Salted caramel cinnamon rolls sound amazing! Here’s a recipe to make them:
Salted Caramel Cinnamon Rolls
Ingredients:
For the dough:
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4 cups all-purpose flour
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1/2 cup granulated sugar
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1 packet active dry yeast (2 1/4 tsp)
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1/2 teaspoon salt
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1/2 cup whole milk, warmed to 110°F
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1/4 cup water, warmed to 110°F
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1/4 cup unsalted butter, melted
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2 large eggs
For the filling:
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1/2 cup unsalted butter, softened
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1 cup packed brown sugar
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1 tablespoon ground cinnamon
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1/4 teaspoon salt
For the salted caramel sauce:
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1 cup heavy cream
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1/2 cup unsalted butter
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1 cup packed brown sugar
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1/4 teaspoon salt
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1 teaspoon vanilla extract
For the glaze:
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1 cup powdered sugar
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2 tablespoons heavy cream
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1 teaspoon vanilla extract
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A pinch of sea salt for sprinkling on top
Instructions:
1. Make the dough:
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In a small bowl, combine warm milk, water, and sugar. Stir in the yeast and let it sit for 5-10 minutes until frothy.
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In a large bowl, whisk together the flour and salt. Add the yeast mixture, melted butter, and eggs. Stir until the dough starts to come together.
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Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
2. Prepare the filling:
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In a small bowl, mix the softened butter, brown sugar, cinnamon, and salt until well combined. Set aside.
3. Prepare the salted caramel sauce:
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In a saucepan, heat the butter and brown sugar over medium heat. Stir constantly until the sugar has melted and the mixture starts to bubble.
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Add the cream and salt, then bring to a boil while stirring. Let it boil for 2-3 minutes until it thickens slightly. Remove from heat and stir in vanilla extract. Let it cool.
4. Assemble the rolls:
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Preheat your oven to 350°F (175°C). Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches).
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Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
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Starting from one of the longer sides, tightly roll up the dough into a log.
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Slice the log into 12 rolls and place them in a greased 9×13-inch baking pan.
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Cover the pan with a towel and let the rolls rise for another 30-45 minutes, or until puffed up.
5. Bake the rolls:
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Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
6. Glaze the rolls:
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While the rolls are baking, make the glaze by whisking together the powdered sugar, heavy cream, and vanilla extract.
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Once the rolls are done, remove them from the oven and drizzle the salted caramel sauce over the top.
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Drizzle the glaze over the rolls and finish with a sprinkle of sea salt.
7. Serve and enjoy:
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Serve warm and enjoy these gooey, sweet, and salty cinnamon rolls!
