Pioneer Woman Caramel Apple Cinnamon Rolls

Pioneer Woman Caramel Apple Cinnamon Rolls are made with soft dough, tart Granny Smith apples, rich brown sugar, and creamy caramel icing.

This easy and delicious Caramel Apple Cinnamon roll recipe creates a sweet dessert that takes about 1 hour to prepare and can serve up to 24 people.

Ingredients Needed:

For The Dough:

• 2 C. Whole Milk
• 1/2 C. Vegetable Oil
• 1/2 C. Sugar
• 4 1/2 C. All-purpose Flour
• 1 Package Active Dry Yeast (About 2 1/4 Tsp.)
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1 1/2 Tsp. Salt

For The Filling:

• 4 Whole Granny Smith Apples, Finely Diced
• 1 Stick Butter (1/2 Cup)
• 1 C. Lightly Packed Brown Sugar
• 1/2 C. Heavy Cream
• 1 Tsp. Ground Cinnamon

For The Caramel Icing:

• 1 Stick Butter (1/2 Cup)
• 1 C. Packed Brown Sugar
• 1/2 C. Heavy Cream
• 2 C. Powdered Sugar (Up To 4 Cups Depending On Consistency)
• 1/4 Tsp. Salt

How To Make Caramel Apple Cinnamon Rolls:

1. Prepare the Dough: Combine milk, vegetable oil, and sugar in a large saucepan. Heat until just before boiling, then turn off the heat and let it cool until warm. Stir in 4 cups of flour and yeast. Cover and let rise for 1 hour. Add remaining flour, baking soda, baking powder, and salt. Stir to combine. You can use it immediately or refrigerate the dough for later use.
2. Make the Filling: In a large skillet, sauté diced apples over medium-high heat for 3-4 minutes. Set aside. In the same skillet, melt butter with brown sugar. Stir until dissolved, then add heavy cream. Let it thicken for 1 minute before returning apples to the skillet. Add cinnamon and cook for another 1-2 minutes. Remove from heat and let the filling cool.
3. Assemble the Rolls: Preheat oven to 375°F. Roll out the dough on a floured surface into a 10 x 30-inch rectangle. Spread caramel apple filling evenly over the dough. Roll it tightly, pinch the seam, and place it seam-side down. Slice into 1/2 to 3/4 inch rolls. Place rolls into buttered pans. Let them rise for 20-25 minutes. Bake for 15-18 minutes until golden.
4. Prepare the Icing: Melt butter with brown sugar over medium heat, stirring constantly. Add heavy cream and whisk for 2 minutes. Remove from heat and whisk in powdered sugar until smooth. Adjust consistency by adding more powdered sugar if needed.
5. Finish and Serve: Once rolls come out of the oven, spread icing generously over the top while they are still warm. Serve immediately.

Recipe Tips

• Don’t Overheat the Milk: When heating the milk mixture for the dough, make sure it doesn’t boil. Too much heat can kill the yeast and prevent the dough from rising properly.
• Let the Dough Rise in a Warm Place: For the best texture, allow the dough to rise in a warm, draft-free environment.
• Chill the Dough for Easier Rolling: If the dough feels too sticky or soft, refrigerate it for a while before rolling it out.
• Use Firm Apples: Granny Smith apples work best because they stay firm and hold their shape after cooking. Softer apples might turn mushy.
• Spread Icing While Warm: For the best flavor, spread the caramel icing over the rolls as soon as they come out of the oven.

How To Store & Reheat Leftovers

Storing in the Fridge: Store leftover cinnamon rolls in an airtight container for up to 3 days.

Freezing: You can freeze the cinnamon rolls for up to 1 month. Wrap them individually and store them in a freezer-safe bag. Thaw in the fridge before reheating.

Reheating: Reheat in the microwave for 15-20 seconds until warmed through.

Nutrition Facts

• Calories: 491
• Total Fat: 25 g
• Saturated Fat: 13 g
• Carbohydrates: 66 g
• Dietary Fiber: 4 g
• Sugar: 48 g
• Protein: 4 g
• Cholesterol: 72 mg
• Sodium: 317 mg

Try More Pioneer Woman Recipes:

• Pioneer Woman Cinnamon Apples
• Apple Cinnamon Baked Oatmeal
• Pioneer Woman Cinnamon Streusel Bagels