12 Delicious Caramel Cinnamon Rolls Recipes

Oh, the sweet, irresistible allure of caramel cinnamon rolls! Whether you’re craving a cozy weekend treat or planning a special brunch, these 12 delicious recipes are sure to delight. From gooey, homemade classics to innovative twists, each roll promises a perfect blend of cinnamon spice and caramel sweetness. Ready to roll up your sleeves and dive into baking bliss? Let’s get started on these mouthwatering creations!

Classic Caramel Cinnamon Rolls

Last weekend, I found myself craving something sweet yet comforting, and nothing hits the spot quite like a batch of warm, gooey caramel cinnamon rolls. There’s something magical about the combination of caramel and cinnamon that feels like a hug in food form.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 1/2 tbsp ground cinnamon
• 1/2 cup heavy cream, for caramel
• 1/2 cup unsalted butter, softened

Instructions

1. In a large bowl, combine the warmed milk, yeast, and a pinch of granulated sugar. Let sit for 5 minutes until frothy.
2. Add the remaining granulated sugar, clarified butter, eggs, flour, and salt to the bowl. Mix until a soft dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
6. Roll the dough into a 16×12 inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
7. Starting from the long side, roll the dough tightly into a log. Cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
8. Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes until puffy.
9. Preheat the oven to 350°F. Pour the heavy cream over the rolls before baking to create a caramel sauce as they bake.
10. Bake for 25-30 minutes until golden brown. Tip: Cover with foil if the tops brown too quickly.

Just out of the oven, these caramel cinnamon rolls are irresistibly soft with a rich, buttery caramel that seeps into every layer. Serve them warm with a drizzle of extra caramel sauce for an indulgent breakfast or dessert.

Vegan Caramel Cinnamon Rolls

Have you ever woken up with a craving so specific, it feels like a mission? That was me this morning, dreaming of warm, gooey vegan caramel cinnamon rolls. There’s something magical about the combination of sweet caramel and spicy cinnamon that makes these rolls irresistible, especially when they’re freshly baked and vegan to boot!

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp active dry yeast
• 1/2 cup almond milk, warmed to 110°F
• 1/4 cup vegan butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• 1/2 cup brown sugar, packed
• 2 tbsp ground cinnamon
• 1/4 cup vegan caramel sauce

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and active dry yeast.
2. Add the warmed almond milk, melted vegan butter, vanilla extract, and sea salt to the dry ingredients. Mix until a soft dough forms.
3. Transfer the dough to a floured surface and knead for 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
6. Roll out the dough on a floured surface into a 12×16 inch rectangle.
7. Spread the vegan caramel sauce evenly over the dough, leaving a 1-inch border. Sprinkle with brown sugar and cinnamon.
8. Roll the dough tightly from the long side, pinch the seam to seal, and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
9. Arrange the rolls on the prepared baking sheet, cover, and let rise for 30 minutes.
10. Bake for 20-25 minutes, until golden brown. Tip: The rolls are done when they sound hollow when tapped.
11. Let cool slightly before serving.

Rich and decadent, these vegan caramel cinnamon rolls are a testament to the fact that vegan baking doesn’t skimp on flavor or texture. The caramel adds a luxurious stickiness, while the cinnamon provides a warm spice that’s perfect for a cozy morning. Try serving them with a drizzle of extra caramel sauce for an indulgent breakfast treat.

