Homemade Cinnamon Rolls
There won’t be any leftovers at your next breakfast get-together! These homemade cinnamon rolls are honestly the best I’ve ever made. I’ve added a special twist with a rich, spiced apple filling and a drizzle of caramel to take them to the next level. If you’ve ever been intimidated by baking from scratch, don’t be—this recipe is surprisingly easy and results in a “stick-to-your-ribs” kind of breakfast that the whole family will love.
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Planning a full morning spread? Be sure to check out my other Breakfast Recipes and Brunch Recipes to complete your menu.
Why You'll Love This Homemade Cinnamon Rolls
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The Dough: It’s soft, airy, and rises beautifully. Once you master this base, you’ll want to make all your Bread Recipes this way!
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Caramel Apple Filling: The combination of tender apples, cinnamon, nutmeg, and my Homemade Caramel Sauce creates a decadent flavor profile.
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Make-Ahead Friendly: These are perfect for holiday mornings when you want fresh pastries without the stress. Check out more of my Holiday Recipes for other festive favorites.
Key Ingredients You'll Need
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Rapid Rise Yeast: Essential for a quick rise.
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Apples: Diced small for the filling.
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Unsalted Butter: Essential for that rich, tender crumb.
How to Make Homemade Cinnamon Rolls
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Prep: Heat diced apples and sugar in a saucepan until caramelized. Set aside.
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Dough: Mix ingredients in a standing mixer. Knead until smooth.
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Rise: Cover and let rise for 12 minutes.
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Fill & Roll: Roll into a 13×10 rectangle. Spread butter, sugar mixture, apples, and Caramel Sauce.
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Cut: Use floss for even cuts. Place in a pan.
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Second Rise: Let rise in a warm oven for 25 minutes.
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Bake: Bake at 350°F for 25–30 minutes. Glaze while warm.
Stacie’s Tricks & Tips
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The Floss Trick: Using dental floss prevents squishing the dough.
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Need more help? Check out my full guide on Cooking Tips & Tricks for more kitchen hacks!
For consistent, even heating while baking, I always recommend using Caraway Home non-toxic bakeware—don’t forget to use code STACIE at checkout for a discount!
Caramel Apple Cinnamon Rolls
Ingredients
For the dough:
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 3 1/2 cups flour + 1 tablespoon, plus 1/4 for rolling
- 1 packet Rapid Rise yeast
- 1/4 teaspoon salt
- 1 egg, room temperature
For the filling:
- 1 apple, diced into small cubes
- 1/4 cup granulated sugar + 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/3 teaspoon cinnamon
- 1/3 teaspoon nutmeg
- 1/3 cup unsalted butter, softened (about 6 tablespoons)
- 1/4 cup homemade caramel, or store bought
For glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk, plus more if needed
Directions
- In a medium sauce pan over medium heat, heat apples and 1/4 cup sugar together until apples are tender and sugar is caramel brown.
- Remove from heat and set aside.
- In a microwave safe bowl or mug, melt milk and 1/4 cup butter together. Set aside.
- In a standing mixer fitted with the hook, on low, mix sugar, 3 1/4 cups flour, yeast, and salt together.Â
- Add egg, and butter/milk mixture.
- Scrap the sides and add remaining 1/4 cup flour little by little.Â
- Mix until incorporated, scraping the sides along the way. When the dough pulls away from the sides by itself, beat another 3-4 minutes.
- Remove dough from hook, cover bowl and dough with a damp towel. Set in a warm area for 12 minutes allowing the dough to rise.
- Pre-heat oven to 200 degrees F. rearrange rack to the middle of your oven. Place a baking sheet on the rack. Grease a pie pan or cake pan.
- Flour surface area and rolling pin.
- Remove dough from bowl place on floured surface, starting in the center roll dough into a rectangle about 13 inches long and 10 inches wide.
- Spread softened butter leaving a 1/4 inch around the edges.
- Spread sugar mixture over the butter. Then the apples, and the drizzle the caramel last.
- On the 13 inch side, tightly roll dough and give the edges a gently press, sealing the roll.Â
- Using floss (this really is the best way), shimmy a 12-inch piece under the roll at the edges to trim this part off. Bring the floss together at the top and gently tug to “cut” the dough. This is your trial so you get a feel for how to cut the rest of your dough.
- You want about 1-1/2-inch to 2-inch thick pieces so that all of your apple filling doesn’t fall out.
- After each cut, place cinnamon roll up in prepared pan so the inside is showing. See picture for reference.
- Cover again with damp cloth, place on the baking sheet in the oven with the door cracked for another 25-minutes for the dough to rise again.
- Remove rolls from cracked oven, heat oven to 350 degrees F leaving the baking sheet in the ovenÂ
- Remove cloth. Place rolls on top of baking sheet again, bake 10 minutes. Lightly place a piece of foil over the top of your roll, half turn is necessary so one side doesn’t brown more than the other. Bake another 15-18 minutes.
- Rest for 5 minutes.
- For the glaze, mix powdered sugar and milk together. For thinner glaze add milk, for thicker add more sugar. Move slow with the liquid mixing after each tablespoon.
- Glaze over caramel sauce and enjoy!
Frequently Asked Questions
Can I make these without the apples?
Absolutely! If you prefer a classic cinnamon roll, simply omit the apples. The dough and caramel drizzle will still be delicious on their own.
Can I prep these the night before?
Yes! Assemble the rolls, place them in the pan, cover, and refrigerate overnight. In the morning, let them come to room temperature and rise before baking.
Why did my rolls turn out dry?
Dry rolls usually happen if you add too much flour. Measure your flour by spooning it into the cup rather than scooping directly from the bag to avoid packing it down.
Can I freeze the baked cinnamon rolls?
Yes. Allow them to cool completely, then wrap tightly. They can be frozen for up to 3 months. Reheat in the oven or microwave.
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These cinnamon rolls are amazing; you cannot stop at just one. Thanks for the recipe!
I agree! I think I was impressed with how all the flavors came together but more so the dough. There are very few short cuts in baking that actually work, the rapid rise yeast did not disappoint! Thank you for letting us know how tasty they were 🙂