Prep Time: 30 min + 2 hrs rising | Bake Time: 25 min | Makes: 12 rolls
If regular cinnamon rolls are comfort food, salted caramel cinnamon rolls are comfort food leveled up. We are taking soft, pillowy dough wrapped around cinnamon sugar and covering it with rich homemade salted caramel that melts into every swirl. The touch of salt balances the sweetness and creates that irresistible sweet and salty flavor that keeps everyone reaching for another bite.
This is a baking project, and it is meant to be. The dough needs time to rise, the caramel needs your attention, and there will definitely be flour on your counter. But when a pan of golden, gooey salted caramel cinnamon rolls comes out of the oven and that warm caramel aroma fills your kitchen, every step feels worth it.
The Dough: Soft, Fluffy, and Forgiving
A great pan of salted caramel cinnamon rolls starts with a rich, tender dough that is easy to work with and bakes up light and fluffy.
Ingredients
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1 cup whole milk, warmed to 110°F
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2 1/4 teaspoons active dry yeast (1 packet)
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1/2 cup granulated sugar, divided
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4 cups all purpose flour, plus more for dusting
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1 teaspoon salt
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6 tablespoons unsalted butter, softened
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2 large eggs, room temperature
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1 teaspoon vanilla extract
Instructions
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Combine warm milk, yeast, and 1 tablespoon of sugar in a large bowl. Let sit for 5 to 10 minutes until foamy. If it does not foam, start again with fresh yeast.
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Add the remaining sugar, softened butter, eggs, and vanilla. Whisk until well combined.
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Add flour and salt. Mix with a wooden spoon until a shaggy dough forms.
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Turn onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. The dough should spring back when gently pressed.
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Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Tip: If your kitchen is cool, place the bowl in an oven that is turned off with just the oven light on. That small amount of warmth helps the dough rise beautifully.
The Filling: Cinnamon Sugar Heaven
The filling is what gives salted caramel cinnamon rolls their classic warm spice flavor under all that caramel.
Ingredients
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3/4 cup brown sugar, packed
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2 tablespoons ground cinnamon
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1/4 teaspoon salt
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4 tablespoons unsalted butter, very soft
Mix the brown sugar, cinnamon, and salt in a small bowl. The butter will be spread directly on the dough before adding this mixture.
The Star: Salted Caramel Sauce
Homemade caramel takes these salted caramel cinnamon rolls from good to unforgettable. It creates a sticky base and a glossy topping.
Ingredients
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1 cup granulated sugar
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6 tablespoons unsalted butter, cubed and cold
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1/2 cup heavy cream, room temperature
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1 teaspoon flaky sea salt
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1 teaspoon vanilla extract
Instructions
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Heat sugar in a medium saucepan over medium heat, stirring constantly with a heatproof spatula.
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The sugar will clump before melting into a deep amber liquid. Keep stirring. This usually takes 5 to 8 minutes.
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Once melted, immediately add butter. It will bubble vigorously. Whisk until fully incorporated.
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Remove from heat and slowly pour in the cream while whisking. Expect more bubbling.
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Stir in salt and vanilla. Let cool for about 10 minutes before using.
Safety tip: Caramel is extremely hot. Avoid touching or tasting it until it cools slightly.
Assembly: Rolling, Cutting, and Baking
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Punch down the risen dough and roll it into a 16 x 12 inch rectangle about 1/4 inch thick.
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Spread softened butter evenly over the surface, leaving a 1/2 inch border along the top edge.
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Sprinkle the cinnamon sugar mixture evenly over the butter and gently press it in.
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Drizzle about 1/3 cup of salted caramel over the filling.
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Starting from the long edge closest to you, roll the dough tightly into a log and pinch the seam closed.
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Cut into 12 equal rolls using a sharp knife or unflavored dental floss.
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Pour another 1/3 cup caramel into the bottom of a greased 9 x 13 inch pan.
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Arrange rolls cut side down in the pan. Cover and let rise for 30 to 45 minutes until puffy.
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Preheat oven to 350°F (175°C).
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Bake for 22 to 28 minutes until golden brown and cooked through in the center.
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Let cool for 5 minutes, then drizzle the remaining caramel over the top and finish with flaky sea salt.
At this stage, your salted caramel cinnamon rolls should be soft in the middle, slightly crisp on the edges, and soaked with caramel underneath.
Make Ahead Options
Overnight method
After placing the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 45 minutes before baking.
Freezer method
Freeze unbaked rolls on a tray until solid, then store in a freezer bag for up to 1 month. Thaw overnight in the refrigerator before baking.
Troubleshooting Common Issues
Dough does not rise
Your yeast may be expired or the milk was too hot. Always check the yeast foam stage.
Rolls turn out dense
Too much flour or over kneading can make dough tough. Add flour gradually and knead just until smooth.
Caramel hardens or seizes
This usually happens if ingredients are too cold. Keep cream at room temperature.
Filling leaks out
Roll the dough tightly and avoid overfilling.
Centers are undercooked
Bake a few extra minutes and tent loosely with foil if the tops brown too quickly.
Serving Suggestions
These salted caramel cinnamon rolls are incredible on their own, but you can make them even more special. Serve warm with coffee, chai, or hot chocolate. For dessert, add a scoop of vanilla ice cream and an extra drizzle of caramel sauce.
Store leftovers covered at room temperature for up to 2 days. Reheat individual rolls in the microwave for 15 to 20 seconds to bring back that soft, gooey texture.
Conclusion
Baking salted caramel cinnamon rolls is not just about making a sweet treat. It is about slowing down, filling your home with comforting aromas, and creating something truly memorable from scratch. The soft dough, spiced filling, and rich salted caramel come together in a way that feels indulgent and special. Whether for a holiday breakfast, a weekend baking project, or a celebration, these rolls are guaranteed to impress and disappear quickly.
Frequently Asked Questions
1.What makes salted caramel cinnamon rolls different from regular cinnamon rolls?
The addition of homemade salted caramel adds a deep, buttery flavor and a sweet and salty contrast that takes the rolls to another level.
2. Can I use store bought caramel sauce?
Yes, but homemade caramel gives the best flavor and texture. Store bought versions are often thinner and sweeter.
3. How do I know when cinnamon rolls are fully baked?
The tops should be golden brown and the center rolls should look set, not doughy. An internal temperature of about 190°F means they are done.
4.Can I prepare salted caramel cinnamon rolls the night before?
Yes, you can refrigerate the shaped rolls overnight and bake them fresh in the morning.
5.Why are my cinnamon rolls dry?
Too much flour or over baking can dry them out. Measure flour carefully and check rolls a few minutes before the minimum bake time.
6.Do salted caramel cinnamon rolls need to be refrigerated?
They can stay at room temperature for up to 2 days if well covered. For longer storage, refrigerate and reheat before serving.