Fluffy Apple Cinnamon Rolls with Caramel Glaze

These Apple Streusel Cinnamon Rolls are soft, fluffy, and sweet, with a creamy filling of brown sugar, cinnamon, and apple. They're topped with cinnamon streusel and a warm caramel glaze. They make a must-try breakfast or brunch treat for fall!

Reasons to Make These

These Apple Streusel Cinnamon Rolls are adapted from my Homemade Sticky Buns recipe. I made them with my Ankarsrum Assistent Original Mixer, plus the dough roller and dough knife attachments from their Essential Package. The dough roller works wonderfully with all kinds of dough, and it is also great for mixing batters, cookie doughs, whipping cream, and more.

This cinnamon roll recipe is loved for its soft, fluffy golden-brown texture, its creamy brown sugar filling with chopped apples, and its thick, warm caramel sauce. If you like, top them with a simple cream cheese frosting, included in the recipe below!

Prepping them the evening before is simple, and they can be baked in a 9 x 13-inch baking dish or in two 8-inch or 9-inch pie or cake plates. I hope you love them as much as I do!

What You'll Need

Here's what goes into these homemade apple cinnamon rolls with streusel and caramel glaze topping. The bulleted items below are the key ones that could use a bit more explanation.

• Instant Dry Yeast. Active dry yeast works too, though it will need a longer first rise.
• Water and Milk. For the best outcome, warm your water and milk to 105ºF-115ºF. Whole milk is the top pick, though skim, 1%, or 2% work as well. I haven't tested this with a non-dairy option like oat, soy, or almond milk.
• All-Purpose Flour. I prefer King Arthur, but go with whatever you have on hand.
• Ground Cinnamon. I used King Arthur Vietnamese ground cinnamon, but any ground cinnamon will do!
• Granny Smith Apples. These hold up well in the oven, but Stayman, McIntosh, and Gala are good options too. Smaller apple cubes make the rolls easier to roll up.
• Heavy Cream. This thickens the caramel glaze.
• Powdered Sugar. It goes into the caramel glaze and the cream cheese frosting. Sifting it first helps prevent lumps in the glaze.
• Cream Cheese. It isn't pictured above, but be sure to use a full-fat block rather than the tub.

Measurements and step-by-step directions are in the recipe card below.

Steps for Making It

Here's a quick rundown of how to make these apple streusel cinnamon rolls. For the complete printable recipe in US customary or metric measurements, see the recipe card below.

Recipe Tip: If you're using your Ankarsrum Assistent Original Mixer, use its 7-liter stainless steel bowl, dough roller, and dough knife attachments for this recipe.

Dough

Step 1. Heat the water and milk together in a saucepan until they reach 105ºF-115ºF.

Step 2. In another bowl, combine the butter, egg, sugar, and salt until smooth. Set this aside.

Step 3. Add the warm water-milk mixture, the butter mixture, and the instant yeast to your stand mixer bowl. Whisk briefly to combine.

Step 4. Add the flour and knead on medium speed for 5-7 minutes, until the dough is smooth and only slightly tacky to the touch.

Step 5. Lightly grease your mixer bowl or a 9 x 13 inch pan, then put the dough inside.

Step 6. Loosely cover the bowl or pan with plastic wrap and/or a clean dish towel. Let the dough rise at room temperature for 1-2 hours, until it has doubled in size.

Brown Sugar, Cinnamon, and Apple Filling

Step 1. In a small bowl, combine the brown sugar, butter, and cinnamon.

Step 2. Mix until the blend becomes a paste you can spread. Cover it and set it aside.

Step 3. Wash and peel the apples, then dice them into small cubes. Put them in a saucepan with a teaspoon of water.

Step 4. Cook over low-medium heat, stirring, for 5-7 minutes, until the apples are tender. Set them aside to cool.

Streusel Topping

Step 1. In another bowl, whisk the flour, brown sugar, and cinnamon together until fully combined.

Step 2. Using a pastry cutter or forks, work in the cold, cubed butter until you have small crumbles. Chill until you're ready to use it.

Shaping and Filling the Rolls

Step 1. On a lightly floured counter, roll the dough into an 18-inch by 12-inch rectangle.

Step 2. Use an offset spatula to spread the brown sugar cinnamon filling, staying 1/2 inch from the edge. Scatter about 3/4 of the softened, chopped apples over top.

Step 3. Roll the dough up, pinch the seam closed, and cut it into 12 equal pieces (1 1/2 inches each). Set the rolls cut side down in the 9 x 13 pan, leaving about 1 inch between them.

Step 4. Cover loosely with plastic wrap and/or a clean dish towel. Set in a warm spot and let rise for 30-60 minutes, until the rolls have doubled in size.

Step 5. Drizzle each roll with 1 tablespoon of heavy cream, then sprinkle on the streusel.

Step 6. Bake for 25-30 minutes at 375ºF, until the inside reaches 190°F-200°F or the center springs back when gently pressed.

Caramel Glaze with Apples

Step 1. Whisk the brown sugar, butter, and heavy cream over medium-high heat until bubbling. Let it boil for 1 minute, then take it off the heat.

Step 2. Whisk in the powdered sugar and vanilla extract until smooth, then fold in the remaining chopped apples. Pour right away over the apple streusel cinnamon rolls.

Storage and Freezing Tips

Keep these rolls in an airtight container at room temperature for 1-2 days, or in the fridge for 3-5 days. To warm them up, microwave for 30-60 seconds.

To freeze baked cinnamon rolls, leave off the caramel glaze. Thaw them overnight in the fridge, then reheat in a 375ºF oven for 10-15 minutes, or microwave each one for 30-60 seconds.

To freeze unbaked cinnamon rolls, leave out the heavy cream and streusel. Thaw overnight in the fridge, then let them rise for 1-2 hours until doubled in size. Brush on the heavy cream, add the streusel, and bake as the recipe card directs.

Helpful Tips

• Read through the recipe. This apple streusel cinnamon rolls recipe has several parts. Knowing what you need, how much, and when to make each part is helpful. Still, it's always smart to read the full recipe before you begin.
• Initial rise. I recently discovered that letting the first rise happen in the 9 x 13 pan you'll bake in helps shape the dough for rolling, rather than doing it in a bowl. The pan is already greased for the second rise, too.
• Trouble rolling out the dough. If the dough keeps springing back after you roll it, let it rest at room temperature for 10-15 minutes.
• Digital Thermometer. A digital thermometer comes in handy for checking the milk-and-water mixture and the baked rolls. The inside should read 190ºF-200ºF, or the center should spring back when gently pressed.
• Slicing the rolls. A serrated knife works best for cutting them.

Common Questions

Yes! You can prepare them through the second rise, already cut and placed in the greased 9 x 13 inch baking pan. This is called cold proofing. Cover them tightly with plastic wrap and refrigerate overnight. The next morning, let them rise for about 45-60 minutes at room temperature before baking. You can leave the plastic wrap on loosely or swap it for a clean, dry kitchen towel.

Yes! These sticky buns can also be baked in a 9 x 13-inch baking dish or in two 8-inch or 9-inch pie or cake plates!

A few things could cause this. 1) The yeast may be expired, so check the date before using any yeast-based recipe. 2) If the water and milk mixture was too hot (over 115ºF), it can kill the yeast, so always check with a thermometer that it's between 105ºF-115ºF. 3) Your kitchen may be too cold or drafty. Look for a warm, sheltered spot to proof the dough. Some newer ovens have a proofing setting that works well too.

If you made these Apple Streusel Cinnamon Rolls or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!