These Caramel Apple Cinnamon Rolls are soft, gooey, and baked with cozy fall flavor in every bite. The homemade dough bakes up perfectly fluffy, and the rich caramel topping makes them feel extra special.
A Reader’s Review
I made these last night for the boys in my family going out hunting. I had to try one and WOW they are amazing. I was scared of making them, but once I started, just so easy. Thanks so much for sharing.
Jayme
Rollin’ Into Your New Favorite Treat
Beginner-friendly dough: The dough is really easy to make and turns out soft and tender every time.
A caramel apple twist: Fresh apples baked inside with a luscious caramel glaze on top.
Cozy, fall flavor: These are the ultimate fall sweet rolls! They will fill your kitchen with the most delicious smell of apples and cinnamon.
Caramel Apple Cinnamon Roll Ingredients
Yeast: This recipe uses instant yeast. If you use active dry, stir it into warm water with a little sugar and let it sit until foamy (about 5–10 minutes) before adding. The dough will also need a longer rise time.
Apples: Granny Smith is my favorite for tartness, but Honeycrisp or any firm apple works. Dice them small so they roll up easily. I keep the skin on for better shape, but you can peel it if you prefer.
Store-Bought Sauce: If you are short on time, store-bought caramel sauce will work great.
Caramel Apple Cinnamon Roll Recipe
Making these Caramel Apple Cinnamon Rolls is my favorite way to kick off fall! Other recipes I like to make in the fall are my pumpkin cheesecake snickerdoodles and pumpkin roll.
Dough
Melt Butter: In a small saucepan over medium-low heat, add milk and softened unsalted butter. Stir until the butter has melted and remove from the heat. Let it stand until lukewarm temperature.
Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, instant yeast, granulated sugar, and salt.
Combine: Add the flour mixture to the bowl of a stand mixer with the dough hook attachment. Add the egg and water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
Roll Dough: On a lightly floured surface, roll the dough into a large 9×15-inch rectangle. About ¼-½ inch thick.
Alyssa’s Pro Tip
Why aren’t my rolls fluffy? Dense rolls usually come from adding too much flour when the dough feels sticky. Try kneading longer instead. Over-proofing or under-kneading can also keep them from getting light and fluffy.
Filling
Make Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, nutmeg, and brown sugar for the filling. Spread the softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
Add Diced Apples: Sprinkle the cinnamon and brown sugar evenly over the softened butter. Sprinkle with chopped Granny Smith apples.
Roll Up Dough: Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
Rise & Bake: Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes. While the cinnamon rolls are rising, preheat the oven to 375°F. Bake for 25 minutes, or until the tops are just golden brown.
Alyssa’s Pro Tip
Rising Tip: Let rolls rise in a warm spot. For quicker results, warm the oven to 200°F, turn it off, then place covered rolls inside until doubled in size.
Caramel Glaze
Melt Butter & Sugar: In a medium saucepan, melt the unsalted butter, brown sugar, and sweetened condensed milk until the sugar dissolves.
Glaze Baked Rolls: Bring to a boil over medium-high heat for about 2-3 minutes. Drizzle over the warm cinnamon rolls.
In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from the heat. Let stand until lukewarm temperature.
In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
Add the flour mixture to a stand mixer with the dough hook attached. Add 1 egg and ¼ cup water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.
Filling
In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar for the filling. Spread 5 tablespoons softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
Sprinkle the cinnamon and brown sugar evenly over the top of the softened butter. Sprinkle with 1 chopped Granny Smith apple.
Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes.
While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes or until the tops are golden brown.
Caramel Glaze
In a medium saucepan, melt ¼ cup unsalted butter, ½ cup brown sugar and ¼ cup sweetened condensed milk until the sugar dissolves.
Bring to a boil over medium-high heat for about 2-3 minutes. Pour over the warm cinnamon rolls.
Notes
Storing: Place in an airtight container or zip-top bag and store in the refrigerator for 2 to 3 days.
Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
Reheating: Reheat in the oven at 350°F until warm for best results or microwave for 1 to 2 minutes.
Tuscan garlic skillet chicken is one of those dinners I make and then wonder why I don’t make it more often. Juicy chicken and sun-dried tomatoes all cook together in one skillet. No heavy cream needed. Just fresh, bold flavor in 30 minutes!
A Reader’s Review
I’ve made this dish twice already in a month, and with some family coming over this weekend.. I’m making it again! It’s so flavorful and easy, I’m in love with it! Thanks for sharing!
– Natalie
Dinner Goals: Quick, Easy, and Delicious!
Big flavor in 30 minutes: Juicy chicken, garlic, and sun-dried tomatoes come together for a dinner that feels restaurant-worthy without the wait.
One-skillet simplicity: Easy cleanup means more time to relax after dinner. Pair it with garlic bread and a nice salad.
Family favorite comfort: This dish has hearty flavors everyone will enjoy. It’s perfect for busy weeknights or even a special weekend dinner.
