Salted Caramel Cinnamon Rolls
These indulgent cinnamon rolls feature a soft, yeasted dough filled with a spiced butter and caramel mixture. A homemade salted caramel sauce, infused with chai masala, is used both in the filling and as a topping. After proving for 90 minutes, the rolls are baked until golden and finished with extra caramel, sea salt, and optional chocolate. The recipe makes 20 servings and takes about 40 minutes of active preparation and baking time.
Ingredients
- For the salted caramel
- 75g salted butter
- 50g soft light brown sugar
- 50g caster sugar
- 50g golden syrup
- 200ml double cream
- 1 teaspoon sea salt
- 1/2 tsp chai masala
- For the cinnamon roll dough
- 450g strong white bread flour
- 2 tsp sugar
- 2 1/2 tsp dried yeast
- 275ml lukewarm water
- 2 tsp groundnut oil
- For the filling
- 175g very soft butter
- 4 tbsp light brown sugar
- 2 tsp ground cinnamon
- 1/2 quantity of the salted caramel sauce, cooled
- For the topping
- Extra salted caramel sauce
- Pinch of sea salt
- Chocolate shavings, optional
Method
- Place all the dough ingredients into a large bowl and mix by hand until combined. Knead the dough for 10 minutes. Transfer it to a greased bowl, cover with a damp cloth, and let it prove in a warm spot for 90 minutes.
- While the dough rises, prepare the caramel. Melt the butter, sugars, and syrup together in a small pan. Let the mixture come to a gentle boil and cook for a few minutes, swirling the pan occasionally to prevent sticking. Stir in the cream, salt, and chai spices. Cook for another minute or two, then take off the heat and cool fully.
- For the filling, mix the very soft butter with the cinnamon, sugar, and half of the cooled salted caramel sauce. Beat the mixture until well combined.
- Preheat your oven to 180°C. Line a large baking tray with parchment paper.
- Once the dough has risen, punch it down and knead it thoroughly to remove air pockets. Divide the dough in half to create smaller rolls.
- On a floured surface, roll one portion of dough into a large rectangle roughly 1/2cm thick. Spread the filling mixture evenly over the surface. Starting from the long edge, roll the dough tightly into a log. Slice the log into 1cm-thick rounds using a pizza cutter for a clean cut. Arrange the rolls snugly in the prepared tray. Repeat the process with the second half of the dough.
- Bake the rolls in the preheated oven for around 20 minutes, or until they are puffed and golden brown.
- Finish the warm rolls by drizzling with extra salted caramel sauce, adding a tiny pinch of sea salt, and scattering over chocolate shavings if using.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryButter
Cuisineamerican
AuthorFood Network UK
