Print

Sticky Apple Cinnamon Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

These Sticky Apple Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a sweet sticky sauce, a spiced apple filling, and a rich buttery glaze. Perfectly soft and fluffy, these rolls are layered with a flavorful cinnamon brown sugar mixture and fresh chopped Granny or Honeycrisp apples. The rolls bake to a golden perfection with a sticky caramel base and are finished with a decadent vanilla cream glaze, making them an irresistible treat for breakfast or dessert.

Ingredients

Dough Ingredients

  • 1/2 Cup Whole Milk
  • 1/2 Cup Warm Water
  • 1/2 Cup Sugar (plus 1 teaspoon)
  • 2 ¼ teaspoons Instant Yeast
  • 1 teaspoon Salt
  • 2 ¾ Tablespoons Vegetable Oil
  • 2 ¾ Tablespoons Unsalted Butter
  • 1 Large Egg
  • 3 ½ Cups All-Purpose Flour (plus more for dusting)
  • 1 Dime Sized Soy Lecithin (optional)

Sticky Sauce Ingredients

  • 1/2 Cup Butter (melted)
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Light Karo Syrup

Filling Ingredients

  • 1 Cup Brown Sugar (packed, plus 1 Tablespoon)
  • 1/4 Cup White Sugar
  • 2 Tablespoons Cornstarch
  • 2 ½ Tablespoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/8 teaspoon Cloves
  • 6 Tablespoons Butter (softened)
  • 1 ¾ Cups Granny or Honeycrisp Apples (peeled and finely chopped)

Icing Ingredients

  • 1/4 Cup Butter
  • 1 to 1 ½ Cups Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 2–3 Tablespoons Heavy Cream

Instructions

  1. Prepare the Dough: Heat the milk and water in the microwave for about 30 seconds until warm. Add 1 teaspoon sugar and the instant yeast, stir and allow to foam for 5 minutes to activate the yeast.
  2. Mix Wet Ingredients: In a standing mixer, add the remaining sugar, salt, vegetable oil, softened butter, and egg. Stir together, then add the foamed yeast mixture and mix on low speed.
  3. Add Dry Ingredients: Slowly add the flour and soy lecithin (if using) while on low speed. Once incorporated, increase speed to medium and beat for about 2 minutes until a soft dough forms.
  4. First Rise: Shape the dough into a ball and transfer to a lightly greased bowl. Cover loosely with plastic wrap or a towel and let it rise in a warm place for 1 1/2 to 2 hours, until doubled in size.
  5. Make Sticky Sauce: While the dough rises, melt butter in a saucepan. Add brown sugar and light Karo syrup, whisk to combine and bring to a simmer for roughly 30 seconds. Spray a 9×13-inch pan with nonstick spray and spread the caramel sauce evenly on the bottom. Set aside.
  6. Prepare Filling: In a bowl, mix brown sugar, white sugar, cornstarch, cinnamon, nutmeg, and cloves. Roll the dough out onto a floured surface into a 12×18-inch rectangle. Spread softened butter evenly across dough. Sprinkle 3/4 of the cinnamon sugar filling over the butter. Toss the remaining filling with finely chopped apples and spread this mixture evenly over the dough.
  7. Form Rolls: Starting from the long side, tightly roll the dough into a log shape. Pinch the seams closed to seal. Use unflavored floss by sliding it under the roll and crossing the ends to slice into even rolls. Arrange rolls cut side up over the sticky sauce in the pan.
  8. Second Rise: Let the rolls rest in a warm area until doubled in size, about 45 minutes to 2 hours depending on room temperature.
  9. Bake Rolls: Preheat oven to 350°F (175°C). Place the rolls in the oven and bake for 30-40 minutes, checking for a golden brown top. If they start to brown too quickly, cover loosely with aluminum foil to prevent burning.
  10. Prepare Icing: While rolls bake, place butter in a skillet over medium heat, cooking and stirring occasionally until it turns a nutty brown color with browned bits. Remove from heat and let cool in a bowl.
  11. Cool and Finish Icing: Once rolls are done, remove from oven and let cool on a wire rack for 5 minutes. Using a hand mixer, beat the browned butter, powdered sugar, vanilla extract, and heavy cream together until smooth. Adjust cream quantity for desired consistency.
  12. Serve: Immediately pour and spread the glaze over the warm cinnamon rolls. Serve with any extra sticky sauce from the pan for dipping or drizzling.

Notes

  • Ensure milk and water are warm, not hot, to activate yeast without killing it.
  • Using unflavored floss to slice helps keep rolls intact without squishing.
  • Letting the rolls rise twice ensures fluffy, airy texture.
  • Watch the oven closely near the end of baking to prevent over-browning.
  • You can substitute Granny Smith apples if Honeycrisp or Granny are unavailable.
  • For a vegan version, substitute butter and egg with plant-based alternatives and verify ingredients.

Find it online: https://lauracooks.com/sticky-apple-cinnamon-rolls-recipe/