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Caramel Cinnamon Rolls

Sticky sweet cinnamon rolls get and upgrade with a layer of ooey gooey caramel sauce.
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Servings: 16 servings
Course: Breakfast, Brunch
Cuisine: American, Brunch
Ingredients Method

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

Method
 

Cinnamon Roll Dough
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. Brush the entire rectangle of dough with softened butter.
  2. Mix cinnamon and brown sugar and sprinkle evenly over the buttered dough.
  3. 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.
  4. 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.
  5. Preheat the oven to 350°. Bake for 20-22 minutes or until golden brown.
Caramel Sauce
  1. In a saucepan over medium heat, melt the butter.
  2. Add in corn syrup, condensed milk, and brown sugar. Bring to a boil and stir constantly until the temperature reaches 230°
  3. Let it cool slightly and pour over warm cinnamon rolls, reserving 2-3 tbsp. Spread evenly.
Cream Cheese Icing
  1. Whisk butter and cream cheese together until fluffy.
  2. Add in vanilla extract, sugar, and salt, and whisk until combined.
  3. Spread over the caramel, drizzle with remaining caramel, and serve immediately.