Description
Soft Caramel Cinnamon Rolls
Ingredients:
For the Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
1 packet (7g) instant yeast
1/2 tsp salt
3/4 cup warm milk
1/4 cup unsalted butter, melted
1 egg
For the Filling:
1/2 cup brown sugar
2 tbsp cinnamon
1/4 cup unsalted butter, softened
For the Caramel Sauce:
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 tsp vanilla extract
For the Glaze:
1/2 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
Instructions:
In a bowl, mix warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes. Add flour, salt, and egg, knead into a soft dough. Cover and let rise for 1 hour. Roll out the dough into a rectangle, spread softened butter, then sprinkle brown sugar and cinnamon. Roll tightly and cut into rolls. Place in a greased pan and let rise for 30 minutes. Preheat oven to 180°C (350°F) and bake for 20-25 minutes.
For the caramel sauce, heat brown sugar, butter, and heavy cream in a saucepan until smooth. Stir in vanilla. Drizzle over the warm cinnamon rolls. Mix glaze ingredients and drizzle on top. Serve warm and enjoy!
Step-by-Step Guide
1. Activate the Yeast: In a large bowl, combine the warm milk, melted butter, granulated sugar, and instant yeast. Let it sit for 5-7 minutes until frothy, proving the yeast is active.
2. Make the Dough: Add the egg to the yeast mixture. Gradually mix in the flour and salt until a shaggy dough forms. Turn onto a floured surface and knead for 7-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
3. Create Filling & Shape: Punch down the dough. On a floured surface, roll it into a 12×18 inch rectangle. Spread the softened butter evenly, then sprinkle the brown sugar and cinnamon mixture. Tightly roll from the long edge. Using a sharp knife or dental floss, cut into 12 equal rolls.
4. Second Rise & Bake: Place rolls in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes. Preheat oven to 350°F (180°C). Bake for 20-25 minutes until golden brown.
5. Prepare Sauces: While baking, make the caramel. Melt butter, brown sugar, and cream in a saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened. Remove from heat and stir in vanilla. For the glaze, whisk powdered sugar, milk, and vanilla until smooth.
6. Assemble: Pour the warm caramel sauce over the hot rolls straight from the oven. Let cool for 10 minutes before drizzling with the vanilla glaze.
Serving Suggestions
These rolls are best served warm. For a decadent breakfast, pair with a strong black coffee or a cold glass of milk. For a dessert presentation, add a scoop of vanilla bean ice cream on the side or a dollop of freshly whipped cream. They are perfect for holiday brunches, special weekends, or as a thoughtful homemade gift.
How-to Summary
Mix yeast with warm liquid and sugar. Combine with flour to make a dough, knead, and let rise. Roll out, spread with butter, cinnamon, and sugar, then roll and slice. Let rolls rise again before baking. Prepare a simple caramel sauce on the stovetop and a vanilla glaze. Assemble by pouring caramel over warm rolls, then drizzling with glaze.
Frequently Asked Questions
Can I make these rolls the night before? Yes, for an overnight option, complete the steps through placing the cut rolls in the pan. Cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking.
Can I use active dry yeast instead of instant? Absolutely. Activate it in the warm milk and sugar first (about 10 minutes) before adding the other dough ingredients. The rising times may be slightly longer.
My dough didn’t rise. What happened? The liquid was likely too hot and killed the yeast, or your yeast was expired. Ensure milk is warm to the touch (about 110°F/43°C), not hot, and always check the expiration date.
How do I store leftovers? Store cooled rolls in an airtight container at room temperature for 2 days. Reheat briefly in the microwave. For longer storage, freeze unglazed rolls for up to 3 months.
Can I make the caramel sauce ahead? Yes, the caramel sauce can be made 2-3 days in advance. Gently reheat it in the microwave or on the stovetop, adding a splash of cream if it’s too thick.
Common Mistakes to Avoid
- Using hot milk that kills the yeast. Aim for warm, not hot.
- Not letting the dough rise fully in a warm, draft-free environment.
- Rolling the dough too thin, which can lead to tough rolls.
- Using a dull knife to cut rolls, which squishes the dough. Use dental floss or a very sharp serrated knife.
- Overbaking, which dries out the rolls. Remove them as soon as they are golden brown.
Conclusion
Mastering these Soft Caramel Cinnamon Rolls is a rewarding baking project that fills your home with an incredible aroma and delivers the ultimate sweet treat. By following the detailed steps, avoiding common pitfalls, and using the make-ahead tips, you can reliably create a stunning, gooey, and soft pastry perfect for any special occasion. The combination of spiced filling, rich caramel, and sweet glaze is simply irresistible. Happy baking!