Description

These Caramel-Stuffed Cinnamon Rolls are a decadent twist on the classic cinnamon roll, featuring a gooey caramel filling that complements the warm cinnamon sugar. Soft, fluffy dough is filled with a cinnamon-butter mixture and luscious caramel, baked to golden perfection, then topped with a smooth vanilla glaze for a sweet, irresistible treat perfect for breakfast or dessert.

Ingredients

Scale

For the Dough:

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

For the Filling:

1/2 cup unsalted butter (softened)
1 cup brown sugar (packed)
2 tablespoons ground cinnamon
1 cup caramel sauce (store-bought or homemade)

For the Topping:

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Instructions

Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Filling: In a medium bowl, combine the softened unsalted butter, brown sugar, and ground cinnamon. Mix thoroughly until the mixture is uniform and spreadable.
Roll and Stuff: Once the dough has risen, punch it down to release air. Roll it out on a floured surface into a 16×12 inch rectangle. Evenly spread the cinnamon and brown sugar filling over the dough. Drizzle the caramel sauce evenly over the filling, spreading gently with a spatula. Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal. Cut the log into 12 equal slices and place them in a greased 9×13 inch baking dish.
Second Rise: Cover the rolls with a kitchen towel and let them rise again for 30 minutes until puffy and slightly risen.
Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls uncovered in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
Prepare the Topping: While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and glossy to make the glaze.
Serve: Remove the baked rolls from the oven and let them cool slightly for 5-10 minutes. Drizzle the vanilla glaze evenly over the warm rolls. Serve immediately and enjoy the delicious caramel-stuffed cinnamon rolls warm for the best flavor and texture.

Notes

For best results, use warm milk at around 110°F (43°C) to activate the yeast properly.
You can make homemade caramel sauce or use a quality store-bought caramel for convenience.
Ensure the dough is kneaded well to develop gluten for fluffy rolls.
Covering the dough during rises with a damp towel helps maintain moisture.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Reheat gently in the microwave or oven before serving to restore softness.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: caramel cinnamon rolls, cinnamon rolls recipe, caramel stuffed cinnamon rolls, baked cinnamon rolls, sweet rolls, homemade cinnamon rolls, breakfast pastries