I have always loved a good cinnamon roll but I think I have now made my ideal cinnamon roll. A basic cinnamon roll with homemade caramel sauce drizzled on top! It is an incredible flavor and isn’t too heavy. These caramel cinnamon rolls are a spin off of the classic rolls. The homemade caramel sauce is what makes these rolls extra special!This recipe makes enough for two pie pans of cinnamon rolls! Feel free to cut it in half.
CARAMEL CINNAMON ROLLS TIPS AND TRICKS:
- For plumped raisins place half a cup of raisins in a container. Cover with cold water and seal with lid. Put in refrigerator over night. Take out and strain once ready to use in cinnamon rolls. This allows the raisins to stay hydrated during the baking process so that they are still juicy and delicious when the rolls are baked.
- Store in a sealed container for up to a week.
- Zap in microwave for 20 seconds for best tasting results after the initial day they were baked.
Caramel Cinnamon Rolls
- Mixer and dough hook
- Rolling Pin
- 1 Cup Warm Milk
- 3 3/4 tsp Active Dry Yeast
- 2 Large Eggs Room Temperature
- 1/3 Cup Unsalted Butter Melted but cooled
- 4 1/2 Cups All-Purpose Flour
- 1 tsp Salt
- 1/2 Cup Granulated Sugar
- 1/4 Cup Unsalted Butter
- 1 Cup Brown Sugar
- 2 tbsp Cinnamon
- 1/2 Cup Plumped Raisins
- 1 Cup Granulated Sugar
- 6 tbsp Unsalted Butter
- 1/2 tsp Salt
- 1/2 Cup Heavy Cream Room Temperature
- Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
- Add eggs, butter, sugar and salt.
- Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
- Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
- Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
- While the dough rises make the filling. In a bowl mix together brown sugar, butter, and cinnamon. Set aside.
- Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
- Use a rubber spatula to smooth the cinnamon filling over the dough. Sprinkle plumped raisins over dough.
- Starting on the long end roll the dough up tightly jelly roll style.
- Cut into 12 slices. Place in two pie pans or one 9 x 13″ baking dish or 2 pie pans.
- Cover the pan and let rise for 20 minutes or until double in size.
- Preheat the oven for 375 degrees.
- Once rolls are risen bake at 375 degrees for 20 to 22 minutes.
- While the rolls are cooling make the caramel sauce.
- Heat granulated sugar in a medium heavy duty pot over medium heat. Stir constantly with a wooden spoon. Sugar will form clumps and will eventually melt into thick brown amber colored liquid be sure not to burn.
- Once sugar is completely melted whisk in butter until melted and combined. If it starts to separate remove from heat and whisk rapidly.
- After the butter and sugar are combined cook for one minute without stirring. Add in salt.
- Very slowly stir in heavy cream stirring constantly. Since it is colder then the caramel it will bubble rapidly. Once cream is all poured in stop stirring and let boil for a minute.
- Remove from heat. Let cool for a little bit before drizzling on finished cinnamon rolls.
- These cinnamon rolls will last for about a week sealed in a container. A quick zap for 20 seconds in the microwave bring them back to life.