With fall in full swing, it's time for the ultimate comfort food: soft, warm and fluffy cinnamon rolls filled with caramelised apple and cinnamon, topped with sweet cream cheese frosting and drizzled with salted caramel sauce. The best part? no mixer is needed to make these!

These pillowy soft, caramelised apple cinnamon rolls are absolutely to die for. The caramelised apple takes these cinnamon rolls to the next level. It's a fun twist on a classic, but with a delicious homemade taste that you can't put down! This will be your go-to recipe for all things cinnamon-y this fall! They're everything you could possibly want in an autumnal treat! The best of fall in one sweet roll!

So what are you waiting for? Put on an apron and grab your rolling pin because we're ready to roll! ✊

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INGREDIENTS YOU'LL NEED

Here are the ingredients required to make these pillowy soft rolls. Scroll down to the recipe card for the exact quantities below this post.

FOR THE DOUGH (NO MIXER REQUIRED)

• Bread Flour: I used bread flour but you can substitute it with plain flour/all-purpose flour. There is a high protein content in bread flour as compared to plain flour/all-purpose flour. High protein content helps to produce more gluten that gives these rolls a chewy and soft texture and also strengthens the dough that helps the bread to rise high. Due to its high protein content, bread flour absorbs slightly more liquid than plain flour/all-purpose flour so keep in mind this recipe measurements are for bread flour and if you are using plain flour/all-purpose flour, reduce the amount of milk by 1 tbsp (168 ml or 3/4 cup of warm milk for plain flour/all-purpose flour). Make sure to measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Salt: It balances the sweetness. It also enhances the flavour of other ingredients and keeps these rolls fresh after baking.
• Unsalted Butter: Always use unsalted butter, so you can control the amount of salt according to the recipe requirement. It should be at room temperature.
• Egg: It should be at room temperature for the best results.
• Milk: It adds softness and moisture to the dough. I used whole milk. To make your yeast happy, milk should be warm to touch to activate the yeast. It should not be too hot as it will kill the yeast. If it is too cold, it won’t activate the yeast (the temperature of the milk should be around 47C/116F).
• Instant Dry Yeast: It is also called quick-action yeast or rapid-rise. It gives faster rise to your dough.
• Vanilla Extract: for extra flavour

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FOR THE CARAMELISED APPLE FILLING

• Granny Smith Apples (green 🍏): I used Granny Smith apples because they are hard, high in acid and lean in sugar. High-acid apples retain more flavour when cooked or baked. I love the tartness and sweetness of green apples. But you can use any kind of apples, like Golden Delicious or a mixture of multiple types of apples. 
• Salt: It is used to balance tartness and sweetness.
• Light Brown Sugar: I used light brown sugar for a more rich and deeper flavour. It also gives caramelised flavour. You can use dark brown sugar instead.
• Unsalted Butter: It will give flavour and shine to the apple and also helps it to thicken up. Always use unsalted butter, so you can control the amount of salt according to the recipe requirement. 
• Double Cream/Heavy Cream: Keeps the caramelised apple filling silky and smooth. It also helps it to thicken up.

FOR CINNAMON FILLING

• Ground Cinnamon: star ingredient 
• Unsalted Butter: softened to room temperature 

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FOR VANILLA CREAM CHEESE FROSTING

• Cream Cheese: Full-fat cream cheese is used here.
• Icing Sugar/Powdered Sugar (sifted): This sugar is great for frosting. It is light and fine, blends into the cream cheese easily and makes the frosting fluffy.
• Vanilla Extract: For flavour

FOR TOPPING

• Double cream: It is used to drizzle on rolls before baking.
• Salted caramel sauce: To drizzle on top of the rolls.

EQUIPMENT REQUIRED

• 9 x 9 inch baking pan.
• Wooden spoon
• Rolling pin

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HOW TO MAKE THESE CINNAMON ROLLS STEP BY STEP!

STEP 1: DOUGH (NO MIXER REQUIRED)

You don't need a mixer to make these super soft cinnamon rolls. You can use a stand mixer but kneading the dough by hand is really therapeutic. So let’s start kneading.

• In a large mixing bowl, mix the bread flour, yeast, salt and sugar. Set aside.
• In a saucepan, heat the milk on the stovetop over medium heat then remove from heat and add in the softened butter, whisk to combine. Let it cool slightly. Once the mixture is warm to the touch or temperature of the liquid should be around 116F/47C. Now whisk in the egg.
• Pour the wet ingredients over the dry ingredients and combine all the ingredients with the help of a wooden spoon. If it is super sticky, add flour little by little, and start with one tsp until it is not super sticky anymore. Don’t add too much flour as I didn’t add any extra flour. Cover it with a clean kitchen towel and let it sit just for 5-6 minutes.
• After that, transfer the dough to the lightly floured work surface and grease your hands with oil before kneading. Knead the dough for 8-10 minutes or until you have a smooth, soft, slightly sticky, glossy and very elastic dough. You can use a scraper to flip the dough upside down, to scrape it up from the work surface and to clean the surface. Stop kneading the dough when it passes the windowpane test.
• Now transfer the dough ball to a well-oiled large bowl with enough room for the dough to rise. Grease the dough top with some oil to prevent it from drying and cover it with plastic wrap. Let it rise (First Rise) in a warm place like oven for 1 hour -1 1/2 hours or until it doubles in size (depending upon how warm the environment is). You can turn on your oven just for one minute at 50C/122F before keeping the dough in the oven.
• Grease the pan (9x9”) and line it with parchment paper.

WHAT IS A WINDOWPANE TEST?

