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Caramel Apple Cinnamon Rolls with Cream Cheese Frosting
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Prep Time:
2 hours
Total Time:
3 hours
Fluffy Caramel Apple Cinnamon Rolls with Cream Cheese Frosting inspired by nostalgic fair memories. Sweet caramel, crunchy walnuts, and tender apples in each bite.
Ingredients:
  • 1 cup whole milk
  • 2 1/4 teaspoons active dry yeast
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons kosher salt
  • 4 cups all-purpose flour
  • 1 tablespoon unsalted butter
  • 1/2 cup (heaping) peeled, cored and chopped Granny Smith apple
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • Caramel sauce, if desired
Instructions:
  • Warm the whole milk to 105°F in a small saucepan. Ensure it feels like body temperature. Pour the milk into a large bowl and sprinkle the active dry yeast on top. Gently mix with a wooden spoon until combined. Let it sit for 10 minutes. Preheat the oven to 350°F.
  • Add 5 tablespoons of melted butter, 1/4 cup granulated sugar, egg, egg yolk, and salt to the milk and yeast mixture. Mix until the egg yolks are incorporated. Gradually add 3 cups of flour, one cup at a time, mixing well after each addition. Sprinkle approximately 3/4 cup of the remaining flour on the work surface for kneading. Transfer the dough to the work surface and knead for 8 minutes until smooth and elastic.
  • Grease a large bowl with butter, then place the kneaded dough inside. Cover it with plastic wrap and let it rise in a warm spot for 1 hour.
  • In a small saucepan over medium heat, melt one tablespoon of butter. Stir in a heaping 1/2 cup of chopped Granny Smith apple pieces, 1 tablespoon of light brown sugar, and 1/2 teaspoon of vanilla extract. Cook while stirring often until apples release juices and liquid thickens into a syrupy consistency. Take off the heat and set aside.
  • Combine 1/2 cup room temperature butter, 1/2 cup light brown sugar, and ground cinnamon in a small bowl. Use a wooden spoon to mix until smooth. Set aside.
  • Spread chopped walnuts on a small baking sheet and toast in the oven for 8 minutes. Let cool. Preheat oven to 375°F. (If baking cinnamon rolls tomorrow, turn off the oven.)
  • Prepare a 9x13 inch baking dish by generously buttering it, then set it aside.
  • After the dough has doubled in size, sprinkle some remaining all-purpose flour on a clean work surface. Transfer the dough onto the surface and shape it into a square using your fingers. Roll the square into an 18x13 inch rectangle. Spread the butter mixture evenly over the dough, leaving a 1 inch border. Evenly distribute the apple pieces and toasted walnuts on top of the butter mixture.
  • Starting with the 18-inch side of the dough, roll it tightly into a long log. Pinch the seam to seal, then place the log seam-side down. Trim both ends by 1/2-inch to reveal the swirl. Cut the log into twelve equal pieces.
  • Arrange the twelve cinnamon rolls evenly in a 9x13 inch pan (or in four rows of three if using a rectangular pan). Cover the pan with plastic wrap and let the rolls rise for 30 minutes. For overnight preparation, refrigerate the rolls now and resume the next day by allowing them to sit at room temperature for 45 minutes before proceeding.
  • Unwrap the cinnamon rolls and bake at 375°F for 22-25 minutes, until golden brown and puffed. Let cool for 25 minutes before serving.
  • With a generous hand, spoon about 1 tablespoon of frosting onto each cinnamon roll. Then, smoothly spread the frosting on top, allowing it to melt slightly from the warmth of the rolls. Lastly, skillfully drizzle caramel sauce over each one and serve them while warm.

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