Caramel Apple Cinnamon Rolls are a fall-ready twist on caramel pecan rolls, swapping nuts for tender fresh apples. Using frozen cinnamon rolls makes these semi-homemade and quick to assemble—perfect for breakfast, dessert, holidays, or a cozy weekend treat.
Last year I made caramel pecan rolls and wondered if apples would work in place of pecans. The sauce is a bit thinner with fruit, but the result is just as satisfying: tender apple pieces meld with a buttery caramel and, if you like, the included cream cheese frosting finishes the rolls perfectly.
The Best Store-Bought Cinnamon Rolls
Because apples release liquid as they bake, I wanted a roll that could go into the oven immediately. I used Rhodes AnyTime® Cinnamon Rolls, which bake right away from frozen and come with a sturdy foil pan and optional cream cheese frosting—an ideal shortcut that still tastes homemade.
Rhodes rolls are made with real yeast dough and no preservatives, so they stay fresh-tasting and are best eaten within a couple of days. The included pan also simplifies this recipe: pour a quick caramel in the bottom, add diced apples, set the frozen rolls on top, and bake. The caramel bubbles up and, when inverted, coats the rolls like classic sticky buns.
Substituting apples for nuts is simple: peel, core and dice a medium apple, and spread it over the caramel so every bite gets a bit of fruit.
How to Make Caramel Apple Cinnamon Rolls
Start by peeling, coring and dicing one apple. Preheat the oven to 350°F (175°C).
Make the caramel in a small saucepan: melt butter, stir in light brown sugar and light corn syrup, and heat until the sugar dissolves and the mixture simmers. Remove from heat and whisk in heavy cream, vanilla and a pinch of salt. Be cautious—caramel can bubble when cream is added.
Remove the frozen cinnamon rolls from their tray (or use a deep 9-inch pie dish). Pour the caramel into the bottom of the pan, spread the diced apples evenly, then arrange the frozen rolls on top. Bake 35–45 minutes until the tops are golden and the center of the rolls reaches about 190–200°F. The caramel and apple layer can slow baking, so cover with foil if the tops brown before the centers finish cooking.
Note: The included pan can allow caramel to bubble over. Place a foil-lined cookie sheet on the rack below to catch drips and protect your oven.
When baking is complete, immediately and carefully invert the pan onto a serving platter or baking sheet so the caramel and apples end up on top of the rolls. The caramel will be very hot—use oven mitts and keep hands clear.
Tip: Invert onto parchment paper for easier cleanup.
The caramel-apple topping is delicious on its own, but warming and drizzling the cream cheese frosting included with the cinnamon rolls takes these over the top—especially served warm.
More Rolls to Make with Frozen Dough
- Caramel Pecan Rolls
- Cranberry Orange Rolls
- Pumpkin Crumble (made with frozen cinnamon rolls)
- Garlic Parmesan Pull-Apart Rolls
- Lemon Blueberry Sweet Rolls
- Strawberry Sweet Rolls
- Lemon Sweet Rolls with Cream Cheese
- Raspberry Lemon Rolls
FOLLOW for more recipes and baking ideas!
Easy Caramel Apple Cinnamon Rolls
Ingredients
- ¾ cup (70 g) diced apple (Granny Smith, Honeycrisp, Gala, or Fuji)
- ¼ cup (57 g) butter
- ½ cup (100 g) light brown sugar, packed
- 2 Tbsp light corn syrup
- 2 Tbsp heavy cream
- ½ tsp vanilla extract
- pinch of salt
- 6 frozen Rhodes AnyTime® Cinnamon Rolls
Instructions
- Peel, core, and dice the apple. Preheat oven to 350°F (175°C).
- In a small saucepan over medium heat, melt the butter. Add brown sugar and corn syrup; stir until smooth and the sugar dissolves. Remove from heat and stir in the heavy cream, vanilla, and a pinch of salt—mixture may bubble.
- Remove the frozen cinnamon rolls from the foil tray (or use a deep 9-inch pie dish). Pour the caramel into the bottom of the pan, sprinkle the diced apples evenly, then place the frozen rolls on top.
- Bake at 350°F for 35–45 minutes until the tops are golden and the center of the rolls reaches 190–200°F. If the tops brown before the centers are done, cover loosely with foil. Place a foil-lined baking sheet on the rack beneath to catch any spills.
- Carefully invert the pan immediately onto a serving plate or parchment-lined baking sheet so the caramel and apple mixture coats the rolls. Be cautious—caramel is very hot.
- Optionally warm the included cream cheese frosting packet with your hands, snip a corner, and drizzle over the warm rolls. Serve and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat individual rolls 15 seconds in the microwave.
- Use Rhodes AnyTime® Cinnamon Rolls (bake from frozen). Rhodes thaw-and-rise rolls require rising time and may release more liquid from the apples, affecting the caramel. Verify the product before you buy.
Nutrition
Disclaimer: Nutritional values are estimates.
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