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Salted Caramel Espresso Cinnamon Rolls Recipe | Sweet & Gooey Breakfast Treat

Salted Caramel Espresso Cinnamon Rolls Recipe | Sweet & Gooey Breakfast Treat

Indulge in these Salted Caramel Espresso Cinnamon Rolls! Soft, fluffy, and topped with a rich cream cheese espresso frosting and gooey salted caramel, these cinnamon rolls are the ultimate breakfast or brunch treat.
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Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 12 rolls

Ingredients

For the Dough

  • 1 cup warm milk 100-110°F
  • 3 teaspoons active dry yeast 1 packet
  • ⅓ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  • 1 tablespoon instant espresso
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups bread flour
  • 1 teaspoon salt

For the Filling

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons salted caramel – store bought OR use my super easy recipe!
  • 1 cup brown sugar
  • 1 teaspoon instant espresso
  • 1 ½ tablespoons ground cinnamon

For the Frosting

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso
  • 2 tablespoons milk
  • 2 cups powdered sugar

Optional Additions

  • 2 tablespoons cinnamon-sugar-espresso mixture for bottom pan
  • ¼ cup heavy cream poured over rolls before baking

Instructions

  • Activate the Yeast: Heat milk to 100-110°F. Sprinkle yeast and let bloom for 5 minutes until foamy.
  • Heat milk to 100-110°F. Sprinkle yeast and let bloom for 5 minutes until foamy.
  • Make the Dough: Combine yeast mixture with sugar, melted butter, eggs, vanilla, and espresso. Gradually add flour and salt. Knead 8–10 minutes in mixer (or 10–12 by hand) until elastic.
  • Combine yeast mixture with sugar, melted butter, eggs, vanilla, and espresso.
  • Gradually add flour and salt. Knead 8–10 minutes in mixer (or 10–12 by hand) until elastic.
  • First Rise: Place dough in greased bowl, cover, and let rise 60–90 minutes until doubled.
  • Place dough in greased bowl, cover, and let rise 60–90 minutes until doubled.
  • Roll & Fill: Roll dough to 12×18 inches. Brush with softened butter and caramel. Mix brown sugar, cinnamon, and espresso. Sprinkle over dough.
  • Roll dough to 12×18 inches. Brush with softened butter and caramel.
  • Mix brown sugar, cinnamon, and espresso. Sprinkle over dough.
  • Cut & Roll: Slice into 12 strips (1½ inches). Roll each into a spiral, seam-side down, in a greased 9×13 pan.
  • Slice into 12 strips (1½ inches). Roll each into a spiral, seam-side down, in a greased 9×13 pan.
  • Second Rise: Cover rolls and let rise 30–45 minutes until puffed. Preheat oven to 350°F. Optional: pour ¼ cup warm heavy cream over rolls.
  • Cover rolls and let rise 30–45 minutes until puffed. Preheat oven to 350°F.
  • Optional: pour ¼ cup warm heavy cream over rolls.
  • Bake: Bake 20–25 minutes until golden brown. Cool 5 minutes.
  • Bake 20–25 minutes until golden brown. Cool 5 minutes.
  • Frosting: Beat cream cheese, butter, vanilla, espresso, milk, and powdered sugar until smooth. Drizzle over slightly cooled rolls with optional caramel swirl.
  • Beat cream cheese, butter, vanilla, espresso, milk, and powdered sugar until smooth.
  • Drizzle over slightly cooled rolls with optional caramel swirl.

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