Apple Caramel Rolls are soft, sweet, and loaded with apples, cinnamon, and caramel. They are a fun fall (or anytime!) take on my popular Pecan Sticky Buns, with sliced apples baked in the caramel underneath the rolls.
The best part is flipping the warm rolls onto a platter so all that gooey caramel and baked apple goodness ends up on top! If you are in the mood for more apple baking this fall, check out some of my Best Apple Recipes for even more sweet treats to make!
Ingredients & Substitutions
- Whole milk: Adds moisture and richness to the dough. 2% milk can be used, but whole milk gives the best texture.
- Vegetable oil: Helps keep the dough soft and tender. Canola oil can be used instead.
- Granulated sugar: Adds sweetness to the dough.
- Active dry yeast: Helps the dough rise and become soft and fluffy.
- All-purpose flour: Gives the dough structure. You may need a little extra for rolling.
- Kosher salt: Balances the sweetness and enhances the other flavors.
- Baking powder and baking soda: Help give the dough a light, tender texture.
- Unsalted butter: You’ll use melted butter for the caramel apple topping and very soft butter to spread over the rolled-out dough. Salted butter can be used if needed.
- Light brown sugar: Adds sweetness and a little molasses flavor to both the caramel and filling.
- Honey: Adds sweetness and helps give the caramel a smooth texture.
- Vanilla extract: Adds flavor and rounds out the caramel.
- Whiskey: Optional, but adds another layer of flavor to the caramel. It can be left out.
- Granny Smith apples: Firm, tart apples work especially well with the sweet caramel. Two are sliced for the topping, and one is finely chopped for the filling. Another firm apple can be used.
- Pecans: Optional, but add a nice crunch to the caramel apple topping. Walnuts can be used instead.
- Ground cinnamon: Adds warm cinnamon flavor to the filling.
- Lemon juice: Tossed with the chopped apple to help prevent browning.
Tips for the Best Apple Caramel Rolls
- Pat the chopped apples dry: After tossing the chopped apple with lemon juice, pat it dry with a paper towel before adding it to the filling. This helps keep extra moisture out of the dough.
- Use very soft butter: The butter for the filling should be soft enough to spread easily over the rolled-out dough without tearing it.
- Roll the dough tightly: A snug roll helps keep the filling inside and gives you evenly shaped caramel rolls.
- Cut the rolls evenly: Aim for 15 equal slices so the rolls bake at about the same rate. Unflavored dental floss works well for clean cuts.
- Let them rest before flipping: Give the baked caramel rolls about 15 minutes to rest before inverting the pan. This gives the caramel a little time to settle while it is still warm enough to release easily.
- Use caution when flipping: The caramel will be very hot. Place a large serving platter over the baking dish, carefully invert the pan, and lift it away. Be careful of any hot caramel that may run over the edges.
FAQs
Can I use a different type of apple?
Yes! Granny Smith apples work well because they are firm and tart, which balances the sweet caramel. You can use another firm apple, such as Honeycrisp or Braeburn.
Why are the Granny Smith apples used in two different ways?
The apples are prepared differently for different parts of the sticky buns. Two Granny Smith apples are sliced and placed over the caramel in the bottom of the pan, while one is finely chopped and added to the cinnamon-sugar filling inside the sticky buns.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated overnight, so you can make it the day before. When you are ready to assemble the caramel rolls, continue with the caramel apple topping and the remaining steps.
Can I leave out the whiskey?
Absolutely. The whiskey adds extra flavor to the caramel, but the caramel rolls will still be delicious without it.
Can I use walnuts instead of pecans?
Yes. Walnuts are a great substitute for the pecans, or you can leave the nuts out completely.
Can I make these caramel rolls without nuts?
Yes! Simply leave out the pecans. No other changes are needed.
Can I use store-bought caramel sauce?
I recommend using the caramel mixture in the recipe because it is made specifically for these caramel rolls and bakes with the apples. A prepared caramel sauce may not have the same consistency or hold up the same way during baking.
