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Frosting being poured over a cinnamon roll
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5 from 2 votes

Apple Cinnamon Rolls

Prep Time1 hr 45 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: apples, caramel, cinnamon rolls
Servings: 12
Calories: 474kcal


  • 1 package yeast 2 1/4 teaspoons
  • 1 cup milk
  • 1 teaspoon sugar
  • 1 egg
  • ¼ cup sugar
  • ¼ cup butter melted
  • 1 teaspoon salt
  • 1 ½ cups bread flour
  • 1 ½ cups whole wheat flour


  • 1 tablespoon butter
  • 2 large 3 cups apples , peeled and diced
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¾ cup sugar
  • ½ cup butter softened
  • 1 tablespoon cinnamon
  • ¾ cup pecans chopped and toasted


  • 4 tablespoons butter softened
  • 4 ounces cream cheese softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • pinch salt
  • 2 tablespoons caramel
  • ¼ cup milk


  • DOUGH:In the bowl of an electric mixer, combine yeast with warm water and 1 teaspoon of sugar and let sit for 5 minutes until foamy. Add egg, sugar, butter, salt and the bread flour. With the paddle attachment, mix on medium speed for 1 minute until smooth. Gradually add the whole wheat flour, mixing until a soft dough forms.
  • Turn out onto a lightly floured surface and knead adding additional bread flour if sticky. When it is smooth and elastic, place in a lightly greased bowl and cover with plastic. Place in a warm place and let rise until doubled, 45 minutes.
  • FILLING: While the dough is rising prepare the filling. Add 1 tablespoon butter to a skillet over medium-high heat. Add diced apples, raisins and brown sugar and cook for 5 minutes, until apples are crisp-tender, not mushy. Let cool for 30 minutes.
  • Punch down dough and place on a lightly floured surface. Roll into a 20 x 12 inch rectangle. Spread softened butter over the dough. Combine sugar and cinnamon and sprinkle over the butter. Next add the apple mixture and sprinkle with pecans.
  • Cut dough into 5 strips that are 12 x 4 inches each. Carefully place each strip on top of each other replacing apple mixture as you go. Cut the strip into 6 even rectangles and then cut each rectangle in half so that you end up with 12 stacks. Place each in a muffin tin with the cut side facing up.
  • Cover loosely and let rise for 45 minutes until the rolls are about 3/4 inch above the muffin tin.
  • Preheat oven to 375º. Place a baking sheet under the muffin tin in case it drips. Bake until golden brown, about 15 minutes. Remove to a wire rack and let cool slightly before removing. Serve with butter or cream cheese frosting.
  • FROSTING: In a small bowl, creme butter and cream cheese. Add powdered sugar, vanilla, salt and caramel and beat until smooth. Add milk until it’s the consistency you want.



  • You can refrigerate the rolls after they have been placed in the muffin tins. Let warm up to room temperature before baking.
  • The apple filling will fall out of the stacks, just push it back in.
  • If using very crisp apples, let them cook a little longer.
  • Let the dough rise in a warm microwave, heat a bowl of water to boiling and remove it and add the bowl of dough. The heat and humidity will help them rise.
  • Place a cookie sheet under the muffin pan to catch any juices that might spill over.


Calories: 474kcal | Carbohydrates: 57g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 392mg | Potassium: 207mg | Fiber: 3g | Sugar: 31g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg