Salted Caramel Cinnamon Rolls

These gooey salted caramel cinnamon rolls take cozy mornings or holiday gatherings to buttery new heights. Each bite offers pillowy dough swirled with homemade caramel and a touch of spice, finished off with a generous drizzle and a sprinkle of flaky salt that wakes up every sweet tooth.

My family has made so many memories pulling these fresh from the oven as the house fills with cinnamon and caramel warmth. I first baked a batch when a snow day trapped us inside and now it is our go to for birthdays and lazy weekends. The caramel oozing down the sides is pure comfort.

Ingredients

• All purpose flour: creates a tender soft structure perfect for fluffy rolls Choose a high protein flour for extra lift
• Active dry yeast: gives these rolls their signature lofty rise Be sure your packet is fresh and store it in the fridge for longer shelf life
• Warm milk: helps activate the yeast and starts the dough off smooth Use whole milk if you want extra richness
• Butter: makes the crumb ultra tender Use good quality unsalted butter softened so it blends easily into the dough
• Granulated sugar: sweetens the dough and caramel plus helps the yeast bloom A little in the dough and more in the sauce for the best flavor
• Salt: provides balance highlights the caramel and brings out every nuance in the cinnamon
• Egg: adds structure and helps create a soft springy dough room temperature is best
• Heavy whipping cream: both enriches the caramel and adds a gorgeous finish when poured over the rolls before baking
• Ground cinnamon: gives that classic warm spice to every swirl Always use fresh cinnamon for the boldest aroma
• Flaky salt for finishing: is what transforms this dessert into something special Maldon or a similar salt gives beautiful pops of crunchy flavor

Instructions

Make the Sponge:

Combine the warm milk granulated sugar and yeast in a large bowl Stir until dissolved and let stand 8 to 10 minutes until foamy which tells you the yeast is activated and alive

Mix and Knead the Dough:

Add the egg flour sugar salt and butter to the sponge Knead vigorously by hand for 20 minutes working air into the dough until it becomes smooth soft and elastic The lengthy knead is what yields an impossibly soft crumb Patience pays off

First Proof:

Cover the dough and place in a warm area about 27 C Let it rise for 1 hour and 30 minutes or until doubled in size Rising slowly at this temperature will give you the fluffiest rolls

Make the Salted Caramel:

While the dough rises add granulated sugar to a saucepan over medium low heat Stir gently with a silicone spatula until it melts and turns a deep golden brown Remove from heat add butter stir until it melts then return to low heat and pour in heavy cream Keep stirring until smooth and slightly thickened Add a pinch of flaky salt then strain to remove lumps The sauce will thicken as it cools

Prepare the Filling and Roll:

On a floured surface roll the dough into a rectangle Spread an even layer of caramel sauce over the dough then sprinkle ground cinnamon Cut the dough into strips and gently roll each one into a swirl

Second Proof:

Nestle the rolls into a baking pan and let them rise again for 30 minutes in a warm place This second rise makes for an airy pillowy texture

Bake:

Preheat your oven to 180 C Pour heavy cream over the proofed rolls so they bake up rich and glossy Bake for 20 to 25 minutes until the tops are golden Check at 20 minutes to avoid overbaking

Finish and Serve:

Gently rewarm the reserved caramel sauce Drizzle lavishly over warm rolls then finish with more flaky salt Let them cool slightly so the caramel sets a bit before diving in

Making caramel from scratch was intimidating at first but now it is the part I look forward to the most The rich butterscotch aroma reminds me of baking with my grandmother on chilly afternoons and her tip of straining out sugar lumps is one I never skip

Storage Tips

Salted caramel cinnamon rolls are best enjoyed fresh but leftover rolls can be wrapped tightly and kept at room temperature for one day. For longer storage refrigerate wrapped rolls for up to three days. To reheat place in a warm oven lightly covered with foil or microwave for a short burst. You can also freeze unglazed rolls then thaw and warm before drizzling with caramel.

Ingredient Substitutions

Swap out all purpose flour for bread flour if you crave an even chewier pillowy texture Just add a splash more milk if the dough feels dry. If you do not have heavy cream for the caramel use evaporated milk or half and half for a still creamy sauce. Try brown sugar in the filling for extra molasses depth or add chopped toasted pecans for crunch.

Serving Suggestions

Serve these rolls as a festive breakfast centerpiece or with strong coffee on a snowy morning. Top with a dollop of whipped cream or a scoop of vanilla ice cream for an epic dessert twist. Pair alongside a fruit salad or crisp apple slices to balance all that buttery caramel with a bit of freshness.

Cultural and Historical Context

Cinnamon rolls have roots in Swedish fika tradition and have made their way into American comfort food culture Over time bakers began adding more decadent fillings like caramel or even chocolate for family gatherings and holidays. Adding salt to the caramel is a modern touch giving a bright edge to the sweetness and balancing every bite.

Seasonal Adaptations

Add chai spice or orange zest to the filling for a wintery twist. Swap in maple syrup for part of the sugar in the caramel for an autumnal flavor. In summer try adding a handful of fresh berries before rolling up for a bright surprise.

Every batch of these cinnamon rolls brings caramel joy and cozy warmth to our table. Try them and enjoy a little moment of sweetness that lingers beyond breakfast.

Common Recipe Questions

→ How do you get cinnamon rolls to be soft and fluffy?

Letting the dough rise for the full proofing time and making sure you knead until smooth ensures a tender, airy crumb.

→ Can I prepare these rolls ahead of time?

Yes, shape the rolls, cover, and refrigerate overnight. In the morning, let them proof and come to room temperature before baking.

→ What type of salt works best for the caramel topping?

Flaky sea salt provides the best texture and enhances the caramel flavor without overpowering the sweetness.

→ Do I need any special equipment?

A sturdy mixing bowl, silicone spatula, and baking pan are all you need. A stand mixer helps with kneading but isn't required.

→ How do I know when the caramel sauce is ready?

Once the melted sugar turns a deep golden brown and the mixture is smooth after adding butter and cream, it's ready to use.

→ Why pour cream over the rolls before baking?

Heavy cream helps create extra-moist, gooey rolls, giving them a decadent homemade bakery feel.