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Caramel Cinnamon Rolls with Salted Caramel Icing Recipe

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4.6 from 128 reviews

This recipe for Caramel Cinnamon Rolls combines soft, tender dough with a rich cinnamon brown sugar filling and a luscious homemade salted caramel sauce. The rolls are topped with a creamy salted caramel icing and extra caramel drizzle for a decadent sweet treat perfect for breakfast or dessert.

Ingredients

Scale

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

For Topping

  • Caramel (to top the rolls with, extra for drizzling)

Instructions

  1. Make Salted Caramel Sauce: In a medium saucepan over medium heat, add 1 cup sugar and heat until sugar crystals fully melt and the mixture turns amber in color, whisking as needed (about 30 seconds). Remove from heat and whisk in half of the 4 tablespoons cubed butter until combined, then add the rest of the butter and whisk again. Warm 1/2 cup heavy cream in microwave until warm, then gradually whisk half into caramel followed by the rest. Stir in vanilla extract and 1 tsp salt. Pour caramel into a container and let cool completely.
  2. Prepare Dough: Heat milk to 110°F and sprinkle yeast over milk. Let sit for 10 minutes until foamy. In a large bowl, whisk together flour, salt, and 1/4 cup sugar. Cut in 10 tablespoons cubed butter with a pastry cutter until pieces are pea-sized. Add milk/yeast mixture and lightly beaten eggs.
  3. Knead Dough: Using a stand mixer with dough hook on low, mix ingredients until dough starts to form. Increase to medium speed and knead for 5 minutes. Dough should be slightly tacky but not overly sticky.
  4. First Rise: Preheat oven to 200°F. Spray a large bowl with non-stick spray, place dough inside, cover with a kitchen towel, and put in the warm oven with the door cracked open. Turn off oven and let dough rise for 1 hour.
  5. Prepare Cinnamon Filling: In a small bowl, mix 1/2 cup softened butter, brown sugar, and cinnamon with a hand mixer until smooth.
  6. Shape Rolls: Punch down the dough and roll on a lightly floured surface into a large rectangle about 1/4 inch thick. Spread the cinnamon filling evenly on the dough and drizzle 1/3 cup salted caramel on top of the filling.
  7. Cut Rolls: Roll the dough starting from the short side into a log shape. Trim uneven edges. Cut into 12 even slices using dental floss or a serrated knife with light sawing motions.
  8. Second Rise: Spray a 9×13-inch baking pan with non-stick spray, arrange the rolls evenly spaced in the pan, cover with kitchen towel, and let rise for 20 minutes.
  9. Bake Rolls: Preheat oven to 375°F. Bake rolls for 22-28 minutes until golden on top.
  10. Make Salted Caramel Icing: While rolls bake, whisk together sifted powdered sugar, 2 tablespoons salted caramel, heavy cream, and vanilla extract until pourable.
  11. Glaze Rolls: Immediately after removing rolls from the oven, pour the icing evenly over the warm rolls so it melts into them. Drizzle extra caramel over the top for added richness.

Notes

  • Making the salted caramel sauce ahead allows it to cool and thicken for better use in dough and icing.
  • You can mix the dough by hand if you don’t have a stand mixer; knead on a floured surface for 8-10 minutes until smooth.
  • Use dental floss for clean, even slices without squashing the rolls.
  • Temperature control during rising is important; use the warm oven method for consistent yeast activation.
  • For softer rolls, cover the pan tightly during the second rise to prevent drying out.
  • If caramel starts hardening while making sauce, warm gently to re-liquefy before mixing with cream.

Keywords: caramel cinnamon rolls, homemade caramel sauce, cinnamon roll recipe, salted caramel icing, sweet rolls, breakfast pastries

Find it online: https://nataliereeve.com/caramel-cinnamon-rolls-with-salted-caramel-icing-recipe/