Salted Caramel Cinnamon Rolls are sweet, decadent and delicious, they’re made with canned crescent roll dough for an easy breakfast or brunch recipe!
Mother’s Day is coming up in just 3 days! Have y’all been shopping yet? Go get your Momma something nice, you know, because she brought you into this world and all! 😉
I’m so excited because my Mom will be flying into San Diego tomorrow from Oklahoma for a quick one night stop on her way to Hawaii (lucky duck!) so while I won’t see her on Mother’s Day, at least we’ll get to have an early Mother’s Day celebration while she’s in town! And you better believe I’m making her these Salted Caramel Cinnamon Rolls!
My Mom was, after all, the inspiration for these Salted Caramel Cinnamon Rolls!
We used to make cinnamon rolls, just like this, with canned crescent roll dough as a kid. I added the salted caramel because salted caramel anything is her favorite!
One of my favorite things about this recipe is that it’s so easy to make! No matter your age or skill level in the baking department, you can whip these up for your family or friends!
And I mean seriously, who can resist that salted caramel cinnamon roll goodness?!
- 1 cup + 2 tbsp granulated sugar (divided)
- 8 tbsp butter (divided)
- ½ cup heavy cream
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 2 (8 count) cans crescent roll dough
Preheat the oven to 375°F.
Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid. Once the sugar is completely melted, stir 6 tbsp butter into the caramel until it is completely melted, about 2-3 minutes. Slowly, drizzle in ½ cup of heavy cream while stirring constantly. Allow the mixture to boil for 1 minute. Remove from the heat and stir in the salt.
Spray a 9” x 13” baking pan with cooking spray. Pour the caramel sauce into the pan.
In a small bowl, combine the remaining 2 tbsp sugar with the cinnamon, set aside.
Roll out the crescent roll dough and press the perforations together, melt the remaining 2 tbsp butter, then spread on the dough.
Sprinkle the cinnamon sugar mixture evenly over the butter.
Roll up tightly.
Slice each roll into 6, approximately 1 ½ inch, cinnamon rolls (for 12 total).
Place the cinnamon rolls in the baking pan.
Bake 25 minutes, then remove from the oven.
Carefully turn the pan over onto a plate and serve. (Be careful of the delicious dripping salted caramel, it will be hot!)
Serve up these decadently delicious Salted Caramel Cinnamon Rolls for weekend breakfasts, Mothers Day brunch or anytime you need a little salted caramel goodness in your life!
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