Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

About Me

Caramel Apple Cinnamon Rolls

So an apple pie and a cinnamon roll had a baby… and we’re all in trouble. With four separate components, filling, frosting, sauce and dough, they are so not your average buns. These caramel apple cinnamon rolls are the real deal. And one of the most decadent desserts I’ve ever made. I urge you to make these with serious intention. Take them to a party or bring them to the office, but whatever you do, do not keep them in your fridge and eat them for breakfast all week! Are you listening?! Cinnamon rolling is a deliciously real and dangerous thing. Of course, I speak from experience. Ok, now that you’ve been warned, lets do this thing!


  • 3/4 cup warm water
  • 4 1/2 teaspoons active dry yeast {use the fast acting kind!}
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup buttermilk, at room temperature
  • 1 egg
  • 1/3 cup canola or vegetable oil
  • 4 1/2-5 cups all purpose unbleached flour

For the Filling:

  • 4 medium granny smith apples
  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1 cup prepared caramel sauce (I used this recipe)

For the Fosting:

  • 8 oz. softened cream cheese
  • 2 tablespoons softened butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/2 cup prepared caramel sauce + more for drizzling


In a large bowl, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg and whisk together. Pour egg mixture into water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bow. Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size. Once dough has doubled in size, punch down and roll out to be 24x16 rectangle. Spread caramel sauce over entire surface of dough. Spread cooked apples over the caramel sauce evenly. Roll up lengthwise and cut into 12 even rolls. Place rolls into a greased baking pan. Cover gently with plastic wrap and rise another hour or two to double in size. Bake rolls at 350 degrees for 25-30 minutes or until they have browned and are cooked thoroughly.

For the Filling: peel, core and dice apples. Heat large skillet over medium heat. Melt butter, then add in apples, sugar and cinnamon. Cook, stirring frequently, until apples are tender, about 10 minutes. Remove from heat.

For the Frosting: While rolls are baking, make the frosting. Simply whip all ingredients together until light and fluffy. Once rolls come out of oven, cool 5 minutes, then smother generously with frosting, than drizzle with caramel sauce. Serve warm and enjoy! (Original)

comments powered by Disqus