ cups light brown sugar

• 4½ tsp ground cinnamon

• ¼ tsp salt

• 4 tbsp unsalted butter, softened

• 1 apple, peeled, cored, and chopped

• ¼ cup salted caramel sauce

For the Icing:

• ½ cup powdered sugar

• 2 tbsp heavy cream

• 1 tbsp salted caramel sauce

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Instructions

• Activate Yeast: In a small bowl, whisk warm milk and yeast. Stir in eggs.

• Make Dough: In stand mixer, combine flour, cornstarch, sugar, and salt. Slowly add in milk mixture.

• Add Butter: Increase to medium speed, add butter one piece at a time. Mix 10 minutes until dough pulls away from sides.

• First Rise: Knead briefly, shape into a ball, and place in greased bowl. Cover and let rise for 2 hours.

• Prepare Filling: Mix brown sugar, cinnamon, and salt. Roll dough into 18-inch square. Spread butter, then sugar mixture, then chopped apples. Drizzle with caramel.

• Roll & Cut: Roll dough into a log. Cut into 12 rolls and place in greased 9×13-inch pan.

• Second Rise: Cover and let rise for 1 hour (or refrigerate overnight).

• Bake: Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden brown.

• Make Icing: Whisk powdered sugar, cream, and caramel until smooth. Drizzle over warm rolls.

Notes

Use room temperature eggs to help the dough rise properly.

Chop apples small to prevent tearing the dough.

Overnight option: refrigerate after shaping, then rise before baking.

Freeze before icing for longer storage—add icing after reheating.

Use parchment paper for easy cleanup.

• Prep Time: 30 minutes (plus rising time)
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American