Caramel Apple Cinnamon Roll Cookies Recipe – Easy Soft & Gooey Treats

The scent of caramel apple cinnamon roll cookies baking literally fills the whole house with the best cozy, autumn-in-a-cookie vibes. I still remember the first time I pulled a pan out of the oven—golden, gooey, and so soft they almost fell apart in my hands. My family could not wait to try them, and honestly, neither could I. There’s just something magical about combining the nostalgic flavors of cinnamon rolls and caramel apples into a single handheld treat.

I came up with this caramel apple cinnamon roll cookies recipe after a weekend apple-picking trip when my kitchen was overflowing with fresh apples. I wanted something more exciting than typical apple pie or crisp, but still easy enough to whip up on a lazy Saturday. After a few test runs (and a couple of sticky mishaps), these cookies ended up being the star. They’re soft, swirled with cinnamon sugar, studded with juicy apple bits, and drizzled with rich caramel—basically, autumn comfort food at its best.

What I love most about these cookies is how they bring people together. Whether you’re baking with kids, sharing at a potluck, or just treating yourself to something sweet with your afternoon coffee, these soft and gooey treats always hit the spot. And the best part? You don’t need to be a baking whiz or spend hours in the kitchen. Trust me, if you love classic cinnamon rolls and caramel apples, you’ll fall for these cookies—hard. Let’s get baking!

Why You’ll Love This Recipe

• Quick & Easy: These caramel apple cinnamon roll cookies come together in under an hour, making them perfect for when you need a last-minute treat or want to impress guests without a fuss.
• Simple Ingredients: No fancy shopping trips! Most of the ingredients are already in your pantry. Apples, cinnamon, brown sugar, and a bit of caramel are all you need to create something truly special.
• Perfect for Any Occasion: Whether you’re baking for a fall gathering, bringing dessert to a potluck, or just craving something sweet on a chilly day, these cookies fit the bill.
• A Crowd-Pleaser: I can’t tell you how many times friends and family have asked for this recipe after just one bite. The soft, gooey centers and sweet caramel drizzle always get rave reviews.
• Unbelievably Delicious: The flavor combination—tart apples, warm cinnamon, buttery dough, and gooey caramel—is out of this world. These cookies are the kind you dream about long after the last crumb is gone.

What sets my caramel apple cinnamon roll cookies apart from the rest? For starters, I use fresh diced apples that bake right into the dough, adding juicy bursts of flavor and keeping every bite moist. The cinnamon-sugar swirl gives you that classic cinnamon roll vibe, but in a smaller, snackable package. And the caramel drizzle? It’s the sticky, sweet cherry on top (well, apple on top, I guess!).

I’ve tested a bunch of variations, tweaking the dough to get it just the right amount of soft and chewy. It’s not your average “apple cookie”—it’s cozy, nostalgic, and a little bit decadent, with a familiar cinnamon roll swirl that’s honestly hard to resist. This is the kind of cookie that makes you close your eyes after the first taste and savor the moment. If you want something that feels like a warm hug in cookie form, this is it.

What Ingredients You Will Need

This caramel apple cinnamon roll cookies recipe uses simple, wholesome ingredients to deliver big flavor and a soft, gooey texture without any complicated steps. Most of these are probably already in your kitchen, and if you need to make a swap or two, I’ve got you covered with substitution tips.

