Decadent Caramel Cinnamon Rolls

Indulge in the ultimate sweet and salty delight with these incredible **Caramel Cinnamon Rolls**. This recipe brings together two beloved treats: classic, pillowy-soft homemade cinnamon rolls and luscious, rich salted caramel. Each roll is a masterpiece of flavor and texture, featuring an incredibly soft and tender dough, generously filled with a warm cinnamon sugar blend, and swirled with tantalizing salted caramel. Topped with a silky salted caramel icing and an extra drizzle of golden caramel, these rolls are not just a breakfast pastry; they’re an experience designed to satisfy even the most fervent salted caramel lovers. Get ready to bake the most irresistible, gooey cinnamon rolls you’ve ever tasted!

Transforming ordinary cinnamon rolls into an extraordinary dessert is simple when you smother them in decadent caramel. Our **salted caramel cinnamon rolls** are designed to be exceptionally gooey, bursting with a rich, comforting flavor profile that’s perfect for any occasion, especially during the autumn months. What truly sets these rolls apart is their crowning glory: the topping. A generous layer of homemade salted caramel icing melts into every crevice, creating an irresistible glaze, and is then further enhanced with an additional drizzle of caramel. If your heart beats for the perfect blend of sweet and salty, prepare to fall head over heels for these magnificent treats!

If you’re eager to explore more delightful cinnamon roll variations, be sure to try our Gooey Cinnamon Rolls for that classic, comforting taste, our indulgent Nutella Rolls for a chocolate-hazelnut twist, and the playfully delicious Gooey Cookies and Cream Cinnamon Rolls. Each recipe promises a unique and satisfying baking adventure!

Why These Caramel Cinnamon Rolls Are Unbeatable

Our **Caramel Cinnamon Rolls recipe** stands out for several key reasons, ensuring a superior homemade baking experience that yields incredibly soft, flavorful, and perfectly gooey results. We believe in crafting every component from scratch to achieve unparalleled taste and texture.

• Exceptionally Soft Homemade Dough: The foundation of any great cinnamon roll is its dough, and ours is no exception. We incorporate a generous 10 tablespoons of unsalted butter directly into the dough, employing a technique similar to making pie crust. As the rolls bake, this butter slowly melts, creating steam and contributing to an unbelievably tender and soft crumb. This method ensures each bite is moist, fluffy, and truly melts in your mouth, making these the **best homemade cinnamon rolls**.
• Rich and Abundant Cinnamon Filling: No skimping on flavor here! Our cinnamon roll filling is packed with a generous amount of dark brown sugar and aromatic ground cinnamon. This robust filling creates a warm, spicy-sweet core in every roll, providing a delightful contrast to the rich caramel. The brown sugar not only adds deep molasses notes but also helps create that signature gooey texture once baked.
• Superior Homemade Salted Caramel: While store-bought caramel can work in a pinch, nothing compares to the depth of flavor and velvety texture of freshly made salted caramel. Crafting caramel from scratch allows you to control the quality of ingredients and achieve a perfectly balanced sweet and salty profile. This homemade caramel infuses the rolls with an extra layer of decadence, elevating them far beyond what pre-made sauces can offer. It’s a key component that makes these **salted caramel cinnamon rolls** truly special.
• Irresistible Caramel Icing: The magic of these rolls continues with our simple yet incredibly effective caramel icing. Designed to be pourable, this luscious glaze is applied while the cinnamon rolls are still piping hot from the oven. The warmth of the rolls allows the icing to gently melt and seep into every nook and cranny, ensuring maximum gooeyness and flavor saturation. This creates a sticky, sweet, and undeniably delicious finish that perfectly complements the rich filling and tender dough.

Essential Ingredient Notes for Perfect Baking

To ensure your **Caramel Cinnamon Rolls** turn out perfectly, paying attention to your ingredients is crucial. Here are some detailed notes to guide you. For the complete list of ingredients and precise measurements, please refer to the recipe card below.

