Hamdi Saidani This Pioneer Woman Caramel Apple Cinnamon Rolls Recipe is a soft and gooey recipe, which is made with a rich yeast dough, tart Granny Smith apples, and a decadent caramel sauce. It’s the ultimate fall breakfast, ready in about 2 hours and 30 minutes.
Pioneer Woman Caramel Apple Cinnamon Rolls Recipe Ingredients
For the Cinnamon Roll Dough:
- ¾ cup milk (dairy or almond)
- ¼ cup water
- 4 tablespoons melted salted butter
- 3¼ – 3¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 ¼ teaspoon instant yeast
- 2 tablespoons powdered milk
- 1 egg, room temperature
For the Caramel Apple Filling:
- ⅔ cup light brown sugar, packed
- 5 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 5 tablespoons salted butter, softened
- 1 large Granny Smith apple, cored and finely chopped
- ¼ cup toasted chopped pecans, optional
- ¾ cup caramel sauce (homemade or store-bought), divided
How To Make Pioneer Woman Caramel Apple Cinnamon Rolls
- Activate the yeast: In a microwave-safe bowl, warm the milk and water for 30-45 seconds until it reaches about 105-108°F. Stir in the melted butter.
- Mix the dough: In the bowl of a stand mixer with a dough hook, combine 3 cups of flour, sugar, salt, powdered milk, and yeast. With the mixer on low, pour in the warm milk mixture and the egg. Mix for about 5 minutes until a soft dough forms. If it’s too sticky, add more flour, ¼ cup at a time.
- Knead and rest the dough: Increase the speed to medium and knead for another 5 minutes. Cover the dough and let it rest for 10-15 minutes.
- Prepare the filling: In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg.
- Assemble the rolls: On a floured surface, roll the dough into a 14×10 inch rectangle. Spread the softened butter evenly over the surface. Sprinkle with the cinnamon-sugar mixture, then top with the chopped apple and pecans. Drizzle with half of the caramel sauce.
- Roll and slice: Starting from a long side, roll the dough into a tight log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls.
- Second rise (proof): Arrange the rolls in a greased 9×13-inch baking pan. Cover loosely and let them rise in a warm place for 20-35 minutes, until puffy.
- Bake and finish: Preheat the oven to 350°F. Bake the risen rolls for 16-22 minutes, until golden brown. Let them cool for 10 minutes, then drizzle with the remaining caramel sauce and serve warm.
Recipe Tips
- What are the best apples for cinnamon rolls? Granny Smith apples are the perfect choice. Their firm texture holds up during baking, and their tartness provides a wonderful contrast to the sweet caramel and cinnamon filling.
- How do I get a tight, neat roll? When rolling the dough into a log, pull it gently toward you with each rotation. This keeps the roll tight and ensures there are no gaps, creating a beautiful swirl and preventing the filling from leaking out too much.
- Can I make these overnight? Yes! After placing the sliced rolls in the pan, cover them tightly with plastic wrap and place them in the refrigerator overnight for their second rise. In the morning, let them sit at room temperature for 30-45 minutes while the oven preheats, then bake as directed.
- How do I know if my dough has risen enough? The rolls should look visibly puffy and be touching each other in the pan. A good test is the “poke test”: gently poke the side of a roll with your finger. If the indentation springs back slowly but remains slightly, it’s ready to bake.
What To Serve With Caramel Apple Cinnamon Rolls
These decadent rolls are a complete breakfast treat. They are best served warm with:
- A hot cup of black coffee to cut the sweetness
- A cold glass of milk
- A side of savory sausage or crispy bacon
How To Store Caramel Apple Cinnamon Rolls
Room Temperature: Store leftover rolls, tightly covered, at room temperature for up to 3 days. Reheat: Gently reheat individual rolls in the microwave for about 20 seconds to restore their soft, gooey texture before serving.
Caramel Apple Cinnamon Rolls Nutrition Facts
- Calories: 480kcal
- Carbohydrates: 75g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 9g
- Sodium: 350mg
- Fiber: 3g
- Sugar: 38g
Nutrition information is estimated per roll and may vary based on specific ingredients used.
FAQs
Why didn’t my dough rise?
The most common reasons are that your yeast was expired or the milk mixture was too hot when you added it, which can kill the yeast. Always check the expiration date and ensure your liquid is just warm to the touch (105-110°F).
Can I make these without a stand mixer?
Yes, you can make the dough by hand. After mixing the ingredients in a large bowl, turn the dough out onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic.
Can I use a different kind of nut or leave them out?
Absolutely. Chopped walnuts are a great substitute for pecans. If you have a nut allergy or simply prefer not to use them, you can omit the nuts entirely.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cinnamon Streusel Bagels Recipe
- Pioneer Woman Cinnamon Rolls Small Batch Recipe
- Pioneer Woman Cinnamon Roll Cookies Recipe
Pioneer Woman Caramel Apple Cinnamon Rolls Recipe
Description
Incredibly soft and gooey cinnamon rolls filled with a sweet cinnamon-sugar mixture, tart chopped apples, and decadent caramel sauce.
Ingredients
Instructions
- Activate yeast in the warm milk, water, and melted butter mixture.
- In a mixer, combine 3 cups flour and other dry dough ingredients. Add the wet mixture and egg, mixing to form a soft dough. Knead for 5 minutes. Let rest for 15 minutes.
- Roll the dough into a 14×10 inch rectangle.
- Spread with softened butter. Top with a mixture of brown sugar and spices, then the chopped apple, pecans, and half the caramel sauce.
- Roll into a tight log and slice into 12 rolls.
- Place in a greased 9×13-inch pan and let rise for 20-35 minutes until puffy.
- Bake at 350°F for 16-22 minutes until golden.
- Cool for 10 minutes, then drizzle with the remaining caramel sauce.
Notes
- u003cliu003eUsing instant yeast simplifies the process and provides a reliable rise.u003c/liu003eu003cliu003eThe short 10-15 minute rest after kneading allows the gluten to relax, making the dough easier to roll out.u003c/liu003eu003cliu003eFor the best results, use a firm, tart apple like Granny Smith that won’t turn to mush when baked.u003c/liu003eu003cliu003eThese rolls can be assembled the night before and baked fresh in the morning for an easy special occasion breakfast.u003c/liu003e