Tuscan Garlic Skillet Chicken Ingredients
Make it spicy: Add some chili flakes to the dish for some heat!
Spinach: Add fresh spinach for added nutrition.
Use Sun-Dried Tomato Oil: Save the oil from your can of sun-dried tomatoes and use it to cook with. It adds tons of flavor!
This skillet chicken with sundried tomatoes and mushrooms is one of those meals I can throw together last minute. It’s quick, delicious, and always a hit with everyone! Plus, the leftovers make the best hearty, protein-packed lunch the next day.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set it aside.
Cook Mushrooms: Add the sun-dried tomato oil to the skillet with the onion, garlic, and mushrooms, and cook until tender.
Add Tomatoes & Seasonings: Stir in the sun-dried tomatoes, fire-roasted tomatoes, parmesan cheese, salt, pepper, oregano, and thyme.
Simmer and Serve: Place the chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, then add salt and pepper as needed. Garnish with chopped basil.
Alyssa’s Pro Tip
How to know when the chicken is done: Look for the juices to run clear, or use a meat thermometer to be sure you have perfectly cooked chicken. The internal temperature should be 165 degrees.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season 1 pound thinly sliced chicken breastswith salt and pepperand cook the chicken in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set aside.
Add 1 tablespoon sun-dried tomato oil to the skillet with ¼ cup chopped onion, 3 garlic cloves minced, and 12 ounces sliced mushroomscook until tender.
Stir in ½ cup chopped sun-dried tomatoes, 2 (15-ounce) cans fire-roasted tomatoes, ¼ cup grated parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon oregano, and ¼ teaspoon thyme.
Place chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, add salt and pepper as needed. Garnish with fresh chopped basil.
Notes
Storing and Reheating Instructions
Refrigerator: Let the chicken cool completely, then store it in an airtight container for 3–4 days.
Freezer: Freeze in an airtight container for up to 6 months.
Reheat: If frozen, thaw overnight in the fridge. Warm over medium heat on the stove until heated through.
Spice meets creamy! This Jalapeño Ranch Dressing is cool, tangy, and just the right amount of zesty heat. Perfect for drizzling, dipping, or smothering on everything from salads to tacos.
Your Ranch Glow-Up
Cool with a Kick: Creamy ranch gets a bold upgrade with fresh jalapeños for just the right balance of heat and tang.
Versatile: Use it as a salad dressing, dip for veggies, drizzled over tacos and chimichangas, or even a sauce for burgers and wraps.
Fresh & Flavorful: Made with real herbs, lime, and jalapeños, this dressing tastes way brighter than anything store-bought.
Quick to Whip Up: Toss everything in a blender and you’ve got a delicious dressing in minutes!
Jalapeño Ranch Dressing Ingredients
Swap the Base: For a lighter, tangy twist, you can replace some or all of the mayo and sour cream with plain Greek yogurt instead.
Turn Up the Heat: Want an extra kick? Then stir in a pinch of red pepper flakes or chili powder to spice things up.
Get Creative: This jalapeño dressing isn’t just for salads! Use it as a dip for avocado egg rolls, a spread on sandwiches, or a drizzle over tacos.
How to Make Jalapeño Ranch Dressing
This easy recipe comes together in just minutes. It’s so simple and has fresh ingredients and the best flavor, you’ll never go back to store-bought!
BlendIngredients: Blend the ingredients until smooth and creamy. Enjoy this dressing on salads, use it as a dip for vegetables, or a sauce for anything you desire!
Alyssa’s Pro Tip
Jalapeño: If you LOVE the spicy jalapeño flavor, then add 2 jalapeños to the blender! You can also throw in a few seeds because that’s where the heat is.
In a blender, add 1 cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 1 (1-ounce) packet ranch seasoning powder, 1 whole jalapeño, 2 teaspoons lime juice, ½ cup chopped fresh cilantro, and ¼ teaspoon salt
Blend until smooth and combined. Store in an airtight container in the refrigerator for up to 1 week.
Notes
Storage: Keep jalapeño ranch in an airtight jar or container in the fridge for up to 1 week. Stir or shake before using if ingredients settle.
Air Fryer Egg Rolls are everything you love about your favorite takeout appetizer, made right at home! They’re crispy, crunchy , loaded with flavorful chicken filling , and cooked without the hassle of deep frying. The Egg Roll Upgrade You’ll Love Perfectly Crispy Without Deep Frying: The air fryer gives these egg rolls an irresistibly crunchy exterior while keeping the filling juicy and tender. Better Than Takeout: Loaded with seasoned chicken, crunchy veggies, and bold Asian-inspired flavors, they’re fresh, flavorful, and made right in your own kitchen. Great for Dinner or Appetizers: Serve them with a good sweet chili sauce or sweet and sour sauce s for an easy weeknight meal, game day snack, or party appetizer everyone will devour. A Reader’s Review These are delicious!! So much healthier than store bought or take-out. Pretty easy to make. – Janice Ingredients For Air Fryer Egg Rolls Gr...
