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Easy Caramel Apple Cinnamon Rolls

These Easy Caramel Apple Cinnamon Rolls are perfect for letting budding bakers feel like they’re an important part of the holiday prep! 
Prep Time1 hr 15 mins
Cook Time25 mins
Total Time1 hr 40 mins
Course: Appetizer, Breakfast
Cuisine: American
Servings: 12 rolls
Author: The Kitchen Prep


  • 1 pound loaf of Bridgford Frozen Ready-Dough® thawed
  • 1 stick softened butter divided
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • 2 cups medium apples peeled and grated
  • 3 tablespoons flour

For Caramel Glaze

  • 4 tablespoons butter
  • ½ cup light brown sugar
  • 2 tablespoons milk or half & half
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar


  • Lightly flour the surface where you will roll out your Ready-Dough as well as your rolling pin. Prepare a 9x13 inch baking pan by lightly buttering or spraying with non-stick spray. Set aside.
  • Carefully roll out the thawed dough to a 10x12 rectangle. Spread about 6 tablespoons of the softened butter all over the dough {don't miss the edges}. In a small bowl, mix together the brown sugar and cinnamon until well-combined. Sprinkle the mixture evenly over the buttered dough.
  • Squeeze the excess juice out of the grated apples as well as you can, then scatter the shredded apple over the top of the cinnamon and sugar mixture as evenly as possible. Sprinkle the flour evenly over the top of the apples.
  • Starting with the end closest to you, carefully roll up the dough as tightly as possible, placing it seam-side down when you've reached the end.
  • With a sharp, serrated knife, cut the log into 12 rolls. Place the rolls in the prepared baking pan. {Leave space between them as they will grow quite a bit.}
  • Melt the remaining 2 tablespoons of butter and brush over the top of each roll. Cover the pan with a clean kitchen towel or a piece of foil and set it somewhere warm to rise until about doubled in size. {Alternatively, you can cover and refrigerate over night if you're planning on baking them the next day.}
  • Preheat the oven to 350 degrees. Once the rolls have doubled, bake for about 20-25 minutes until the tops are golden brown and the rolls are cooked through. Remove from oven and cool for about 15 minutes.
  • Meanwhile, make the glaze: In a small sauce pan, melt the butter over medium-high heat. Stir in the brown sugar and bring the mixture to a bubble, stirring continuously for about 1 minute. It will start to look opaque and a bit lighter in color.
  • Remove from heat and add milk and vanilla. Stir until well-combined. Cool slightly.
  • Add the powdered sugar ½ cup at a time until the desired consistency is reached. {The glaze will thicken as it cools so keep that in mind.}
  • Drizzle or spread the mixture over the warm cinnamon rolls before serving.


*I like to thaw my dough in the fridge overnight so that it's ready to be rolled out in the morning. You can thaw several ways -- read package directions.