These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans, and salted caramel topping. 

This blog post was originally published on November 3, 2014, and has been updated with new pictures and guidance.

This post is sponsored by ACH Foods. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! 

Hey there, and welcome back, friends.

You are in for a treat!

I am not going to beat around the bush here. These salted caramel apple cinnamon rolls are AMAZING! There is no other way to put it.

I mean, how else can you describe warm cinnamon rolls filled with caramelized apples, cinnamon, and pecans, and drizzled in salted caramel? Come on, tell me “amazing” is not the word that comes to mind.

Okay, let me break it down further. It all starts with soft, easy-to-work-with dough. Using Fleischmann’s® RapidRise Yeast, there is little or no time spent waiting for the dough to rise.

Did I convince you they are AMAZING yet? Like you want to try them NOW?? That’s what I thought.

Ingredients

• unsalted butter
• granulated sugar
• salt & sea salt for the caramel sauce
• a large egg
• some Fleischmann’s® RapidRise Yeast
• all-purpose flour
• warm water (for the yeast)
• a few medium apples
• brown sugar
• Spice Islands® Ground Saigon Cinnamon
• some chopped pecans
• Karo® Light Corn Syrup
• Spice Islands® Pure Vanilla Extract

How to Make Caramel Apple Cinnamon Rolls

In a large bowl, whisk together the butter, sugar, and salt.

Add the egg and mix until combined.

In a separate bowl, whisk together the yeast and 2 cups of flour.

Add the flour mixture to the butter/sugar mixture all at once and then add water. Mix well and add extra flour, 1 cup at a time, until a soft smooth dough forms.

On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for a few minutes.

In the meantime, combine chopped apples with some brown sugar in a small saucepan.

Cook over medium heat until the apples are caramelized. Set it aside and grease a baking pan.

Divide dough into 2 equal portions and roll each portion out to a large rectangle on a lightly floured surface.

Brush each with a good amount of melted butter.

Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle.

Scatter the apples onto the rectangles and top with some pecans.

Roll up the rectangle from the long side.

Next, cut each roll into 8 slices.

Place the rolls into the prepared baking pan, cut side down.

Cover the pan and let rise until double. (You can also the freeze rolls at this point or refrigerate them overnight.)

Preheat the oven and bake the rolls until golden brown.

Now, while the cinnamon rolls cool, make the caramel sauce. In a medium saucepan, melt the butter and then add the brown sugar, corn syrup, and vanilla extract.

Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Drizzle the cooled cinnamon rolls with caramel sauce.

Serve immediately.

How to Store

Store these cinnamon rolls in the fridge for up to 3-4 days in an airtight container. You can also freeze these cinnamon rolls for up to 3 months and thaw them at room temperature before heating them up to serve.

More Fall Apple Recipes

• Caramel Apple Bundt Cake
• No Bake Caramel Apple Cheesecake
• Spiced Apple Cupcakes
• Cardamom Apple Crisp
• Apple Cheddar Pie

What do you think of this amazing apple caramel cinnamon roll recipe? What would you serve with one of these rolls? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Caramel Apple Cinnamon Rolls Recipe

Print

Yield: 12 rolls

Salted Caramel Apple Cinnamon Rolls

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans and salted caramel topping. 

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Ingredients

For Rolls:

Toggle ingredient group

• ½ cup (1 stick) unsalted butter, softened
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 large egg
• 1 envelope + 2 teaspoon Fleischmann's® RapidRise Yeast
• 3½ to 4 cups all-purpose flour
• 1 cup + 2 tablespoon very warm water (120° to 130°F)

For Filling:

Toggle ingredient group

• 2 medium apples, peeled, cored and chopped
• ¾ cup brown sugar
• 5 tablespoons butter, melted
• 1 tablespoon Spice Islands® Ground Saigon Cinnamon
• 1 cup (~4 ounces) chopped pecans

For Caramel Syrup:

Toggle ingredient group

• 1 cup butter
• 1 cup brown sugar
• ¼ cup Karo® Light Corn Syrup
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• ½ teaspoon sea salt

Instructions

For Rolls:

1. In a large bowl, whisk together the butter, sugar and salt in a large bowl. Add the egg and mix until combined. In a separate bowl, whisk together the yeast and 2 cups of flour. Add the flour mixture to butter/sugar mixture all at once and then add water. Mix well and add an additional 1-1/2 to 2 cups of flour, 1 cup at a time, until a soft smooth dough forms. On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for 10 minutes.
2. In the meantime, combine chopped apples with ¼ cup brown sugar in a small saucepan. Cook over medium heat until apples are caramelized, about 7- 10 minutes. Set aside. Grease a 13 x 9- inch pan.
3. Divide dough into 2 equal portions and roll each portion out to a 14 x 8-inch rectangle on a lightly floured surface. Brush each with a good amount of melted butter. Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle. Scatter the apples onto the rectangles and top with pecans. Roll up the rectangle from the long side and cut each roll into 8 slices.
4. Place rolls into prepared pan, cut side down. Cover pan and let rise until double, about 45-50 minutes. (You can freeze rolls at this point or refrigerate overnight.)
5. Preheat oven to 325 degrees F. Bake rolls for 20-25 minutes or until golden brown. Let cool slightly before drizzling with caramel sauce (recipe below). Serve immediately.

