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Caramel Cinnamon Rolls with Salted Caramel Icing Recipe

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★★★★

3.8 from 41 reviews

Delight in these indulgent Caramel Cinnamon Rolls, featuring a tender, buttery dough layered with cinnamon-sugar filling and drizzled with luscious homemade salted caramel and a creamy caramel icing. Perfect for a special breakfast or dessert, these rolls combine soft texture with rich, sweet flavors for an unforgettable treat.

Ingredients

Scale

Dough

  • 1 cup Milk (warmed to 110°F)
  • 2 1/4 tsp Active dry yeast (or one 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

  1. Make Salted Caramel: In a medium saucepan over medium heat, pour in the sugar and let it melt completely without stirring initially. Once melted, whisk to combine until the sugar turns amber in color, about 30 seconds. Remove from heat, add half the cubed butter and whisk until incorporated, then add the remaining butter. Warm the heavy cream until warm and gradually whisk half into the caramel, followed by the rest. Stir in vanilla and salt. Pour into a container and let cool completely before using.
  2. Prepare Dough: Warm the milk to 110°F and pour the yeast on top, letting it activate for 10 minutes. In a large bowl, combine flour, salt, and sugar. Cut the cubed butter into the flour mixture using a pastry cutter or your hands until pieces are pea-sized. Add the milk/yeast mixture and beaten eggs.
  3. Knead Dough: Using a stand mixer with a dough hook, mix on low until dough starts to form, then knead on medium for 5 minutes. The dough should be slightly tacky but not overly sticky.
  4. First Rise: Spray a large bowl with non-stick spray, place the dough inside, cover with a kitchen towel, and put it in a preheated 200°F oven with the door cracked open. Turn the oven off and let the dough rise for 1 hour until doubled.
  5. Make Cinnamon Filling: Using a hand mixer, blend butter, brown sugar, and ground cinnamon until smooth and creamy.
  6. Roll Out Dough: Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle about 1/4 inch thick.
  7. Assemble Rolls: Spread the cinnamon filling evenly over the dough with an offset spatula, then drizzle the salted caramel sauce on top of the filling.
  8. Shape Rolls: Starting from the short side, roll the dough into a tight log. Trim off uneven edges. Use dental floss or a serrated knife with gentle sawing motions to cut the log into 12 even slices.
  9. Second Rise: Spray a 9×13-inch baking pan with non-stick spray, place the rolls inside, cover with a kitchen towel, and let rise for 20 minutes.
  10. Bake: Preheat oven to 375°F. Bake rolls for 22-28 minutes until the tops are lightly golden brown.
  11. Make Salted Caramel Icing: While rolls bake, whisk together sifted powdered sugar, salted caramel, heavy cream, and vanilla until pourable.
  12. Finish: Once rolls are baked, immediately pour the icing over them so it melts into the warm rolls. Drizzle additional caramel on top as desired and serve warm.

Notes

  • Make the salted caramel sauce ahead of time to allow it to cool completely before using in the dough and icing.
  • If mixing dough by hand, gradually add warm milk and eggs to flour mixture and knead on a floured surface for 8-10 minutes until slightly tacky.
  • Use dental floss to cut rolls for clean slices without squashing the dough.
  • Keep oven door cracked open during dough rising to maintain a warm environment without overheating.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate.
  • Reheat rolls gently in the microwave or oven before serving to restore softness.

Keywords: caramel cinnamon rolls, cinnamon rolls recipe, homemade caramel rolls, sweet rolls, breakfast pastry

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