Caramel Cinnamon Roll Bake

Fluffy sourdough rolls layered with gooey caramel, brown sugar swirls, and silky vanilla frosting—because brunch is a celebration, not a side hustle.

Caramel Cinnamon Roll Bake

Get Ready to Roll, Baby

Okay sugarplum—if you’ve ever wanted to bake something that screams “I’m a domestic goddess and also a little unhinged,” you’re in for a treat. These caramel cinnamon sourdough rolls are soft, sweet, just a touch tangy, and unapologetically decadent.

We’re taking everything amazing about a classic cinnamon roll—pillowy dough, buttery cinnamon filling, creamy vanilla frosting—and leveling it up with homemade caramel AND sourdough starter magic. Yep. This recipe is part cozy hug, part flavor fireworks, and 100% edible self-care.

Whether you’re baking for the neighborhood book club (that mostly gossips), brunching with your besties, or just need something sweet to look forward to after a long Tuesday, these rolls deliver warmth, drama, and frosting-laden joy with every bite.

Let’s roll into it. 🍥✨

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

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.
Add the sourdough starter and stir until incorporated.
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.
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.
In a bowl whisk together the cinnamon and brown sugar from the filling.
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.
Once the caramel is done pour half into each of the two greased pans.
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.
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.
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.
Pull out of the fridge and allow the dough warm up for an hour or two.
Preheat the oven to 375 degrees. Then bake the casserole for 30 minutes or until it’s golden brown and not jiggly any more.
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.
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.
Top with caramel and frosting and enjoy warm!

Caramel Cinnamon Roll Bake

🔢 Calorie Count (Per Generously Frosted Roll, Approximate)

Component	Calories
Dough (flour, sugar, oil)	180
Filling (butter, cinnamon sugar)	110
Caramel sauce	80
Frosting	120
Total	490

Honestly, they taste like happiness. Zero regrets.

Caramel Cinnamon Roll Bake

📊 Nutritional Facts (Per Roll, Estimated)

Nutrient	Amount
Carbs	~60 g
Protein	~7 g
Fat	~22 g
Fiber	~2 g
Sodium	~320 mg

Not a low-carb snack but absolutely worth every glorious gram. These rolls are soul food with a cinnamon core.

Caramel Cinnamon Roll Bake

👩‍🍳 Dough Tips: Because Great Rolls Start Strong

Water Temp Wisdom: Use warm water around 100–110 °F to activate yeast like a charm. If it feels like a hot tub, you’re in business.
Sourdough Starter Love: This recipe uses discard—aka leftover starter that still brings flavor and fluff. No waste, all reward.
Knead to Know: Let the mixer go until the dough starts to clean the bowl. You’ll hear it slap, and that’s the sign of great gluten development.
Greased Bowl = Risen Empire: Olive oil adds tenderness and keeps your dough from sticking. It’s like spa treatment for flour.
Fridge Proofing Wins: Overnight rise develops deep flavor and makes the morning bake a breeze. Who doesn’t love a low-effort breakfast bombshell?

Caramel Cinnamon Roll Bake

🍯 Filling & Caramel Tips: Get Sticky With It

Cinnamon-Sugar Swirl: Mix your brown sugar and cinnamon ahead of time so the butter doesn’t get lonely.
Layer and Fold: You’re not just spreading—this is a layering situation. Butter + cinnamon, fold, butter + cinnamon, fold, repeat. It’s rustic, it’s relaxed, and it will taste amazing no matter how you shape it.
Caramel Sauce Clarity: Simmer low and slow. Watch for little bubbles and that magical thickening moment.
Double Dose: This recipe makes two rounds of caramel—one for the bottom and one for the top. We love consistency.

Caramel Cinnamon Roll Bake

🧁 Frosting Tips: Whisk It Real Good

Butter at Room Temp: Softened butter is key to smooth, dreamy frosting. No chunks allowed.
Heavy Cream Magic: Adds richness and gives your frosting that spreadable quality that sticks like a love letter.
Sweet Spot: Three cups of powdered sugar for balanced sweetness, four cups for full-on dessert drama.
Whisk Until Whipped: No handheld mixer? Use a fork and your best inner arm workout face.

Caramel Cinnamon Roll Bake

🔄 Recipe Variations: Make It Yours

Remix Name	Switch It Up With…	Vibes
Pecan Princess	Add chopped pecans to filling + frosting	Crunchy, nutty twist
Pumpkin Spice Dream	Sub 1 tbsp pumpkin pie spice in filling	Autumn-in-a-roll energy
Salted Caramel Drama	Sprinkle flaked salt on top	Bold, sweet-salty moment
Maple Magic	Replace vanilla with maple in frosting	Cozy and Canadiana
Choco Swirl	Add cocoa to cinnamon sugar mix	Extra indulgent, no regrets

Caramel Cinnamon Roll Bake

🥄 Serving Suggestions

Serve with hot chocolate or fresh squeezed orange juice for the ultimate cozy morning.
Want brunch cred? Add a bowl of fruit and call it balanced.
These rolls reheat beautifully—pop in oven at 300 °F for 10 minutes or microwave for 20 seconds.
Freeze for future joy: wrap tightly and reheat on a rainy day with Netflix.

Caramel Cinnamon Roll Bake

Life’s Better With Butter and Sugar

If you’re going to bake, bake boldly. These caramel cinnamon sourdough rolls are sweet therapy with a swirly center and a glossy finish. They don’t ask for perfection. They ask for butter, patience, and a willingness to embrace the sticky, magical mess.

So roll up your sleeves, dust that apron with flour, and let the good smells fill your kitchen (and your heart). 💕

Want me to give you a brunch menu to go with it? I’m always down for more delicious ideas. Let’s keep the oven warm. 🔥🍞🍯