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Milk Bread Caramel Cinnamon Rolls with Salted Caramel Cream Cheese Frosting
Bakery

Milk Bread Caramel Cinnamon Rolls with Salted Caramel Cream Cheese Frosting

3 hServes 12Nutri-Score D€€
from @cambreabakes6 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • bread flourGrains480 g
  • whole milk (warmed to about 38°C)Dairy240 ml
  • active dry yeastPantry7 g
  • granulated sugarPantry50 g
  • egg (room temperature)Dairy2 pieces
  • unsalted butter (softened, for the dough)Dairy85 g
  • saltSpices6 g
  • brown sugar (for the cinnamon sugar filling)Pantry200 g
  • ground cinnamonSpices10 g
  • unsalted butter (softened, for the filling)Dairy115 g
  • granulated sugar (for the salted caramel)Pantry200 g
  • heavy cream (warmed, for the salted caramel)Dairy120 ml
  • unsalted butter (cubed, for the salted caramel)Dairy57 g
  • flaky sea saltSpices4 g
  • cream cheese (softened)Dairy113 g
  • unsalted butter (softened, for the frosting)Dairy57 g
  • powdered sugar (sifted)Pantry120 g
  • vanilla extractPantry5 ml

per serving

Nutrition

418kcal

Carbs
60 g
Proteins
5 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Mixing bowl
  • Rolling pin
  • Saucepan
  • Baking dish
  • Oven
  • Whisk

step by step

Method

  1. Make the milk bread dough

    • Warm the milk to about 38°C and stir in the yeast and a spoonful of the granulated sugar; let it sit 5-10 minutes until foamy.
    • In a stand mixer, combine the bread flour, remaining granulated sugar and salt.
    • Add the yeast mixture and the eggs, then knead with the dough hook until a shaggy dough forms.
    • Add the softened butter a little at a time and knead until the dough is smooth, elastic and pulls away from the bowl.
    Step 1

  2. Let the dough rise

    • Shape the dough into a ball and place it in a lightly greased bowl.
    • Cover and let rise in a warm place until doubled in size.
    Step 2

  3. Make the salted caramel sauce

    • Melt the granulated sugar in a saucepan over medium heat without stirring, swirling occasionally, until it turns a deep amber.
    • Carefully whisk in the warmed heavy cream (it will bubble up).
    • Add the cubed butter and whisk until fully melted and smooth.
    • Stir in the flaky sea salt and pour the caramel into a bowl to cool.
    Step 3

  4. Make the cinnamon sugar filling

    • Mix the brown sugar and ground cinnamon together in a small bowl.
    Step 4

  5. Roll, fill and shape the rolls

    • Roll the risen dough out on a lightly floured surface into a large rectangle.
    • Spread the softened butter evenly over the dough, then spread a layer of salted caramel on top.
    • Sprinkle the cinnamon sugar mixture evenly over the whole surface.
    • Roll the dough up tightly into a log and cut it into 12 equal rolls.
    • Arrange the rolls in a greased baking dish.
    Step 5

  6. Second rise

    • Cover the dish and let the rolls rise in a warm place until puffy and nearly doubled.
    Step 6

  7. Bake

    • Preheat the oven to 175°C.
    • Bake the rolls until golden brown and cooked through in the center.
    Step 7

  8. Make the salted caramel cream cheese frosting

    • Beat the softened cream cheese and butter together until smooth and creamy.
    • Add the sifted powdered sugar and vanilla extract and beat until fluffy.
    • Mix in a few spoonfuls of the cooled salted caramel sauce until fully incorporated.
    Step 8

  9. Frost and serve

    • Spread the salted caramel cream cheese frosting generously over the warm rolls.
    • Drizzle the remaining salted caramel sauce over the top.
    • Serve warm.
    Step 9
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