Breakfast Desserts Holiday

Salted Caramel Cinnamon Rolls


  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 pkg. active dry yeast
  • 1 cup milk
  • 1/4 cup butter
  • 1 egg


  • 2 tablespoons butter
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 Tbs sea salt


  • 3/4 cup brown sugar
  • 3/4 cup butter slightly melted
  • 3 Tbs corn syrup
  • 1-2 Tbs sea salt plus more for sprinkling


  • In bowl of a stand mixer fitted with paddle attachment, combine 1 1/2 cups flour, 1/4 cup sugar and salt.
  • In a sauce pan melt your butter and milk together and set aside to cool to 110 degrees then stir in your yeas and let proof for 5-10 minutes.
  • Once yeast has proofed add your milk and butter mixture along with your egg to flour mix and with dough hook attachment  combine, adding 1/2 cup flour at a time until dough starts to pull away from bowl.
  • Once combined add to large bowl greased with non-stick cooking spray and let rise in warm place until doubled in size, about 1 hour.
  • Meanwhile spray a 9″x13″ baking pan with non-stick cooking spray.
  • In small bowl, combine butter, brown sugar and corn syrup until blended and  spread mixture evenly into pan and spread until bottom is covered, sprinkle with salt.
  • Once dough has risen punch it down and dump out onto lightly floured surface and roll dough into about a 15″x12″ rectangle.
  • Spread with butter and in small bowl, combine sugar and cinnamon then sprinkle evenly over dough and sprinkle with sea salt.
  • Starting with longer side side, roll up tightly and cut into 12 equal slices and place into pan on top of caramel mixture.
  • Cover and let rise again until double in size, about an hour.
  • Once your rolls have risen for a second time preheat your oven to 375 and bake rolls for about 20-25 minutes or until lightly golden.
  • Remove from oven and let rest for a minute before turning onto serving tray or baking sheet.
  • Sprinkle with additional sea salt and enjoy.


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