Introduction

These Caramel Cinnamon Rolls are a delightful twist on a classic breakfast favorite. Soft, fluffy rolls filled with cinnamon and brown sugar are topped with rich salted caramel icing for an irresistible treat perfect for any occasion.

A white rectangular dish filled with six large cinnamon rolls arranged in two rows of three, each roll showing multiple soft dough layers swirled with dark brown cinnamon filling. The rolls are golden brown on the edges, with creamy white icing unevenly spread on top, melting slightly into the grooves of the swirls. A white marbled surface is partially visible next to the dish where a white fluted plate sits nearby. The dish has some sticky cinnamon glaze residue on the sides. Photo taken with an iphone --ar 4:5 --v 7

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)
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
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
1 1/2 cups Powdered sugar (sifted)
2 TBSP Salted caramel
1/3 cup Heavy cream
1 tsp Pure vanilla extract
Caramel (to top the rolls with)

Instructions

Step 1: Make the salted caramel by heating 1 cup of sugar in a medium saucepan over medium heat. Allow the sugar to melt completely, then whisk to combine.
Step 2: When the caramel turns amber (less than 30 seconds), remove from heat. Add half the cubed butter and whisk until combined, then add the rest of the butter and mix well.
Step 3: Warm the heavy cream in the microwave. Slowly whisk half into the caramel, then add the remaining cream. Stir in vanilla and salt. Pour into a container and let cool completely.
Step 4: For the dough, warm the milk to 110°F. Sprinkle yeast over the milk and let it sit for 10 minutes until foamy.
Step 5: In a large bowl, combine flour, salt, and 1/4 cup sugar. Cut in 10 tablespoons of cubed butter until pea-sized pieces form. Add the yeast mixture and beaten eggs.
Step 6: Using a stand mixer with a dough hook, mix on low until dough begins to form, then knead on medium for 5 minutes until slightly tacky but not sticky.
Step 7: Preheat oven to 200°F. Spray a large bowl with non-stick spray, place the dough inside, cover with a kitchen towel, and let rise in the warm oven (door cracked open) for 1 hour.
Step 8: For the cinnamon filling, beat together 1/2 cup butter, brown sugar, and cinnamon until smooth.
Step 9: Punch down the dough and roll out on a floured surface into a 1/4-inch thick rectangle.
Step 10: Spread the cinnamon filling evenly over the dough, then drizzle 1/3 cup of the cooled salted caramel on top.
Step 11: Roll the dough tightly from the short side into a log. Trim uneven edges and cut into 12 even slices using dental floss or a serrated knife with light sawing motions.
Step 12: Spray a 9×13-inch pan with non-stick spray. Arrange the rolls in the pan, cover with a kitchen towel, and let rise for 20 minutes.
Step 13: Preheat oven to 375°F. Bake the rolls for 22-28 minutes until golden on top.
Step 14: While baking, prepare the icing by mixing powdered sugar, 2 tablespoons of salted caramel, heavy cream, and vanilla until pourable.
Step 15: When the rolls are done, immediately pour the icing over them to melt into the rolls. Finish by drizzling extra caramel on top as desired.

Tips & Variations

Make the salted caramel ahead of time and let it cool completely for easier assembly.
Use dental floss to cut the rolls for clean edges without squishing the dough.
Try adding chopped pecans or walnuts inside the filling for extra crunch.
If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven to restore softness.

How to Serve

A white rectangular baking dish filled with twelve cinnamon rolls arranged in three rows and four columns. Each cinnamon roll has a golden brown outer layer with dark brown cinnamon swirls visible in spiral patterns. The rolls are generously covered with creamy white icing, melting slightly into the crevices, giving a shiny texture. Around the dish, there are two clear glasses of milk and a white bowl containing a smooth, dark caramel sauce with a silver spoon resting inside. The entire setup is placed on a white marbled surface, with two white plates with textured edges partially visible at the bottom corners. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough the night before?

Yes, you can refrigerate the dough after the first rise. Let it come to room temperature and rise again before rolling out and assembling.

What is the best way to warm milk without overheating?

Warm milk in short bursts in the microwave (about 15-20 seconds at a time), stirring in between, until it reaches 110°F. It should feel warm but not hot to the touch.