Caramel Cinnamon Rolls

These Caramel Cinnamon Rolls are made with milk, yeast, eggs, flour, sugar, cinnamon, butter, and caramel dip. 

After making the Cinnamon Auntie Anne’s style pretzel and perfecting it, I decided I needed to make cinnamon rolls, Cinnabon style. Don’t buy the premade cinnamon rolls, these are SO much better and easy to make. You won’t get enough of them.

Since it has been getting cold here in Barnegat light New Jersey and it is almost thanksgiving, I crave soups and baked goods. I am absolutely obsessed with caramel, so. I used caramel apple dip and boy, it was worth it! These caramel cinnamon rolls are actually super fluffy and soft on the inside. The cream cheese caramel icing is to die for.

How to make Caramel Cinnamon Rolls

Pour the warm milk and the yeast in the bowl of your stand mixer.(Milk should be the temperature according to your yeast packet instructions). Let sit for 2 minutes to activate the yeast.

Add the eggs, butter, salt and sugar and beat with the flat beater. In a low setting, add the flour and mix using the beater just until barely combined. Using a scraper, scrape the sides. Switch the beater to the dough hook and knead for 5-7 minutes, until the dough is elastic and smooth, still on medium speed. Add another ½ cup flour if needed.

Spray a large bowl with cooking spray and add the dough inside it. Cover with a towel and let it rise for 30-40 minutes. (If you used active dry yeast, you will need to let it rise for 2 hours, so it is much better to use instant yeast).

Meanwhile, make the filling. In a mixer, whisk the soft butter, brown sugar, cinnamon and caramel, until combined.

Sprinkle flour on a surface and pat dough generously with flour. Add flour on a rolling pin and roll into a 20x15 rectangle.

Add the filling and spread evenly on top of the dough.

Starting on the long end, roll the dough up tightly, into a long thick rope.  

Spray a baking pan with nonstick spray. Cut the dough into even slices, and place on the pan, cinnamon side up.

Cover the pan and allow the rolls to bake for 20 minutes, until brown. Time can vary from 20-25 minutes.

While the cinnamon rolls bake, make the frosting. In the stand mixer, add the cream cheese and butter and whisk until it becomes pasty, about 3-4 minutes. Add the powdered sugar and caramel dip and whisk until the paste thins out.

Spread the frosting over the baked cinnamon rolls and enjoy.

Other dishes to try

• AUNTIE ANNE'S CINNAMON SUGAR SOFT PRETZELS
• PUMPKIN CHOCOLATE CHIP MINI MUFFINS
• KEY LIME PIE

Caramel Cinnamon Rolls

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• Author: maxinedubois
• Total Time: 2 Hours
• Yield: 4 servings 1x

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Description

These Caramel Cinnamon Rolls are made with milk, yeast, eggs, flour, sugar, cinnamon, butter, and caramel dip. 

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Ingredients

Scale 1x2x3x

Dough

• 1 cup warm milk
• 2 ½ teaspoons instant dry yeast
• 2 large eggs at room temperature  
• ⅓ cup salted butter, softened and not hot
• 4 cups all-purpose flour  
• 1 teaspoon salt  
• ½ cup granulated sugar

Filling :

• 1 cup brown sugar packed  
• 3 tbsp cinnamon  
• ½ cup butter unsalted, softened
• 2 tablespoons caramel dip

Frosting:  

• 6 ounces cream cheese
• ⅓ cup salted butter
• 2 cups powdered sugar  
• 2 tablespoons caramel dip

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Instructions

1. Pour the warm milk and the yeast in the bowl of your stand mixer.(Milk should be the temperature according to your yeast packet instructions). Let sit for 2 minutes to activate the yeast.
2. Add the eggs, butter, salt and sugar and beat with the flat beater. In a low setting, add the flour and mix using the beater just until barely combined. Using a scraper, scrape the sides. Switch the beater to the dough hook and knead for 5-7 minutes, until the dough is elastic and smooth, still on medium speed. Add another ½ cup flour if needed.
3. Spray a large bowl with cooking spray and add the dough inside it. Cover with a towel and let it rise for 30-40 minutes. (If you used active dry yeast, you will need to let it rise for 2 hours, so it is much better to use instant yeast).
4. Meanwhile, make the filling. In a mixer, whisk the soft butter, brown sugar, cinnamon and caramel, until combined.
5. Sprinkle flour on a surface and pat dough generously with flour. Add flour on a rolling pin and roll into a 20x15 rectangle.
6. Add the filling and spread evenly on top of the dough.
7. Starting on the long end, roll the dough up tightly, into a long thick rope.  
8. Spray a baking pan with nonstick spray. Cut the dough into even slices, and place on the pan, cinnamon side up.
9. Cover the pan and allow the rolls to bake for 20 minutes, until brown. Time can vary from 20-25 minutes.
10. While the cinnamon rolls bake, make the frosting. In the stand mixer, add the cream cheese and butter and whisk until it becomes pasty, about 3-4 minutes. Add the powdered sugar and caramel dip and whisk until the paste thins out.
11. Spread the frosting over the baked cinnamon rolls and enjoy.

Notes

• Add more flour if needed. 
• Depending on the yeast you use is how warm the milk should be when you activate it. Refer to the packet instructions. 

• Prep Time: 1 hour
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 213.8
• Sugar: 12.2 g
• Sodium: 123.0 mg
• Fat: 7.3 g
• Saturated Fat: 1.6 g
• Carbohydrates: 33.4 g
• Fiber: 0.8 g
• Protein: 3.7 g
• Cholesterol: 29.8 mg