Gluten-Free Caramel Cinnamon Rolls

Yesterday, I stumbled upon a recipe that brought back memories of my grandmother’s kitchen, where the aroma of cinnamon and caramel filled the air every Sunday morning. This gluten-free version of caramel cinnamon rolls is a game-changer for those of us who thought we had to give up on such delights. It’s a recipe that promises the same gooey, sweet satisfaction without the gluten.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 1 tbsp active dry yeast
• 3/4 cup warm almond milk (110°F)
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1/2 cup dark brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup heavy cream

Instructions

1. In a large mixing bowl, whisk together gluten-free all-purpose flour, almond flour, coconut sugar, xanthan gum, and sea salt.
2. Dissolve active dry yeast in warm almond milk (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture, melted clarified butter, and lightly beaten egg to the dry ingredients. Mix until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
6. Roll out the dough on a lightly floured surface into a 12×9 inch rectangle.
7. Sprinkle the dough evenly with dark brown sugar and ground cinnamon.
8. Roll the dough tightly from the long side and cut into 12 equal pieces.
9. Place the rolls on the prepared baking sheet and let rise for another 30 minutes.
10. Bake for 25 minutes, or until golden brown.
11. While the rolls bake, heat pure maple syrup and heavy cream in a small saucepan over low heat until combined.
12. Drizzle the caramel sauce over the warm rolls before serving.

Now, these gluten-free caramel cinnamon rolls are not just a treat; they’re a revelation. The texture is surprisingly soft and fluffy, with a rich caramel flavor that’s perfectly balanced by the warmth of cinnamon. Serve them warm with a dollop of coconut whipped cream for an extra indulgent breakfast or dessert.

Caramel Cinnamon Rolls with Cream Cheese Frosting

Very few things in life compare to the joy of biting into a warm, gooey caramel cinnamon roll topped with luscious cream cheese frosting. I remember the first time I made these; the aroma filled my kitchen, and I knew I had stumbled upon something magical. Now, it’s my go-to recipe for weekend brunches or when I need a little comfort in dessert form.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 1/2 tbsp ground cinnamon
• 1/3 cup heavy cream, for caramel
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, combine warmed milk, yeast, and 1 tbsp granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in remaining granulated sugar, clarified butter, and eggs until well combined.
3. Gradually add flour and salt, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
4. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll dough into a 16×12 inch rectangle. Spread softened butter over the surface, leaving a 1-inch border.
6. Sprinkle evenly with brown sugar and cinnamon. Tip: Press the filling gently into the dough to prevent it from falling out when rolling.
7. Roll dough tightly from the long side, pinch seam to seal, and cut into 12 equal pieces.
8. Arrange rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
9. Preheat oven to 350°F. Pour heavy cream over the rolls before baking to create a caramel base. Bake for 25 minutes or until golden brown.
10. While rolls cool slightly, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth for the frosting. Tip: For a thinner frosting, add a teaspoon of milk at a time until desired consistency is reached.
11. Spread frosting over warm rolls. Serve immediately.

The caramel seeps into the bottom of these rolls, creating a sticky, sweet layer that contrasts beautifully with the fluffy, spiced dough. For an extra indulgent twist, drizzle with additional caramel sauce before serving.

Caramel Cinnamon Rolls with Pecans

Last weekend, I found myself craving something sweet yet comforting, a treat that would fill the house with an irresistible aroma. That’s when I decided to whip up these Caramel Cinnamon Rolls with Pecans, a recipe that never fails to bring warmth and joy to any morning.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 1/2 tbsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup pecans, roughly chopped
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, combine warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in melted clarified butter and lightly beaten eggs until fully incorporated.
3. Gradually add flour and salt, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
4. Transfer dough to a floured surface and knead for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. In a small bowl, mix brown sugar and cinnamon. Set aside.
7. Roll out dough on a floured surface into a 16×12 inch rectangle. Spread softened butter evenly over the surface.
8. Sprinkle cinnamon sugar mixture and chopped pecans over the buttered dough.
9. Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
10. Arrange rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
11. Preheat oven to 350°F. Bake rolls for 25 minutes or until golden brown.
12. While rolls bake, heat heavy cream and vanilla extract in a small saucepan until just simmering. Drizzle over warm rolls. Tip: For extra caramel flavor, add a tablespoon of caramel sauce to the cream mixture.

When these rolls come out of the oven, the caramel melds beautifully with the cinnamon and pecans, creating a gooey, nutty masterpiece. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent breakfast or dessert.

