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Cinnamon rolls on a baking sheet with a knife.
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5 from 38 votes

Apple Cinnamon Rolls

These soft fluffy highly spiced cinnamon rolls are stuffed with chopped apples and baked on a bed of caramel and pecans for the ultimate roll!
Prep Time40 minutes
Cook Time20 minutes
proofing time2 hours
Course: Bread
Cuisine: American, GBBO Inspired
Servings: 12 rolls
Calories: 391kcal
Author: Laura

Ingredients

Cinnamon Rolls

  • 1 cup milk
  • 1/4 cup unsalted butter
  • 2 1/4 tsp yeast
  • 3 1/2 cups all-purpose flour if you have bread flour use it but this will also work with all-purpose flour too
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 2 tsp granulated sugar
  • 3 eggs

Pecan Topping

  • 2 TBSP corn syrup
  • 4 TBSP unsalted butter
  • 2/3 cup brown sugar
  • 1 pinch salt
  • 2/3 cup pecan halves

Cinnamon Roll Filling

  • 6 TBSP unsalted butter
  • 3/4 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 2 cups peeled and chopped apples
  • 1/2 tsp salt

Instructions

cinnamon rolls

  • warm the milk and butter together until just warm, use a saucepan or the microwave
  • when the milk is warm whisk in the yeast and set it aside to bubble up
  • mix the flour, and spices together
  • when the yeast and milk are bubbly add whisk the sugar into the milk
  • pour the milk into the flour
  • add the eggs
  • turn the mixer to low and stir to combine using the bread hook
  • once the dough starts to come together let the mixer run on low and knead the dough, if it seems very sticky, add up to 1/4 cup of flour one Tablespoon at a time until the dough comes together
  • knead the dough for 5 minutes or until a soft pliable dough comes together
  • lightly grease a bowl and turn the dough out into it, cover the bowl tightly,and let the dough double in size
  • meanwhile warm the butter, corn syrup and brown sugar together in a saucepan until melted, stir in the salt
    A mixture of butter and sugar in a metal bowl.
  • pour into a 9x13 baking pan
  • chop the pecans and sprinkle them over the filling in the prepared pan, set aside
  • mix the dry ingredients for the filling together and set aside
    A bowl filled with a mixture of brown sugar and cinnamon.
  • melt the butter for the filling
  • peel and chop the apples and set aside
  • when the dough is doubled in size gently press the air out of it
  • lightly flour the counter and pat the dough out to a rectangle
  • then gently roll the dough out to a 12x18-inch rectangle
  • brush the melted butter over the dough
  • sprinkle half the filling mix over the prepared dough, add the apples evenly
  • sprinkle with the remaining cinnamon sugar filling
    A piece of dough covered in cinnamon and sugar.
  • sprinkle the salt over the top of the filling
  • starting on one long edge and roll up the dough
  • when you get a long dough roll trim off each end
  • use the string or dental floss to cut the roll into 12 rolls
  • lay the rolls evenly across the caramel topping in the pan
    Cinnamon rolls in a white baking dish.
  • cover the pan with foil or plastic wrap and then lay a dishtowel over the pan
  • let the rolls double in size
  • about 15 minutes before the rolls are done rising preheat the oven to 350°
  • when the rolls are doubled remove the towel and foil
  • bake the rolls for 20-24 minutes, you can use an instant read digital thermometer to check for doneness you're looking for 180-200° F for enriched dough
    Cinnamon rolls in a baking dish.
  • once finished invert the dough on a lined platter or baking tray

Nutrition

Serving: 1roll | Calories: 391kcal | Carbohydrates: 59g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 318mg | Potassium: 156mg | Fiber: 3g | Sugar: 29g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg