Salted Caramel Cinnamon Rolls

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and line a large baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the cinnamon rolls from sticking to the baking sheet.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.

   Tip: Make sure to get rid of any lumps in the dry ingredients.

3. 3

   In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract.

   Tip: Don't overmix the wet ingredients, as this can create a dense batter.

4. 4

   Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.

   Tip: Use a stand mixer or a wooden spoon to mix the dough. If using a stand mixer, use the dough hook attachment.

5. 5

   Knead the dough for 10 minutes until it becomes smooth and elastic.

   Tip: Use a stand mixer with the dough hook attachment or knead the dough by hand.

6. 6

   Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.

   Tip: Make sure the bowl is not too drafty, as this can slow down the rising process.

7. 7

   Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the cinnamon rolls from sticking to the baking sheet.

8. 8

   On a lightly floured surface, roll out the dough to a thickness of 1cm.

   Tip: Use a rolling pin to roll out the dough evenly.

9. 9

   Spread the melted butter and brown sugar mixture evenly over the dough, leaving a 2cm border around the edges.

   Tip: Make sure to spread the butter mixture evenly, as this will help the cinnamon rolls to roll up evenly.

10. 10

    Sprinkle the cinnamon sugar mixture evenly over the dough.

    Tip: Use a fine-mesh strainer to sprinkle the cinnamon sugar mixture evenly.

11. 11

    Roll the dough into a tight log and cut it into 8 equal pieces.

    Tip: Use a sharp knife to cut the dough into equal pieces.

12. 12

    Place the cinnamon rolls on the prepared baking sheet, leaving 1cm of space between each roll.

    Tip: Make sure to leave enough space between each roll to allow for even rising.

13. 13

    Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown.

    Tip: Use a toothpick to check if the cinnamon rolls are done. If the toothpick comes out clean, the cinnamon rolls are done.

14. 14

    While the cinnamon rolls are baking, melt the salted caramel sauce in a saucepan over low heat.

    Tip: Use a heatproof bowl to melt the caramel sauce, as this will prevent the bowl from breaking.

15. 15

    Remove the cinnamon rolls from the oven and let them cool for 5 minutes.

    Tip: Use a wire rack to cool the cinnamon rolls, as this will help them to cool evenly.

16. 16

    Drizzle the melted caramel sauce over the cinnamon rolls and sprinkle with flaky sea salt.

    Tip: Use a spatula to drizzle the caramel sauce evenly over the cinnamon rolls.

17. 17

    Serve the cinnamon rolls warm, dust with confectioners' sugar and enjoy!

    Tip: Use a serrated knife to slice the cinnamon rolls, as this will help to get an even slice.