Caramel Cinnamon Rolls with Maple Glaze

Kneading dough has always been my Sunday morning ritual, but these Caramel Cinnamon Rolls with Maple Glaze have turned it into a weekly celebration. There’s something magical about the way the caramel melds with the cinnamon, and the maple glaze? It’s the crowning glory that makes every bite unforgettable.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 tbsp ground cinnamon
• 1/2 cup heavy cream
• 1 cup pure maple syrup
• 1 cup powdered sugar

Instructions

1. In a large bowl, combine warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
2. Add beaten eggs and melted clarified butter to the yeast mixture, stirring to combine.
3. Gradually mix in flour and sea salt until a soft dough forms. Tip: Avoid overmixing to keep the rolls tender.
4. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Roll dough into a 16×12 inch rectangle on a floured surface.
7. Spread a thin layer of softened clarified butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
8. Roll dough tightly from the long side, pinch seam to seal, and cut into 12 equal pieces. Tip: Use dental floss for clean cuts.
9. Arrange rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
10. Preheat oven to 375°F. Pour heavy cream over the risen rolls and bake for 25 minutes until golden brown.
11. While rolls bake, whisk maple syrup and powdered sugar until smooth for the glaze.
12. Drizzle warm rolls with maple glaze before serving. Tip: For an extra caramel flavor, warm the glaze slightly before drizzling.

Absolutely divine when served warm, these rolls boast a fluffy interior with a gooey caramel center, all wrapped up in a sweet maple embrace. Try serving them alongside a strong coffee to cut through the sweetness for a balanced breakfast treat.

Caramel Cinnamon Rolls with Apple Filling

Perfect for a cozy weekend morning, these Caramel Cinnamon Rolls with Apple Filling combine the warmth of cinnamon with the sweet tang of apples, all wrapped in a soft, fluffy dough. I remember the first time I tried adding apple to my cinnamon rolls; it was a game-changer, adding moisture and a fresh flavor that pairs beautifully with the rich caramel glaze.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 tbsp ground cinnamon
• 1/3 cup unsalted butter, softened
• 2 medium Granny Smith apples, peeled, cored, and finely diced
• 1/2 cup heavy cream, for pouring
• 1 cup powdered sugar, for glaze
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, combine warmed milk, yeast, and granulated sugar. Let stand until frothy, about 5 minutes.
2. Stir in melted clarified butter and beaten eggs into the yeast mixture until well combined.
3. Gradually add flour and salt, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
4. Turn dough onto a floured surface and knead for 5 minutes, until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
6. Meanwhile, mix brown sugar and cinnamon in a small bowl. Set aside.
7. Roll out dough on a floured surface into a 16×12 inch rectangle. Spread softened butter evenly over the surface.
8. Sprinkle cinnamon sugar mixture over the butter, then scatter diced apples evenly on top.
9. Roll the dough tightly from the long side, pinching the seam to seal. Cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
10. Place rolls in a greased 9×13 inch baking dish. Cover and let rise until puffy, about 30 minutes.
11. Preheat oven to 375°F. Pour heavy cream over the risen rolls. Tip: This step ensures ultra-moist rolls.
12. Bake for 25-30 minutes, until golden brown. Let cool slightly.
13. Whisk together powdered sugar and vanilla extract with 2 tbsp of milk until smooth. Drizzle over warm rolls.

