Caramel Cinnamon Roll Bake

Caramel Cinnamon Roll Bake

Caramel Cinnamon Roll Bake is the breakfast of champions. It’s easy and delicious.

Caramel Cinnamon Roll Bake #caramel #cinnamonroll #breakfast #dessert #recipe

 

Breakfast for special occasions can be stressful and this is one you can prep the night before and it is delicious. My family loves cinnamon rolls and every time I make them they get all eaten up! I made this for my nephews farewell and the recipe makes two pans work. 

Caramel Cinnamon Roll Bake

Ingredients

Dough
  • 600 grams warm water
  • 18 grams dry active yeast
  • 250 grams sourdough starter discard
  • 1020 grams bread flour
  • 55 grams white sugar
  • 12 grams of salt
  • 60 grams olive oil
Filling
  • 1 stick of butter softened
  • 1 1/2 cups brown sugar
  • 3 tablespoons cinnamon
Frosting
  • 1 stick of butter
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream
Caramel
  • 10 tablespoons salted butter (divided)
  • 2 cups brown sugar (divided)
  • 1 cup heavy cream (divided)
  • 1 tablespoon vanilla (divided) 

 

Caramel Cinnamon Roll Bake

Directions

  1. In a bowl of your stand mixer, combine the warm water and the yeast. Stir and then let the yeast sit for 10 to 15 minutes to proof.
  2. Add the sourdough starter and stir until incorporated.
  3. Add in the remaining ingredients and then on a low setting, using the dough hook of the mixer knead everything together. Continue to mix until the dough pulls away from and cleans the sides of the bowl. 
  4. Pull out of the bowl and grease the bowl and then let sit for 45 minutes to an hour or until the dough has doubled in size. 
  5. In a bowl whisk together the cinnamon and brown sugar from the filling.
  6. While dough rises make the caramel. In a sauce pan melt half the butter on medium low heat. Once melted add in half of the brown sugar, and then the heavy cream. Whisk and then allow to come to a simmer. Allow to simmer for 7 to 10 minutes or until the caramel starts to thicken.
  7. Once the caramel is done pour half into each of the two greased pans. 
  8. Punch down the dough and turn it out on a lightly greased surface and roll out until the dough into a rectangle or square until it is about a quarter inch thick. It doesn’t have to be perfect or precise. 
  9. Then spread butter covering half of the dough and put about 1/3 of the cinnamon mixture, or until all the butter is covered. Fold the dough over and roll over the top to help it stick together then repeat with the butter and cinnamon until you run out of butter and cinnamon-sugar.
  10. Then cut into triangles, or chunks. This does not need to be perfect and spread equally between the pans. Cover and allow to rise. I like to put mine in the fridge over night and let them rise there. 
  11. Pull out of the fridge and allow the dough warm up for an hour or two.
  12. Preheat the oven to 375 degrees. Then bake the casserole for 30 minutes or until it’s golden brown and not jiggly any more. 
  13. Meanwhile, make more caramel to top the rolls with. In a sauce pan melt half the butter on medium low heat. Once melted add in half of the brown sugar, and then the heavy cream. Whisk and then allow to come to a simmer. Allow to simmer for 7 to 10 minutes or until the caramel starts to thicken. Allow to cool for about 20 minutes. 
  14. Pull the rolls out and allow to cool for about 15 to 20 minutes. While the rolls cool make the buttercream by putting all the frosting ingredients in a bowl and whisk until smooth. 
  15. Top with caramel and frosting and enjoy warm!

Caramel Cinnamon Roll Bake

Did you try our Caramel Cinnamon Roll Bake? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram

 

 

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