Caramel Apple Sweet Rolls

Products Used


Sweet Dough

  • 3/4 cup water, about 75°F
  • 1 tablespoon instant yeast
  • 1 cup all-purpose flour* or bread flour*
  • 2 large eggs, room temperature
  • 1/4 cup water, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 tablespoons honey
  • 1 tablespoon salt
  • 3 1/2 cups bread flour*
  • 3 tablespoons instant yeast
  • 1/4 cup water, lukewarm
  • 2 sticks (16 tablespoons) unsalted butter, soft

Cinnamon Apple Filling


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a mixing bowl, combine first listed water with first listed yeast. Add first listed flour and mix smooth. Cover with plastic wrap and set aside in a warm area for 1 hour.
  2. In mixing bowl, add eggs, room temperature water, vanilla, sugar, honey, salt, and remaining flour.
  3. Combine yeast with lukewarm water and place on top of flour.
  4. Either with hands or using a dough hook attachment, mix until dough becomes elastic and smooth, about 5-7 minutes. (Medium speed if using stand mixer.)
  5. Gradually add pieces of butter to dough allowing each to be fully incorporated before adding next amount. When incorporated stop mixing.
  6. Cover bowl with plastic food wrap and set in a warm place (such as top of refrigerator) and allow dough to rise until doubled in volume, about 60-80 minutes.
  7. Meanwhile prepare filling by whisking butter, brown sugar, salt, vanilla, and cinnamon smooth. Set aside at room temperature.
  8. Peel apples and cut in 4 wedges. Remove core. Cut each quarter lengthwise in 5 equal slices. Cut crosswise in about 7 cuts.
  9. Place butter in a large sauté pan and heat until melted. Add apple pieces and sugar and frequently toss apples until completely tender, about 12 minutes. Set aside to cool.  
  10. Prepare two, 9-inch round cake pans, preferably by lining with parchment paper or brushing liberally with butter. Set aside.
  11. When dough has doubled in size remove from bowl, which will cause dough to collapse. This is normal and required.
  12. On a well-floured surface roll dough into a rectangle measuring roughly 20-inches long and 18-inches wide.
  13. Spread cinnamon paste evenly over surface and sprinkle with apple pieces.
  14. Starting from bottom edge roll dough forward into a long roll. Cut dough crosswise in 14 to 16 equal rolls.
  15. Place an equal amount of rolls per pan and cover with plastic food wrap.
  16. Place in a warm place until rolls have gained about 75% in volume, this will take nearly one hour. Meanwhile preheat oven at 350°F.
  17. Place proofed buns in oven and bake until light golden brown, about 27-30 minutes.
  18. For caramel glaze, in a saucepan combine brown sugar, cream, butter, salt, and vanilla. Bring to a full boil, then lower heat and simmer for 3-4 minutes. Remove from heat and set aside.
  19. Using a spoon drizzle caramel onto rolls.
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