Introduction

Indulge in soft, fluffy cinnamon rolls filled with a luscious caramel center that adds an irresistible twist to this classic treat. Perfect for a cozy breakfast or an afternoon snack, these caramel-stuffed cinnamon rolls are sure to delight your taste buds.

Caramel-Stuffed Cinnamon Rolls Recipe - Recipe Image

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 mixing bowl, combine the flour, granulated sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 2: In a medium bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined.
Step 3: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16×12 inches. Evenly spread the cinnamon filling mixture over the dough. Drizzle the caramel sauce over the filling, spreading it gently with a spatula. Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal. Cut the log into 12 equal slices and place them in a greased 9×13-inch baking dish.
Step 4: Cover the rolls with a towel and let them rise for an additional 30 minutes until puffy.
Step 5: Preheat your oven to 350°F (175°C). Bake the rolls in the preheated oven for 30–35 minutes, or until golden brown and cooked through.
Step 6: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Step 7: Once the rolls are out of the oven, let them cool slightly before drizzling the glaze over the top. Serve warm and enjoy your delicious caramel-stuffed cinnamon rolls!

Tips & Variations

For extra gooey caramel, add a bit more caramel sauce to each roll before baking.
Use homemade caramel sauce for a richer flavor or choose your favorite store-bought brand for convenience.
Try adding chopped pecans or walnuts into the filling for a delightful crunch.
If you prefer a stronger cinnamon flavor, increase the cinnamon to 3 tablespoons.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm gently in the microwave for 20–30 seconds or in a preheated oven at 300°F for 10 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Bring it to room temperature before rolling out and filling.

What type of caramel sauce works best?

Both homemade and store-bought caramel sauces work well. Choose one with a smooth texture that’s easy to spread to ensure even flavor in each roll.

Caramel-Stuffed Cinnamon Rolls Recipe

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Delight in these soft, buttery Caramel-Stuffed Cinnamon Rolls, featuring a sweet cinnamon-sugar filling enriched with luscious caramel sauce. Perfectly baked until golden and topped with a smooth vanilla glaze, these rolls are a delicious treat for breakfast or dessert.

Author: Bella
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Dough:

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

For the Filling:

1/2 cup unsalted butter (softened)
1 cup brown sugar (packed)
2 tablespoons ground cinnamon
1 cup caramel sauce (store-bought or homemade)

For the Topping:

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Instructions

Prepare the Dough: In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients 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 place for about 1 hour, or until doubled in size.
Prepare the Filling: In a medium bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined to form the cinnamon filling.
Roll and Stuff: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Evenly spread the cinnamon filling over the dough, then drizzle caramel sauce on top, spreading gently with a spatula. Starting from the long edge, roll tightly into a log and pinch the seam to seal. Cut the log into 12 equal slices and place them in a greased 9×13-inch baking dish.
Second Rise: Cover the rolls with a towel and let them rise for 30 minutes until puffy.
Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 30-35 minutes until golden brown and cooked through.
Prepare the Topping: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth to create the glaze.
Serve: Allow the rolls to cool slightly after baking, then drizzle the glaze over the top. Serve warm and enjoy!