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Salted Caramel Milk Bread Cinnamon Rolls

Sophia
Are you ready for the softest, most caramel-laced cinnamon rolls you have ever baked? These Salted Caramel Milk Bread Cinnamon Rolls use a tangzhong dough for a pillowy crumb and homemade salted caramel in both the filling and the cream cheese frosting. The recipe is a weekend project, but the result tastes like a bakery pastry.
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Prep Time 1 minute
Cook Time 30 minutes
Servings 12
Calories 570 kcal

Ingredients
  

For the Salted Caramel

  • 1 1/4 cups granulated sugar
  • 1/4 cup water
  • Pinch cream of tartar
  • 1/2 cup heavy cream room temperature
  • 7 ounces sweetened condensed milk about 2/3 cup
  • 2 tablespoons unsalted butter room temperature
  • 1/2 teaspoon fine sea salt

For the Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour

For the Cinnamon Roll Dough

  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup heavy cream room temperature
  • 1/3 cup whole milk room temperature
  • 1 large egg room temperature
  • Tangzhong from above
  • 1/2 cup unsalted butter room temperature

For the Cinnamon Sugar Filling

  • 1/2 cup unsalted butter room temperature
  • 2/3 cup light brown sugar packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup homemade caramel from above

For the Caramel Cream Cheese Frosting

  • 4 ounces cream cheese cold
  • 6 tablespoons unsalted butter room temperature
  • 1 cup powdered sugar
  • 2 tablespoons homemade caramel from above
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions
 

Make the Caramel and Tangzhong

  • In a medium saucepan, combine the sugar, water, and cream of tartar. Bring to a boil over medium heat. Once it boils, do not stir, as this can cause the sugar to crystallize.
  • Continue cooking until the caramel turns a deep amber color.
  • Remove the pan from the heat. Very slowly stream in the heavy cream, whisking constantly. The mixture will bubble vigorously, so be careful.
  • Whisk in the sweetened condensed milk, butter, and salt until smooth.
  • Transfer the caramel to a heatproof bowl or measuring cup. Let it cool completely. The caramel will thicken as it cools, so make it the day before or at least 5 to 6 hours ahead.
  • For the tangzhong, whisk together the water and flour in a small saucepan.
  • Cook over medium heat, whisking constantly, for 4 to 5 minutes until thickened into a smooth paste. Transfer to a bowl and let cool until just warm before using.

Make the Dough

  • In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, instant yeast, and salt.
  • Add the heavy cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes until a rough dough ball forms.
  • With the mixer running on low speed, add the butter 1 tablespoon at a time. Allow each addition to fully incorporate before adding more.
  • Continue kneading for 10 to 12 minutes until the dough is smooth and elastic.
  • Cover the bowl with plastic wrap and let the dough rest while you prepare the filling.

Fill, Shape, and Bake

  • In a medium bowl, beat the butter, brown sugar, and cinnamon together until smooth and spreadable.
  • Line a 9x13-inch metal baking pan with parchment paper.
  • On a lightly floured surface, roll the dough into a 21x15-inch rectangle.
  • Spread the cinnamon sugar filling evenly over the dough.
  • Dollop the caramel over the filling and gently spread it into an even layer.
  • Use a pizza cutter to cut the dough into twelve 1 3/4-inch strips.
  • Roll each strip away from you and place it in the prepared pan.
  • Cover with plastic wrap and let rise in a warm place for 1 to 2 hours, or until doubled in size. The rolls should look puffy, the sides should just be touching, and the dough should feel airy with tiny bubbles beneath the surface.
  • Near the end of the rise, preheat the oven to 325 degrees Fahrenheit.
  • Bake for 30 to 40 minutes, or until the center roll reaches 185 degrees Fahrenheit on an instant-read thermometer.

Frost the Rolls

  • While the rolls bake, beat the cream cheese and butter until completely smooth.
  • Add the powdered sugar and mix on low speed until combined. Increase to medium and beat until light and fluffy.
  • Mix in the caramel, heavy cream, and vanilla until smooth.
  • Let the rolls cool for 15 to 20 minutes before frosting.
  • Dollop the frosting over the warm rolls. Spoon additional caramel over the top and use the back of a spoon or offset spatula to gently swirl them together.