Caramel Cinnamon Rolls
Sticky sweet cinnamon rolls get and upgrade with a layer of ooey gooey caramel sauce.
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.