Caramel Cinnamon Rolls
This are the best Caramel Cinnamon Rolls! Pillowy soft dough that’s swirled with a delicious cinnamon filling. It is topped with most mouthwatering brown sugar caramel sauce, giving it a delicious toffee flavor. Every bite is full of warm spices and flavor making these rolls pure bliss.
Equipment
- 33 x 23 cm (13 x 9 inch) sheet pan
Ingredients
BRIOCHE DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 550 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter room temperature
CINNAMON FILLING
- 110 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
CARAMEL SAUCE
- 70 g brown sugar
- 50 g light corn syrup /glucose syrup
- 40 g butter
- 200 g heavy cream
Instructions
BRIOCHE DOUGH
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 550 g all-purpose flour, 2 eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.100 g butter
- Add the dough to a clean large bowl, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CARAMEL SAUCE
- In a small saucepan, melt the brown sugar, corn syrup and butter over medium/high heat until melted and bubbling. Remove from the heat and stir in the heavy cream.70 g brown sugar, 50 g light corn syrup, 40 g butter, 200 g heavy cream
- Stir together until smooth. Then place it back on the medium/high heat and allow the caramel to come to a boil. Let it boil for 2 minutes.
- Pour the caramel into a shallow bowl, to let it cool down faster. Let it cool down at room temperature or in the fridge until it’s room temperature.
CINNAMON FILLING
- Mix together all of the ingredients until one paste and set it aside.110 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large square of 44x44 cm / 17x17 inches, so they are about 5 mm thick with a rolling pin. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula. Then roll it into a log.
- Using a piece of unflavored dental floss or a serrated knife cut 12 rolls. Place them in a 33 x 23 cm (13 x 9 inch) baking tray lined with parchment paper.
- Let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 28-30 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden brown, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Then let them cool down on a wire rack for 10 minutes before pouring over the caramel. Enjoy them warm.
Nutrition
Carbohydrates: 59gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 93mgSodium: 372mgPotassium: 140mgFiber: 1gSugar: 23gVitamin A: 836IUVitamin C: 0.1mgCalcium: 62mgIron: 2mg
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