Caramel Apple Cinnamon Rolls
Yield: 12 rolls
For the filling:
  • ½ cup (100 grams) light brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon fine salt
  • 4 tablespoons (57 grams) unsalted butter, melted and cooled
  • 1 Granny Smith apple, cored, peeled, and finely chopped
  • ¼ cup caramel sauce, homemade or store-bought
For the topping:
  • ½ cup caramel sauce, homemade or store-bought
  1. Generously grease two 9-inch pie pans or one 9 by 13-inch baking pan.
  2. In a small bowl, combine the sugar, cinnamon, nutmeg, and salt.
  3. On a lightly floured work surface, roll the dough out into a 9 by 15-inch rectangle.
  4. Brush the butter all over the dough, leaving a ½-inch border at the far edge. Sprinkle the sugar mixture all over the buttered dough. Add the apple pieces in an even layer. Drizzle the caramel all over.
  5. Roll the dough up tightly then press the seam to seal. Use a sharp serrated knife to cut the ends off, and then slice 11 to 12 equal pieces.
  6. Loosely cover and allow to rise for 30 minutes to 1 hour, or until puffy. Bake at 350°F for 25 minutes, or until golden brown.
  7. Drizzle the caramel over the warm rolls. Serve!
Recipe by Red Star Yeast at