Ingredients
For the Dough
3½ cups (440 g) all-purpose flour
2¼ teaspoons (7 g) active dry yeast
¼ cup (50 g) granulated sugar
½ teaspoon salt
¾ cup (180 ml) warm milk
1 large egg
4 tablespoons (56 g) unsalted butter, melted
For the Cinnamon Filling
4 tablespoons (56 g) unsalted butter, softened
½ cup (100 g) brown sugar
2 tablespoons ground cinnamon
½ cup (60 g) chopped pecans or walnuts, optional
For the Caramel Sauce
½ cup (113 g) unsalted butter
1 cup (200 g) brown sugar
½ cup (120 ml) heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
- Make the Dough
In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes, until foamy.
Add the remaining sugar, egg, melted butter, and salt. Gradually add the flour and mix until a soft dough forms.
Knead the dough for 8–10 minutes, until smooth and elastic. - Let the Dough Rise
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size. - Add the Filling
Roll the dough into a large rectangle, approximately ¼ inch thick.
Spread the softened butter evenly over the surface. Sprinkle with brown sugar, cinnamon, and chopped nuts if using.
Roll the dough tightly from the long side into a log. - Cut the Rolls
Cut the log into 10–12 equal pieces.
Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between them.
Cover and let them rise again for 30–45 minutes. - Make the Caramel Sauce
In a saucepan over medium heat, melt the butter.
Add the brown sugar and heavy cream. Stir continuously and simmer gently for 2–3 minutes.
Remove from the heat and stir in the vanilla and salt. - Bake
Preheat the oven to 350°F (175°C).
Pour about half of the caramel sauce over the risen cinnamon rolls.
Bake for 25–30 minutes, or until golden brown and cooked through. - Finish
Let the rolls cool for about 5–10 minutes, then pour the remaining warm caramel sauce over the top.
Serve warm and enjoy! 🤎🍯