• Unsalted Butter: Always use unsalted butter unless specified otherwise, as it gives you control over the salt content in your baking. For optimal mixing and dough consistency, remember to pull your butter out of the refrigerator at least 2 hours before you plan to use it, allowing it to soften to room temperature. This is vital for properly cutting it into the flour for the dough and for achieving a smooth cinnamon filling.
• Milk: Any type of milk (whole, 2%, or even non-dairy alternatives) will work for this recipe. The most critical aspect is its temperature. Warm the milk to precisely 110°F (43°C). A kitchen thermometer is highly recommended for accuracy. If the milk is too hot, it will kill the active dry yeast, preventing your dough from rising. If it’s too cool, the yeast will activate too slowly, prolonging the proofing time and potentially affecting the dough’s texture.
• Active Dry Yeast: We use one standard packet of active dry yeast for this recipe. Ensure your yeast is fresh and active by performing the “bloom” test with warm milk and a pinch of sugar. It should become foamy within 5-10 minutes, indicating it’s ready to use.
• Eggs: Large eggs are specified for this recipe. Similar to butter, eggs should be at room temperature. Take them out of the fridge at least 2 hours before you begin baking. Room temperature eggs emulsify better with other ingredients, creating a more cohesive and tender dough. Lightly beat them before adding to the flour mixture for even distribution.
• Brown Sugar: Light brown sugar is recommended for both the filling and the caramel. Its delicate molasses flavor pairs beautifully with the cinnamon and caramel. Ensure it’s packed firmly when measuring to get the correct amount. While dark brown sugar can be used for a deeper molasses flavor, it might make the filling slightly richer.
• Powdered Sugar: For a flawlessly smooth and lump-free caramel icing, sifting your powdered sugar is a non-negotiable step. This simple action prevents any grittiness and ensures the icing melts beautifully over the warm rolls.
• Heavy Cream: Heavy cream is essential for creating a rich and luscious salted caramel and a thick, decadent icing. If heavy cream is unavailable, you can substitute it with milk, but you’ll need to use slightly less milk (about 1-2 tablespoons less per 1/2 cup) as it’s thinner and will result in a less dense caramel or icing.

Step-by-Step Instructions: Crafting the Dough and Salted Caramel

Mastering these **homemade cinnamon rolls** starts with the dough and the luscious salted caramel. Follow these detailed instructions carefully for perfect results.

This recipe is designed for a stand mixer with a dough hook attachment, which makes kneading much easier. However, if you prefer to mix by hand, please refer to the specific instructions provided in the recipe notes section below.

STEP 1: Activate the Yeast and Warm the Milk. Begin by warming your milk. Pour it into a microwave-safe bowl and heat it for about 1 minute, or until it reaches precisely 110°F (43°C). Using a kitchen thermometer is highly recommended to ensure accuracy – too hot will kill the yeast, too cold will slow its activation. Once the milk is at the correct temperature, sprinkle the active dry yeast over the surface. Allow this mixture to sit undisturbed for 10 minutes. By the end of this time, the mixture should appear foamy and bubbly, indicating that the yeast is active and ready to work its magic.

STEP 2: Prepare Dry Ingredients and Cut in Butter. In the large bowl of your stand mixer, combine the all-purpose flour, white granulated sugar, and salt. Whisk these dry ingredients together thoroughly. Next, add the cubed, room-temperature unsalted butter. Using either a pastry cutter or your clean hands, work the butter into the flour mixture. Continue this process until the butter pieces are approximately the size of small peas. This step is crucial for achieving the incredibly tender and soft texture of our **gooey cinnamon rolls**.

STEP 3: Knead the Dough to Perfection. Now, pour the activated milk and yeast mixture, along with the lightly beaten eggs, into the dry ingredients in your mixer bowl. Attach the dough hook and begin mixing on low speed. Continue mixing until the ingredients just start to come together and a rough dough forms. Increase the speed to medium and knead the dough for a full 5 minutes. The dough should become smooth, elastic, and slightly tacky to the touch, but it should not stick excessively to your hands or the sides of the bowl. This kneading develops the gluten, creating the desired fluffy structure.