Warm from the oven, these rolls are irresistibly soft with a gooey caramel center and bursts of apple in every bite. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Caramel Cinnamon Rolls with Pumpkin Spice

Delightfully warm and inviting, these Caramel Cinnamon Rolls with Pumpkin Spice are the perfect treat to cozy up with on a crisp morning. I remember the first time I experimented with adding pumpkin spice to my classic cinnamon roll recipe; the aroma that filled my kitchen was nothing short of magical.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1/2 cup dark brown sugar, packed
• 2 tbsp ground cinnamon
• 1 tbsp pumpkin spice blend
• 1/2 cup caramel sauce, homemade or store-bought

Instructions

1. In a large mixing bowl, combine the warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
2. Add the melted clarified butter, beaten eggs, and vanilla extract to the yeast mixture, whisking until fully incorporated.
3. Sift in the flour and sea salt, stirring until a soft dough forms. Tip: For lighter rolls, avoid overmixing the dough.
4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Roll the dough into a 16×12 inch rectangle on a floured surface. Tip: Ensure even thickness for uniform rolls.
7. Spread the caramel sauce evenly over the dough, leaving a 1-inch border. Sprinkle with brown sugar, cinnamon, and pumpkin spice.
8. Roll the dough tightly from the long side, pinching the seam to seal. Cut into 12 equal pieces with a sharp knife.
9. Arrange the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes. Tip: For a gooey center, place rolls close together.
10. Preheat the oven to 375°F and bake the rolls for 25 minutes or until golden brown.

These rolls emerge from the oven with a sticky caramel glaze and a tender, fluffy interior. The pumpkin spice adds a subtle warmth that pairs beautifully with the rich caramel. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Caramel Cinnamon Rolls with Chocolate Drizzle

Mornings in my kitchen are never complete without the sweet aroma of something baking in the oven, and these Caramel Cinnamon Rolls with Chocolate Drizzle have become a weekend staple. There’s something about the combination of gooey caramel, warm cinnamon, and rich chocolate that makes every bite feel like a hug.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1/2 cup dark brown sugar, packed
• 2 tbsp ground cinnamon
• 1/2 cup heavy cream
• 1 cup caramel sauce
• 1/2 cup dark chocolate, finely chopped

Instructions

1. In a large bowl, combine warmed milk, yeast, and 1 tbsp granulated sugar. Let sit for 5 minutes until frothy.
2. Add remaining sugar, clarified butter, eggs, flour, and salt to the yeast mixture. Mix until a soft dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll dough into a 16×12 inch rectangle on a floured surface. Sprinkle evenly with brown sugar and cinnamon.
6. Roll dough tightly from the long side and cut into 12 equal pieces. Tip: Use dental floss for clean cuts without squishing the rolls.
7. Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
8. Preheat oven to 350°F. Pour heavy cream over the rolls and bake for 25 minutes or until golden brown.
9. Drizzle caramel sauce over warm rolls. Tip: Warm the caramel slightly for easier drizzling.
10. Melt dark chocolate in a double boiler and drizzle over the caramel. Serve immediately.

The rolls are irresistibly soft with a perfect swirl of cinnamon, while the caramel and chocolate add a decadent finish. For an extra indulgent twist, serve with a scoop of vanilla bean ice cream on the side.

Caramel Cinnamon Rolls with Bourbon Glaze

Nothing says weekend morning like the smell of warm cinnamon rolls baking in the oven, especially when they’re drizzled with a boozy bourbon glaze. I remember the first time I added a splash of bourbon to my glaze—it was a game-changer, adding a depth of flavor that perfectly complements the sweet caramel and spicy cinnamon. Now, it’s a non-negotiable in my recipe.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 1/2 cups all-purpose flour
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 1/2 tbsp ground cinnamon
• 1/3 cup heavy cream, for caramel
• 1/4 cup bourbon
• 2 cups powdered sugar, sifted

Instructions

1. In a large bowl, combine warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in melted clarified butter and lightly beaten eggs until fully incorporated.
3. Gradually add flour and sea salt, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
4. Knead dough on a floured surface for 5 minutes, then place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll out dough on a floured surface to a 16×12 inch rectangle. Tip: Use a ruler for precision to ensure even rolling.
6. Spread a thin layer of clarified butter over the dough, then evenly sprinkle with brown sugar and cinnamon.
7. Roll the dough tightly from the long side, pinch the seam to seal, and cut into 12 equal pieces. Tip: Use dental floss for clean cuts without squashing the rolls.
8. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
9. Preheat oven to 375°F. Pour heavy cream over the risen rolls and bake for 25 minutes or until golden brown.
10. While rolls bake, whisk together bourbon and powdered sugar until smooth for the glaze.
11. Drizzle glaze over warm rolls and serve immediately.

