Caramel Cinnamon Rolls
If you’ve ever woken up thinking, “You know what today needs? Way more caramel,” then you’re in good company. I still remember the first time I made caramel cinnamon rolls— it was a cold Saturday, my house was a mess, and I was trying to impress a friend who, as it turned out, was already dating someone else. But hey, I got a killer recipe out of the deal (and honestly, the house smelled so good it made me forget the awkwardness). Caramel and cinnamon, all wrapped up in a pillowy roll? That’s my idea of breakfast bliss. Or dessert. Or, if I’m being totally honest, lunch on a particularly lazy Tuesday.
Why I Keep Coming Back to These
I make these caramel cinnamon rolls when my family’s coming in from out of town or when my neighbor’s dog howls for four hours and I need comfort food. Everyone goes nuts for them because that caramel sauce sort of melts into the rolls overnight and makes them even gooier (and a bit sticky, but hey, grab a napkin). Sometimes they come out a little lopsided or the caramel bubbles over, but no one’s ever complained. Actually, once I forgot the cinnamon— don’t do that. It was just not the same, let’s put it that way.
What You’ll Need (and Little Swaps)
- 2 1/4 teaspoons (one packet) active dry yeast (instant works fine too, if that’s all you’ve got)
- 1 cup warm milk (I’ve used oat milk in a pinch)
- 1/3 cup melted butter (salted or unsalted, but I like the salted for extra oomph)
- 1/2 cup sugar
- 2 eggs (room temp makes them blend better, but I never remember to take them out early)
- 4 cups all-purpose flour (my gran swore by King Arthur, but honestly, store-brand works too)
- 1/2 teaspoon salt
- 1 tablespoon cinnamon (I go heavy—maybe a smidge more sometimes)
- 1 cup brown sugar (light or dark—dark gives it a deeper taste, but don’t stress)
- 1/3 cup softened butter for filling
- For the caramel sauce: 1/2 cup butter, 1 cup brown sugar, 1/4 cup heavy cream (milk works if you’re out)
- Optional: handful of pecans or walnuts (I always forget and add them halfway through)
How I Get These Rolls on the Table
- Get your yeast going. Pour warm milk (about bathwater temp—if it feels like you could soak your feet in it, you’re good) into a biggish bowl. Sprinkle in the yeast and a pinch of sugar. Wait 5 to 10 minutes until it gets foamy. If it doesn’t, toss it and try again; old yeast is just sad (I’ve learned the hard way).
- Mix the dough. Add melted butter, sugar, eggs, and salt. Then, start adding flour a cup at a time. I use a wooden spoon until my arm gets tired, then switch to my stand mixer. Or, just go all-in with your hands. Dough should be soft, just slightly sticky. If it’s sticking to everything, sprinkle in a bit more flour.
- Let it rise. Plop the dough in a greased bowl, cover with a tea towel, and stick it somewhere warm-ish. In my house, that’s near the dog’s heating vent (not kidding). Let it puff up for about an hour, or until doubled. Sometimes mine only gets halfway there—still works, just slightly denser.
- Make the caramel. While the dough’s rising, melt butter in a saucepan, stir in brown sugar, then add cream. Let it bubble gently for about 3 minutes, stirring. Pour most of it into your greased baking pan, but keep a tablespoon or two aside for drizzling later. Sometimes I forget this step and just dump it all in—still tasty.
- Assemble the rolls. Roll out your dough into a rectangle, about the size of a baking sheet (ish). Smear softened butter all over, sprinkle with brown sugar and cinnamon. Roll up tightly from the long end. If it tears, just pinch it back together—no biggie.
- Cut and pop in the pan. Slice into 12-ish rolls (I use dental floss for clean cuts, but a knife works fine). Place them cut-side down into your caramel-lined pan. This is where I usually sneak a taste of the filling—don’t tell anyone.
- Second rise. Cover and let them rise again. 30 minutes, maybe 40 if your kitchen’s chilly. Or, if you absolutely have to, you can skip this step, but the rolls are a bit heavier (learned this the hard way—sometimes good enough is good enough, right?).
