Caramel Cinnamon Rolls

Caramel Cinnamon Rolls are filled with a thick layer of cinnamon sugar filling, baked on top of a layer of sticky caramel, and topped with a brown butter icing. It's like the perfect trifecta of cinnamon rolls. These cinnamon rolls would be perfect for any breakfast or brunch!

Course Breakfast

Cuisine American

Prep Time 45

Cook Time 20

Resting Time 1 15

Total Time 2 20

Servings cinnamon rolls

Calories 629kcal

Author Ellie Haley

Ingredients

For Dough:

1 cup warm milk
2 ½ teaspoons (8 grams) instant dry yeast
2 large eggs
⅓ cup (38 grams) butter melted, but not hot
4 ½ cups (540 grams) all-purpose flour
1 teaspoon salt
½ cup (99 grams) granulated sugar

For Caramel:

½ cup (106 grams) light brown sugar packed
¼ cup (57 grams) butter
2 ½ tablespoons (50 grams) heavy cream

For Filling:

½ cup (114 grams) butter softened
1 cup (213 grams) brown sugar packed
2 tablespoons ground cinnamon

For Icing:

1 stick unsalted butter
4 ounces cream cheese softened
2 ⅕ cups (283 grams) powdered sugar
1 teaspoon vanilla

Instructions

For Dough:

Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate.
Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Then mix on medium speed for 5-7 minutes. The dough should be smooth, but still sticky.
Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl.
Cover the bowl with a towel and set the bowl in a warm place and allow the dough to rise for about 30 minutes. The dough should double in size.

For Caramel:

While the dough is rising, prepare the caramel. In a small saucepan, combine all of the ingredients.
Place over medium-high heat until smooth and bubbly, whisking occasionally.
Pour into a 9x13 pan and set aside.

For Filling:

In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and set aside.

For Dough:

When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll the dough into a rectangle about 12x15".
Dust off any excess flour and spread the filling out to the very edges of the dough.
Starting on one of the long edges, tightly roll the dough up, brushing any excess flour off of the outside as you go.
Using a sharp knife, cut the roll into 12 pieces and place on top of the caramel in the pan.
At this point, you can cover the cinnamon rolls, refrigerate them, and make them the next morning. If you do this you will need to let the cinnamon rolls rest out of the oven for about an hour before baking.
If you want to bake them now, preheat the oven to 375 degrees (F), cover the pan and let the cinnamon rolls rise for 20 minutes. They should double in size.
Once risen, place in oven and bake for 17-20 minutes or until the rolls are browned and the centers are cooked through.

For Icing:

Melt the butter in a medium-sized saucepan. It will start to foam and you will see orangy brown bits form at the bottom of the pan, this will take about 5 minutes.
Place the brown butter in a bowl and allow to cool until room temperature and soft.
Using a hand mixer, combine the brown butter and cream cheese until light and airy.
Slowly begin to add the powdered sugar, mixing well until fully combined.
Add the vanilla and mix until combined.
Spread icing over slightly cooled cinnamon rolls.

Notes

Let your dough rise in a warm room. Too cold of an environment will cause the dough not to rise as well.

Be sure you are using fresh yeast. Yeast can expire and this will make the dough not rise.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition