When you can't decide between Pumpkin or Apple choose both and make these Pumpkin Apple Cinnamon Rolls with Salted Caramel Cream Cheese Frosting.
Okay, so if summer has to end (and October says it does) then I might as well make the best of it and get baking. I'm really not ready to say goodbye to summer and all that sunshine, but these Pumpkin Apple Cinnamon Rolls are definitely helping.
I've been thinking pumpkin ever since the calendar rolled over to October, but I've also had a kitchen full of apples. I've been canning applesauce with a bushel of apples a generous friend brought over. Then the farmers market had even more delicious looking apples so we added to the pile.
But a kitchen full of apples and a craving for pumpkin leads to all good things. First up, these Pumpkin Apple Cinnamon Rolls.
I know this time of year there's often a debate - pumpkin or apple? I'm here to tell you the answer is BOTH. Pumpkin + Apple = Delicious!
I already knew I loved pumpkin cinnamon rolls. I already knew I loved apple cinnamon rolls. I was pretty sure I'd also love Pumpkin Apple Cinnamon Rolls.
The official verdict is: YUM!
The picture above is what they look like underneath when you pop them out of the pan. Gooey, sticky, sweet apple cinnamon goodness.
But I'm getting ahead of myself. First, we start with a really good pumpkin cinnamon roll recipe and you're in luck because I've got one.
Then, we add apples. I used a Honey Crisp and a Granny Smith for delicious, juicy flavor.
I made my pumpkin cinnamon rolls as usual. But when I got to the filling, I cut back the sugar just a little and added my sweet juicy apples.
And when they came out of the oven, they looked like this:
Pumpkin and Apple together are already a tasty combination. But a cinnamon roll isn't a cinnamon roll without a good cream cheese frosting.
This particular cream cheese frosting has been elevated to amazing with the addition of a couple tablespoons of Salted Caramel. Yes, you read that right. What we have here are the most delicious Pumpkin Apple Cinnamon Rolls with Salted Caramel Cream Cheese Frosting. Yes yes and yes.
And now I'm in love. Pumpkin + Apple forever and ever. I will make these in October. I will make these in November. I will even make these in December.
I can't believe I never thought of this combination before now, but better late than never - especially where Salted Caramel is involved.
You have to try these Pumpkin Apple Cinnamon Rolls! And when you do, come back here and tell me if you've fallen in love like I have.
Pumpkin Apple Cinnamon Rolls
For the dough:
For the filling
For the Frosting
- Choose apples that are firm, juicy, and very flavorful. Some good choices are honey crisp, gala, and granny smith. Using 2 different kinds of apples adds even more flavor.
- I used this Salted Caramel Recipe and just made a half batch.
- Here's a video showing how to cut your cinnamon rolls with thread or floss - it's the easiest method.
- I adapted my friend Katie's Pumpkin Cinnamon Roll recipe because it's the best one ever - I've been using it for years.
I got a sneak peek (and taste) and I am a fan at first bite. Thanks for sharing the yumminess and the recipe so they can become a household tradition.
If I give you my address, you'll be on my doorstep with a fresh pan each morning, right?!
Yummy!! I have to go make these now.
They are so good. Enjoy!
Brittney Grube says
Could you make these the night before if you prepared them up until the second rise and stored in the refidgerator overnight (realizing the morning of you would let them rise again)?
So do they cook for 45 mins or 25 mins, I’m confused
Once you have them in the pan, you'll let them rise again before they cook for about 30 to 45 minutes, or until they've doubled in size. Then, they cook for 20 to 25 minutes in the oven.