Salted Caramel Cinnamon Rolls are sweet, decadent and delicious, they're made with canned crescent roll dough for a quick and easy breakfast or brunch recipe!
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 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 on top of the salted caramel.
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!)