Over Labor Day weekend we met my family at a beautiful lake cabin in the Ozarks. Each of us grown kids were responsible for a breakfast and there was a special request by certain family members for Alex and I to make our cinnamon rolls. We make them a few years ago and they were such a big hit I knew they had to return. I wanted to do something a little fancier with one of the pans of cinnamon rolls so I landed on cinnamon rolls with caramel. I thought this would be a fantastic way to combine two amazing flavors into one fabulous breakfast dish. And boy was I right! These were absolutely amazing and something you really need to try.
This specific recipe uses a breadmaker for the cinnamon roll dough. I find that it’s incredibly easy to set it and forget it. If you don’t have a breadmaker though you can follow the steps for cinnamon roll in my previous recipe. I personally suggest investing in a breadmaker though, it is one kitchen tool that I don’t like to be without since it really is so versatile.
- For the dough:
- ½ Cup Milk
- 2 Eggs
- 4 Tablespoons Butter (cut into small cubes)
- ⅓ Cup Sugar
- ¾ Teaspoon Salt
- 1 Teaspoon Vanilla
- 3 Cups Flour
- ⅓ Cup Cornstarch
- 1 ¾ Teaspoon Yeast
- For the filling:
- ⅔ Cup Brown Sugar
- 6 Tablespoons Sugar
- 3 Tablespoons Cinnamon
- 3 Tablespoons Butter (melted)
- For the caramel:
- ⅔ Cup Brown Sugar
- ½ Cup Corn Syrup
- 8 Tablespoons Butter (cubed)
- 1 Cup Heavy Cream
- For the frosting:
- 4 Tablespoons Cream Cheese
- 4 Tablespoons Butter
- 2 Teaspoons Vanilla
- 2 ½ Cup Powdered Sugar
- 2 Teaspoons Milk
In a bread maker combine all the dough ingredients in the order listed.
Select the dough setting and let complete.
Meanwhile, in a large bowl combine the brown sugar, sugar and cinnamon.
Melt the butter.
Preheat the oven to 350 and grease a 9x13 glass baking dish.
Once the dough has finished rising, remove from the bread maker and roll into an 18x24 rectangle.
Spread the melted butter over top. Sprinkle the filling over top.
Starting with the short side, roll into a log. Using floss cut the log into 12 rolls.
Place into a greased baking sheet.
In a large saucepan melt the brown sugar, corn syrup and butter. Stir constantly until a dark caramel appears.
Slowly add in the heavy cream, stirring constantly.
Pour over the top of the cinnamon rolls.
Bake for 20 minutes or until the tops are golden brown and the caramel is bubbly.
Remove from the oven and invert the glass baking dish onto a baking sheet. Let the caramel drizzle down over the tops of the rolls.
While the rolls are baking make the frosting.
In the bowl of a stand mixer combine the cream cheese, butter and vanilla on high until light and fluffy.
Slowly add in the powdered sugar, mix until combined.
Add in milk if needed to thin to a spreadable consistency.
Spread over the tops of the caramel rolls. Serve warm.
Source: Dough adapted from Cuisinart Recipe Booklet