These Are The Cinnamon Rolls to Make This Season!
Jumbo Bourbon Caramel Glazed Cinnamon Rolls.
Take that in for a minute. Soft, fluffy rolls with cinnamon and brown sugar running through them, topped with a caramel glaze infused with Kentucky bourbon. Great Winter baking.
I’ve taken the regular cinnamon roll recipe and doubled their size. This recipe makes 8 large rolls. Divide the dough into 2 pieces. Roll out one half and add the cinnamon brown sugar topping. Slice the dough into 8 equal parts. Roll one slice up and place on top of another slice. Continue to roll so that the second slice is rolled on top of the first. Now you have one big roll!
Continue with the remining slices until you have 4 rolls. Roll out the send half of the dough and use the same method until you have the 8 rolls. Of course, if you don’t want cinnamon rolls so large, you don’t have to double them up and you can make 16 regular sized rolls. Let them rise, them brush the tops with heavy cream before baking them. This makes them gooey and moist!
Bake them until they’re browned. Then add the bourbon caramel sauce on top. It’s so good by itself or you can add a cream cheese frosting on top of that as well. Either way is delicious!
Jumbo Bourbon Caramel Glazed Cinnamon Rolls
Ingredients
Rolls
- 1 cup warm milk
- 2 eggs
- 2/3 cup butter, melted
- 2 cups bread flour
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 cup sugar
- 1 tbsp yeast
- 2/3 cup butter, softened
- 2 cups brown sugar, packed
- 2 tbsp cinnamon
- 1/2 cup heavy cream (for brushing on rolls)
Caramel Sauce
- 1/2 cup butter (1 stick)
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 3 tbsp bourbon
Instructions
Rolls
- Warm milk in the microwave, then pour in a standing mixer. Sprinkle yeast on top. Let it stand for 10 minutes. Add egg, butter, salt, sugar, all purpose and bread flours. Knead dough with a hook attachment for about 5 minutes. Cover the dough with a plastic wrap and let it rise for an hour. Place bowl in the refrigerator overnight.The next day, divide the dough in half. Sprinkle the counter with flour. Roll one half of the dough into a rectangle. Spread half of melted butter on top. Sprinkle evenly with one cup of brown sugar, then with one tablespoon of cinnamon. Use a pastry cutter (or pizza wheel) to slice dough into 8 equal pieces horizontally. Roll one strip up and place it on the edge of another strip, so that you are continuing the roll, making one big roll. Repeat with other strips until you have 4 large rolls. Place them on a parchment lined baking sheet. Roll out the second dough and repeat the process. There should be 8 large rolls in total. Let them rise until the rolls have risen to twice their size. Brush rolls with heavy cream. Bake at 400 F for 20-25 minutes or until brown.
Caramel Sauce
- In a small saucepan over medium heat, add butter, brown sugar, heavy cream and salt. Cook until it comes to a boil and the sugar is melted. Remove from heat and add vanilla and bourbon. Brush on cinnamon rolls and serve.
