Caramel Cinnamon Rolls

5 from 19 votes

These caramel cinnamon rolls are a homemade super soft dough full of a brown sugar cinnamon filling full of salted caramel. They are topped with a caramel icing and extra caramel!

Prep Time1

Cook Time25

Resting Time1 20

Total Time2 45

Servings: rolls

Calories: 567kcal

Ingredients

Dough

1 cup Milk warmed to 110°F
2 ¼ teaspoon Active dry yeast or a whole packet
2 Large eggs room temperature
4 ½ cups All-purpose flour
1 teaspoon Salt
¼ cup White granulated sugar
10 tablespoon Unsalted butter room temperature and cubed

Salted Caramel

1 cup White granulated sugar
4 tablespoon Unsalted butter room temperature and cubed
½ cup Heavy cream
1 teaspoon Salt
½ teaspoon Pure vanilla extract

Cinnamon Filling

½ cup Unsalted butter room temperature
¾ cup Brown sugar packed light or dark
1 tablespoon Ground cinnamon
⅓ cup Salted Caramel

Caramel Icing

1 ½ cups Powdered sugar sifted
2 tablespoon Salted caramel
⅓ cup Heavy cream
1 teaspoon Pure vanilla extract
Caramel to top the rolls with.

US Customary - Metric

Instructions

Salted Caramel

I strongly recommend making the caramel ahead of time, so it has time to cool. Start by pour the sugar into a medium saucepan over medium heat. Let the sugar heat until every sugar crystal is melted. Use a whisk to mix it together.
1 cup White granulated sugar
Let the caramel turn amber in color. This takes less than 30 seconds, it goes fast! Take off the heat. Add half of the cubed butter, and whisk until mixed together. Then, add the rest of the butter and mix.
4 tablespoon Unsalted butter
Heat the heavy cream in the microwave until warm. Then, pour half of the cream into the caramel and mix. Mix in the rest of the cream. Add in the vanilla and salt.
½ cup Heavy cream, 1 teaspoon Salt, ½ teaspoon Pure vanilla extract
Pour the caramel into a separate container and cool completely before using.

Dough

These instructions are to make the dough using a stand mixer with a dough hook. For mixing by hand, see recipe notes. Heat the milk in the microwave for 1 minute until the milk is warmed to 110°F. Pour the yeast on top of the milk and let it sit for 10 minutes.
1 cup Milk, 2 ¼ teaspoon Active dry yeast
In a large bowl, mix the flour, salt, and sugar. Pour in the cubed butter. Use a pastry cutter or your hands to cut the butter into the flour. Do this until the butter is the size of a pea. Pour in the milk/yeast and lightly beaten eggs.
4 ½ cups All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar, 10 tablespoon Unsalted butter, 2 Large eggs
Turn the mixer on low and mix until a dough starts to form. Then, turn the mixer to medium and knead for 5 minutes. The dough should be slightly tacky, but not dramatically stick to your hands.
Preheat the oven to 200°F Spray a large mixing bowl with non-stick spray. Place the dough in the bowl and cover using a kitchen towel. Place the bowl in the oven, crack open the door, and turn off the oven. Let it rise for 1 hour.

Cinnamon Filling

In a small bowl, mix the butter, brown sugar, and cinnamon. Mix using a hand mixer until it is smooth.
½ cup Unsalted butter, ¾ cup Brown sugar, 1 tablespoon Ground cinnamon
Punch the dough down. Roll the dough on a lightly floured surface using a rolling pin. Roll into a large rectangle until it is ¼ inch thick.
Spread the filling on top of the dough using an offset spatula. Drizzle the caramel on top of the filling.
⅓ cup Salted Caramel
Roll the dough starting on the short side. Roll into a log. Cut off the uneven edges. Use a measuring tape to cut the rolls into even 12 slices. Use dental floss or a serrated knife to cut the rolls. If using the knife, use very light sawing motions.
Spray a 9X13-inch baking pan with baking non-stick spray. Place the rolls into the pan and cover with a kitchen towel. Let them rise for 20 minutes.
Preheat the oven to 375°F. Bake for 22-28 minutes until the top of the rolls are lightly golden on top.

Salted Caramel Icing

Make the icing while the rolls are cooking. Mix the sifted powdered sugar, salted caramel, heavy cream, and vanilla. It should be pourable.
1 ½ cups Powdered sugar, 2 tablespoon Salted caramel, ⅓ cup Heavy cream, 1 teaspoon Pure vanilla extract
As soon as the rolls are done baking, pour the icing on top. This allows the icing to melt into the rolls. Use all of the icing. Then, drizzle extra caramel on top.
Caramel

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.

High altitude baking- Add an extra 3 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition