I love my cinnamon roll recipe so much, that it seems like I can’t help but find as many opportunities to change it up so I can share it over and over. First was the original Brown Butter Cinnamon Roll recipe, then Salted Caramel Sticky Buns, Blueberry Cinnamon Rolls, and a savory version: Garlic Cheddar Swirl Buns. I’ve been thinking that a luscious Lemon Roll would be great in the citrus months, and I’ve been dreaming of Caramel Apple Cinnamon Rolls for as long as I can think of. (Any other swirly bun flavors you’d like to see?) I wanted to incorporate lots of little apple chunks, my favorite Caramel Sauce, and a special Caramel Cream Cheese glaze. Our first house guests in our new apartment seemed like the perfect opportunity to make a special, decadent dessert-esque breakfast treat.
This time of year I really jump for any opportunity to combine caramel and apples, which in my book is one of the best flavor pairings of all time. The bursts of apple chunks are so perfect mixed with the tender dough, cinnamon-sugar swirl, and gooey caramel glaze. (Did I mention I’m still trying to win over my new neighbors with deliveries of treats??)
This time around I experimented with preparing the rolls ahead of time, and then chilling in the fridge until the next morning when I was ready to bake them bright and early. The whole process of these takes less than 2 hours normally, but I loved this option for those mornings when you want to be eating these 3o minutes after waking up! Making ahead would be perfect for special occasion breakfasts when you want as much prepared in advance as possible!
*Make ahead option: Proof rolls as instructed, but instead of baking, cover tightly with plastic wrap and refrigerate overnight (or up to 24 hours) until ready to bake. Let rolls rest at room temperature while oven is preheating and then bake as directed.
Base recipe adapted from All Recipes
For the Icing
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
*Make ahead option: Proof rolls as instructed, but instead of baking, cover tightly with plastic wrap and refrigerate overnight (or up to 24 hours) until ready to bake. Let rolls rest at room temperature while oven is preheating and then bake as directed. Base recipe adapted from All Recipes