Salted Caramel Cinnamon Rolls (Print-Friendly Version)

Gooey, soft cinnamon rolls swirled with salted caramel and topped with a golden, glossy finish.

# Ingredients You'll Need:

→ Dough

01 - 1 teaspoon granulated sugar
02 - 10 grams active dry yeast
03 - 130 millilitres warm milk
04 - 300 grams all-purpose flour
05 - 50 grams unsalted butter, room temperature
06 - 60 grams granulated sugar
07 - 1 pinch of salt
08 - 1 egg

→ Salted Caramel Sauce

09 - 200 grams granulated sugar
10 - 60 grams unsalted butter
11 - 100 millilitres heavy whipping cream
12 - 0.25 teaspoon flaky salt

→ Filling

13 - Salted caramel sauce
14 - 0.5 teaspoon ground cinnamon

→ Baking

15 - 50 grams heavy whipping cream

→ Topping

16 - Salted caramel sauce

# How to Make It:

01 - Combine warm milk, 1 teaspoon granulated sugar, and active dry yeast in a mixing bowl. Stir to dissolve and let stand for 8–10 minutes until foamy.
02 - Add egg, all-purpose flour, 60 grams granulated sugar, salt, and butter to the foamed yeast mixture. Knead by hand or stand mixer for 20 minutes until dough is soft and elastic.
03 - Place the dough in a lightly greased bowl. Cover and proof in a warm spot at 27°C for 1 hour and 30 minutes, until doubled in size.
04 - Heat granulated sugar in a pan over medium-low, stirring continuously until melted and golden brown. Remove from heat. Add butter, stir, and then add heavy whipping cream. Return to low heat, stir until smooth, add flaky salt, then cool slightly and strain.
05 - Roll out the proofed dough into a rectangle. Evenly spread prepared caramel over the surface and sprinkle with ground cinnamon. Slice into strips and roll each strip into a spiral.
06 - Arrange rolls in a baking pan. Cover and proof for 30 minutes at 27°C until puffed.
07 - Preheat oven to 180°C. Pour 50 grams heavy cream over the rolls and bake for 20–25 minutes, checking at 20 minutes for doneness. Rolls should be golden.
08 - Warm reserved caramel sauce and drizzle over baked rolls. Finish with a sprinkle of flaky salt and allow to cool slightly before serving.

# Extra Information:

01 - Allow caramel sauce to cool before spreading on dough to prevent melting.
02 - Proofing in a slightly warm oven or near a gentle heat source ensures optimal rise.

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