How To Store Apple Caramel Rolls
Room Temperature: Store the caramel rolls covered tightly at room temperature for up to 2 days.
Refrigerator: For longer storage, cover and refrigerate for up to 4 days. The caramel will firm up when chilled.
Freezer: Wrap the caramel rolls tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Caramel Rolls
For the best texture, warm individual caramel rolls in the microwave for 15 to 20 seconds, or until warmed through. You can also warm several caramel rolls, covered with foil, in a 300°F oven until heated through.
Apple Caramel Rolls
Ingredients
Dough
- 2 cups (16 ounces) whole milk
- ½ cup vegetable oil
- ½ cup (100 g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 4 ½ cups (562.5 g) all-purpose flour, divided, plus more for dusting
- 1 ½ teaspoons kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Caramel Apple Topping
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ½ cups (300 g) light brown sugar, packed
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon whiskey, optional
- 2 medium Granny Smith apples, peeled, cored, sliced ¼ inch thick (about 2 cups)
- ½ cup chopped pecans, optional
Filling
- ½ cup (1 stick / 113 g) unsalted butter, very soft
- 1 cup (200 g) light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 medium Granny Smith apple, peeled, cored, and finely chopped (about 1 cup)
- 1 teaspoon lemon juice
Instructions
Make the Dough
- Heat the milk in a medium microwave-safe bowl for 2 to 2 ½ minutes, or until it reaches 110°F. Stir in the oil and granulated sugar until the sugar has dissolved.
- Sprinkle the yeast over the milk mixture and let it sit for 1 minute.
- Add 4 cups of flour to a large bowl. Pour the milk mixture over the flour and stir until just combined. The dough will be warm, wet, and sticky.
- Cover the bowl with a kitchen towel and let the dough rest in a warm place for 1 hour.
- Add the salt, baking powder, baking soda, and remaining ½ cup flour. Knead until the dough is fully combined. You can knead it directly in the bowl.
- Cover and refrigerate the dough for at least 1 hour, or overnight.
- When you are ready to assemble the caramel rolls, continue with the caramel apple topping.
Prepare the Caramel Rolls
- Spray a 9×13-inch baking dish with nonstick cooking spray. Place the dish on a foil-lined rimmed baking sheet to catch any caramel that bubbles over.
- In a bowl, stir together the melted butter, brown sugar, honey, salt, vanilla, and whiskey, if using, until smooth.
- Pour the caramel mixture into the prepared baking dish and spread it evenly.
- Arrange the sliced apples in a single layer over the caramel. Sprinkle the pecans evenly over the apples, if using.
Assemble the Caramel Rolls
- When ready to assemble, roll the chilled dough out on a lightly floured surface into a 30×10-inch rectangle.
- Spread the softened butter evenly over the dough, all the way to the edges. Sprinkle the brown sugar and cinnamon evenly over the butter.
- In a small bowl, toss the finely chopped apple with the lemon juice. Spread the apple over a paper towel and gently pat dry.
- Scatter the chopped apple evenly over the brown sugar and cinnamon, keeping it in a single, even layer.
- Starting with one of the long sides, tightly roll the dough into a log. Cut the log into 15 equal slices, about 2 inches wide each. Unflavored dental floss works well for making clean cuts.
- Arrange the rolls cut side up in the prepared baking dish, placing them over the sliced apples and caramel.
- Cover the pan with a kitchen towel and let the rolls rise at room temperature for 20 minutes.
Bake
- While the rolls are rising, preheat the oven to 325°F.
- Bake for 30 to 40 minutes, or until the rolls are golden brown and the caramel is bubbling around the edges. If the tops begin to brown too quickly, loosely tent the pan with foil during the final 10 to 15 minutes of baking.
- Remove the pan from the oven and let the caramel rolls rest for about 15 minutes. The caramel will be extremely hot, so use caution when handling the pan.
- Place a large serving platter or cutting board over the baking dish. Carefully and quickly invert the pan onto the platter. Be very careful, as hot caramel may run out around the edges. Lift the baking dish away and let any remaining caramel and apples settle over the rolls.
- Serve warm.
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