Salted Caramel Pretzel Cinnamon Rolls
- Rosie
- 1 day ago
- 2 min read
Perfectly pillowy soft dough with a gooey melty interior packed with crunchy pretzel pieces.
The dough is pillowy soft and bakes up perfectly golden and fluffy. The filling is packed with sweet brown butter for that gooey warming middle along with a dusting of crushed salty pretzels. Baked on top of a sticky caramel for the ultimate gooey texture they are topped with a generous spread of tangy salted caramel cream cheese frosting that melts into each roll of dough. These are truly everything a cosy morning needs.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Salted Caramel Pretzel Cinnamon Rolls
Here’s Why You’ll Love These Salted Caramel Pretzel Cinnamon Rolls:
Pillowy soft with a gooey cinnamon filling and salty pretzel pieces.
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the doughnuts soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar:Â Light brown sugar in the dough, both for flavour and to feed the yeast.
Butter: You’ll need it for the dough and icing.
Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!
Salted Caramel: homemade to fill the bottom of our baking dish and to add to the cream cheese frosting
Pretzel pieces: salted and crunchy to add to the middles
The first step is to activate your yeast. In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 37 - 39 degrees, or similar to a warm bath. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy.
After letting the dough proof in a warm place it's time to roll and fill it! I always like to use a pizza cutter to cut the dough into strips but you can roll the dough into one large log and cut the pieces from there.
Storing tips
Q: Can I make the dough ahead of time?
A:Yes! To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared cinnamon buns and place in the fridge. The next morning when ready to bake, remove them from the fridge and allow them to proof in a warm place.
Q: How long do cinnamon rolls last after baking?
A: They’re best eaten the same day, but can be stored in an airtight container for 3 days.
Recipe