For Caramel Syrup:

1. In a medium saucepan, melt butter. Add the brown sugar, corn syrup and vanilla extract. Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 877Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 449mgCarbohydrates: 152gFiber: 5gSugar: 39gProtein: 16g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Salted Caramel Apple Cinnamon Rolls appeared first on A Classic Twist.

I have a pumpkin fiesta for you today! In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze, and of course my favorite; pumpkin coconut donuts!! Amazing trio right??

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This blog post was originally published Oct 18, 2015 and has been updated with new information.

Hey there, and welcome back, friends.

You are in for a fall treat!

You know how I feel about baked donuts by now. Nothing beats these sweet, cakey delights for breakfast. These trio of donuts all start with a common spiced pumpkin donut batter. A perfectly spiced pumpkin batter is divided into three and gives you a chance to experiment with flavors.

First up is pumpkin donuts rolled in cinnamon sugar… a classic and perfect for the purists in your life (ahem my husband).

Next up is a new-to-me combo and a great one, pumpkin, and chocolate. I am not sure why it took me so long to have the two because these pumpkin chocolate chip donuts are amazing. Soft, indulgent, and perfect.

And, of course, finally, I had to do my ultimate favorite flavor; coconut. Pumpkin and coconut are not new around here and just like this pumpkin coconut pie, these donuts are full of both pumpkin and coconut and it’s just a wonderful combo.

Ingredients

• warm spices like ground cinnamon, ginger, & freshly grated nutmeg
• kosher salt
• baking powder
• all-purpose flour
• vegetable oil
• a few eggs
• granulated sugar
• pumpkin puree
• mini chocolate chips
• unsweetened coconut flakes
• coconut extract
• powdered sugar
• apple cider mixed
• cinnamon sugar
• sprinkles

How to Make Baked Pumpkin Donuts

Preheat the oven and coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.

In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour.

In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.

Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.

Spoon donuts into prepared pans with batter, filling 2/3 the way.

Bake until a cake tester inserted into the middle comes out clean. Remove from the pan and let cool slightly. Toss the warm donuts in cinnamon sugar or glaze.

How to Store

Store baked donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These donuts can also be frozen up to 3 months and unthawed on a plate at room temperature.

More Donut Recipes

• Baked Pumpkin Donuts with Maple Glaze
• Baked Pumpkin Donuts with Cream Cheese Frosting
• Caramelized Pears and Mascarpone Donuts
• Espresso Donuts with Baileys Glaze
• Baked Carrot Cake Donuts

What do you think of this fun baked donut recipe? What would you serve with these donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Baked Pumpkin Donut Recipe

Print

Yield: 4 dozen

Baked Pumpkin Donuts {Three Ways}

These baked pumpkin donuts are made with a spiced pumpkin donut batter and decorated in three different ways.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon baking powder
• 1 3/4 cup all-purpose flour
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 1/2 cup granulated sugar
• 1 1/2 cups pumpkin puree
• 1/3 cup mini chocolate chips
• 1/3 cup unsweetened coconut flakes
• 1/4 teaspoon coconut extract

For toppings

Toggle ingredient group

• Glaze (1 cup powdered sugar and 2-3 tablespoons apple cider mixed together until the glaze is spreadable. Add more cider if needed)
• Cinnamon sugar (1/2 cup granulated sugar and 1 teaspoon ground cinnamon mixed together)
• Sprinkles

Instructions

1. Preheat oven to 350 degrees F. Coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.
2. In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour. In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.
3. Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.
4. Spoon donuts into prepared pans with batter, filling 2/3 the way. Bake for 9-10 minutes until a cake tester inserted into the middle comes out clean. Remove from pan and let cool slightly.
5. To top with cinnamon sugar: Toss warm donuts in cinnamon sugar.
6. To top with glaze: Dip cooled donuts in glaze and let glaze set for 10-15 minutes.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 34mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Baked Pumpkin Donuts {Three Ways} appeared first on A Classic Twist.

This post was originally published on October 15, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a comforting fall treat!

Apple Spice Cupcakes

Let’s talk about cupcakes. We are continuing with our apple theme of the week after these caramelized apples with goat cheese crescents from Monday. I present to you the best cupcakes you will have this fall!

The post Spiced Apple Cupcakes with Maple Marshmallow Frosting appeared first on A Classic Twist.

This post was originally published on September 30, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a sweet fall treat!

Apple Crisp with Cardamom

I have another honest-to-goodness recipe for you today!! Some recipes are just so simple, classic, and ridiculously perfect that no other word can describe them other than honest-to-goodness good. This apple cardamom crisp belongs to that group and it’s our new fall favorite dessert.

The post Apple Cardamom Crisp appeared first on A Classic Twist.

Hey there friends! I have a new recipe for you all! These apple cinnamon waffles are my go-to for homemade waffles and my kids adore them! 

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The post Apple Cinnamon Waffles appeared first on A Classic Twist.

Have you seen my Cranberry Cinnamon Star Bread with Pistachios and Brie? It’s a total show stopper and perfect for the holidays! It’s also a really fun baking project when you have a little bit of time on your hands. It’s been so popular with both my family and my readers that I had an idea to create another one. But this time with apples! The flavors of cinnamon and apples are such a classic combination that you just can’t go wrong with.

(more…)

The post Apple Cinnamon Star Bread appeared first on A Classic Twist.