Salted Caramel Cinnamon Rolls
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Salted Caramel Cinnamon Rolls are rolled in cinnamon sugar, slathered in rich caramel sauce, then finished with a dusting of sea salt. They make the perfect breakfast treat or dessert for your whole family!
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Why You'll Love This Recipe
- Ooey and Gooey - the way everyone loves their cinnamon rolls!
- Salted Caramel Flavor - the added flakes of salt really make a difference in taste
- Easy Recipe - make these easy salted caramel cinnamon rolls in less than 30 minutes!
If you'd like to use puff pastry instead, check out this recipe for Puff Pastry Cinnamon Rolls.
Are you a sticky bun lover? Try these Apple Pie Filled Cinnamon Rolls that are loaded with apple pie filling, or Crock Pot Cinnamon Rolls that are easy to make in your slow cooker.
Ingredients
Cinnamon Rolls
- refrigerated crescent dough sheet
- butter
- cinnamon
- brown sugar
Salted Caramel Glaze
- powdered sugar
- vanilla extract
- milk
- caramel sauce
- sea salt
How to Make Salted Caramel Cinnamon Rolls
Start by rolling out a sheet of crescent dough. Brush it with butter, then sprinkle cinnamon on top.
Next comes the brown sugar. Slather it on really thick. Now, you're ready to roll it into one long piece. I started at the short end and rolled to the right.
Pinch the sides together and cut the roll into 8 pieces.
Place the buns in a greased pie plate and bake at 375 degrees for 12 minutes until slightly brown on top.
Drizzle With Glaze
When these caramel cinnamon rolls pop out of the oven, the entire family will come running! The best part is when you drench them in salted caramel glaze. That's what makes them sticky!
Let the buns sit for about 10 minutes, then transfer to a plate or parchment paper. Drizzle with more glaze and dust with sea salt. Get ready to start smacking hands 'cause people will be grabbing!
Expert Tips
- Even Rolling: When rolling out the dough, aim for an even thickness throughout. This ensures that your cinnamon rolls will bake evenly and have a consistent texture.
- Generous Filling: Don't skimp on the cinnamon-sugar filling! Spread it evenly over the rolled-out dough, leaving a small border around the edges to prevent the filling from oozing out.
- Tight Rolling: Roll the dough tightly once it's filled. This helps create those beautiful spirals inside the cinnamon rolls and prevents them from unraveling during baking.
- Sharp Cutting: Use a sharp knife, dough scraper, or even dental floss to cut the rolled dough into individual rolls. This ensures clean cuts without squishing the dough.
What to Serve with Salted Caramel Cinnamon Rolls
If you're serving these caramel rolls for dessert, you gotta try them with a scoop (or two) of Salted Caramel Swirl Ice Cream!
Need more breakfast ideas? Try these great recipes that will pair perfectly with these best caramel cinnamon rolls ever...
Variations
If you're looking for ways to change up your breakfast routine, try these unique variations...
- Chocolate Chip: Sprinkle chocolate chips over the cinnamon-sugar mixture before rolling up the dough. Top with a cream cheese icing or chocolate glaze.
- Coconut Cream: Add shredded coconut to the filling and top with a coconut cream cheese icing.
- Raspberry Almond: Spread raspberry jam over the rolled-out dough and sprinkle with sliced almonds. Top with a vanilla glaze.
- Banana Walnut: Spread mashed bananas over the dough and sprinkle with chopped walnuts. Top with a cream cheese icing or caramel drizzle.
- Lemon Blueberry: Add fresh blueberries and lemon zest to the filling. Top with a lemon cream cheese icing or a lemon glaze.
Storage and Freezing
- Room Temperature: If you plan to consume leftovers within a day or two, you can store them at room temperature. Place them in an airtight container or wrap them tightly with plastic wrap to prevent them from drying out.
- Refrigeration: If you need to store leftovers for a longer period, you can refrigerate them. Again, place them in an airtight container or wrap them tightly with plastic wrap for up to 3 days.
- Freezing: Once the rolls have cooled completely, individually wrap them tightly with plastic wrap and then place them in a freezer-safe container or resealable freezer bags for up to 3 months.
- Thawing: When you're ready to serve, remove them from the freezer and let them thaw at room temperature or in the refrigerator overnight. You can also reheat them in the microwave or oven for a warm and fresh taste.
Recipe Card
Salted Caramel Cinnamon Rolls
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
CINNAMON ROLLS
- 1 sheet Pillsbury crescent dough (refrigerated)
- 4 Tbsp. butter (melted)
- 1 Tbsp. cinnamon
- ⅓ cup brown sugar
SALTED CARAMEL GLAZE
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1 Tbsp. milk (may need more if glaze is too thick)
- 2 Tbsp. caramel sauce (found in ice cream section at the store)
- 1 Tbsp. sea salt for dusting
Instructions
CINNAMON ROLLS
- Preheat oven to 375 degrees.
- Roll dough sheet out onto parchment paper.
- Brush dough sheet with melted butter. Reserve rest of butter for later.
- Sprinkle entire dough sheet with cinnamon.
- Sprinkle entire dough sheet with brown sugar.
- Drizzle the rest of butter over entire dough sheet.
- Starting at the short side, roll dough into one long roll. Pinch edges to seal.
- Cut dough into 8 equal pieces with a sharp knife.
- Place pieces into a greased pie plate.
- Bake at 375 degrees for 12 minutes until firm to the touch, but still soft inside.
SALTED CARAMEL GLAZE
- Mix all ingredients together in a small bowl except sea salt.
- Drench buns with glaze when they come out of the oven. (Reserve some glaze for drizzle)
- Allow buns to sit for 10 minutes.
- Transfer buns to parchment paper and drizzle lightly with remaining glaze.
- Dust buns with sea salt and serve!
Notes
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- Room Temperature: If you plan to consume leftovers within a day or two, you can store them at room temperature. Place them in an airtight container or wrap them tightly with plastic wrap to prevent them from drying out.
-
- Refrigeration: If you need to store leftovers for a longer period, you can refrigerate them. Again, place them in an airtight container or wrap them tightly with plastic wrap for up to 3-4 days.
-
- Freezing: Once the buns have cooled completely, individually wrap them tightly with plastic wrap and then place them in a freezer-safe container or resealable freezer bags for up to 3 months.
-
- Thawing: When you're ready to enjoy the frozen cinnamon buns, remove them from the freezer and let them thaw at room temperature or in the refrigerator overnight. You can also reheat them in the microwave or oven for a warm and fresh taste.
Nutrition
Nutrition info is an auto generated estimate.
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Definitely trying these for Christmas this year!
I love your recipes, DO YOU HAVE A COOKBOOK?
Thank you Joan! So happy you love my recipes! I published a cookbook in 2013 but it is no longer in print. I might create a new one someday! 🙂
These looks amazing! I can't wait to taste one!
I thought of you when I was making these! 🙂
Wow, these look delicious! I'm featuring them in my Meal Plan Monday email today. thank you for linking up!
You are amazing Christy! I can't thank you enough for your support! 🙂