Name: Caramel-Stuffed Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 30 min
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 bowl, combine flour, granulated sugar, yeast, and salt. In another bowl, whisk together warm milk, melted butter, and eggs. Pour wet ingredients into dry and mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.

Step 2: In a medium bowl, mix softened butter, brown sugar, and cinnamon until fully combined for the filling.

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. Drizzle caramel sauce over the filling and gently spread with a spatula. Starting from the long side, roll the dough tightly into a log and pinch the seam to seal. Cut into 12 equal slices and place 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 oven to 350°F (175°C). Bake the rolls for 30-35 minutes until golden brown and cooked through.

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

Step 7: After baking, let the rolls cool slightly, then drizzle the glaze over the top. Serve warm and enjoy!

Tips & Variations

Use homemade caramel sauce for a richer flavor or pick a high-quality store-bought version for convenience.

For an extra touch, sprinkle chopped nuts like pecans or walnuts on the filling before rolling up the dough.

If you prefer less sweetness, reduce the caramel to 1/2 cup or omit the glaze topping.

Use whole milk or half-and-half instead of milk for a richer dough.

Storage

Store any leftover rolls tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the microwave for about 20 seconds or in a low oven until heated through. These rolls are best enjoyed fresh but can also be frozen before baking; thaw and bake as directed.

FAQs

Can I make the dough the night before?

Yes, after the first rise, you can cover the dough tightly and refrigerate it overnight. Let it come to room temperature before rolling and filling.

What type of caramel sauce works best?

A thick, pourable caramel sauce works best to prevent the filling from becoming too runny. You can use store-bought caramel or a homemade recipe that isn’t too thin.