Cinnamon Rolls with Caramel Frosting

Cinnamon Rolls with Caramel Frosting

Cinnamon Rolls, Cinnamon Buns, Homemade Cinnabons – no matter how you call them, these sweet buns are my weakness!

Robust and sweet flavours of cinnamon, sugar and butter in each bite topped with sweet caramel frosting and candied pecans make these buns a wonderful dessert. Though nothing beats a warm cinnamon roll in the morning – indulge a little and have one for breakfast or with your afternoon tea.

Cinnamon Rolls

Cinnamon rolls hardens a bit once cooled, but you can easily get them soft again by popping in them in microwave for 15 seconds. You can make a bigger patch at time, baked cinnamon rolls freeze well up to 6 weeks, just make sure to freeze unfrosted. Frozen cinnamon rolls can be defrosted in the oven or microwave. Personally I have not tried freezing cinnamon rolls before baking but it’s also an option. If you freeze unbaked, you need to thaw the rolls in refrigerator and allow to rise before baking.

Cinnamon Rolls with Caramel Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
13rolls 30minutes
Cook Time Passive Time
25minutes 1.5hours
Servings Prep Time
13rolls 30minutes
Cook Time Passive Time
25minutes 1.5hours
Cinnamon Rolls with Caramel Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
13rolls 30minutes
Cook Time Passive Time
25minutes 1.5hours
Servings Prep Time
13rolls 30minutes
Cook Time Passive Time
25minutes 1.5hours
Ingredients
  • 230 mililiters milk warm
  • 17 grams fresh baker yeast
  • 460 grams plain flour
  • 60 grams unsalted butter cut into cubes
  • 35 grams sugar
  • 1 teaspoon salt
  • 2 teaspoon crushed cardamom seeds
  • 1 egg
  • 1 egg yolk
  • Filling
  • 4 tablespoons unsalted butter softened
  • 35 grams soft brown sugar
  • 15 grams white sugar
  • 1 tablespoon ground cinnamon
  • Caramel Frosting
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 35 grams soft brown sugar
  • 3/4 teaspoon vanilla extract
  • 175 grams powdered sugar
  • Extra
  • handful candied pecans
Servings: rolls
Units:
Instructions
  1. In a mixing bowl dissolve yeast into warm milk.
  2. Add sugar, egg and egg yolk and mix well.
  3. Add half of the flour and mix on medium speed using a paddle attachment (or mixing by hand using wooden fork).
  4. Add butter, salt and cardamom seeds and continue mixing.
  5. Change to dough hook attachment and gradually add the remaining flour continuing to knead for a few minutes, until the dough forms an elastic dough leaving the sides or the bowl clean.
  6. Place in a lightly oiled bowl, cover and leave to rise in warm place for an hour.
  7. Preheat oven to 200°C and prepare a baking dish by lightly oiling and line with baking paper/ parchment paper.
  8. Make filling by mixing sugars and ground cinnamon.
  9. On a lightly floured surface roll the dough out into a rectangle.
  10. Spread with softened butter and sprinkle filling evenly on top.
  11. Roll starting from the longer edge and cut into 12-14 pieces by using a sharp knife or by using dental floss.
  12. Place in prepared baking dish leaving equal amount of space in between.
  13. Cover and leave to rise for 30 minutes.
  14. Bake in preheated oven for 15 minutes, then cover with aluminium foil to prevent over browning and continue baking for another 8-10 minutes, until golden brown.
  15. Allow to cool while preparing frosting.
Caramel Frosting
  1. Place butter and milk in a small saucepan and stir over medium heat.
  2. Add brown sugar and mix until smooth.
  3. Remove from heat and whisk in powdered sugar and vanilla.
Recipe Notes

You can control the thickness of the frosting by adding the powdered sugar gradually until desired consistency.

One Comment

  1. Pingback: 17 Dessert Recipes For Fall | Baking In Pink

Leave a Comment

Your email address will not be published. Required fields are marked *

*