These caramel cinnamon rolls are ah-mazing!! They’re made using my favorite homemade cinnamon roll recipe and have a delicious caramel sauce for cinnamon rolls.
This recipe will show you how to make cinnamon rolls from scratch. If you’ve never tried or you’re always up for a new recipe, this is the recipe for you!
This caramel cinnamon roll recipe is very similar to a classic homemade cinnamon roll recipe but is modified to make gooey caramel cinnamon rolls.
Caramel cinnamon rolls from scratch are uber sweet. They are perfect for a brunch, baby shower or holiday gathering. Here are a few other breakfast ideas we like to serve with these sweet homemade caramel cinnamon rolls…
Ham and Cheese Easy Quiche Recipe
Sweet Potato Breakfast Casserole
Cheesy Hashbrowns with Bacon and Ham
How to make caramel for cinnamon rolls:
This caramel topping for cinnamon rolls is easy and with a few helpful hints, will turn out great every time.
The most helpful hint I can give you is to use a non-stick pan. This is a total game changer and will eliminate a lot of frustration with you make this caramel sauce recipe for cinnamon rolls.
Remember to go slow and keep stirring.
- Use a non-stick pan
- Stir from the time you add the sugar until the mixture reaches 220 degrees on a candy thermometer.
- Melt butter
- add brown sugar, Karo syrup, and sweetened condensed milk
- stir while the ingredients dissolve and melt together.
- bring to a rapid boil
- Bring the mixture to 215-220 degrees. This will leave the caramel sauce nice and pourable for the cinnamon rolls.
- Pour the caramel sauce on the cinnamon rolls when they come out of the oven. Hot sauce and hot cinnamon rolls.
The final cooking temp of the caramel is a result of the amount of liquid left in it. Caramel sauce is best when cooked to 215 degrees. It’s pourable and saucy at that temperature. If you’d like to be able to pour it when it’s cool or just out of the fridge, cook the caramel to 210-215 degrees. If you’d like it to have a bit of a chew on it when poured over ice cream, take it a little closer to soft-ball stage and cook it to 225 degrees.
This sauce works best if it is poured on hot cinnamon rolls, just after making the caramel sauce. I usually make the caramel sauce while the cinnamon rolls are baking.
With this easy caramel cinnamon rolls recipe, you will have sticky caramel cinnamon rolls in no time.
These caramel cinnamon rolls are ah-mazing!! They're made using my favorite homemade cinnamon roll recipe and have a delicious caramel sauce for cinnamon rolls.
- 2 cups warm water barely warm to your wrist
- 1/4 cup sugar white, granulated sugar
- 2 Tablespoons yeast active dry yeast
- 1/4 cup butter melted
- 2 large eggs
- 1 Tablespoon Salt
- 5.5-6 cups Flour
- 1/2 cup butter melted
- 1 cup brown sugar
- 2 Tablespooons Cinnamon ground
- 1/2 cup butter
- 2 cups brown sugar
- 1 cup karo
- 1 can sweetened condensed milk
-
in a large bowl ( I like to use my Kitchen Aid for this recipe. If you aren't using an electric mixer and plan to knead the dough by hand, no worries, just double the kneading time) add the warm water, sugar, and yeast. Stir and let the yeast activate for a couple of minutes.
-
Add the melted butter, eggs, salt, and 2 cups of flour. Stir in the electric mixer with the bread hook for 2 minutes or until everything is mixed and the dough is stringy.
-
Add 2 more cups of flour while stirring. Add up to 5.5-6 cups total. You will know you've added enough flour when the dough pulls away from the sides of the mixing bowl. (if you are mixing by hand, it's when you can knead the dough and the dough isn't sticking to your hands.)
-
Continue to knead for 3 minutes.
-
Let the dough rest in a warm place, about 30 minutes until double.
-
Roll the dough out onto a floured surface and roll out with a rolling pin until the dough is evenly about 1/2" thick.
-
Spread the 1/2 cup of butter out onto the rolled dough. Sprinkle the cinnamon on the butter and spread the brown sugar on it too.
-
Rolls the dough up into a long tube and cut into 1" slices.
-
Lay the slices in a greased 9 by 13" baking pan. Let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
-
Bake in a 350 de3gree oven for 18-22 minutes or until the bottom and the top is golden brown.
-
In a non-stick saucepan, melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. Constantly stir and bring the caramel mixture to 220 degrees measuring with a candy thermometer.
-
Use a non-stick pan. Melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk.
-
Stir while the ingredients dissolve and melt together. Bring to a rapid boil. Bring the mixture to 215-220 degrees. This will leave the caramel sauce nice and pourable for the cinnamon rolls.
-
Pour the caramel sauce on the cinnamon rolls when they come out of the oven. Hot sauce and hot cinnamon rolls.
-
The final cooking temp of the caramel is a result of the amount of liquid left in it. Caramel sauce is best when cooked to 215 degrees. It's pourable and saucy at that temperature. If you'd like to be able to pour it when it's cool or just out of the fridge, cook the caramel to 210-215 degrees. If you'd like it to have a bit of a chew on it when poured over ice cream, take it a little closer to soft-ball stage and cook it to 225 degrees.
The Carefree Kitchen Socials:
I’d love to connect with you on social media. Come find me!
Facebook: https://www.facebook.com/thecarefreekitchen/
Instagram : https://www.instagram.com/the_carefree_kitchen/
Pinterest: https://www.pinterest.com/thecarefreekitchen/pins/
Pin this for Later!
[…] Caramel Cinnamon Rolls […]