Salted Caramel Cinnamon Rolls are sweet, rich, and irresistible. Made with canned crescent roll dough, these rolls are a fast and foolproof breakfast or brunch treat that delivers big flavor with minimal effort.
Add some sweetness to brunch!
Mother’s Day inspired this simple, nostalgic recipe. These salted caramel cinnamon rolls are an updated version of a childhood favorite made easy with canned crescent roll dough. The salted caramel adds a luxuriously sweet-and-salty finish that elevates an otherwise everyday pastry into a special-occasion treat.
One of the best things about this recipe is how approachable it is. Whether you’re an experienced baker or making cinnamon rolls for the first time, you can prepare these in under an hour. The method is straightforward: make a quick caramel, press and fill the crescent dough, roll and slice, then bake. The result is gooey, caramel-drizzled rolls with a satisfying hint of sea salt.
Serve these Salted Caramel Cinnamon Rolls for weekend breakfasts, a holiday brunch, or any time you want warm, comforting baked goods with a gourmet twist.
Ingredients
- Granulated sugar
- Unsalted butter
- Heavy cream
- Sea salt
- Ground cinnamon
- Crescent roll dough (canned)
Instructions
This recipe includes step-by-step photos and a full recipe card below. The directions here are clear and easy to follow, and the whole recipe comes together quickly.
Prepare the caramel sauce. In a medium saucepan over medium heat, heat 1 cup granulated sugar, stirring constantly with a wooden spoon until the sugar melts and becomes an amber-colored liquid. Once fully melted, stir in 6 tablespoons of butter and continue stirring until melted and incorporated, about 2–3 minutes. Slowly drizzle in 1/2 cup heavy cream while stirring constantly. Let the mixture come to a brief boil for about 1 minute, then remove from heat and stir in 1 teaspoon sea salt. Spray a 9″ x 13″ baking pan with cooking spray and pour the warm caramel into the pan.
Prepare the cinnamon rolls. In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and set aside. Unroll the crescent roll dough and press the perforations together to form a single sheet. Melt the remaining 2 tablespoons butter and brush it evenly over the dough. Sprinkle the cinnamon-sugar over the butter, then roll the dough up tightly into a log.
Slice each log into six pieces (about 1½ inches each) so you have 12 cinnamon rolls total. Arrange the rolls, cut-side down, on top of the salted caramel in the prepared pan.
Bake and serve the cinnamon rolls. Bake at 375°F for about 25 minutes, until the rolls are golden and cooked through. Remove from the oven and allow the pan to sit for a minute. Carefully invert the pan onto a serving plate so the caramel coats the tops of the rolls. Serve warm, and take care—the caramel will be hot right out of the oven.
These rolls are best served fresh from the oven while warm and gooey. They pair wonderfully with coffee, tea, or a simple glass of milk.
More salted caramel recipes
If salted caramel is your thing, here are a few other dessert ideas that highlight that same sweet-and-salty flavor profile. These make great follow-ups or variations to try if you enjoy this recipe:
No Churn Salted Caramel Ice Cream
Salted Caramel Pecan Baked Brie
Salted Caramel Pecan Monkey Bread
Salted Caramel Cashew Cookies
If you prefer an easy pull-apart version of cinnamon rolls, consider making a pull-apart pan—same flavors, slightly different presentation and perfect for sharing at a crowd-sized brunch.
Salted Caramel Cinnamon Rolls
Ingredients
- 1 cup granulated sugar
- 8 tablespoons butter, divided
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 cans crescent roll dough (8-count each)
Instructions
- Preheat the oven to 375°F.
- Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts into an amber-colored liquid.
- Stir in 6 tablespoons butter and continue stirring until melted, about 2–3 minutes.
- Slowly drizzle in 1/2 cup heavy cream while stirring. Let boil for 1 minute, then remove from heat and stir in 1 teaspoon sea salt.
- Spray a 9″ x 13″ baking pan with cooking spray and pour the caramel sauce into the pan.
- In a small bowl, combine 2 tablespoons sugar with 1 teaspoon cinnamon and set aside.
- Unroll the crescent dough and press the perforations together. Melt the remaining 2 tablespoons butter and spread it over the dough.
- Sprinkle the cinnamon-sugar mixture evenly over the butter, then roll the dough up tightly.
- Slice each roll into 6 pieces (about 1½ inches each) for a total of 12 rolls. Place the rolls cut-side down on top of the caramel in the pan.
- Bake for 25 minutes, then remove from the oven.
- Carefully invert the pan onto a plate so the caramel coats the rolls. Be cautious—the caramel is hot. Serve warm.
Nutrition Facts
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