STEP 4: First Rise (Proofing). Lightly spray a large mixing bowl with nonstick cooking spray. Transfer the kneaded dough into this bowl, turning it once to coat lightly with oil. Cover the bowl snugly with a clean kitchen towel or plastic wrap. Place the dough in a warm, draft-free place to rise for 1 hour. A good tip is to preheat your oven to its lowest setting (around 200°F/95°C) for a few minutes, then turn it off and place the covered bowl inside with the door slightly ajar. The dough should visibly double in size, indicating a successful rise, essential for **fluffy cinnamon rolls**.

STEP 5: Craft the Salted Caramel – Heating the Sugar. In a medium-sized heavy-bottomed saucepan, pour the white granulated sugar. Place the saucepan over medium heat. Resist the urge to stir constantly; instead, gently whisk occasionally to encourage even melting. Watch carefully as the sugar crystals begin to melt and liquefy, gradually transforming into a clear syrup, then a beautiful amber color. This process requires your full attention, as caramel can burn quickly. Aim for a rich, golden amber hue, reminiscent of an old penny. For a comprehensive guide and numerous tips and tricks to master homemade caramel, refer to my dedicated salted caramel recipe post.

STEP 6: Finishing the Salted Caramel. As soon as the sugar reaches the desired amber color, immediately remove the saucepan from the heat. Carefully add half of the cubed unsalted butter to the hot caramel. Be prepared for the mixture to bubble vigorously and steam intensely – this is normal! Stir continuously and robustly with a whisk until the butter is fully incorporated and the mixture is smooth. Repeat this process with the remaining butter. Once all the butter is mixed in, gently pour in the warmed heavy cream (warm the cream slightly in the microwave before adding to prevent seizing). Stir until the caramel is smooth and uniform. Finally, stir in the vanilla extract and salt. Pour the finished salted caramel into a heatproof container and allow it to cool completely before using. This cooling time allows it to thicken to the perfect consistency for spreading.

Assembling and Baking Your Irresistible Caramel Cinnamon Rolls

Once your dough has completed its first rise and your homemade salted caramel is cooled, it’s time to bring these **gooey cinnamon rolls** to life. This assembly process is where the magic truly happens, layering flavors and textures that will make your taste buds sing.

