Filled with cinnamon apple butter, these soft cinnamon rolls are only improved when glazed with a bourbon caramel sauce.
By Renee Sitavich
Bursting with warm flavors, these apple cinnamon rolls are the perfect start to any cold day. 
Dripping with caramel sauce and crammed full of apple cinnamon goodness, these cinnamon rolls will quickly become your go-to recipe for a sweet cinnamon roll treat. The dough is soft and slightly sweet. The filling is rich and buttery. The topping guarantees you will get your fingers sticky. All in all, they satisfy all of my requirements for a perfect cinnamon roll.
These cinnamon rolls come together fairly quickly and easily. The key to getting them just right is allowing the dough enough time to rest and to rise. If you try to rush it, you will get dense, tough rolls that can be difficult to chew. Pay attention to the temperature in your kitchen and remember that yeast will work only on it’s own time.
After baking, the tops will turn a beautiful golden brown color and your house will smell like a bakery. Don’t those look yummy?! Let them cool in the pan while you make the glaze. You can use a simple icing glaze of powdered sugar and water, or even a cream cheese icing like those famous rolls from the mall. I, however, decided to go with my bourbon caramel sauce, the one I shared with you for the Apple Crumble last month. See the recipe here.
Bourbon Apple Cinnamon Rolls
- Total Time: 2 hours
- Yield: 12 rolls 1x
Description
Filled with cinnamon apple butter, these soft cinnamon rolls are only improved when glazed with a bourbon caramel sauce.
Ingredients
- 3/4 cup milk
- ⅓ cup butter
- 3 1/2-4 cups flour
- 2 tsp instant yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 1 egg
- 1/4 cup water
- 1 cup apple butter
Bourbon Butterscotch Glaze
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) packed brown sugar
- 1/2 cup (120 ml) heavy cream
- 2 teaspoons bourbon
- 1/2 teaspoon fine sea salt
Instructions
- Cut butter into 1-tablespoon pieces. Combine butter and milk in a small saucepan. Heat over medium heat until the butter is almost melted. Remove from heat and stir until fully incorporated.
- Pour into a 2-cup or larger measuring cup and cool until neither hot nor cold to the touch (about 95–105°F).
- In the bowl of a stand mixer, combine 3 cups of flour, yeast, sugar, and salt. Mix to combine.
- Add the water and egg to the cooled milk mixture and whisk to combine. Add the wet mixture to the dry and mix with the dough hook on low.
- After about 3 minutes the dough will be sticky and slightly wet. Gradually add up to ½ cup more flour until you have a shaggy dough.
- Turn out onto a well-floured surface and knead for 7–10 minutes until smooth, not sticky, and bouncing back to the touch. Shape into a ball and rest for 10 minutes.
- Roll the dough into a rectangle approximately 14″ × 20″ and ¼” thick. Spread the apple butter evenly over the surface.
- Starting from the long side, gently roll the dough toward you, being careful not to tear it or squeeze out the filling. Place seam-side down and slice into 12 equal pieces.
- Arrange in a buttered 9″ × 13″ pan, keeping smaller rolls toward the center. Cover and let rise in a warm spot for 30–90 minutes, until doubled in size.
- Bake uncovered at 350°F for 25–30 minutes, until the tops are golden brown. Cool in the pan while you make the glaze.
Bourbon Caramel Glaze
- In a medium heavy-bottomed saucepan, heat the sugar over medium heat, stirring occasionally, until it melts and turns a deep amber color, about 8–10 minutes. Watch carefully once it starts to color — it burns quickly.
- Remove from heat. Carefully add the butter (it will bubble vigorously) and whisk until melted.
- Slowly pour in the heavy cream while whisking (it will bubble again). Whisk until smooth.
- Stir in the bourbon, vanilla, and salt. Return to low heat for 1 minute, stirring, until combined. Remove and cool for 5 minutes.
- Drizzle the warm caramel over the rolls. Serve immediately while warm and sticky.
Notes
The caramel will continue to thicken as it cools — drizzle it over the warm rolls while it is still pourable. If it firms up too much before you are ready, reheat gently for 30 seconds. If you prefer to skip the bourbon, a splash of vanilla extract plus an extra pinch of salt works well in its place.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Baking, Bread, Breakfast
Frequently Asked Questions
What can I use if I don’t have bourbon for the caramel sauce?
You can substitute bourbon with apple juice or a non-alcoholic caramel flavoring to maintain the sweetness and richness of the sauce.
How can I ensure my dough rises properly for the cinnamon rolls?
Make sure to allow the dough enough time to rest in a warm environment, as yeast needs warmth to activate; rushing this step can lead to dense rolls.
Can I use a different type of apple for the filling?
Yes, you can use any firm apple variety such as Granny Smith or Honeycrisp, but make sure they are chopped finely to blend well with the cinnamon apple butter.
