Bacon Jam

Caramel Apple Cinnamon Roll

By: Deborah - Concord, NH - 2016 Recipe Contest

"Every morning I like to have a cup of coffee before I start my day. I love sitting down with warm coffee to clear my mind before the craziness of life ensues. Sometimes my day can be sweet and other days bitter but I know it is always better if I start it off with a cup of coffee. I decided to try something new with this recipe and combine two ingredients that are rarely considered together- apple and coffee. The flavors are distinct in the cinnamon roll but perfect together. The coffee gives the apple a new sense of sweetness and independence just as it does for me every morning. The apple likewise encourages a new perspective on coffee as a unique and essential part to the treat. Enjoy!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café


Featured ingredient: Caramel Apple Coffee 8 oz. Ground

For the dough:

  • ¼ cup cup lowfat milk
  • ½ cup strong brewed hot Caramel Apple Coffee
  • 1 tsp vegetable oil
  • 2 tbsp sugar
  • ½ tsp salt
  • 2 tsp (or ¼ oz package) dry yeast
  • 2-2 ½ cup whole wheat flour


  • 6 tbsp melted unsalted butter
  • ½ cup sugar
  • 1 cup brown sugar
  • 5 apples (I use red delicious that are sweeter but you can use your own variety. Granny smith may be used for a less sweet apple) peeled, cored, and diced
  • 2 tablespoons ground cinnamon


  • 4 tbsp butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 to 6 tbsp hot Caramel Apple Door County Coffee
  • 1-3 tbsp warm lowfat milk


  1. Lightly coat a 9” pie pan with nonstick cooking spray. Set aside.
  2. In a large bowl stir together milk, coffee, oil, sugar, and salt. Sprinkle yeast on top and set aside for 10-15 minutes or until mixture becomes frothy.
  3. Mix in 1 ½ cups of flour. If dough is sticky, continue to add flour 2 tablespoons at a time until dough starts to pull away from the sides of the bowl.
  4. Place dough on well-floured flat surface and knead for 3-5 minutes or until dough springs back after gently pressing an index finger into it.
  5. Place dough in greased bowl and flip it so that all sides are covered with oil. Cover with a dampish towel as it rises. Let rise for about 25 minutes.
  6. While dough is rising, you can begin work on the filling. Cut pieces of the butter into a large bowl and add the two types of sugar. Mix until the butter is integrated with the sugar.
  7. Add the diced apple pieces and cinnamon. Mix well. It is okay if it is lumpy.
  8. On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Spread the apple pie on top. Carefully roll up the dough into a log starting at one long end and rolling towards the other end. Pinch the long ends to seal.
  9. Slice the log into 12 inch slices with a knife. Place the rolls on the prepared pie pan and let rise another 30-45 minutes or until doubled in size.
  10. Preheat the oven to 350 °F. Bake the cinnamon rolls for 20 minutes; then carefully cover the pan with foil to prevent the tops from burning. Bake for an additional 5-12 minutes or until the filling is bubbling and the sides are nicely brown.
  11. Prepare the glaze by mixing the melted butter, powdered sugar, and vanilla.
  12. Add the milk and hot coffee one tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
  13. Enjoy!