Cream Caramel Cinnamon Rolls

In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until frothy.

In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, warm milk, melted butter, and eggs.

Mix until the dough comes together, then knead for 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 1/4 inch thick).

Spread the cinnamon-sugar filling evenly over the dough, then drizzle with caramel sauce.

Roll the dough tightly from the longer side into a log. Cut the log into 12–15 equal slices.

Place the rolls into a greased baking dish, leaving some space between each roll.

Cover and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Bake the rolls for 20–25 minutes, or until they are golden brown.

In a saucepan, melt the butter over medium heat.

Add the brown sugar and stir until it’s dissolved.

Stir in the heavy cream, vanilla extract, and salt.

Cook for 2–3 minutes, then remove from heat.

Once the rolls are baked, let them cool slightly.

Drizzle the cream caramel sauce over the rolls, ensuring they are well-coated.

In a small bowl, mix the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle this over the top as well.

Serve warm and enjoy!