Caramel Cinnamon Rolls

5 from 5 votes

These Caramel Cinnamon Rolls are super soft rolls that are filled with a homemade caramel sauce, brown sugar cinnamon butter, and are topped with a salted caramel cream cheese icing and even more caramel sauce!

Prep Time40

Cook Time15

Rest Time1 20

Total Time2 15

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

Calories: 458kcal

Author: Karissa Parrish

Equipment

Saucepan
9x13 Glass Baking Pan
Electric Stand Mixer
Rolling Pin
Mixing Bowl

Ingredients

Salted Caramel Sauce

1 cup sugar (make sure it's labeled "pure cane")
6 tablespoons unsalted butter, cubed, room temperature
½ cup heavy whipping cream, room temperature
1 teaspoon salt
½ teaspoon vanilla extract

Dough

1 cup milk, warmed to 110°F
4 tablespoons unsalted butter, cubed
2 packets active rise yeast (4 ½ teaspoons)
¼ cup sugar
2 large eggs, beaten room temperature preferred
1 teaspoon salt
4 ½ cups all-purpose flour

Cinnamon Filling

½ cup unsalted butter, room temperature
¼ cup brown sugar
1 tablespoon ground cinnamon
¼ cup salted caramel sauce

Caramel Cream Cheese Frosting

3 ounces block-style cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk
1 tablespoon salted caramel sauce plus extra to drizzle over the top of the rolls

US Customary - Metric

Instructions

Salted Caramel Sauce

I highly recommend you make the caramel ahead of time or even the night before, that way it has plenty of time to cool.
In a medium saucepan over medium-heat, add the sugar. Once the sugar starts to melt and clump together, continuously whisk it until completely melted. Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
Add the cubed butter and constantly whisk it until melted. Then add the heavy whipping cream, whisking constantly until incorporated. Then whisk in the salt and vanilla extract.
Pour the hot caramel into a glass bowl, jar, or container and cool completely before using. The caramel will thicken up as it cools down.

Dough

In a microwaveable-safe bowl, heat the milk and cubed butter for 30-40 seconds, or until around 110°F. Pour into the bowl of a stand mixer and mix in the yeast, sugar, beaten eggs, and salt with a fork or whisk.
Using the dough hook attachment, add in the flour and mix on low speed until the dough starts to form. Once formed, increase the speed to medium and knead until the dough is soft and slightly tacky (2-3 minutes). If the dough sticks to your fingers when trying to remove it, mix in 1 tablespoon of flour at a time until it doesn't.
Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a kitchen towel. Preheat the oven to 200 degrees and once preheated turn it off, place the bowl in the oven, and keep the door slightly open. Allow the dough to rise in that warm space for 1 hour.
*If you can't do this in your oven, let the dough rise on the counter.

Cinnamon Filling

In the bowl of a stand mixer using the paddle attachment, beat the softened butter, brown sugar, and cinnamon on high speed until completely combined. Set aside.

Assemble

After the dough has risen, roll it out on a lightly floured surface to ¼ inch thick and into a rectangle. Use a rubber spatula to spread the cinnamon butter all over the dough. Then spread on a ¼ cup of the salted caramel sauce.
Starting on the long end, roll the dough up as tightly as you can into a log shape. Use a serrated knife and cut off the uneven ends. Then cut the log into 15 rolls (about 1 inch wide).
Spray a 9x13-inch pan with non-stick spray and place the rolls inside of it. Cover with a towel and rise for 20 minutes on the counter.
Preheat the oven to 375 degrees and bake for 15-20 minutes, or just until the rolls are lightly golden brown on top and the center of the rolls are cooked through.

Caramel Cream Cheese Icing

In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
Add the powdered sugar, vanilla extract, milk, and 1 tablespoon of caramel and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
Spread the icing over the hot cinnamon rolls and drizzle on extra caramel sauce. Serve immediately.
Keep any leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.

Notes

- Baking Pan: These rolls are baked in a 9x13-inch baking dish. I used a glass pan. Be sure to spray the pan with cooking spray as well.

- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.

- Rising Method: If possible, I recommend the first rise to happen in the oven. If you can't, then the dough can rise on the counter. I prefer the oven method when I can.

- Room Temperature Ingredients: For best results, I recommend removing the butter, eggs, and cream cheese 1 hour before you want to start baking.

- Bake Time: Be careful not to over bake the dough. If over cooked, the dough will be hard and not soft.

- Icing: As soon as the rolls come out of the oven, spread the icing over the top. That way it'll melt into all of the cracks, which is the best part!

- Caramel: If you can, I recommend making your caramel ahead of time, even the night before. That way it's at room temperature and ready to use.

Nutrition