Description

Soft, chewy homemade cinnamon rolls with a rich, salty-sweet homemade caramel sauce. This recipe features a bakery-style yeast dough and a simple stovetop caramel that ensures every bite is gooey and comforting.

Ingredients

Scale

1 cup (240ml) warm milk
2 ¼ teaspoons active dry yeast
¼ cup (50g) granulated sugar
¼ cup (57g) unsalted butter, melted and cooled
2 large eggs, room temperature
4 to 4 ½ cups (500-560g) all-purpose flour, divided
1 teaspoon salt
½ cup (113g) unsalted butter, softened
1 cup (200g) packed brown sugar
2 tablespoons ground cinnamon
½ cup (113g) unsalted butter
1 ½ cups (300g) packed brown sugar
½ cup (120ml) heavy cream, room temperature
½ teaspoon flaky sea salt
1 teaspoon vanilla extract

Instructions

In a stand mixer bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5-10 minutes until foamy.
Add melted butter, eggs, and salt to the yeast mixture. Mix on low speed until combined.
Gradually add 4 cups of flour using the dough hook. Mix on low, adding remaining flour only if the dough is too sticky. Knead for 5-7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
While dough rises, make the caramel: Melt ½ cup butter in a saucepan over medium heat. Stir in 1 ½ cups brown sugar and cook for 2 minutes. Slowly pour in heavy cream, bring to a gentle simmer, and cook for 3-4 minutes until thickened. Remove from heat and stir in vanilla and salt.
Punch down risen dough and roll out into a 12×18 inch rectangle on a floured surface.
Spread ½ cup softened butter over the dough, leaving a border. Mix 1 cup brown sugar and cinnamon, then sprinkle evenly over the butter.
Roll dough tightly into a log from the long edge. Cut into 12 equal pieces using a sharp knife or dental floss.
Pour half of the caramel sauce into a 9×13 inch baking pan. Place rolls cut-side up in the pan. Pour remaining caramel over the tops.
Cover loosely and let rolls rise again for 30-45 minutes.
Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
Cool for 10 minutes before serving warm.

Notes

For dairy-free options, swap butter for coconut oil and milk for oat milk. For gluten-free, use a 1:1 gluten-free flour blend. Ensure butter for filling is softened, not melted. Do not over-flour the dough; it should feel soft and slightly tacky like an earlobe. Let rolls cool slightly before eating to avoid burning on the tongue.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 375
Sugar: 32
Sodium: 350
Fat: 18
Saturated Fat: 11
Carbohydrates: 48
Fiber: 1
Protein: 6

Keywords: cinnamon rolls, caramel sauce, homemade pastry, brunch recipes, yeast dough, soft cinnamon rolls, weekend baking