Caramel cinnamon rolls made with soft brioche dough, a cinnamon sugar filling, and a salted caramel cream cheese glaze for a sticky, bakery-style result.

I’ve tested this caramel roll version with my go-to cinnamon roll dough so you get pillowy rolls, a gooey caramel swirl, and clean layers every time.

Think salted caramel cinnamon rolls meets cream cheese frosting: warm, soft, sticky buns with a caramel finish that tastes like a real bakery batch.

Why you'll love this recipe

Soft, fluffy brioche texture (stays tender, not dry).
Real salted caramel flavor in the glaze, not just “sweet”.
Make-ahead friendly (overnight rise works great for brunch).

Ingredients Notes

Flour: All-purpose flour, or bread flour for slightly chewier rolls
Yeast: Active dry, instant, or fresh yeast (use what you have)
Milk: Whole milk for richer rolls, or 2% milk
Butter: Unsalted and very soft (for the dough + filling)
Eggs: At room temperature
Sugar: Granulated sugar (dough + filling) and powdered sugar (glaze)
Cinnamon: Ground cinnamon for the classic swirl
Cream cheese: Full-fat and softened (for a thick glaze)
Vanilla & salt: Vanilla extract + a pinch of salt to round out the flavor
For the caramel: Heavy cream + sea salt (for that salted caramel taste)

Tips for this recipe

Use room temperature ingredients to help the dough rise evenly.
Knead until the dough is soft and slightly tacky, not dry.
Do not overfill with caramel to avoid leaks during baking.
Slice the rolls with dental floss or a sharp knife for clean layers.
Spread the cream cheese glaze while the rolls are still warm so it melts gently

How to make caramel cinnamon rolls

This step-by-step method gives you soft caramel cinnamon rolls with clean layers and a gooey center every time.

All my cinnamon roll variations start from this classic cinnamon rolls recipe.

Combine all the dough ingredients in the bowl of a stand mixer fitted with the dough hook

mixing bowl with cinnamon roll ingredients

Knead on medium speed for about 7 minutes until smooth and soft.

Cover and let rise in a warm place for 1 to 2 hours, until doubled in size.

Prepare the filling by mixing the softened butter, sugar, cinnamon, and vanilla until smooth and spreadable.

This is my homemade salted caramel sauce recipe, the same one I use across all my caramel desserts.

Heat the sugar in a saucepan over medium heat until melted and amber.

Slowly stir in the warm heavy cream, then add the salted butter and mix until smooth and glossy.

saucepan with homemade salted caramel sauce

Roll out the dough on a lightly floured surface into a large rectangle.

Spread the cinnamon filling evenly over the dough, all the way to the edges.

Drizzle the salted butter caramel gently on top, without overloading.

rolled out dough with cinnamon sugar and caramel filling

Roll the dough tightly from the long side to form a log. Slice into even rolls using a sharp knife or dental floss.

Place the rolls in a greased baking dish, cover, and let rise until puffy and doubled in size.

Bake until golden and fully cooked, then let cool slightly before frosting.

brioche cinnamon rolls in a baking dish before baking

I use my cream cheese frosting for cinnamon rolls to frost the rolls.

Place the cream cheese, softened butter, powdered sugar, vanilla, and salted caramel in a bowl.

Beat until smooth and creamy, then spread the glaze over the warm rolls and serve.

Serving suggestions

Serve warm, just after glazing, when the caramel cream cheese frosting is slightly melted.

Perfect for brunch, weekend breakfast, or as a cozy dessert with coffee.

Storage

Store leftover caramel cinnamon rolls in an airtight container in the fridge for up to 4 days.

Reheat briefly in the microwave or oven to soften the rolls before serving.

Recipe variations

Pecan caramel cinnamon rolls: sprinkle chopped pecans over the filling before rolling
Chocolate caramel rolls: add chocolate chips to the cinnamon filling
Apple caramel rolls: add thin apple slices for a fruity version
No cream cheese glaze: replace with a simple caramel drizzle only

If you love chocolate, try my chocolate cinnamon rolls for a richer, extra-indulgent twist on the classic.

Recipe Questions

Can I use store-bought caramel sauce?

Yes, it works well, but homemade caramel gives a deeper flavor.

Can I make them ahead of time?

Yes. Shape the rolls, cover, and refrigerate overnight. Bake the next morning.

Why are my rolls dry?

They were likely overbaked. Cinnamon rolls should stay slightly soft in the center.

caramel cinnamon roll on a plate with caramel drizzle

More Cinnamon Roll Recipes

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

Caramel Cinnamon rolls

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5 from 1 review

Author: Fadela
Total Time: 3 hours 40 minutes
Yield: 12 rolls

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Description

Recipe for caramel cinnamon rolls made with a soft, fluffy brioche dough, filled with cinnamon sugar and finished with a cream cheese glaze flavored with salted caramel sauce (makes 12 buns).

Instructions

Brioche dough

If needed, rehydrate the yeast in warm milk for 10 minutes.
In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, and salt.
Pour in the milk and yeast, add the egg, then the softened butter.
Knead for about 7 minutes until you get a soft, slightly sticky dough.
Cover and let rise at room temperature for 1½ to 2 hours, until doubled in size.

Homemade salted caramel sauce

Heat the sugar in a saucepan over medium heat without stirring until fully melted and amber.
Slowly add the warm cream in small additions, stirring carefully until smooth.
Remove from heat, add the salted butter, and stir until glossy and fully incorporated.
Let cool slightly before using in the filling and glaze.

Cinnamon filling & shaping

In a bowl, mix the softened butter, brown sugar, ground cinnamon, and vanilla until smooth.
Roll the brioche dough out on a lightly floured surface into a large rectangle, about 5 mm thick.
Spread the cinnamon filling evenly over the entire surface using a spatula or the back of a spoon.
Drizzle the salted caramel sauce evenly over the cinnamon filling.
Roll the dough tightly from the long side to form a log.
Cut into 12 rolls using a sharp knife or dental floss.
Place the rolls in a buttered baking dish, leaving space between them.Cover and let rise for 45 minutes to 1 hour, until puffy.

Baking & glazing

Preheat the oven to 350°F (180°C).
Bake the rolls for 20–25 minutes, until lightly golden.
In a bowl, mix the cream cheese, softened butter, powdered sugar, vanilla, and salted caramel until smooth and creamy.
Spread the glaze over the warm rolls and drizzle with extra caramel if desired.