Homemade bread is my love language. I love making it for family and friends and I love eating it! These caramel cinnamon rolls are a family favorite. The best part? They come together in 90 minutes. That’s right! They DO NOT need to raise for an hour. Yahoo! We are LDS and watch General Conference twice a year that is broadcast from Salt Lake City.
Instead of going to church, we stay home and watch the broadcast from the comfort of our living room. Making and eating cinnamon rolls has been a conference tradition ever since we were first married. Once I found this recipe for 90 minute dough, it’s been our go-to method!
scroll down for a printable version!
Caramel Cinnamon Rolls
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter. It should be the consistency of frosting.
Roll out dough into a 12×9 inch rectangle. Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in lightly greased baking sheet. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.
Bake in the preheated oven for 20 minutes, or until browned.
Be sure to try our candy cane braided bread with cherry filling! I use the same dough recipe so it is another easy 90 minute recipe!
Caramel Cinnamon Rolls
Our caramel cinnamon rolls come together in 90 minutes! Soft, cinnamon rolls covered in decadent caramel frosting. Easy to make and a definite crowd pleaser!
- 3/4 cup milk
- 1/4 c. butter softened
- 3 1/4 cups all-purpose flour
- 1 T. instant yeast
- 1/4 cup white sugar
- 1/2 tsp. salt
- 1/4 cup water
- 1 egg
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1/2 cup butter softened
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 1/2 cups powdered sugar
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well.
- Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter. It should be the consistency of frosting.
- Roll out dough into a 12x9 inch rectangle.
- Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in lightly greased baking sheet.
- Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F.
- Bake in the preheated oven for 20 minutes, or until browned.
- In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar (1/2 cup at a time) into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Spread over rolls.
If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
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And don’t these orange rolls look AMAZING? We may switch things up next time and make these during conference!