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Soft and Fluffy Salted Caramel Cinnamon Rolls. These are a dream come true if you’re a sweet brunch lover like me. In this recipe, I’ll walk you through the easiest caramel recipe and fluffiest little buns. The cinnamon rolls get made as standard, then placed on a bed of caramel before baking.
The caramel recipe is pretty simple, and you make it whilst the dough is resting – so no time added. That said, if you really wanted to you could buy a jar instead. The thick layer of caramel acts like a bed for the rolled up cinnamon rolls. After baking, invert the pan onto a plate/tray to see the best sticky results!
These are a great bake for a brunch or to have as a fancy treat in the week. The buns are yeasted so there are two rests needed, but otherwise the hands on time is really good fun. These are definitely best eaten warm, but are still great once cooled. Serve as they are, or top with a little whipped cream for serious decadence! These wouldn’t go amiss alongside a mimosa either…
I bake these Soft and Fluffy Salted Caramel Cinnamon Rolls in a 26cm pie dish (just like this), but any sort of circular/spring form/casserole dish will work! To make the kneading easier, I tend to use the dough hook on my stand mixer (this is my one). For more doughy recipes, check out these Nutella Brioche Bunsor these Easy English Teacakes. For more inspiration, or videos, head on over to my Instagram.
Salted Caramel Cinnamon Rolls
Ingredients
- 7 g Active Dried Yeast (1 sachet)
- 115 ml Milk Warm (but not hot)
- 35 g Butter Melted and Cooled
- 1 Medium Egg
- 50 g Granulated Sugar
- 340 g Plain Flour
For the Caramel
- 150 g Granulated Sugar
- 70 g Butter
- 90 ml Double Cream (Heavy Cream)
- Pinch of Salt (flakes ideally)
For the Cinnamon Filling
- 2 tbsp Butter
- 100 g Light Brown Soft Sugar
- 2 tsp Ground Cinnamon
Instructions
- Start by combining the yeast and warm milk in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes.
- Add in the egg, butter and sugar. Mix to combine. Add about 3/4 of the flour and bring together to form a dough (either using your hands/dough hook attachment). At this stage, gradually add the remaining flour until a smooth dough forms. Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for an hour (until doubled in size).
For the Caramel Sauce
- Make the caramel sauce whilst this rests: In a saucepan over a medium heat, add the sugar and 1 tbsp water. Stir a little, but avoid letting the sugar climb up the side of the pan. It will look clumpy and crystallised but stick with it.
- Once the sugar has turned amber in colour and is all melted, add the butter in one go and stir rapidly. It will froth a bit, so take care with this step! Cook for 1 minute. Then stir in the cream and cook for a further minute. Remove from heat and add salt flakes (Fleur de sal). Pour this caramel sauce into the dish you'll be using to bake the cinnamon rolls. It should cover the base. Set aside.
- Tip the dough onto a lightly floured surface. Roll out to about 10×12 inches.
- Make the filling by combining the butter, sugar and cinnamon in a small bowl. (If the butter is too hard, give it a few seconds in the microwave so it is soft but not melted). Spread this over the dough.
- Starting with the long side, roll the dough away from you to form a tight log. Use either a serrated knife or dental floss to cut about 9 rolls. Place these with the neat side facing down (as we'll invert them after baking).
- Let rest a further 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the tray of cinnamon rolls for about 25-30 minutes: until golden brown and beginning to look just a little dark at the edges. Remove and let cool on a wire rack before turning out onto a plate (or just scoop straight from the dish)!
