Soft, fluffy cinnamon rolls topped with a rich, gooey caramel sauce—an easy, indulgent breakfast or dessert treat.

2¼ tsp active dry yeast (1 packet)
½ cup warm milk (110°F/43°C)
¼ cup granulated sugar
⅓ cup unsalted butter, melted
1 large egg
2 ½ cups all‑purpose flour
½ tsp salt
Filling: ½ cup brown sugar, packed; 2 Tbsp ground cinnamon; 2 Tbsp unsalted butter, softened
Caramel Sauce: ½ cup brown sugar, packed; ¼ cup unsalted butter; 2 Tbsp heavy cream; ½ tsp vanilla extract; pinch of salt

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In a bowl, dissolve yeast in warm milk with a pinch of sugar; let sit 5–10 minutes until foamy.
Stir in sugar, melted butter, egg, salt, then gradually the flour to form a soft dough.
Knead lightly on a floured surface 5 minutes until smooth. Place in a greased bowl, cover, and let rise 1 hour until doubled.
Punch dough down and roll into a 12×9″ rectangle on a floured surface.
Spread softened butter over dough, then sprinkle evenly with brown sugar and cinnamon.
Roll up tightly from long side and pinch seam to seal. Cut into 9–12 equal rolls.
Place rolls into a greased 9×9″ pan; cover and let rise 30 minutes until puffy.
Meanwhile, prepare caramel: in a small saucepan, melt butter and sugar, stir in cream; heat gently until smooth. Remove from heat and stir in vanilla and salt.
Preheat oven to 350 °F (175 °C). Pour half the caramel sauce over the risen rolls.
Bake 20–25 minutes until golden and cooked through.
Remove from oven and immediately drizzle with remaining caramel. Let cool slightly, then serve warm.

For extra gooiness, add a dash of cream to the leftover caramel.
You can double the caramel sauce and reserve extra for drizzling when serving.
Reheat rolls in microwave for 10‑15 seconds to refresh texture.
Make ahead: assemble and refrigerate the rolls overnight; let rise 30 minutes at room temp before baking.
Add chopped pecans or walnuts over the caramel before baking for crunch.