Take a piece of dough, place it in between your fingers and carefully stretch it out until it doesn’t break and light passes through it. If it breaks, knead longer until the dough stretches easily without any breakage and the light passes through it.

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STEP 2: CARAMELISED APPLE FILLING

• First wash, peel and core the apples and cut them into very small pieces. 
• In a non-stick saucepan, over medium heat, melt the butter. Add light brown sugar, mix it and then add warm double cream/heavy cream, cook it for 2-3 minutes then add the apple chunks and salt. At this stage, the mixture has a lot of liquid, bring it to a boil and let it cook over medium high heat, uncovered, stirring occasionally to prevent it from burning. When the liquid has almost reduced and thickened (it may take 15-20 minutes), remove it from heat and let it cool before use. The filling will thicken up as it cools. If it's still runny, even after cooling, then cook for another 2-3 minutes and then let it cool again at room temperature.
• You can keep it in the fridge in an airtight container for a week. Microwave it for a few seconds before use.

STEP 3: SALTED CARAMEL SAUCE

Nothing beats homemade salted caramel sauce especially when it’s so easy to make and has a 100% success rate. You can find the link for the full recipe of salted caramel sauce here. 

If you are in a hurry, you can substitute it with store-bought caramel sauce.

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STEP 4: ASSEMBLING THE ROLLS

• Once the dough has doubled in size, punch down the dough gently. Turn out the dough onto a lightly floured surface and roll out the dough into a 12 x 16 inch rectangle (you don’t need to be too exact). You can sprinkle some flour on the dough and the rolling pin if it is difficult to roll out the dough.
• Use an offset spatula to spread the softened butter on the dough, leaving an inch border from the long sides. Spread the caramelised apple filling and sprinkle the ground cinnamon over the filling.
• Carefully roll the dough into a log, starting from the long side. Gently press the seam side on the top of the log, and use a little bit of water to seal the edges. Cut off the uneven ends.
• Cut the dough log into 9 equal pieces using a piece of unflavoured dental floss (or a sharp knife). Place it underneath the log, wrap it all around the log in a criss-cross way and pull to cut a roll.
• Place these rolls into the prepared baking pan, cover with plastic wrap and again let them rise for at least 20-30 minutes (Second Rise) or until puffy.
• Once the rolls have risen, drizzle warm double cream over them using a spoon.
• Bake them in a preheated fan oven at 155C/311F (for conventional oven, 175C/347F) for 23-25 minutes or until the rolls are golden brown on top. Let them cool in the pan for 5 minutes.

STEP 5: VANILLA CREAM CHEESE FROSTING

• While the rolls are baking, prepare the frosting by mixing cream cheese (softened to room temperature), icing sugar/powdered sugar (sifted) and vanilla extract. Mix them together until smooth and fluffy. Spread the frosting on top of the warm rolls using a spoon or a spatula.
• Immediately drizzle the warm caramel sauce over the frosting and enjoy when they’re still warm. Microwave your caramel sauce for a few seconds before use.

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PRO TIPS FOR MAKING THE BEST CINNAMON ROLLS!

• Make sure, the yeast you are using is not old or expired.
• Don’t add too much flour as dense dough will not rise properly.
• Use full-fat milk and full-fat cream cheese for the best results.
• Make sure to allow your dough to rise as written in the recipe to get super soft and fluffy rolls (don’t rush), otherwise, you will end up with dense rolls.
• Knead the dough for 8-10 minutes. Stop kneading when the dough passes the windowpane test.
• Let the dough rise in a warm place for the best results. Turn on your oven just for one minute at 50C/122F before keeping the dough in the oven. Turn off the oven and let the dough rise in the oven.
• Use unflavoured dental floss to cut neat rolls.
• Drizzle the double cream over the rolls just before baking to get super soft and gooey rolls.

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FAQ

Can I use plain flour/all-purpose flour instead of bread flour?

I used bread flour but you can substitute it with plain flour/all-purpose flour. There is a high protein content in bread flour as compared to plain flour/all-purpose flour. High protein content helps to produce more gluten that gives these rolls a chewy and soft texture and also strengthens the dough that helps the bread to rise high.

Due to its high protein content, bread flour absorbs slightly more liquid than plain flour/all-purpose flour so keep in mind this recipe measurements are for bread flour and if you are using plain flour/all-purpose flour, reduce the amount of milk by 1 tbsp (168 ml or 3/4 cup of warm milk for plain flour/all-purpose flour).

Can I use store-bought caramel sauce?

Yes, you can! Although homemade caramel sauce will be the best for drizzling on top of your rolls, you can still use store-bought caramel especially if you’re in a hurry! You'll need 1/4 cup of store-bought caramel sauce.

Can I use active dry yeast instead of instant yeast?

Yes, you can! I used here instant dry yeast, but if you are using active dry yeast, first combine warm milk (temperature of the milk should be around 47C/116F) and 1 tsp granulated sugar, stir to mix then add active dry yeast, let it rise for 5-10 minutes or until foamy. Now add the melted butter, remaining sugar and egg to this yeast mixture, and whisk to combine. Now Add this mixture to the dry ingredients.

Dough made with active dry yeast may take extra time (15-30 minutes) for the rise and it gives the best results if you keep it in the fridge overnight to rise slowly.

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HOW TO STORE LEFTOVER ROLLS?

Homemade rolls are best eaten the same day they are baked and still warm when served. But you can store any leftover rolls in an airtight container for up to two days at room temperature and 4-5 days in the fridge. However, the rolls will harden a little bit in the fridge so warm them in the microwave just for a few seconds to soften them.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy cinnamon roll baking and eating! 😊