Ingredients
- All-purpose flour: 3 cups
- Instant yeast: 2 1/4 teaspoons
- Granulated sugar: 1/4 cup
- Salt: 1 teaspoon
- Milk: 1 cup, warmed
- Unsalted butter: 1/4 cup, melted
- Apple pie filling: 1 (21 ounce) can
- Brown sugar: 1/2 cup, packed
- Cinnamon: 2 tablespoons
- Caramel sauce: 1/2 cup
- Cream cheese: 4 ounces, softened
- Powdered sugar: 1 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk and melted butter; stir until a soft dough forms.
- Step 2: Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- Step 3: Roll dough into a 12×18 inch rectangle. Spread with apple pie filling, then sprinkle with brown sugar and cinnamon. Roll up tightly, starting from the long edge.
- Step 4: Cut into 12 slices and place in a greased 9×13 inch baking dish. Cover and let rise in a warm place for 30-45 minutes, or until doubled in size.
- Step 5: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
- Step 6: While rolls are baking, prepare the icing by mixing softened cream cheese, powdered sugar, vanilla extract, and caramel sauce. Once the rolls are out of the oven, let them cool slightly and then drizzle with the caramel cream cheese icing.
Notes
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- For warm, gooey goodness, microwave individual rolls for 20-30 seconds, or reheat in a 350°F oven for 5-10 minutes.
- Serve these caramel apple cinnamon rolls with a scoop of vanilla ice cream for an extra decadent treat.
- Don't over-bake the rolls – they should be golden brown but still slightly soft in the center to prevent them from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American