• For the Dough:
• All-purpose flour (2 1/2 cups / 315g) – gives the cookies structure and softness
• Baking powder (1 tsp / 4g) – helps the cookies rise and stay fluffy
• Baking soda (1/2 tsp / 2g) – adds a little extra lift and tenderness
• Salt (1/2 tsp / 3g) – just enough to balance the sweetness
• Unsalted butter, softened (1/2 cup / 115g) – for richness and that melt-in-your-mouth feel
• Brown sugar, packed (1 cup / 200g) – brings deep, caramel-y sweetness
• Granulated sugar (1/4 cup / 50g) – for balance and a touch of crispness
• Large egg (1, room temperature) – helps bind everything together
• Vanilla extract (2 tsp / 10ml) – rounds out the flavors (I love using pure vanilla for this!)
• Milk (2 tbsp / 30ml) – keeps the dough soft (use dairy-free if you like)
• For the Filling:
• Brown sugar (1/3 cup / 65g) – for the cinnamon roll swirl
• Ground cinnamon (2 tsp / 6g) – the heart of every cinnamon roll
• Unsalted butter, melted (2 tbsp / 28g) – helps the filling stick and adds flavor
• Apple, peeled and diced (1 medium, about 3/4 cup / 100g) – use tart varieties like Granny Smith for best flavor
• For the Caramel Drizzle:
• Caramel sauce (store-bought or homemade, about 1/3 cup / 80ml) – I usually use a thick, rich caramel, but any favorite will work
• Optional: sea salt flakes – just a pinch, if you like salted caramel vibes

Ingredient Tips & Substitutions: If you’re gluten-free, swap all-purpose flour with your favorite 1:1 gluten-free blend. No apples? Try pears for a fun twist! You can use coconut sugar instead of brown sugar if you want a slightly different flavor. And if you want to make these dairy-free, use vegan butter and plant-based milk—works like a charm. For caramel, I love the Bonne Maman or Trader Joe’s jarred caramel, but homemade is always a treat if you have time.

Equipment Needed

• Mixing bowls: You’ll need at least two—one for dry ingredients, one for wet. Glass or stainless steel bowls work great.
• Hand mixer or stand mixer: Makes creaming butter and sugars a breeze. If you don’t have one, a sturdy wooden spoon (and a little elbow grease) will do the trick.
• Measuring cups and spoons: Accurate measurements really make a difference here. A digital scale is even better for baking (less guesswork!).
• Silicone spatula: Perfect for scraping every last bit of dough and folding in apples gently.
• Baking sheet(s): I like to use a rimmed, heavy-duty baking sheet lined with parchment paper to prevent sticking and make cleanup a snap.
• Parchment paper or silicone baking mat: Absolutely worth it for even baking and easy cookie removal.
• Small offset spatula or butter knife: Handy for spreading the cinnamon-sugar filling evenly.
• Sharp knife or bench scraper: For slicing the rolled dough into cookies before baking.
• Wire rack: Essential for cooling cookies so they stay soft and don’t get soggy bottoms.

If you don’t have a mixer, don’t stress—you can cream the butter and sugar by hand, just let the butter fully soften first. For cookie sheets, even budget-friendly ones work as long as you use parchment. I always keep my baking mats washed and stored flat (no folding!), which helps them last forever.

How to Make Caramel Apple Cinnamon Roll Cookies

1. Prep Your Oven and Baking Sheet:
   
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients:
   
   In a medium bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 tsp (4g) baking powder, 1/2 tsp (2g) baking soda, and 1/2 tsp (3g) salt. Set aside.
3. Cream the Butter and Sugars:
   
   In a large bowl, beat 1/2 cup (115g) softened unsalted butter, 1 cup (200g) packed brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy (about 2-3 minutes on medium speed). If mixing by hand, stir vigorously until the mixture looks pale and airy.
4. Add Wet Ingredients:
   
   Beat in 1 large egg and 2 tsp (10ml) vanilla extract, mixing until well combined. Add 2 tbsp (30ml) milk and mix just until incorporated.
5. Combine Wet and Dry:
   
   Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Don’t overmix—stop as soon as you see no more flour streaks.
6. Fold in Apples:
   
   Gently fold in 1 medium diced apple (about 3/4 cup / 100g). The dough will be soft and slightly sticky—that’s good!
7. Make the Cinnamon Sugar Filling:
   
