Salted Caramel Espresso Cinnamon Rolls Recipe | Sweet & Gooey Breakfast Treat
Indulge in these Salted Caramel Espresso Cinnamon Rolls! Soft, fluffy, and topped with a rich cream cheese espresso frosting and gooey salted caramel, these cinnamon rolls are the ultimate breakfast or brunch treat.
Equipment
- 1 Pressure cooker Low pressure setting
Ingredients
For the Dough
- 1 cup warm milk 100-110°F
- 3 teaspoons active dry yeast the soul behind that fluffy dough
- ⅓ cup granulated sugar feeds the yeast and sweetens the dough just right
- ⅓ cup unsalted butter melted
- 1 tablespoon instant espresso adds a deep coffee note that's subtle but so good
- 2 large eggs help bind everything for structure and softness
- 1 teaspoon vanilla extract gives a cozy, sweet fragrance that ties it all together
- 4 cups bread flour secret to perfect chewy but tender crumb
- 1 teaspoon salt balances sweetness and strengthens gluten for structure
For the Filling
- 2 tablespoons unsalted butter softened
- 2 tablespoons salted caramel store bought OR use my super easy recipe!
- 1 cup brown sugar
- 1 teaspoon instant espresso
- 1 ½ tablespoons ground cinnamon
For the Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 tablespoons milk
- 2 cups powdered sugar
Instructions
Instructions
- In a large mixing bowl, combine the warm milk, active dry yeast, and sugar. Let it sit about 5-10 minutes till it's frothy and bubbling. That's your yeast waking up.
- Mix in melted butter, eggs, vanilla extract, and instant espresso until everything's blended smooth.
- Slowly add bread flour and salt. Knead that dough until it's soft, elastic, and a little sticky. If you gotta, lightly flour your hands to keep it from sticking too much.
- Cover the bowl with a damp cloth and let it rise in a warm spot for about 1 hour or until it's doubled in size. You’ll notice the tender pull starting to form.
- Roll out the dough on a floured surface into a rectangle. Spread softened butter all over, then sprinkle evenly with a mix of brown sugar, cinnamon, instant espresso, and that salted caramel.
- Tightly roll up the dough like a sweet log and cut it into individual rolls. Try to keep them all about the same size, so they cook evenly.
- Place rolls close but not squished in a greased pan lined with cinnamon-sugar-espresso mixture on the bottom. Let them rise again for 30 minutes. You see the float valve begin its gentle dance, you’re almost there.
- Before pressure cooking, drizzle a little heavy cream over the rolls—it helps caramelize and keeps the tops soft. Close the lid with the sealing ring in place, set your pressure cooker to low pressure for about 25-30 minutes. Wait for the valve hiss to start, and when cooking's done, carefully release pressure. Let rolls cool slightly before drizzlin' with that luscious salted caramel icing.
Notes
Serve these delicious rolls warm with your favorite morning beverage for a truly comforting treat!