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Caramel Glazed Cinnamon Rolls recipe

Caramel Glazed Cinnamon Rolls.

There’s just something comforting aboutthe heavenly aroma of homemade cinnamon rolls baking in the oven.A yummy, caramel-flavored glaze tops big, soft and yeasty cinnamonrolls. (My sister Susan shared the original recipe with me manyyears ago, for convenience, I have included instructions formaking the dough in a bread machine.)

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Caramel Glazed CinnamonRolls

3/4 cup 2% milk
1/2 cup granulated sugar
1 1/4 teaspoons kosher or sea salt
1/2 cup butter
2 (0.25-ounce) packages active dry yeast or 4 1/2 teaspoons activedry yeast
1/3 cup warm water (105° to115°F | 40° to 45°C)
3 large eggs, at room temperature
5 1/2 to 6 cups all-purpose flour
Sugar-Cinnamon Mixture:
1 cup brown sugar, firmly packed
1 cup granulated sugar
1/2 cup butter, softened (if using food processor, use cold butter)
1/4 cup all-purpose flour
1 1/2 tablespoons ground cinnamon
1/2 cup chopped nuts (optional)
Caramel Glaze:
1/3 cup evaporated milk or heavy cream
2 tablespoons brown sugar, firmly packed1 tablespoon butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

  • Instructions for Making Dough by Hand:Combine milk, sugar, salt and butter in a small saucepan. Heatover low heat until butter melts and sugar dissolves. Cool tolukewarm.
  • Dissolve yeast in warm water in a warmedmixing bowl. Add the lukewarm milk mixture, eggs and 3 cups flour.Beat on low speed of electric mixer for 1 minute, scraping bowlfrequently. Stir in enough remaining flour to make dough easyto handle.
  • Turn dough onto lightly floured surface.Knead about 5 minutes or until smooth and elastic. Place in agreased bowl and turn greased side up. Cover and let rise inwarm place about 1 1/2 hours or until doubled in size. (Doughis ready if indentation remains when touched.) Proceed at step5.
  • Instructions for Making Dough in a BreadMachine: Add 3/4 milk, 1/3 cup boiling water, 1/2 cup granulatedsugar, 1/2 cup melted butter and 1 1/4 teaspoons salt to breadpan, stirring to combine. Add 3 slightly beaten eggs and stirto combine. Add 5 1/2 cups all-purpose flour and 2 (0.25-ounce)packages active dry yeast or 4 1/2 teaspoons active dry yeast.Select the dough cycle and press start. When dough cycle is complete,proceed at step 5.
  • On a lightly floured surface, roll doughinto a 10 x 30 x 1/4-inch rectangle.
  • For Sugar-Cinnamon Mixture: Place allingredients in a bowl and combine until crumbly (or place ina food processor and use the pulse button just until crumbly).Spread mixture evenly over dough. Roll dough tightly to forma 30-inch roll, pinching the seam together (or lightly moistenthe edge of the seam with water to help seal). Cut into 24 (11/4-inch) slices.
  • Place slightly apart on a greased 20 x15 x 1-inch baking sheet (or use two 13 x 9-inch pans). Coverand let rise in warm place until doubled in size. About 1 hour.
  • Bake at 350°F (175°C) for about20 minutes or until lightly browned. Spread the Caramel Glazeover warm rolls.
  • To make Caramel Glaze: Combine evaporatedmilk (or cream), brown sugar and butter in a small saucepan.Over medium heat, cook, stirring constantly, just until mixturebegins to boil. Remove from heat. Add powdered sugar and vanillaand whisk vigorously until smooth and creamy. (Glaze should bethin enough to drizzle, if necessary stir in an additional teaspoonor so of milk or cream if glaze is too thick.)

    Makes 24 servings. Yield: 24 cinnamon rolls.

    Nutritional Information Per Serving (1cinnamon roll): 326.0 calories; 29% calories from fat; 11.1gtotal fat; 49.7mg cholesterol; 1117.2mg sodium; 151.3mg potassium;52.2g carbohydrates; 1.4g fiber; 28.0g sugar; 50.8g net carbs;5.2g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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