Bourbon Caramel Apple Rolls

Cook Time

45 Mins

Cooking Method






Prep Time

45 Mins




1 1/2 tsp Bourbon Molasses Rub Seasoning (for Bourbon Caramel Sauce)

1 1/2 tsp Bourbon Molasses Rub Seasoning (for Filling)

1/2 tsp Bourbon Molasses Rub Seasoning (for Spiced Apples)

1-1 1/2 oz Bourbon or Whiskey (for Bourbon Caramel Sauce)

5-6 cups Bread Flour (for Dough)

1 1/4 cup Brown Sugar (for Bourbon Caramel Sauce)

2/3 cup Brown Sugar (for Filling)

1/4 cup Butter, melted, unsalted (for Dough)

1/4 cup Butter, softened, unsalted (for Filling)

1/2 cup Butter, unsalted (for Bourbon Caramel Sauce)

1 cup Chopped Walnuts

4 tsp Cinnamon (for Filling)

1 tbsp Cinnamon (for Spiced Apples)

3 tbsp Dry Active Yeast (for Dough)

2 Eggs (for Dough)

2-3 Granny Smith Apples (for Spiced Apples)

3/4 cup Half and Half (Warmed) (for Dough)

1/4 cup Heavy Cream (for Bourbon Caramel Sauce)

1/2 tbsp Salt (for Dough)

1/2 cup Sugar (for Dough)

2/3 cup Sugar (for Filling)

4 tbsp Sugar (for Spiced Apples)

1 cup Warm Water (for Dough)

Cooking Instructions

These Bourbon Caramel Apple rolls are much different than your ordinary caramel rolls. Layers of spiced apples throughout the dough, and a kick of bourbon to the homemade caramel sauce, along with the hints of Louisiana Grills Bourbon Molasses seasoning throughout completely envelope the tastes and smells of fall and winter. The from scratch dough turns into beautifully soft, fluffy rolls on your Louisiana Grill.  There’s an included option to use store bought dough, but trust me- you won’t want to!

This recipe is courtesy of our influencer, Justin Armstrong, you can follow him on Instagram for more delicious recipes @fouledanchorfoods.

Wood Pellet Recommendation

In order to bring out the sweet, savory flavors in this recipe, we recommend using our New England Apple Hardwood Pellets.

Note: This recipe uses Louisiana Grills Bourbon Molasses Rub Seasoning. 

  1. Set your Louisiana Grill to 375°F and grease a 13x9” baking dish. Set aside.
  2. In a stand mixer using a dough hook, combine half & half, butter, sugar, warm water and yeast. Let stand for 10 minutes to activate yeast. It should start foaming on top after a few minutes.
  3. Add salt and eggs one at a time while running on lowest setting. Add flour slowly until dough forms. You may need to add more if it is sticky. You’re going for a soft, workable dough. Knead for 10 minutes, then let rest for 30 minutes.
  4. Peel and finely dice apples. Lay out onto several layers of paper towels to help remove moisture. Let sit covered in paper towels while preparing filling and caramel.
  5. Prepare the filling by combining butter, sugars, cinnamon and Bourbon Molasses seasoning in a small bowl. Set aside.
  6. To prepare the caramel sauce, add brown sugar and butter into a sauce pan on LOW heat. Once butter is fully melted and incorporated with the brown sugar, raise heat to MEDIUM-LOW until slowly bubbling. Let cook while mixing frequently for 5 minutes, then remove from heat. (It may still have a gritty texture due to the sugar crystals not caramelizing. This happens while cooking). Slowly add in cream while stirring, add Bourbon Molasses Seasoning, then whiskey to taste. Pour Caramel into bottom of greased 13x9 baking dish. If using chopped walnuts, sprinkle on top of caramel mixture.
  7. Take diced apples out of paper towels and place into medium bowl. Sprinkle with 4T sugar, 1t cinnamon, and 1/2t Bourbon Molasses seasoning. Mix until combined.
  8. When dough is done resting, place on a floured working surface. Roll out to approximately 16x20” rectangle. Spread filling over the top, then sprinkle apples on top of that . Roll tightly, and pinch the ends. Refrigerate for approximately 10 minutes to make easier to slice.
  9. Slice into 12 pieces, and place into the caramel in 13x9” baking dish (There won’t be much room in the pan). Press each roll slightly into caramel mixture. Bake in your Louisiana Grill at 375°F for around 35 minutes or until golden brown on top, and cooked all the way through.
  10. Remove rolls when finished cooking. Let cool 5-10 minutes in pan, then invert pan on serving dish. Scrape any remaining caramel onto rolls and serve. Enjoy!

Special Tools

  • 9x13 Baking Dish
  • Stand Mixer with Dough Hook

Diet Info

  • Flexible Dieting