Description
Delight in these irresistible Caramel Cinnamon Rolls featuring a soft, buttery dough, filled with a rich cinnamon-sugar mixture and topped with luscious salted caramel icing. Perfect for a decadent breakfast or special brunch, these rolls combine classic flavors with a sticky caramel finish for a truly indulgent treat.
Ingredients
Dough Ingredients
- 1 cup Milk (warmed to 110°F)
- 2 1/4 tsp Active dry yeast (or a whole packet)
- 2 Large eggs (room temperature)
- 4 1/2 cups All-purpose flour
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter (room temperature and cubed)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
- 1/3 cup Salted Caramel
Salted Caramel Sauce
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter (room temperature and cubed)
- 1/2 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Pure vanilla extract
Salted Caramel Icing
- 1 1/2 cups Powdered sugar (sifted)
- 2 TBSP Salted caramel
- 1/3 cup Heavy cream
- 1 tsp Pure vanilla extract
Additional
- Caramel (for topping the rolls)
Instructions
- Prepare Salted Caramel: In a medium saucepan over medium heat, pour in one cup of white granulated sugar. Heat the sugar, whisking constantly, until completely melted and amber in color, which takes less than 30 seconds. Remove from heat.
- Add Butter: Add half of the 4 tablespoons of cubed unsalted butter and whisk until combined. Then add the remaining butter and stir to mix well.
- Add Cream and Flavorings: Warm the half cup of heavy cream in the microwave until warm. Slowly pour half of the cream into the caramel, whisking continuously. Add the rest of the cream, then mix in 1 teaspoon salt and 1/2 teaspoon pure vanilla extract. Pour the caramel into a separate container and let it cool completely.
- Activate Yeast: Warm the milk to 110°F in the microwave for 1 minute. Pour the yeast over the milk and let it sit for 10 minutes until foamy.
- Mix Dough Ingredients: In a large bowl, combine 4 1/2 cups flour, 1 teaspoon salt, and 1/4 cup white granulated sugar. Add 10 tablespoons of cubed unsalted butter and cut it into the flour using a pastry cutter or hands until butter pieces are pea-sized. Pour in the activated milk and yeast mixture along with lightly beaten eggs.
- Knead Dough: Using a stand mixer fitted with a dough hook, mix on low speed until the dough begins to form, then increase to medium speed and knead for 5 minutes. The dough should be slightly tacky but not overly sticky.
- First Rise: Preheat oven to 200°F. Spray a large mixing bowl with non-stick spray, place the dough inside, cover with a kitchen towel, and put the bowl in the oven with the door cracked open. Turn off the oven and let the dough rise for 1 hour.
- Prepare Cinnamon Filling: In a small bowl, beat 1/2 cup unsalted butter, 3/4 cup packed brown sugar, and 1 tablespoon ground cinnamon with a hand mixer until smooth.
- Roll Out Dough: Punch down the risen dough. On a lightly floured surface, roll it into a large rectangle about 1/4 inch thick.
- Assemble Rolls: Spread the cinnamon filling evenly over the dough using an offset spatula. Drizzle 1/3 cup of the cooled salted caramel over the filling.
- Shape Rolls: Starting from the short side, roll the dough into a log. Trim the uneven edges, then cut into 12 even slices using dental floss or a serrated knife with light sawing motions.
- Second Rise: Spray a 9x13-inch baking pan with non-stick spray. Arrange the rolls in the pan, cover with a kitchen towel, and let rise for 20 minutes.
- Bake Rolls: Preheat the oven to 375°F. Bake the rolls for 22-28 minutes until the tops are lightly golden.
- Make Salted Caramel Icing: While the rolls bake, mix 1 1/2 cups sifted powdered sugar, 2 tablespoons salted caramel, 1/3 cup heavy cream, and 1 teaspoon vanilla extract until icing is pourable.
- Glaze Rolls: As soon as the cinnamon rolls come out of the oven, pour the salted caramel icing evenly over them, allowing it to melt into the warm rolls. Drizzle additional caramel on top for extra sweetness and shine.
Notes
- Make the salted caramel ahead of time and allow it to cool completely for easier use and better consistency.
- If you don’t have a stand mixer, you can mix and knead the dough by hand—use a sturdy spoon to combine and knead on a floured surface for about 8-10 minutes until smooth and elastic.
- To cut the rolls evenly, using unwaxed dental floss works best as it doesn’t squish the dough like a knife can.
- For best results with rising, ensure the oven temperature is accurate when proofing dough by using an oven thermometer.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate and reheat before serving.
