Shortcut Caramel Cinnamon Rolls
Try this Shortcut Caramel Cinnamon Rolls recipe, or contribute your own.
Try this Shortcut Caramel Cinnamon Rolls recipe, or contribute your own.
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
- 1/4 cup melted butter cooled
- 1-1/2 teaspoons cinnamon
- 1/2 cup caramel bits
- 16 oz frozen loaf bread dough
- 1-1/2 oz cream cheese softened to room temperature
- 1 tablespoon butter softened to room temperature
- 1-1/2 cups powdered sugar
- 1-1/2 teaspoons milk (or more or less)
- Carbohydrate 13.5376212671855 g
- Cholesterol 61.06 mg
- Fat 23.0353975 g
- Fiber 0 g
- Protein 0.258057500021024 g
- Saturated Fat 14.58853825 g
- Serving Size 1 1 Serving (104g)
- Sodium 1911.56763001781 mg
- Sugar 13.5376212671855 g
- Trans Fat 1.61264649999999 g
- Calories 257 calories
Step-by-step
- Thaw bread dough using the refrigerator method indicated on the package (I let mine thaw in the fridge overnight.) Let dough come to room temperature for 10 minutes then lightly flour a clean, dry surface and roll dough into a 12x8" rectangle.
- Combine sugars and cinnamon together in a small bowl, then spread melted butter over bread dough, and then sprinkle cinnamon-sugar mixture on top. Sprinkle on caramel bits (if using) then roll dough into a log, pinch seams to close, trim ends off, and then cut into 8 equal slices.
- Spray a 9" round baking pan very well with nonstick spray then arrange slices inside. Cover with a tea towel sprayed with nonstick spray then let rise until doubled in size, 30-45 minutes, in a warm place (I place the pan on top of a heating pad set to low.)
- Preheat oven to 350 degrees then place baking pan on a baking sheet and then bake for 20-30 minutes, or until golden brown.
- Meanwhile, combine cream cheese and butter in a large bowl or in the bowl of an electric mixer. Beat until smooth then slowly mix in powdered sugar.
- Add vanilla then beat to combine. Add milk 1/2 teaspoon at a time until frosting reaches spreadable consistency. May need up to 2 teaspoons milk.
- Spread frosting on warm caramel cinnamon rolls then serve immediately.
Frozen bread dough does the heaviest lifting in this recipe, bypassing hours of scratch-made kneading while still providing authentic yeast-bread structure. Bakers frequently ruin this dish by rushing the thaw or mismanaging the final proof. Allowing the dough to sit at room temperature for precisely ten minutes before rolling prevents it from springing back into a tight ball under the pin. When shaping, pinch the final seam firmly to keep the cylinder from uncoiling during the second rise.
Temperature control dictates the success of the secondary rise. Placing the shaped rolls in a warm environment until they double in volume usually takes between 30 and 45 minutes; exceeding this window risks over-proofing the yeast, which causes the dough to collapse in the oven. Bake the pan on an insulated baking sheet to insulate the bottom crust from scorching before the interior finishes setting at 350 degrees.
Frosting texture requires precise liquid management. Cream cheese and butter must reach room temperature before mixing, otherwise lumps will form that refuse to incorporate. Add the milk incrementally, half a teaspoon at a time, stopping as soon as the spreadable consistency is achieved to prevent a runny glaze.
Pairing these rich rolls with strong black coffee or unsweetened espresso cuts through the heavy sugar load and balances the palate.
