Caramel Cinnamon Rolls (Print-Friendly Version)

Fluffy buns filled with cinnamon sugar and finished with a sticky caramel glaze. Great for mornings or a sweet bite.

# Ingredients List:

→ Filling

01 - 200 grams brown sugar packed
02 - 14 grams cinnamon powder
03 - 113 grams butter soft

→ Caramel Topping

04 - 60 grams chopped pecans if you like
05 - 200 grams packed brown sugar
06 - 113 grams butter
07 - 60 milliliters heavy cream

→ Dough

08 - 1 egg, large
09 - 7 grams active dry yeast
10 - 240 milliliters whole milk
11 - 50 grams white sugar
12 - 57 grams melted unsalted butter
13 - 5 grams salt
14 - 440 grams flour all-purpose

# Detailed Cooking Steps:

01 - Give the rolls about 10 minutes in the pan once out of the oven. Flip the pan over a plate so that caramel can drip over the buns. Eat them warm and fresh.
02 - Heat your oven to 175°C. Bake the rolls for around 25 to 30 minutes till they turn golden and are cooked through.
03 - Put the sliced rolls on the caramel in the pan, cut side down. Cover them and let them puff up again for half an hour.
04 - Roll the dough tightly from a long edge into a log. Use a sharp knife to slice it into 12 even pieces.
05 - Press down the risen dough. Roll it out to a rectangle about 40 by 30 cm. Spread the cinnamon mix all over, keeping a small edge free.
06 - Smooth together the butter softened, brown sugar, and cinnamon till spreadable.
07 - Melt butter over medium heat. Stir in brown sugar and cream until mixed well. Pour this mix in a greased 23 by 33 cm pan and, if you want, sprinkle pecans on top.
08 - Put the dough in an oiled bowl. Cover with a cloth and leave it in a warm spot for about an hour till it roughly doubles.
09 - Dump the dough on a floured spot and knead for 6 to 8 minutes until it feels smooth and stretchy.
10 - In a big bowl, sift flour and salt. Make a hole in the middle and pour in the yeast mix, melted butter, and egg. Stir till the dough starts coming together.
11 - Heat the milk to about 43°C. Mix in the sugar and the yeast. Let it sit for 5 to 10 minutes till it looks foamy.

# Helpful Hints:

01 - Make sure the milk isn’t too hot or it will kill the yeast.
02 - Kneading helps build gluten so the buns get nice and soft.
03 - Let the rolls cool down a bit before flipping to avoid hot caramel burns.
04 - Leftovers stay good at room temp for 2 days or in the fridge up to 5 days. Warm gently before eating.

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