Name: Caramel-Stuffed Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 teaspoons) active dry yeast; 1 teaspoon salt; 1 cup milk (warm, about 110°F or 43°C); 1/4 cup unsalted butter (melted); 2 large eggs; 1/2 cup unsalted butter (softened); 1 cup brown sugar (packed); 2 tablespoons ground cinnamon; 1 cup caramel sauce (store-bought or homemade); 1 cup powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

Ingredients

4 cups all-purpose flour

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon salt

1 cup milk (warm, about 110°F or 43°C)

1/4 cup unsalted butter (melted)

2 large eggs

1/2 cup unsalted butter (softened)

1 cup brown sugar (packed)

2 tablespoons ground cinnamon

1 cup caramel sauce (store-bought or homemade)

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. In a separate bowl, mix warm milk, melted butter, and eggs together. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

Step 2: In a medium bowl, blend softened butter, brown sugar, and ground cinnamon until well combined.

Step 3: Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon filling evenly over the dough, then drizzle caramel sauce on top, spreading gently with a spatula. Roll the dough tightly from the long edge into a log, pinch the seam to seal, and cut into 12 equal slices. Arrange the slices in a greased 9×13-inch baking dish.

Step 4: Cover the rolls with a towel and let them rise for another 30 minutes until puffy.

Step 5: Preheat the oven to 350°F (175°C). Bake the rolls for 30-35 minutes until golden brown and cooked through.

Step 6: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth to make the glaze.

Step 7: Allow the rolls to cool slightly before drizzling the glaze over the top. Serve warm and enjoy!

Tips & Variations

For extra gooey rolls, warm the caramel sauce slightly before spreading it on the dough.

Try swapping brown sugar for coconut sugar in the filling for a different flavor profile.

Use homemade caramel sauce for a richer taste and to control sweetness.

Brush the tops with melted butter before baking for a shiny, golden finish.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 10 minutes. You can also freeze unbaked rolls after the second rise, wrapped tightly, for up to 2 months; bake directly from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Reduce the warm milk temperature slightly and mix the yeast directly with the flour and dry ingredients. You might also notice a faster rise time.

How do I prevent the caramel from leaking out during baking?

Spread the caramel sauce evenly but avoid overusing it. Make sure to pinch the dough seam tightly after rolling to seal the filling inside. Also, chilling the rolled log before slicing can help keep the filling intact.