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Caramel Apple Cinnamon Roll Cookies

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These soft and gooey caramel apple cinnamon roll cookies combine the nostalgic flavors of cinnamon rolls and caramel apples in a handheld treat. Swirled with cinnamon sugar, studded with juicy apple bits, and drizzled with rich caramel, they’re the perfect cozy autumn dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 1/3 cup brown sugar (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 2 tablespoons unsalted butter, melted (for filling)
  • 1 medium apple, peeled and diced (about 3/4 cup)
  • 1/3 cup caramel sauce (store-bought or homemade, for drizzle)
  • Optional: sea salt flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes on medium speed).
  4. Beat in the egg and vanilla extract until well combined. Add milk and mix just until incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
  6. Gently fold in the diced apple. The dough will be soft and slightly sticky.
  7. In a small bowl, stir together brown sugar and cinnamon for the filling. Melt the butter and set aside.
  8. On a lightly floured surface, pat or roll the dough into a rectangle about 1/2 inch thick. Brush the top with melted butter, then sprinkle evenly with the cinnamon-sugar mixture.
  9. Starting from one long edge, gently roll the dough into a log. Slice the log into 1-inch 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. Place the rounds, cut side up, about 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes, or until the edges are set and the centers look just barely done.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle each cookie with warm caramel sauce and sprinkle with a pinch of sea salt if desired.
  12. Let the caramel set for a few minutes, or enjoy while still gooey and warm.

Notes

Chill the dough if it’s too sticky to roll. Dice apples small for even baking. Don’t overbake—the cookies should look set at the edges and slightly underdone in the center. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan butter/milk. Store in an airtight container for up to 3 days or freeze (without caramel) for up to 2 months.

Nutrition

Keywords: caramel apple cookies, cinnamon roll cookies, fall dessert, apple cinnamon cookies, gooey cookies, easy cookie recipe, autumn baking, caramel drizzle, apple dessert, cinnamon sugar cookies

Find it online: https://bitematrix.com/caramel-apple-cinnamon-roll-cookies-recipe-easy-soft-and-gooey-treats/