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Pioneer Woman Caramel Apple Cinnamon Rolls - recipe card

Pioneer Woman Caramel Apple Cinnamon Rolls

  • Author: Anabelle Mclean
  • Prep Time: 40
  • Cook Time: 28
  • Total Time: 150
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Soft, pillowy yeast rolls swirled with gooey cinnamon sugar and tender caramel-coated apple chunks, then smothered in a rich brown sugar caramel glaze. Each bite delivers warm spiced apple, buttery caramel, and fluffy dough in one indulgent breakfast roll.

Ingredients

Scale
  • For the dough: 1 cup whole milk, warmed to 105°F to 110°F (40°C to 43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 tsp fine sea salt
  • 3 1/4 cups all-purpose flour, plus extra for dusting
  • For the apple filling: 2 tbsp unsalted butter
  • 2 medium Granny Smith apples, peeled, cored, and finely diced into 1/4-inch pieces
  • 1/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp fine sea salt
  • 1 tsp fresh lemon juice
  • For the cinnamon sugar layer: 1/4 cup unsalted butter, very soft but not melted
  • 3/4 cup packed light brown sugar
  • 1 1/2 tbsp ground cinnamon
  • For the caramel glaze: 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 3 tbsp whole milk
  • 1/2 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 3/4 cup powdered sugar, sifted

Instructions

  1. Make the dough: In the bowl of a stand mixer, combine warm milk (105°F to 110°F), yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5 to 7 minutes until the mixture becomes frothy and bubbles form on the surface, which tells you the yeast is alive and active.
  2. Add the remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Fit the mixer with the dough hook and mix on low speed until the ingredients come together, about 1 minute.
  3. With the mixer on low speed, gradually add the flour 1/2 cup at a time, letting each addition incorporate before adding the next. Once all the flour is in, increase speed to medium-low and knead for 6 to 8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. The dough should feel slightly tacky but not sticky.
  4. Shape the dough into a ball and place in a lightly greased large bowl, turning once to coat the surface. Cover tightly with plastic wrap and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, until doubled in size. To test, press two fingers gently into the dough: the indentations should remain.
  5. While the dough rises, make the apple filling: melt 2 tablespoons butter in a large skillet over medium heat until it foams. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt, stirring to coat. Cook for 6 to 8 minutes, stirring occasionally, until the apples are just tender but still hold their shape and the sugar has melted into a light syrup. Remove from heat, stir in the lemon juice, and transfer to a plate to cool to room temperature, about 20 minutes.
  6. Preheat the oven to 350°F / 177°C. Grease a 9×13-inch baking dish with butter or nonstick spray. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 12×16-inch rectangle, about 1/4 inch thick, keeping the thickness as even as possible.
  7. Spread the very soft butter evenly across the surface of the dough using an offset spatula or the back of a spoon, leaving a 1/2-inch border on one long edge. Sprinkle the brown sugar and cinnamon mixture evenly over the butter, pressing it gently into the butter so it stays in place.
  8. Scatter the cooled apple mixture evenly over the cinnamon sugar, distributing the apple pieces so every bite will have filling. Beginning at the long edge opposite the bare border, tightly roll the dough into a log, pinching the seam to seal. Using a sharp serrated knife, cut the log into 8 equal pieces, each about 1 1/2 inches thick.
  9. Place the rolls cut-side up in the prepared baking dish, spacing them evenly in 2 rows of 4. Cover loosely with a clean kitchen towel and let rise for 30 to 40 minutes, until noticeably puffy and nearly doubled.
  10. Bake the rolls at 350°F / 177°C for 25 to 28 minutes, until the tops are golden brown and the center roll springs back when lightly pressed. If the tops brown too quickly before the center is done, tent loosely with foil during the last 10 minutes.
  11. While the rolls bake, make the caramel glaze: combine brown sugar, butter, and milk in a small saucepan over medium heat. Bring to a gentle boil, stirring constantly, then reduce heat to medium-low and simmer for 2 minutes, stirring occasionally, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in vanilla and salt. Let cool for 5 minutes, then whisk in the sifted powdered sugar until completely smooth and glossy.
  12. Remove the baked rolls from the oven and let cool in the pan for 5 minutes. Pour the warm caramel glaze evenly over the top of the rolls, using a spatula to spread it to the edges. Let the rolls rest for 10 minutes before serving so the glaze can set slightly and the rolls are cool enough to handle. Serve warm.

Notes

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezing: Freeze fully cooled, unglazed rolls tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator. Reheating: Reheat individual rolls in the microwave for 20 to 30 seconds, or place in a 300°F / 150°C oven for 8 to 10 minutes until warmed through. For make-ahead: assemble rolls in the baking dish the night before, cover tightly, refrigerate overnight, then let sit at room temperature for 45 minutes before baking.

Nutrition

  • Calories: 825
  • Sugar: 84g
  • Sodium: 590mg
  • Unsaturated Fat: 17g
  • Carbohydrates: 138g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 95mg

Keywords: Pioneer Woman caramel apple cinnamon rolls, caramel apple cinnamon rolls, apple cinnamon rolls recipe, caramel rolls, homemade cinnamon rolls, breakfast rolls, fall baking, caramel apple dessert, yeast rolls, brown sugar caramel glaze, Thanksgiving breakfast, sweet rolls

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Find it online: https://bellesbestbites.com/pioneer-woman-caramel-apple-cinnamon-rolls/