These salted caramel cinnamon rolls take my homemade cinnamon rolls to the next level with ribbons of homemade salted caramel in every bite. The pillowy-soft milk bread dough, buttery brown sugar filling, and caramel-swirled cream cheese frosting make them taste even better than from a bakery!
When I think of fall, I think of caramel. Salted caramel apple bars, milk bread caramel donuts…I could probably keep going. 😅
So with fall just around the corner, I realized I was missing the most important one of all…caramel cinnamon rolls!
They’re ultra-soft, gooey, and seriously packed to the brim with caramel flavor. I can’t wait for you to bake them.
How to Make Them
1
The first step is to make the homemade caramel sauce. This needs ample time to cool before using, because as it cools, it thickens and becomes easier to work with.
I recommend making it the day before or at least 5-6 hours in advance!
2
Next, you’ll make the tangzhong. This is just a quick cooked paste of flour and water that thickens and hydrates the dough. It’s an extra step, but I swear it’s the secret behind all of my milk bread cinnamon rolls.
3
You’ll know the dough is kneaded properly when it looks smooth and feels soft and slightly tacky.
If you want to make these rolls ahead of time, shape the dough into a ball and place it in a lightly buttered bowl. Cover the top with plastic wrap and refrigerate overnight.
4
Once the dough is rolled out, spread the cinnamon sugar mixture first, then spread the caramel on top.
5
Cut the dough into twelve strips (using a kitchen ruler is my favorite tool here) and roll each one up.
6
Place the cinnamon rolls in the prepared 9×13 baking pan, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size.
7
You’ll know the rolls are ready to bake when they are noticeably puffy, the sides are barely touching, and when lightly touched, the dough feels like there are tiny bubbles underneath the surface.
8
After baking, the tops will look slightly pale; this is normal for a soft, gooey cinnamon roll. If you prefer your rolls more well done, you can bake them 3-4 minutes longer or until the tops are more golden brown.
9
While the rolls cool, make the caramel cream cheese frosting. Beating the butter and cold cream cheese together first is the secret to a perfectly smooth, lump-free frosting before adding the powdered sugar.
10
After baking, top the caramel rolls with the cream cheese frosting, then swirl a little extra caramel over the top. You’ll have some extra left over!
You can save the leftover caramel to drizzle on top of spiced apple pie cinnamon rolls, or my husband loves to stir it into his morning coffee. It will keep for one month in the fridge or up to two weeks at room temperature.
Enjoy!
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Salted Caramel Milk Bread Cinnamon Rolls
Ingredients
For the Salted Caramel
- 1 1/4 cups granulated sugar
- 1/4 cup water
- Pinch cream of tartar
- 1/2 cup heavy cream, room temperature
- 7 ounces sweetened condensed milk, about 2/3 cup
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon fine sea salt
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong from above
- 1/2 cup unsalted butter, room temperature
For the Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup of the homemade caramel, from above
For the Caramel Cream Cheese Frosting
- 4 ounces cream cheese, cold
- 6 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons of the homemade caramel, from above
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste, or extract
Instructions
- Note before you start: The caramel will need time to cool and thicken before use. I recommend making it the day before or at least 5-6 hours in advance.
Make the Caramel
- In a medium saucepan, combine the sugar, water, and cream of tartar. Bring to a boil over medium heat. Once it begins to boil, do not stir, as this can cause the sugar to crystallize. Continue cooking until the caramel is a deep amber color.1 1/4 cups (250 g) granulated sugar, 1/4 cup (60 g) water, Pinch cream of tartar
- Remove the pan from the heat and very slowly stream in the heavy cream, whisking constantly. Be careful; the caramel will bubble vigorously.1/2 cup (120 g) heavy cream
- Whisk in the sweetened condensed milk, butter, and salt until smooth.7 ounces sweetened condensed milk, 2 tablespoons (28 g) unsalted butter, 1/2 teaspoon fine sea salt
- Transfer the caramel to a heatproof measuring cup or bowl and let it cool completely. The caramel will continue to thicken as it cools, so it's best to make it the day before or at least 5–6 hours before assembling the rolls.
Make the Cinnamon Rolls
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes, or until thickened into a smooth paste. Transfer to a bowl and let cool until just warm before using.2/3 cup (155 g) water, 1/4 cup (32 g) bread flour
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt
- Add the heavy cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes, or until a rough dough ball forms.1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, Tangzhong from above
- With the mixer running on low speed, add the butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 10–12 minutes, or until the dough is smooth and elastic.1/2 cup (113 g) unsalted butter
- Cover the bowl with plastic wrap and let the dough rest while you prepare the filling.
- In a medium bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and cinnamon until smooth and spreadable.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1 tablespoon (4 g) ground cinnamon
- Line a 9×13-inch metal baking pan with parchment paper.
- Roll the dough into a 21×15-inch rectangle on a lightly floured surface.
- Spread the cinnamon sugar filling evenly over the dough. Dollop the caramel over the filling and gently spread it into an even layer.1/2 cup (170 g) of the homemade caramel
- Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you and place it into the prepared pan.
- Cover with plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size. The rolls should look noticeably puffy, the sides should just be touching, and when gently pressed, the dough should feel airy, with tiny bubbles beneath the surface.
- Near the end of the rise, preheat the oven to 325°F (162°C).
- Bake for 30–40 minutes, or until the center roll reaches 185°F on an instant-read thermometer.
- While the rolls bake, beat the cream cheese and butter until completely smooth.4 ounces cream cheese, 6 tablespoons (84 g) unsalted butter
- Add the powdered sugar and mix on low speed until combined. Increase the speed to medium and beat until light and fluffy.1 cup (120 g) powdered sugar
- Mix in the caramel, heavy cream, and vanilla until smooth.2 tablespoons (30 g) of the homemade caramel, 1 tablespoon (12 g) heavy cream, 1 teaspoon (3 g) vanilla bean paste
- Let the rolls cool for 15–20 minutes before frosting.
- Dollop the frosting over the warm rolls. Spoon additional caramel over the top and use the back of a spoon or an offset spatula to gently swirl them together. Enjoy!
