Caramel Cinnamon Roll Recipe That You Will Not Regret

Caramel Cinnamon Roll Recipe. Pillowy, buttery cinnamon rolls drenched in homemade caramel sauce and finished with a caramel cream cheese frosting that will make you question every other breakfast decision you have ever made.

I am always looking for new combinations to add to cinnamon rolls. It is kind of a problem, honestly. This caramel cinnamon roll recipe came to me pretty quickly because I use my base of my brioche cinnamon roll dough , added caramel and cinnamon are two things that have always made sense together, like they were waiting for someone to just commit to putting them in a roll. So I did. No regrets.

If you are the kind of person who takes cinnamon rolls seriously (and if you are here, you are), you might also want to check out my Triple Berry Cobbler Cinnamon Rolls, Sticky Toffee Cinnamon Rolls, and Chai Spiced Cinnamon Rolls. Different vibes, same level of commitment.

Why You'll Love This Recipe

• The caramel is homemade and it shows. Store bought caramel sauce is fine. This is not fine, it is better. It goes into the filling, the frosting, and gets drizzled on top because why stop at one application.
• The dough is cold proofed overnight. Which means most of the work happens the night before and your morning self will have very little to complain about.
• The cream pour is not optional and it is everything. Pouring heavy cream over the rolls before they bake sounds excessive. It is excessive. It is also the reason these are the softest rolls you will ever make.
• It is a full caramel situation. Caramel in the drizzle, caramel in the frosting, caramel poured over before baking. If you are going to commit to a flavor, commit.
• They reheat like a dream. Twenty seconds in the microwave and they taste like they just came out of the oven. This is not an accident, it is the cream.
• You will make them again. That is not a bullet point, that is just what happens.

Ingredient Overview

Before you get started, pull everything out and let it come to room temperature. It makes a huge difference and takes about as much effort as remembering to do it. Here is what you will need for this caramel cinnamon roll recipe:

• Bread flour - gives the dough structure and that chewy, bakery-style pull. All purpose flour will work in a pinch but bread flour is worth it.
• Instant dry yeast - no need to proof it separately, just add it straight to your bowl of a stand mixer with the milk and a little sugar.
• Large eggs - room temperature. Pull them out when you pull out your butter. Done.
• Unsalted butter - used in the dough, the filling, and the frosting. Yes, all three. Softened to touch.
• Brown sugar - the base of your filling. Packed, always packed.
• Heavy cream - poured over the rolls before baking. This is the step that makes them indecently soft.
• Granulated sugar, water, corn syrup - the foundation of your caramel sauce. Corn syrup is optional here, it keeps the caramel from crystallizing on you, but feel free to leave it out! 
• Vanilla extract - goes into both the caramel and the frosting. Use the real stuff.
• Cream cheese - softened, for the frosting. It cuts through the sweetness and makes the whole thing taste intentional.
• Powdered sugar and milk - to bring the frosting together.
• Salt - in the dough, the caramel, and the frosting. Salt is doing a lot of work here and deserves acknowledgment.

See the recipe card below for the full list of ingredients and measurements.

How to Make Caramel Cinnamon Roll Recipe

There are a few moving parts and instructions here but none of them are difficult. They just require your attention.

• Make the dough. Combine your milk, sugar, and yeast in the bowl of a stand mixer and let it sit until foamy. Add the remaining ingredients and mix with the dough hook on low speed for 6 to 7 minutes until smooth and elastic. Let it rise for an hour, do one stretch and fold, then cold proof in the fridge for at least 2 hours or overnight.
• Make the caramel. Combine sugar, water, and corn syrup in a medium saucepan over medium heat. Do not stir once it is boiling. Watch it until it turns amber, then pull it off the heat immediately and add your warm heavy cream slowly. It will bubble up. That is normal. Stir in butter, vanilla extract, and salt. Let it cool completely before using.
• Fill and shape. Roll your cold dough out on a lightly floured surface into a 12x16 rectangle. Spread the brown sugar mixture evenly with an offset spatula all the way to the edges. Cut into 12 strips and roll each one up. Place in your pan and let them proof for 60 to 90 minutes.
• Bake. Drizzle a third of the caramel sauce over the proofed rolls. Pour the warmed heavy cream over everything and bake at 375°F for 10 minutes, then reduce to 350°F for 30 to 35 minutes until deep golden brown.
• Frost. Beat together cream cheese, butter, and cooled caramel sauce until fluffy. Add powdered sugar, milk, and vanilla extract and beat until smooth. Spread over the slightly cooled rolls and drizzle the remaining caramel on top with a spoon.

