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Caramel Cinnamon Rolls with Salted Caramel Icing Recipe

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3.8 from 13 reviews

Indulge in these luscious Caramel Cinnamon Rolls, featuring a soft, tender dough swirled with a buttery cinnamon-sugar filling and topped with rich salted caramel icing. Perfect for a special breakfast or dessert, this recipe combines classic cinnamon rolls with a decadent caramel twist.

Ingredients

Dough Ingredients

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

  • 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
  • Caramel (to top the rolls with)

Instructions

  1. Make Salted Caramel: Pour 1 cup of white granulated sugar into a medium saucepan over medium heat. Allow the sugar crystals to melt completely without stirring, then whisk gently to combine as the sugar liquefies fully.
  2. Caramel Color and Butter Addition: Let the caramel turn a rich amber color, which should take under 30 seconds. Remove from heat, then whisk in half the cubed butter until melted and incorporated. Add the remaining butter and mix until smooth.
  3. Add Cream and Flavorings to Caramel: Warm the heavy cream in the microwave until just warm. Gradually whisk in half the cream, then the rest. Stir in the vanilla extract and salt to finish the caramel sauce.
  4. Cool Caramel: Transfer the caramel to a separate container and allow it to cool completely before using in the recipe.
  5. Prepare the Dough - Activate Yeast: Warm the milk to 110°F and pour it into a bowl. Sprinkle the yeast over the milk and let it sit for about 10 minutes until foamy, activating the yeast.
  6. Combine Dry Ingredients and Butter: In a large bowl, mix the all-purpose flour, salt, and sugar. Add the cubed butter and use a pastry cutter or your hands to cut the butter into the flour until pea-sized pieces remain.
  7. Add Wet Ingredients and Mix: Pour the milk and yeast mixture plus the lightly beaten eggs into the flour mixture. Use a stand mixer fitted with a dough hook on low speed to combine until the dough forms.
  8. Knead the Dough: Increase the mixer speed to medium and knead the dough for 5 minutes. The dough should be slightly tacky but not sticky to the touch.
  9. First Rise: Preheat the oven to 200°F. Spray a large bowl with non-stick spray. Place the dough in the bowl, cover with a kitchen towel, and put it in the warm oven with the door cracked open. Turn off the oven and let the dough rise for 1 hour.
  10. Make Cinnamon Filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix with a hand mixer until smooth and creamy.
  11. Roll out the Dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a large rectangle about 1/4 inch thick using a rolling pin.
  12. Add Filling and Caramel: Spread the cinnamon filling evenly over the dough using an offset spatula. Drizzle 1/3 cup of salted caramel sauce over the filling layer.
  13. Form the Rolls: Starting at the short side, tightly roll the dough into a log. Trim off the uneven edges to make neat ends. Use dental floss or a serrated knife to cut the log into 12 even slices approximately 1 to 1.5 inches thick.
  14. Second Rise: Spray a 9x13-inch baking pan with non-stick spray. Arrange the cinnamon rolls in the pan, cover with a kitchen towel, and let them rise for 20 minutes at room temperature.
  15. Bake the Rolls: Preheat the oven to 375°F. Bake the rolls for 22 to 28 minutes or until they are lightly golden on top.
  16. Prepare Salted Caramel Icing: While the rolls bake, whisk together sifted powdered sugar, 2 tablespoons of salted caramel, heavy cream, and vanilla extract until smooth and pourable.
  17. Ice and Serve: Remove the hot rolls from the oven and immediately pour the salted caramel icing over them, allowing it to melt into the rolls. Drizzle additional caramel on top as desired before serving.

Notes

  • You can make the salted caramel ahead and store it in the refrigerator to save time.
  • When cutting rolls, dental floss works best to avoid squashing the dough, but a serrated knife with light sawing motions will also work.
  • If you do not have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
  • Ensure your milk is warmed to about 110°F to properly activate the yeast without killing it.
  • Covering the dough and rolls with a kitchen towel helps maintain humidity for an optimal rise.
  • Use light or dark brown sugar according to your preference for the filling's sweetness and depth of flavor.

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