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Salted Caramel Apple Pecan Cinnamon Rolls

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
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings 14 rolls
Calories 365 kcal



  • 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


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.