Cinnamon caramels rolls

Sweet dough

  • 2/3 cup (150 gram) unsalted butter
  • 1 1/2 cup (180 gram)  powdered sugar
  • 1 teaspoon real vanilla powder, optional
  • 2 1/8 cups (550 ml)  milk
  • 7 1/4 cup (800 gram) all purpose flour
  • ¼ teaspoon salt
  • 2 large eggs
  • 50 gram fresh yeast or dry yeast


  • 7 tablespoons (100 gram)  soft butter
  • 5-6 tablespoon sugar or brown sugar
  • 2 tablespoon cinnamon powder
  • 3 oz. (100 )gram walnuts, chopped
  • 4 oz. (100 gram) creamy caramels get the recipe →here or use storebought


  • 1 egg
  • 3 tablespoons milk


  • sugar
  • cinnamon
  • more mini creamy caramel bites after the rolls are baked


  • Preheat oven to 350ºF (180ºC). Line two large baking sheets, with parchment paper or a silicone mat and set aside.
  • In a saucepan add the butter, powdered sugar, milk and vanilla, heat over medium heat until the butter is melted.
  • Cool the milk-butter mixture until it is 98.6ºF / 37ºC
  • Scrumble the yeast and add into the cooled milk-butter mixture whisk until dissolved, then add both of the eggs and whisks until dissolved.
  • In the bowl, of a standing mixer, fitted with a dough hook attachment, add the flour and salt lightly combine.
  • Pour in the milk mixture, start mixing the dough on medium speed for 7-8 minutes.
  • Cover the bowl with plastic wrap and covered with a kitchen towel and let it rise for 30-40 minutes, or until doubled in size.
  • Dust your workplace lightly with flour.
  • When the dough is ready, divide the dough into two pieces,  roll the dough on a lightly floured surface into a large rectangle
  • Spread the soft butter on the dough with the back of a spoon; cover it with sugar and cinnamon.
  • Add tiny pieces of →creamy caramels on top and chopped walnuts.
  • Starting at the long side of the rectangle gently roll the dough up into a tight log shape.
  • Using a sharp knife cut into 1 ½ inch thick rolls.
  • Place the rolls, cut side down, on to prepared baking sheets, 2 inches apart.
  • Cover pan with a clean kitchen towel and let the dough rise until doubled in size, about 30 minutes.
  • Just before baking, combine milk and egg give it a little whisk
  • Brush each of the buns with an egg wash and dust the tops with some cinnamon powder and granulated sugar.
  • Bake in a preheated oven (I use the convection setting in my oven, this setting makes them fluffier) until golden brown on the top and edges, about 15-18minutes.
  • Right after the buns comes out of the oven, add some tiny pieces of creamy caramels on top, it will melt into the buns and is even more delicious.
  • Serve and enjoy these cinnamon caramel buns, they are so delicious.
  • Enjoy.

Have a wonderful day you all.

Step by step pictures; 



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