   In a small bowl, stir together 1/3 cup (65g) brown sugar and 2 tsp (6g) ground cinnamon. Melt 2 tbsp (28g) unsalted butter and set aside.
8. Shape and Fill the Dough:
   
   On a lightly floured surface, pat or roll the dough into a rectangle about 1/2 inch (1.2cm) thick. Brush the top with melted butter, then sprinkle evenly with the cinnamon-sugar mixture.
9. Roll and Slice:
   
   Starting from one long edge, gently roll the dough into a log (like making cinnamon rolls). It’s soft, so go slow! Slice the log into 1-inch (2.5cm) rounds using a sharp knife or bench scraper. If the dough is too sticky, chill it in the fridge for 10-15 minutes first.
10. Arrange and Bake:
    
    Place the rounds, cut side up, about 2 inches (5cm) apart on your prepared baking sheet. Bake for 12-14 minutes, or until the edges are set and the centers look just barely done. Don’t overbake—these cookies are best when gooey inside!
11. Cool and Drizzle:
    
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle each cookie with warm caramel sauce (about 1/3 cup / 80ml total), and sprinkle with a pinch of sea salt if you want that salted caramel kick.
12. Serve and Enjoy:
    
    Let the caramel set for a few minutes, or dig in while it’s still gooey and warm for ultimate comfort. The cookies keep soft for days—if you can make them last that long!

Troubleshooting: If the dough is too sticky to roll, chill it briefly. If your cookies spread too much, add a tablespoon of flour to the dough. If they look underbaked, trust your gut—they’ll finish setting as they cool. And if you want thinner cookies, gently flatten each round before baking.

Cooking Tips & Techniques

• Chill the dough if it’s sticky: Sometimes the apple moisture can make the dough soft. Pop it in the fridge for 10-20 minutes to make shaping easier. I learned this after my first batch ended up more like cinnamon roll pancakes (still tasty, but not what I wanted!).
• Go easy on the flour: Too much flour = dry cookies. I always spoon flour into my measuring cup and level it off for accuracy. Using a scale removes all guesswork.
• Don’t overbake: The cookies should look set at the edges and slightly underdone in the center. They’ll finish cooking as they cool, staying soft and gooey.
• Use parchment paper: Not only does it prevent sticking, it makes cookie removal and cleanup a breeze. I used to skip this step and regret it every time—trust me on this!
• Dice apples small: Tiny cubes bake evenly and blend into the dough without making soggy pockets. I once tried bigger chunks, and the cookies fell apart. Lesson learned—smaller is better!
• Caramel drizzle timing: For cleaner lines, let cookies cool before drizzling. For a gooier, stickier treat, drizzle while warm.
• Batch baking tip: If you’re doubling the recipe, use two trays and rotate halfway through baking for even color.

Honestly, the hardest part is not eating the dough straight from the bowl. But with these tricks, every batch turns out bakery-worthy—soft, golden, and loaded with cinnamon apple flavor. Enjoy every sticky, sweet bite!

Variations & Adaptations

• Gluten-Free Caramel Apple Cinnamon Roll Cookies: Use your favorite 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). I’ve tested this swap and the cookies turn out just as soft and flavorful—no one could tell the difference at my last family get-together.
• Vegan/Dairy-Free Version: Substitute vegan butter and plant-based milk for the dairy, and ensure your caramel sauce is dairy-free. I like using oat milk and Miyoko’s vegan butter for a rich taste.
• Nutty Twist: Add 1/2 cup (60g) chopped toasted pecans or walnuts to the filling for extra crunch and flavor. This is my personal favorite when I want a bit more texture!
• Fall Spice Variation: Mix in a little ground ginger, nutmeg, or cloves with the cinnamon for a more complex spice profile—perfect for autumn or holiday baking.
• Different Fruits: No apples on hand? Try diced pears or even peaches for a fresh take. In summer, I sometimes swap apples for blueberries and lemon zest for a fun, seasonal spin.
• Allergen Adaptations: For egg-free cookies, use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min). Works great for those with egg allergies!