Velvety soft with a gooey caramel center, these rolls are a decadent treat. The bourbon glaze adds a sophisticated kick, making them perfect for a special brunch or as a indulgent dessert. Try serving them with a scoop of vanilla bean ice cream for an extra luxurious twist.

Caramel Cinnamon Rolls with Salted Caramel Topping

Remember those lazy Sunday mornings when the aroma of cinnamon and sugar wafting through the house was enough to get everyone out of bed? That’s the magic I aimed to recreate with this recipe, adding a twist of salted caramel for that perfect balance of sweet and savory.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 1/2 tbsp ground cinnamon
• 1/3 cup unsalted butter, softened
• 1 cup heavy cream
• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• 1 tsp flaky sea salt

Instructions

1. In a large bowl, combine warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in melted clarified butter and beaten eggs into the yeast mixture.
3. Gradually add flour and fine sea salt, mixing until a dough forms. Tip: The dough should be tacky but not sticky. Adjust with more flour if necessary.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Roll out the dough on a floured surface into a 16×12 inch rectangle.
7. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
8. Roll the dough tightly from the long edge, pinch the seam to seal, and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
9. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
10. Preheat oven to 350°F. Bake rolls for 25 minutes or until golden brown.
11. While rolls bake, prepare the salted caramel by heating heavy cream in a small saucepan until just simmering.
12. In a separate saucepan, melt granulated sugar over medium heat, stirring constantly until amber in color.
13. Carefully whisk in hot cream and cubed butter until smooth. Stir in flaky sea salt. Tip: The caramel will bubble vigorously when adding the cream, so proceed with caution.
14. Drizzle warm caramel over baked rolls before serving.

Light, fluffy, and oozing with caramel, these rolls strike the perfect harmony between the warmth of cinnamon and the rich depth of salted caramel. Serve them warm with a drizzle of extra caramel and a sprinkle of sea salt for an indulgent breakfast or dessert.

Caramel Cinnamon Rolls with Walnuts and Raisins

Kind of like a hug in the form of a pastry, these Caramel Cinnamon Rolls with Walnuts and Raisins are my go-to when I need a little comfort. There’s something about the combination of warm cinnamon, sweet caramel, and the crunch of walnuts that just feels like home. I remember making these for the first time on a chilly fall morning, and now, they’re a staple in my kitchen.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 4 1/2 cups all-purpose flour
• 1 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 2 1/2 tbsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup caramel sauce
• 1/2 cup walnuts, roughly chopped
• 1/2 cup raisins

Instructions

1. In a large bowl, combine warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in melted clarified butter and lightly beaten eggs into the yeast mixture.
3. Gradually add flour and sea salt, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. In a small bowl, mix together brown sugar and cinnamon.
7. Roll out the dough on a floured surface into a 16×12 inch rectangle.
8. Spread softened butter over the dough, then sprinkle evenly with the cinnamon sugar mixture, walnuts, and raisins.
9. Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
10. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
11. Preheat oven to 350°F and bake rolls for 25 minutes or until golden brown.
12. Drizzle caramel sauce over warm rolls before serving. Tip: For extra gooeyness, warm the caramel sauce slightly before drizzling.

Lusciously soft with a perfect crunch from the walnuts, these rolls are a delightful contrast of textures. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Conclusion

Ready to sweeten your baking repertoire? This roundup of 12 Delicious Caramel Cinnamon Rolls Recipes offers a treasure trove of gooey, spiced delights perfect for any occasion. Whether you’re a novice or a seasoned baker, there’s a recipe here to satisfy your cravings. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the joy of baking!