What Are Common Mistakes When Making Homemade Cinnamon Rolls?

This recipe is a little forgiving, but there are a few things that will quietly work against you if you let them.

• Not using room temperature ingredients. Cold butter will not cream properly and cold eggs will slow your dough down. Pull everything out early.
• Skipping the cold proof. The fridge rest is not just for flavor, it makes the dough significantly easier to roll out and shape. Do not skip it. Cover the pan with a towel!
• Rolling the dough too thin. Use a rolling pin and aim for about a quarter inch thickness. Too thin and your rolls lose structure. Too thick and the centers will not bake through.
• Rolling the rolls too tight. They need room to expand. A gentle, even roll is all you need.
• Under-proofing the second rise. The rolls should look puffy and nearly doubled before they go in the oven. If they are not there yet, give them more time. A cold kitchen slows things down.
• Cutting with a dull knife. Use a sharp pizza cutter, unflavored dental floss or serrated knife to get clean slices without compressing the dough.
• Frosting too soon. Let the rolls cool for at least 20 minutes. Frosting hot rolls means frosting soup.

What Are Common Mistakes When Making Caramel?

Caramel has a reputation for being fussy. It kind of is, but only if you do not know what to watch for.

• Stirring after it comes to a boil. Stir to combine your sugar, water, and corn syrup at the start, then put the spoon down. Stirring a boiling caramel mixture causes crystallization and you will end up with a grainy, seized mess.
• Not warming your cream. Cold cream added to hot caramel will seize it and cause aggressive splattering. Warm it in the microwave first, every time.
• Walking away from the pan. Caramel goes from perfect amber to burnt in about 30 seconds. Stay at the stove. It is not negotiable.
• Using a thin pan. A heavy bottomed medium saucepan distributes heat evenly. A thin pan will give you hot spots and burnt sugar on the bottom before the rest catches up.
• Not letting it cool before using. Hot caramel is too thin to stay where you put it. Let it cool to room temperature and it will thicken into something you can actually work with. If it gets too thick, a few seconds in the microwave brings it right back.

Frequently Asked Questions - Caramel Cinnamon Roll Recipe

• Can I make these ahead of time? Yes, and honestly it is the move. After shaping the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about an hour before baking.
• Can I use active dry yeast instead of instant? You can. Just proof it first in the warm milk with a pinch of sugar for about 10 minutes until foamy, then proceed with the recipe as written.
• Do I have to make the caramel from scratch? You do not have to, but this caramel cinnamon roll recipe was built around homemade caramel and the depth of flavor it brings is worth the extra 15 minutes.
• Can I use a rubber spatula instead of an offset spatula for the filling? Absolutely. The offset spatula just makes spreading easier and more even, but a rubber spatula gets the job done.
• My caramel seized up. What happened? Most likely the cream was too cold or there was some water introduced to the mixture. If it seizes, try gently reheating it over low heat while whisking. It sometimes comes back together.
• Can I bake these in a different pan? A 9x13 is ideal. If you use a smaller dish the rolls will be more crowded and may need additional bake time.

Storing and Freezing -Caramel Cinnamon Roll Recipe

Storing: Leftover rolls can be stored in an airtight container at room temperature for up to two days, or in the fridge for up to five days. To reheat, microwave individual rolls for 20 to 30 seconds or warm the whole pan in a low oven. They reheat remarkably well, which is good because you will want them again tomorrow.

