Delicious Caramel Cinnamon Rolls Recipe with Homemade Caramel Sauce

Nothing beats cinnamon rolls made from scratch, but have you ever tried them with homemade caramel sauce poured over the top of them? If you haven’t you need to try this recipe!

I have always loved making cinnamon rolls. I remember when I would go to the farmers market to sell my baked goods I would bring these caramel cinnamon rolls. I originally developed this recipe because the county I was selling in would not allow me to sell my cinnamon rolls with cream cheese frosting on them. Silly I know, but I am glad it challenged me to come up with something new, because these caramel cinnamon rolls may just be better than the traditional frosted ones! These caramel cinnamon rolls are so buttery they melt in your mouth!

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Tips for making the perfect caramel cinnamon rolls

• Use Fleischmann’s Rapid Rise Yeast. I always regret using something different. This yeast has never failed me!
• When you use rapid rise yeast instead of instant yeast, then you do not have to add it to water. You only have to proof the yeast if you are using regular instant yeast.
• Add the liquid ingredients into your bread machine first, then the dry ingredients.
• Mix the filling in a bowl before spreading it onto the dough to prevent a mess.
• Try not to cut the cinnamon rolls too thick. This makes it take longer to cook them all the way through.
• Try to keep the cinnamon rolls spaced far enough apart so the cinnamon rolls in the center of the pan can get fully cooked.

Do I have to use a bread machine to make these caramel cinnamon rolls?

Nope! If you don’t have a bread machine don’t worry about it! You can make these cinnamon rolls the traditional way by kneading it yourself.

Do I have to use rapid rise yeast?

You do not have to use rapid rise yeast for this recipe. If you only have regular yeast on hand that will work just fine. Just proof the yeast first. You can do this by adding the yeast to the half cup of water that goes into the recipe. Add a teaspoon of sugar to the warm water, and 2 teaspoons of yeast. Mix it together and wait 5 to 10 minutes and check if it is foamy. Once it has foam on top it is ready to add to the bread machine.

Tips:

• Storage: Store yeast in a cool, dry place, or keep it refrigerated to extend its shelf life.
• Expired Yeast: Always check the expiration date on the yeast packet. Using expired yeast can result in poor or no rising.
• Type of Yeast: This method is for active dry yeast. If you’re using instant yeast, it doesn’t need to be proofed and can be mixed directly with dry ingredients.

How to make Easy Bread Machine Caramel Cinnamon Rolls

Prepare the Dough

Add all of the wet ingredients to the bread machine, then add the remaining dry ingredients on top. Cut the butter into small chunks and place them in the machine as well. Set the bread machine to the dough cycle and press start.

Make the Cinnamon Filling

While the dough is mixing, combine the softened butter, cinnamon, and sugar in a small bowl. Stir until the mixture is completely smooth and incorporated.

Roll and Fill the Dough

Once the dough cycle is complete, lightly flour your work surface and roll the dough into a 14×9-inch rectangle. Spread the cinnamon filling evenly over the entire surface of the dough.

Shape the Rolls

Roll the dough tightly into a log and slice it into 1-inch thick pieces. Generously butter a baking pan and arrange the rolls in even rows.

Second Rise

Let the dough rise a second time for about 45 minutes or until doubled in size.

Bake

Bake the rolls at 375°F for 17 minutes. Check for doneness and return to the oven for an additional 3 minutes if needed, or until the rolls are fully baked.

How to make the caramel sauce

1. To make the caramel sauce start by melting a stick of butter in a small saucepan on medium-low heat.
2. Next add the brown sugar, vanilla, salt, and cream.
3. Mix until it begins to bubble. Turn off the heat and pour over all of the cinnamon rolls.

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