- Bake. 350°F (175°C) for 25–28 minutes. They should be golden but not too dark. If the caramel looks like it’s burning, I just cover it loosely with foil for the last few minutes.
- Invert and drizzle. Let cool for 5–10 minutes, then (carefully!) flip the pan onto a tray. Drizzle with that leftover caramel. Don’t stress if some stays behind—just scoop it out and blob it on top.
Notes From My Messy Kitchen
- Once I used bread flour instead of all-purpose—honestly, it gave them a bit more chew. Good, but not a must.
- If the dough feels tough, let it rest a little before rolling. It softens up, promise.
- Don’t worry if the rolls are a bit wonky; after baking, the caramel covers a multitude of sins.
- I’ve tried cutting back on the sugar—once. Didn’t love it.
Experiments and Little Flops
I tried swirling in orange zest once—wasn’t my best idea, tasted a bit odd with caramel. But adding a handful of chopped apples or a sprinkle of sea salt on top? Absolutely brilliant. I guess you could try chocolate chips, but I haven’t been brave enough (yet).
Tools I Actually Use
- Mixing bowl (for years, I used an old salad bowl—works the same)
- Rolling pin (wine bottle in a pinch, just wash it first!)
- 9×13-inch baking pan
- Saucepan for caramel (honestly, any small pot is fine)
How to (Try to) Store These
Keep leftovers (if you somehow have any) in an airtight container at room temp for a day or two. They’re better warm, so zap them in the microwave for 15 seconds. Or freeze for up to a month, but, honestly, these rolls have never survived more than a day in my house.
How We Like to Eat Them
I serve these with strong coffee and (if I’m feeling fancy) a dollop of thick Greek yogurt on the side. My sister insists on vanilla ice cream. Sometimes we just eat them straight out of the pan on the back porch when it’s sunny—no plates needed. Oh, and I’ve been known to sneak one with a cold glass of milk late at night. Shhh.
Pro Tips (Aka, My Lessons Learned)
- Don’t even think about rushing the rising time. I tried once, and the rolls were so dense even the dog wouldn’t eat them.
- Actually, I find it works better if you let the caramel cool just a smidge before pouring it in the pan.
- If you burn the caramel, just start over. Burnt caramel is heartbreak in a pan.
FAQ—Your Questions, My (Possibly Tangential) Answers
- Can I make these ahead? Absolutely, just assemble and refrigerate overnight. Bake in the morning. They might need an extra 10 minutes in the oven.
- What if I don’t have yeast? Ah, tough luck. These need yeast for that fluffy rise. Maybe try a quick bread recipe instead? King Arthur’s cinnamon bread is pretty good.
- Is there a dairy-free version? For sure! Use plant milk and vegan butter. I did this with oat milk once and no one noticed (except my uncle, but he notices everything).
- Can I use store-bought caramel? Technically yes, but homemade is worth it. If you must, Sally’s recipe is almost foolproof.
- Why are my rolls tough? Usually too much flour or not enough rising time. Next time, use a lighter hand and be patient.
- Do I have to flip them out of the pan? Nah, you can just scoop them, but flipping means the caramel soaks in better. Plus, it looks impressive.
- Did you ever forget to add sugar? Um, once. Never again. They were… interesting.
By the way, if you’re looking for a good cinnamon source, Penzeys is my go-to (not sponsored, just love their stuff). And if you want to see what these rolls should look like, check out The Kitchn’s Instagram—their food photos are always drool-worthy (and way prettier than mine, not that I’m jealous).
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup caramel sauce (homemade or store-bought)
Instructions
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1In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
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2Add melted butter, egg, and salt to the yeast mixture. Gradually mix in flour until a soft dough forms.
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3Knead the dough on a floured surface for 5-7 minutes. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
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4Roll out the dough into a rectangle. Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
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5Roll up the dough tightly and slice into 12 rolls. Place in a greased baking dish and let rise for 20 minutes.
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6Bake at 350°F (175°C) for 25 minutes or until golden brown. Drizzle warm caramel sauce over the rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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