• Roll Out the Cinnamon Roll Dough: Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, carefully roll the dough into a large rectangle. Aim for a consistent thickness of about 1/4 inch (approximately 0.6 cm). Precision here helps ensure even baking and beautifully formed rolls.
• Evenly Spread the Cinnamon Filling: With an offset spatula or the back of a spoon, spread the prepared cinnamon sugar filling evenly over the entire surface of the rolled-out dough. Make sure to extend the filling right to the edges on the shorter sides of the rectangle. Don’t worry as much about the long edges, as these will be trimmed off later to ensure uniform rolls.
• Drizzle and Spread the Salted Caramel: Now for the star ingredient! Drizzle a generous amount of your cooled salted caramel over the cinnamon filling. Use the offset spatula to gently spread the caramel across the filling, creating an additional layer of rich, buttery sweetness within each roll. This ensures every bite of your **salted caramel cinnamon rolls** is infused with that incredible flavor.
• Carefully Roll the Dough: Starting from one of the shorter sides of the rectangle, begin to tightly roll the dough into a log. Aim for a firm, even roll, maintaining consistent pressure to prevent air pockets. A tight roll helps the cinnamon and caramel filling stay in place and creates those beautiful spirals.
• Trim the Uneven Ends: Once your dough is rolled into a log, you’ll notice the ends might be a bit uneven. Use a sharp knife to carefully slice off about an inch from each end. These pieces, while delicious, are often smaller and don’t bake as uniformly as the center pieces.
• Slice into Even Rolls: The key to professional-looking and evenly baked rolls is consistent sizing. Use a ruler or measuring tape to ensure your log is divided into 12 equal slices. For clean cuts that preserve the layers, use a serrated knife with light sawing motions. Alternatively, unflavored dental floss can be a fantastic tool: slide it under the log, cross the ends over the top, and pull firmly to slice through without squishing the dough.
• Second Rise (Proofing) in the Pan: Lightly grease a 9×13-inch baking dish with non-stick spray. Arrange the sliced cinnamon rolls in the prepared dish, leaving a small space between each as they will expand. Cover the dish with a kitchen towel and let the rolls rise in a warm place for an additional 20 minutes. This short second rise helps them become extra fluffy.
• Bake to Golden Perfection: While the rolls are completing their second rise, preheat your oven to 375°F (190°C). Bake the rolls for 22-25 minutes, or until the tops are lightly golden brown and the rolls are puffy and cooked through. Be careful not to overbake, as this can dry them out.
• Generously Spread the Caramel Icing: As soon as the rolls emerge from the oven, still hot, it’s time for the final touch. Pour the prepared caramel icing directly over the baked rolls. Use a spoon or an offset spatula to gently spread the icing, ensuring it covers all the rolls and melts into their warm, inviting cracks. The heat from the rolls will help the icing melt and create that quintessential gooey texture.
• Add Extra Caramel Drizzle: For an extra layer of decadence and visual appeal, immediately drizzle additional salted caramel sauce over the top of the freshly iced sticky buns. This final touch guarantees an explosion of caramel flavor in every mouth-watering bite.

Overnight Dough: Preparing for Convenient Morning Baking

For those who love the idea of fresh, warm **caramel cinnamon rolls** in the morning without the early start, our overnight dough method is a game-changer. This make-ahead technique allows for convenient preparation, perfect for holiday mornings or special weekend breakfasts.

After you have completed the kneading process for the dough (Step 3), instead of letting it rise at room temperature, prepare it for an overnight chill. Lightly spray a large bowl with nonstick spray, place the dough inside, and cover it tightly with plastic wrap. Transfer the covered bowl to the refrigerator, where it can chill for a maximum of 16 hours. This slow, cold fermentation develops deeper flavors in the dough and makes it incredibly manageable for rolling.

The next morning, simply remove the chilled dough from the refrigerator. You can then proceed directly to assembling the cinnamon rolls by rolling out the dough, spreading the filling and caramel, and slicing them as described in the “Assembling The Rolls” section. The main difference will be the final rise: instead of a 20-minute rise, allow the shaped rolls to rise at room temperature for a full hour before baking. This gives the cold dough enough time to warm up and proof properly, resulting in perfectly fluffy and **gooey cinnamon rolls**.

Frequently Asked Questions (FAQ) About Caramel Cinnamon Rolls

Storing and Freezing Your Delicious Caramel Cinnamon Rolls

To keep your **Caramel Cinnamon Rolls** fresh and delicious, proper storage is key. Whether you’re enjoying them over a few days or planning to save some for later, here’s how to do it:

Store any leftover baked and iced caramel cinnamon rolls in an airtight container. Keep them in the refrigerator for up to 5 days. Reheat individually in the microwave for a quick, warm treat.

Freezing Baked Rolls

Baked **caramel cinnamon rolls** also freeze wonderfully! Once completely cooled, transfer them to an airtight freezer-safe container or wrap them individually in plastic wrap and then aluminum foil. They can be frozen for up to 30 days without significant loss of quality. To reheat from frozen, you can warm them in the microwave for approximately 30-60 seconds (depending on your microwave’s power) until heated through and gooey again. Alternatively, for a larger batch, warm them in a preheated oven at 300°F (150°C) for about 15-20 minutes, covering loosely with foil to prevent drying out.