Freezing: These freeze well either baked or unbaked. To freeze baked rolls, let them cool completely, wrap individually in plastic wrap, and store in a freezer safe bag for up to two months. To freeze unbaked rolls, shape them and place in the pan, cover tightly with plastic wrap, and freeze before the second rise. When ready to bake, move them to the fridge overnight to thaw, then let them proof at room temperature before baking as usual.

IF YOU WANT MORE CINNAMON ROLL RECIPES, HERE ARE SOME OF MY FAVORITE!

• Regular Cinnamon Rolls
• Glazed Cinnamon Roll Recipe From Scratch
• Best Brioche Donut Recipe, Homemade!
• Soft Pumpkin Caramel Cinnamon Rolls Recipe

If you loved this recipe don't forget to leave a 5-star rating and a comment! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Caramel Cinnamon Roll Recipe

Molly Murphy

This caramel cinnamon roll recipe is made with homemade caramel sauce, a buttery cinnamon brown sugar filling, and a caramel cream cheese frosting. The only cinnamon roll recipe you will ever need.

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 Rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 1 ½ cups lukewarm milk 360g
• 2 teaspoons instant dry yeast 7g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs room temperature
• 5 ¾ cups bread flour plus more for dusting 720g
• ½ cup unsalted butter softened 113g
• 2 ¼ teaspoons salt 14g

For the caramel sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 tablespoons unsalted butter

To Pour on Before Baking

• ½ cup heavy whipping cream 120

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

Frosting

• 4 oz cream cheese softened
• ½ cup unsalted butter softened
• ½ cup cooled caramel sauce
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoon milk or heavy cream
• Pinch of salt

Instructions

 

For the dough

• In the bowl of a stand mixer, combine milk, 2 teaspoons of the sugar, and instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk 360g, 2 teaspoons instant dry yeast 7g
• Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
  ½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113g, 2 ¼ teaspoons salt 14g
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for at least 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out. While the dough is rising, make the caramel sauce.

FOR THE CARAMEL

• In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Make sure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.
  1 cup granulated sugar, ¼ cup water, 3 Tablespoons light corn syrup
• Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes. Once it starts browning, it goes from white to burnt fast!
• While the mixture is cooking, heat the cream in the microwave for 1 minute
  ¾ cup heavy cream
• Be careful not to let it burn; caramel can go from amber to burnt quickly. Once the caramel has reached the amber color, remove the saucepan from the heat immediately.
• Slowly and carefully pour the heavy cream into the caramel while stirring constantly. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined.
  2 teaspoons pure vanilla extract, 1 teaspoon salt, 3 tablespoons unsalted butter
• Stir in the unsalted butter, vanilla extract, and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.
• Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool to room temperature. As it cools, it will thicken. Let it completely cool before you use it on the cinnamon rolls.

Filling and Shaping Instructions

• Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a not too tight, spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 60-90 minutes in a warm spot, or until puffy and nearly doubled in size.

BAKING INSTRUCTIONS

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• If the caramel has thickened up too much, pop it in the microwave for 10-15 seconds. Drizzle a third of it the caramel on top of the proofed cinnamon rolls.
  ½ cup heavy whipping cream 120
• Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the caramel and rolls, letting it soak down into the layers.
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
• While the rolls are cooling making the cream cheese frosting.

Caramel Buttercream Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, softened unsalted butter, and caramel sauce. Beat on medium-high speed for 5 minutes, scraping down the sides of the bowl as needed.
  4 oz cream cheese softened, ½ cup unsalted butter softened, ½ cup cooled caramel sauce
• Reduce the speed to low and gradually add the powdered sugar and milk or cream mixing until combined.
  2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoon milk or heavy cream, Pinch of salt
• Add 1 teaspoon vanilla extract, then increase the speed to medium and beat for 1-2 more minutes, until the frosting is light and fluffy.

Assembly

• Once the cinnamon rolls have cooled slightly, spread or pipe the buttercream evenly over the tops of the rolls.
• With a spoon, drizzle the rest of the caramel sauce on top.
• Serve warm or at room temperature.

Keyword caramel, cinnamon rolls, dough, bread

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