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Sticky Apple Cinnamon Rolls

Sticky Apple Cinnamon Rolls




15 to 18 rolls


1 hour


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  • 6 to 7 cups all-purpose flour
  • 1/4 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
  • 2 teaspoons salt
  • 2 cups milk
  • 1/4 cup butter OR margarine
  • 2 eggs


  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter (no substitutions)
  • 2 cups finely chopped peeled apple


  • 1 cup brown sugar
  • 1/2 cup butter (no substitutions)
  • 1/4 cup Crown® Lily White® Corn Syrup



  1. For dough: Combine 3 cups flour, sugar undissolved yeast and salt in large mixing bowl. Heat milk and butter to very warm (120° to 130°F). Add to flour mixlture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 2 cups flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. Turn dough out on lightly floured surface and knead for 5 to 8 minutes or until dough is smooth. Cover and let rest 10 minutes.
  2. Divide dough in half. Roll each piece into a 12 x 10-inch rectangle
  3. For filling: Mix brown sugar, sugar, flour, cinnamon and butter with a pastry blender until it resembles coarse meal. Sprinkle over dough. Place chopped apples evenly over filling. Roll up jelly roll fashion from long side. Slice into 8 portions (1-1/2 inches thick). Repeat with remaining dough.
  4. For topping: Place butter, brown sugar and corn syrup in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until melted. Pour into a 13 x 9-inch pan OR two 9-inch square pans. Place rolls cut side down in pan. Cover and let rise until double (about 30 minutes). Bake at 350° for 30 minutes. Invert on platter while warm.


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