While the original cinnamon roll with cream cheese icing is a national treasure for which no slander will be tolerated, it’s better to add than remove, right? That’s why caramel cinnamon rolls are so great! Warm cinnamon sugar between layers of fluffy dough are now joined by a rich, sticky caramel sauce hidden underneath that iconic layer of cream cheese frosting. Just when you thought it couldn’t get any better, here comes the caramel!
Cinnamon Rolls
The dough for these caramel cinnamon rolls is actually pretty easy. The key is to let the mixer do the work.
- Start with warm milk. Microwave 1 cup of milk for 40 seconds, then 10 second increments until it reaches 110 degrees
- Pour milk in the bowl of a stand mixer. Add 1 pack of instant yeast and 1/2 cup of sugar. Let it sit for 2-3 minutes or until it begins to foam.
- Mix in 2 eggs and 1/3 cup of melted butter.
- Pour in 4 1/4 cups of flour and 1/2 tsp of salt. Stir with a wooden/rubber spoon until combined. Next, with the hook attachment of the mixer, mix on medium speed for 7-9 minutes until a soft, barely sticky ball forms.
- Place the dough in a greased bowl and cover with a warm towel for 1 hour or until the dough doubles in size.
- Roll the dough on a floured surface into an 18×12 rectangle.
- Brush with 1/3 cup of softened butter and sprinkle 2 1/2 tbsp cinnamon and 3/4 cup of light brown sugar. Roll into a log, starting on the long end and cut into 16 even slices.
- Place slices into a greased 13×9 pan and cover again with a warm towel for another 30 minutes so the rolls double again.
- Bake in a 350 degree oven for 20-22 minutes or until golden brown.
These are amazing on their own, but I’ll let you in on a secret: while they are in the oven baking, whip up two easy and delicious toppings!
Caramel Sauce
This may be the very be the very best I’ve ever had! In fact, it may be even better than my Bourbon Caramel Sauce, although it’s a close race and the applications vary. This is a different type of caramel, a creamy one that gets so super gooey! Think caramel apples, that sticky thick caramel that coats every crevice!
And it’s super easy, just 4 ingredients and no special tools! In a saucepot, melt 1/4 cup of unsalted butter. Add:
- 1/2 can of sweetened condensed milk
- 1 cup light brown sugar
- 1/3 cup of light corn starch
Bring it all to a boil and heat it until the sugar dissolves and the temperature reaches 225-230 (I used a regular meat thermometer to check, no special candy thermometer needed). Take it off the heat for a minute and pour it right over the warm cinnamon rolls. It will get into every nook and cranny of the rolls, and as it cools the caramel will thicken and become the perfect sticky mess!
Cream Cheese Frosting
The cream cheese frosting is even easier than the caramel sauce. No cooking required! In a bowl with an electric mixer, whip together:
- 4 oz. softened cream cheese
- 5 tbsp unsalted butter
- 1.5 cups powdered sugar
- 1.2 tsp vanilla extract
- 1/4 tsp salt
Whip it until it is nice and fluffy, and smear it all over that glorious layer of caramel.
Serve these warm! In all likelihood, they probably won’t last long enough to get cold anyway. But just in case, you don’t want to miss the magic. Warm caramel seeping in between each layer of dough and cinnamon sugar. Not to mention the tangy cream cheese floating on top. Sounds like heaven!
Want More Sweet Breakfast Ideas?
Caramel Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 1 cup milk
- 1 pack instant yeast ¼ ounce
- ½ cup granulated sugar
- 2 eggs
- ⅓ cup unsalted butter melted
- ½ tsp salt
- 4¼ cup all purpose flour plus more for rolling
Cinnamon Roll Filling
- ⅓ cup unsalted butter softened
- ¾ cup light brown sugar packed
- 2½ tsbp ground cinnamon
Caramel Sauce
- ¼ cup unsalted butter
- 1 cup light brown sugar packed
- ⅓ cup light corn syrup
- 8 oz sweetened condensed milk
Cream Cheese Frosting
- 4 oz cream cheese softened
- ⅓ cup unsalted butter softened
- 1¼ cup powdered sugar
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
Cinnamon Roll Dough
- In a microwave safe bowl, heat the milk for 40 seconds, followed by 10 second increments until the milk reaches 110° F (like warm bath water).
- Pour the milk in the bowl of a stand mixer. Sprinkle in the yeast and sugar, and allow to sit for 3-5 minutes or until foam begins to form. Add in eggs and melted butter and stir to combine.
- Pour in sifted flour and salt and use a rubber or wooden spoon to combine. Attach a dough hook and turn on medium speed for 6-9 minutes until a soft but slightly sticky ball forms.
- Transfer the dough to a greased bowl and cover with a warm towel. Let the dough rise for 45 minutes to an hour or until the dough has doubled in size.
- Place dough on a clean dry surface, sprinkled with flour. Using a floured rolling pin, roll the dough into a rectangle, about 18x12 inches.
Cinnamon Roll Filling
- Brush the entire rectangle of dough with softened butter.
- Mix cinnamon and brown sugar and sprinkle evenly over the buttered dough.
- Starting on the long side of the rectangle, carefully roll the dough to the opposite side, forming a long log. Cut into two even logs, and cut each log into 8 even slices.
- Place the slices into a greased 13x9 baking dish. Cover again with a warm towel and allow to rise for another 30 minutes, or until double in size.
- Preheat the oven to 350°. Bake for 20-22 minutes or until golden brown.
Caramel Sauce
- In a saucepan over medium heat, melt the butter.
- Add in corn syrup, condensed milk, and brown sugar. Bring to a boil and stir constantly until the temperature reaches 230°
- Let it cool slightly and pour over warm cinnamon rolls, reserving 2-3 tbsp. Spread evenly.
Cream Cheese Icing
- Whisk butter and cream cheese together until fluffy.
- Add in vanilla extract, sugar, and salt, and whisk until combined.
- Spread over the caramel, drizzle with remaining caramel, and serve immediately.
