Ingredients
Equipment
Method
- Make the salted caramel first. Pour the sugar into a medium saucepan over medium heat. Heat until all sugar crystals are melted and whisked together. Let the caramel turn amber, then remove from heat. Add half the butter and whisk until combined. Add the remaining butter and mix. Warm the heavy cream in the microwave. Pour half the cream into the caramel and mix, then add the rest. Stir in the vanilla and salt. Pour into a separate container and cool completely.
- For the dough, warm the milk to 110°F. Sprinkle the yeast over the milk and let sit for 10 minutes. In a large bowl, combine flour, salt, and sugar. Cut in the cubed butter until it is pea-sized. Pour in the milk/yeast mixture and lightly beaten eggs. Using a stand mixer with a dough hook, mix on low until a dough forms, then knead on medium for 5 minutes until slightly tacky.
- Preheat oven to 200°F. Spray a large bowl with non-stick spray, place dough inside, cover with a towel, and put in the oven with the door cracked open. Turn off the oven and let the dough rise for 1 hour.
- For the cinnamon filling, mix butter, brown sugar, and cinnamon in a small bowl with a hand mixer until smooth.
- Punch down the dough. On a lightly floured surface, roll the dough into a 1/4-inch thick rectangle. Spread the cinnamon filling evenly over the dough, then drizzle with 1/3 cup of the prepared salted caramel.
- Roll the dough tightly starting from a short side to form a log. Trim the uneven edges. Cut the log into 12 even slices using dental floss or a serrated knife.
- Spray a 9x13-inch baking pan with non-stick spray. Place the rolls in the pan, cover with a towel, and let rise for 20 minutes.
- Preheat oven to 375°F. Bake the rolls for 22-28 minutes, or until lightly golden on top.
- While the rolls bake, make the icing. Mix sifted powdered sugar, 2 tablespoons of salted caramel, heavy cream, and vanilla extract until pourable.
- As soon as the rolls are out of the oven, pour the icing over them. Drizzle with additional caramel.
Nutrition
Notes
Ensure flour is spooned and leveled to avoid dry rolls. For high altitude baking, add an extra 3 tablespoons of flour. Allow dairy ingredients to come to room temperature for 2 hours before baking. To mix by hand, combine wet ingredients into dry with a spatula, then use hands to form dough. Knead on a floured surface for 5-8 minutes until dough can be stretched thinly and light can be seen through it.