Description
Caramel Apple Cinnamon Rolls combine soft, fluffy dough with a sweet apple-cinnamon filling and rich caramel glaze, creating a delightful twist on a classic treat
Ingredients
Scale
- For the Filling:
- 2 tablespoons (28g) unsalted butter – Adds richness and a creamy flavor to the filling.
- 2 cups diced Granny Smith apples (about 2 medium apples or 200g) – Provides a tart contrast to the sweetness of the caramel.
- 2 tablespoons (25g) granulated sugar – Sweetens the apples and enhances their natural flavor.
- 1 teaspoon cinnamon – Infuses the rolls with a warm, spicy aroma.
- For the Rolls:
- 1 can crescent rolls (8 rolls) – The base of the rolls, offering a flaky and buttery texture.
- For the Frosting:
- 2 tablespoons (28g) unsalted butter – Adds a creamy, rich flavor to the frosting.
- ¼ cup (50g) packed brown sugar – Offers a deep, rich sweetness that pairs perfectly with the rolls.
- 2–3 tablespoons heavy whipping cream – Gives the frosting a smooth and creamy consistency.
- ½ cup (57g) powdered sugar – Sweetens the frosting and makes it light and fluffy.
- 1 teaspoon vanilla – Enhances the flavor with aromatic sweetness.
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silpat liner to prevent sticking.
- Prepare the filling: In a small skillet, melt 2 tablespoons (28g) unsalted butter over low-medium heat. Add 2 cups diced Granny Smith apples, 1 teaspoon cinnamon, and 2 tablespoons (25g) granulated sugar. Cook, stirring occasionally, until the apples are just beginning to turn translucent, about 15 minutes. Once cooked, remove from heat and let cool for at least 10 minutes.
- Unroll the crescent rolls: Carefully unroll the can of crescent rolls on a cutting board. Try to keep them in a rectangle shape as much as possible. Press the seams of the rolls together to form one large rectangle.
- Assemble the rolls: Spread the cooled apple filling evenly over the crescent roll rectangle. Starting from one end, roll the dough up tightly to form a log shape. Use a serrated knife to slice the log into 8 equal portions.
- Bake the rolls: Place the sliced rolls on the prepared baking sheet, either spacing them apart or placing them close together for a doughy center. Bake in the preheated oven for 15 to 25 minutes, or until the tops are golden brown and the rolls are cooked through.
- Make the frosting: While the rolls are baking, prepare the frosting. In a small pot, melt 2 tablespoons (28g) unsalted butter and ¼ cup (50g) packed brown sugar over low heat. Stir constantly for about 2 minutes. Remove from heat and whisk in ½ cup (57g) powdered sugar, followed by 1 teaspoon vanilla and 2 tablespoons heavy whipping cream. Adjust the consistency with more cream if needed.
- Serve: Once the rolls are done baking, remove them from the oven and let them cool slightly. Drizzle the prepared frosting over the warm rolls, or keep it simple and serve the rolls with caramel ice cream topping instead! 🍦