Other Cinnamon Roll Recipes To Try

If you adore these gooey treats, don’t forget to leave a STAR REVIEW for this recipe! Your feedback helps us share more delicious creations. For daily baking inspiration and behind-the-scenes fun, make sure to tag me on Instagram @stephaniesweettreats. To discover even more sweet ideas and culinary delights, follow me on Pinterest. Happy baking!

Recipe Video

5 from 21 reviews

Caramel Cinnamon Rolls

Stephanie Rutherford

These caramel cinnamon rolls are a homemade super soft dough full of a brown sugar cinnamon filling full of salted caramel. They are topped with a caramel icing and extra caramel!

Print Recipe
Pin Recipe
Leave a Review

Prep Time: 1 hr

Cook Time: 25 mins

Resting Time: 1 hr 20 mins

Total Time: 2 hrs 45 mins

Servings: 12 rolls

Ingredients

Dough

• 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

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

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

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

Salted Caramel

1. I strongly recommend making the caramel ahead of time, so it has time to cool. Start by pour the sugar into a medium saucepan over medium heat. Let the sugar heat until every sugar crystal is melted. Use a whisk to mix it together.
2. Let the caramel turn amber in color. This takes less than 30 seconds, it goes fast! Take off the heat. Add half of the cubed butter, and whisk until mixed together. Then, add the rest of the butter and mix.
3. Heat the heavy cream in the microwave until warm. Then, pour half of the cream into the caramel and mix. Mix in the rest of the cream. Add in the vanilla and salt.
4. Pour the caramel into a separate container and cool completely before using.

Dough

5. These instructions are to make the dough using a stand mixer with a dough hook. For mixing by hand, see recipe notes. Heat the milk in the microwave for 1 minute until the milk is warmed to 110°F. Pour the yeast on top of the milk and let it sit for 10 minutes.
6. In a large bowl, mix the flour, salt, and sugar. Pour in the cubed butter. Use a pastry cutter or your hands to cut the butter into the flour. Do this until the butter is the size of a pea. Pour in the milk/yeast and lightly beaten eggs.
7. Turn the mixer on low and mix until a dough starts to form. Then, turn the mixer to medium and knead for 5 minutes. The dough should be slightly tacky, but not dramatically stick to your hands.
8. Preheat the oven to 200°F Spray a large mixing bowl with non-stick spray. Place the dough in the bowl and cover using a kitchen towel. Place the bowl in the oven, crack open the door, and turn off the oven. Let it rise for 1 hour.

Cinnamon Filling

9. In a small bowl, mix the butter, brown sugar, and cinnamon. Mix using a hand mixer until it is smooth.
10. Punch the dough down. Roll the dough on a lightly floured surface using a rolling pin. Roll into a large rectangle until it is 1/4 inch thick.
11. Spread the filling on top of the dough using an offset spatula. Drizzle the caramel on top of the filling.
12. Roll the dough starting on the short side. Roll into a log. Cut off the uneven edges. Use a measuring tape to cut the rolls into even 12 slices. Use dental floss or a serrated knife to cut the rolls. If using the knife, use very light sawing motions.
13. Spray a 9X13-inch baking pan with baking non-stick spray. Place the rolls into the pan and cover with a kitchen towel. Let them rise for 20 minutes.
14. Preheat the oven to 375°F. Bake for 22-28 minutes until the top of the rolls are lightly golden on top.

Salted Caramel Icing

15. Make the icing while the rolls are cooking. Mix the sifted powdered sugar, salted caramel, heavy cream, and vanilla. It should be pourable.
16. As soon as the rolls are done baking, pour the icing on top. This allows the icing to melt into the rolls. Use all of the icing. Then, drizzle extra caramel on top.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Calories: 567kcal, Carbohydrates: 89g, Protein: 7g, Fat: 28g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 409mg, Potassium: 146mg, Fiber: 2g, Sugar: 36g, Vitamin A: 922IU, Vitamin C: 0.1mg, Calcium: 68mg, Iron: 2mg

Did you make this recipe?Please leave a star rating and review below!