Apple Pie Pecan Cinnamon Rolls with Salted Caramel Glaze {GF}

Warm apple spiced gluten-free cinnamon rolls stuffed with caramelized cinnamon apples, pecans with a salted caramel glaze. A perfect fall breakfast treat.

Every year whenever September rolls around, I get excited to step back into the kitchen to use the stove and oven more often again after enjoying a few months of summer grilling and no-bake treats.

As much as I will miss all the sweet summer berries, endless sunshine and carefree days that summer brings – I adore fall. It is my favorite season for baking with all the warm spices of cinnamon and nutmeg along with apples and pumpkin.

Cinnamon rolls hold a special place in my heart. I can’t think of anything better than the sweet intoxicating aroma that fills up the house while a pan of warm and sweetly spiced rolls are baking in the oven.

I don’t make them as often as I would like since they do require some planning but it’s always completely worth it in the end.

If you’re a fan of apple pie and cinnamon rolls then you are going to fall in love with these! They are seriously the best of both worlds.

Lately, I’ve been trying to come up with a gluten-free dough recipe that still produces great tasting rolls.  Although they may not replace the Cinnabon ones, they were a hit when I brought them over to a friend’s party. The entire pan was gone by the end and nobody could tell that they were gluten free.  

I am still on a quest to come up with a recipe that doesn’t require buying a special gluten free flour blend (it is a mixture of whole grain brown rice, white rice flour, tapioca, corn starch, and xanthan gum) because various brands may yield different results — but until then, this will be the recipe I will be using for now whenever  we need a gluten free cinnamon roll.

The dough is soft and sweetly spiced while the center is bursting with caramelized cinnamon spiced apples that just melt in your mouth!

A sprinkling of chopped pecans adds a nice crunch where you roll it all up, slice, set aside to rise again, and bake.

While they bake, you whip up the most amazing salted caramel glaze to slather on top once the rolls are warm from the oven.

Throw on another spoonful of that caramelized apple filling and you have extraordinary cinnamon rolls that are a perfect welcome for fall.

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Salted Caramel Apple Pecan Cinnamon Rolls

Prep Time

30 mins

Cook Time

25 mins

Resting Time

1 hr

Total Time

1 hr 55 mins

 

Warm apple spiced gluten-free cinnamon rolls stuffed with caramelized cinnamon apples, pecans with a salted caramel glaze. A perfect fall breakfast treat.

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple dessert ideas, cinnamon rolls brunch, fall brunch ideas

Servings: 14 rolls

Calories: 365 kcal

Ingredients

Rolls:

• 4-1/4 cups gluten-free good quality flour blend can substitute with all-purpose flour if gluten is not a concern
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• pinch ground cloves
• 1/2 tablespoon salt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 2-1/4 teaspoons active dry yeast or 2 packages
• plastic wrap for rolling the dough

Cinnamon Sugar Filling and Extra Toppings:

• 2 tablespoons unsalted butter softened to room temperature
• 1/2 tablespoon ground cinnamon
• 2 tablespoons brown sugar
• 1/4 cup chopped pecans

Apple Pie Filling:

• 4 medium-sized apples peeled, cored and diced
• 1/4 cup unsalted butter room temperature
• 1/2 cup brown sugar
• lemon juice from half a lemon
• 1 tablespoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• pinch ground cloves

Salted Caramel Glaze:

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/3 cup heavy cream
• 1/8 teaspoon sea salt
• 1/2 teaspoon pure vanilla extract
• 1 cup powdered sugar

Instructions

Make the Dough:

1. In a medium saucepan, combine milk, vegetable oil and sugar over medium heat until the mixture is warm and frothy but do not allow to boil. Pour mixture into large mixing bowl and allow to cool to lukewarm.
2. Sprinkle yeast on top of the lukewarm mixture and allow to sit for 1 minute. Add 4 cups of the flour and mix until just combined. Cover with a damp towel or plastic wrap and let rise for 1-2 hours or until doubled in size in a warm and draft-free environment.
3. After the dough has risen, add the cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, salt and remaining 1/2 cup of flour and stir until just combined. (At this point you can store the dough in the fridge for up to three days before proceeding)

For the Filling:

1. While the dough is resting, make the filling.
2. In a small bowl, combine the cinnamon and sugar together.
3. In a medium saucepan on medium heat, add butter and brown sugar until caramelized, toss in diced apple chunks. Add lemon juice, cinnamon, cloves, ginger and nutmeg, salt and stir together allowing to come to a boil.
4. Reduce heat to a simmer until apples have reached desired tenderness. Remove from heat and stir in vanilla extract and allow to cool.

Rolling and Assembling:

1. Place a large piece of plastic wrap on the counter and flour the plastic wrap as well as your rolling pin. Place another plastic wrap on top of the dough. Place the rolling pin on top of the plastic wrap and roll doll out evenly but not too thin (about 1/2 - 3/4 inch thickness) into a rectangle about 16 x 10 inches. Add more flour as needed if the dough is too sticky. Remove the plastic wrap on top.
2. Brush the softened butter evenly on top. Sprinkle cinnamon sugar over the dough leaving a 1/2 inch border on all sides. Spread the apple pie filling evenly over the dough and top with chopped pecans. Sprinkle with more cinnamon/sugar if desired.
3. Starting on the long side, roll the dough up snugly and gently to opposite end. Pinch the end seam to seal and cut dough into approximately equal portions or about 1.5 - 2 inches wide. (I got 14 rolls)
4. Place rolls in a lightly greased 9-inch round pan. I used a cast iron skillet, lightly sprayed with nonstick spray.
5. Cover the rolls loosely with foil and allow to rise in a warm, draft-free place for another 30 minutes. Preheat the oven to 375F. Bake for about 19-25 minutes or until lightly browned. To avoid heavy browning, cover rolls with foil after 12 minutes of baking.
6. Remove from oven and glaze.
7. Store in an airtight container and reheat in microwave if desired.

For the Salted Caramel Glaze:

1. In a medium saucepan, add butter on medium heat until melted. Stir in brown sugar, salt, and heavy cream whisking constantly until sugar is dissolved and boiling for a minute.
2. Remove from heat and whisk in vanilla extract. Continue to whisk in powdered sugar a 1/4 cup at a time until desired consistency is reached.
3. Pour over cinnamon rolls and top with more chopped pecans and reserved apple filling.

Recipe Notes

Rolls are best enjoyed on the same day.

Dough can be made the day before before filling them after step 3.

**If gluten is not a concern, feel free to use all purpose flour instead or your favorite cinnamon roll recipe.

Nutrition Facts

Salted Caramel Apple Pecan Cinnamon Rolls

Amount Per Serving (1 cinnamon roll)

Calories 365 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 13g65%

Cholesterol 30mg10%

Sodium 322mg13%

Potassium 118mg3%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 38g42%

Protein 1g2%

Vitamin A 380IU8%

Vitamin C 2.4mg3%

Calcium 55mg6%

Iron 0.6mg3%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Roll dough recipe heavily adapted from Pioneer Woman