You can also bake the cookies in a muffin tin for cute “cookie cupcakes” with crispy edges. No matter how you switch things up, the caramel apple cinnamon roll cookies recipe is super forgiving and always delicious.

Serving & Storage Suggestions

Serving: These caramel apple cinnamon roll cookies are best served slightly warm, when the caramel is gooey and the apple bits are still tender. I love plating them on a rustic wooden board with extra caramel on the side for dipping (fancy, but easy!). Pair a cookie (or two) with a big mug of coffee, chai, or hot apple cider for the ultimate treat.

Presentation: For parties, arrange the cookies in a spiral on a platter and sprinkle with extra cinnamon or powdered sugar. They look stunning and taste even better.

Storage: Store cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft, tuck a slice of bread into the container (it works, I swear!). For longer storage, freeze the cookies (without caramel drizzle) for up to 2 months. Just thaw and warm slightly before serving, then add your caramel.

Reheating: Pop a cookie in the microwave for 10-15 seconds to restore that fresh-baked softness. The caramel gets wonderfully melty all over again. Honestly, they taste just as good (maybe even better) the second day.

As the cookies sit, the flavors mingle and the caramel soaks in a bit—pure magic!

Nutritional Information & Benefits

Each caramel apple cinnamon roll cookie (drizzle included) clocks in at about 180-200 calories, with approximately 3g protein, 29g carbs, and 7g fat. They’re a treat, for sure, but made with real apples and cinnamon, which both offer a boost of antioxidants and fiber.

Health Benefits: Apples add vitamin C and natural sweetness, while cinnamon helps balance blood sugar and brings comforting warmth. If you use whole wheat flour or swap some sugar for coconut sugar, you can sneak in even more nutrition.

Dietary Notes: The base recipe contains gluten, eggs, and dairy, but as noted above, it adapts well for gluten-free, dairy-free, and egg-free diets with simple substitutions. Caramel can contain dairy, so check your brand if you have allergies.

From a wellness perspective, I love how these cookies can fit into a balanced lifestyle—enjoy them as an occasional treat, savor every bite, and share with the people you love most.

Conclusion

If you’re looking for a recipe that’s equal parts nostalgic and new, these caramel apple cinnamon roll cookies are it. They’re the perfect mashup of bakery-style cinnamon rolls and classic caramel apples, all in a soft, gooey cookie you can hold in your hand. Whether you stick with the original or try one of the fun variations, I really hope you love them as much as my family does.

Bake a batch, get creative with your own twists, and don’t forget to savor that first warm, caramel-drizzled bite. These are the kind of cookies that turn an ordinary day into something special. If you give the recipe a try, let me know in the comments—share your photos, your swaps, or your best apple-picking story!

Here’s to cookies that taste like a cozy day at home. Happy baking!

Frequently Asked Questions

Can I use store-bought caramel sauce for these cookies?

Absolutely! Store-bought caramel works perfectly and saves time. Just choose a thick caramel for the best drizzle. If you’re feeling adventurous, homemade caramel is amazing too.

What type of apples work best in this recipe?

I recommend tart apples like Granny Smith—they hold their shape and balance the sweetness. But honestly, any firm apple will work. I’ve even used Honeycrisp and loved the result!

How do I prevent the cookies from spreading too much?

If your cookies spread a lot, try chilling the dough before slicing and baking. You can also add a tablespoon of flour to firm up the dough. Using parchment paper helps keep the shape, too.

Can I make the dough ahead of time?

Yes! You can prepare the dough, shape it into a log, and refrigerate for up to 24 hours. Slice and bake when ready. I sometimes freeze the dough log for quick cookies anytime.

Are these cookies good for gifting?

They’re fantastic for gifting! Let the cookies cool completely, then drizzle with caramel and package in a cute box or tin. Add a parchment layer to keep them from sticking together. Your friends and neighbors will love you for it!

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