Caramel Cinnamon Rolls Recipe

5 from 36 votes

A traditional cinnamon roll with oozey caramel and pecan topping

Prep Time45

Cook Time25

Rising time2 30

Total Time3 40

Servings: rolls

Heat the milk in a small saucepan or in the microwave in a small jug until heat through but not boiling. Remove from the heat and add the sugar. Stir to dissolve the sugar. Cool until milk is just warm on your fingertips.
Stir yeast into just warm milk mixture and allow to stand 5-10 minutes until frothy.
In a stand mixer (or you can do this by hand) put flour into the bowl along with the milk mixture, egg, butter and lemon rind. Attach the dough hook and knead on low for 3 to 5 minutes. The dough will be soft, smooth and and slightly sticky.
Scrap the dough onto a lightly flour surface and form into a ball. Return to the mixing bowl.
Cover with plastic wrap and allow to prove in a warm place for 1 1/2 hour or until doubled.
Remove the dough from the bowl onto very lightly floured work surface. Flatten it into a rough rectangle. Fold it like a business letter. Then flatten again and repeat. Place the dough back in the bowl, cover with plastic wrap and allow to rise for 1 hour.
Butter the side only of a 13in x 9in x 2in (33cm x 22cm x 5cm) baking pan.

Stir together sugar and cinnamon in a small bowl. The butter will be used later.

Melt the butter over low heat. Then stir in brown sugar, honey and salt. Whisk until sauce is smooth. Scrape this into the prepared pan and spread evenly. It will be thin. Sprinkle with pecans.

Very lightly dust your work surface with flour. Turn out the dough onto the work surface and roll into 15in x 12in (38cm x 30cm) rectangle. Have the longest side nearest you.
Spread with the soft butter leaving a boarder at the far edge. Sprinkle with cinnamon and brown sugar mixture.
Roll up the dough starting from the long edge nearest you. Turn the seam side down and evenly cut the dough into 12 pieces. See notes for cutting tips.
Arrange the slices cut side up onto the topping. You should have 3 rows of 4. Cover loosely with a clean tea towel or plastic wrap and allow to rise for 30 minutes.
Preheat the oven to 375ºF/190ºC
Uncover the rolls and place the baking pan into the oven. Bake for 25 minutes.
Run a small knife around the edge of the pan to release the rolls then place a tray over the pan. Invert onto the tray. Wait a minute or so to allow to unstick. If any topping remains in the baking pan, don't waste it, scrape it onto the rolls.

This delicious recipe is adapted from A Baker's Odyssey.

Variations

Some ingredients in this recipe are easily be substituted.

use regular white sugar or superfine (castor sugar)
substitute dark brown sugar for a more rich flavor
try buttermilk instead of whole milk
instant yeast instead of active dried yeast ( when I use instant, I still like to activate it in warm milk)
I prefer all purpose flour but you could use bread flour
maple syrup or is a good substitute for honey
add 1/2 cup raisins
try different spices like ginger or mixed spice
use walnuts or chopped almonds instead of pecans
substitute orange zest for the lemon zest

Tips for success

Allow the milk to cool because heat will kill the yeast
Use room temperature ingredients
The dough is meant to be sticky. Too much flour will make the rolls dry
Be patient and allow the dough to rise. It may take longer if the room temperature is cold
Roll up the dough tightly. This will make sure that the rolls hold their shape
Finally, don't over bake or the rolls will dry out

Cutting tips

My favorite way to cut caramel cinnamon rolls is to use unscented dental floss. Mark where you want to cut the dough. Then break off about 12inc/30cm. Slide the floss under the dough to where you want to cut. Wrap the floss up over the top and pull both ends in opposite directions in one quick motion.