Gooey Caramel Cinnamon Rolls

A caramel cinnamon roll on a small beige plate.

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5 from 1 vote

Gooey Caramel Cinnamon Rolls

Extra gooey caramel cinnamon rolls with an easy caramel sauce and pecans

Prep Time20

Cook Time25

Resting Time2

Total Time2 45

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: buns

Calories: 460kcal

Author: Ella Gilbert

Equipment

9x13" baking pan

Ingredients

Cinnamon Roll Dough

175 (¾ cup) ml whole milk
2 ¼ teaspoon active dry yeast
1 egg room temperature
1 egg yolk room temperature
420 (3 ½ cups) grams all purpose flour
50 (¼ cup) grams granulated sugar
1 teaspoon fine sea salt
55 (4 tbsp) grams unsalted butter room temperature
40 (½ cup) ml heavy cream

Cinnamon Filling

107 (½ cup) grams light brown sugar
1 tablespoon cinnamon
pinch salted
56 (¼ cup) grams unsalted butter room temperature

Caramel Sauce

320 (1 ½ cups) grams light brown sugar
76 (⅓ cup) grams heavy cream
pinch salt
1 teaspoon vanilla extract
150 (1 ⅓ cups) grams pecans

Instructions

Warm up your milk in a small saucepan over medium-low heat, you just want it to be lukewarm. Too hot and it will kill the yeast! Pour the milk into a medium bowl and add the yeast, stirring to combine. Leave for 5-10 minutes until it has foamed and there are bubbles
In the bowl of a stand mixer with the dough hook attachment, add the flour, salt, and sugar and mix to combine
Pour the milk, butter and eggs into the stand mixer bowl bowl, and mix on low speed for 2-3 minutes. Raise the speed to medium and mix for another 3 minutes. Your dough should be smooth and not too sticky
Take the dough out of the bowl and oil it, then scrape the dough back into it. Cover it loosely with clingfilm and let it rise at room temperature until it has doubled in size, about an hour to an hour and a half
Butter a 9×13 baking dish
Mix the brown sugar, cream, vanilla and salt together in a small bowl then spread on to the bottom of your dish. Sprinkle over your pecans
Turn your dough onto a floured work surface and use a floured rolling pin to roll it into a large rectangle, measuring 18 inches (46cm) long, and 12 inches wide (30.5cm)
Mix together the cinnamon, sugar and salt in a small bowl. Use a pastry brush to brush over the softened butter, leaving a ¼ inch margin, then sprinkle over the cinnamon mixture
From the long side, roll it into a tight spiral. Cut it into 12 pieces using either unflavored dental floss or a serrated knife. Place them into your buttered dish
Cover loosely with clingfilm and let rise for about an hour. You’ll know the dough is ready when you poke it, it bounces back but leaves a bit of a dent. If the indentation doesn’t stay, it needs longer.
Preheat your oven to 350°F/180°C. Warm the heavy cream in a small saucepan. Just before putting it into the oven, pour your warm heavy cream on top of the rolls, and in the spaces between the rolls. Bake for 25-30 minutes until golden brown.

Notes

Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.

Cream: If you’re based in Europe, you can use double cream instead of heavy cream.

Storage: Cover the rolls and keep them in the fridge for up to 5 days. You can warm them up in the microwave or oven.

Freezing: Let the rolls cool completely. Place in a freezer bag or container and freeze for up to 3 months. To serve, take them out of the freezer the night before and let them defrost in the fridge. The next morning, heat your oven to 350 and bake for about 10 minutes.

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