Gooey Caramel Cinnamon Rolls

Gooey Caramel Cinnamon Rolls

Tevah Versatile Caramel Cinnamon Rolls

Soft, sticky, and golden — made from your wholesome dough.

These cinnamon rolls are wonderfully flexible and can be made from almost any of your Tevah base doughs — Honey Wheat, Whole Wheat Sourdough, Fresh-Milled Heritage, or even your Artisan-style sourdough if you want a little tang. Each dough brings a slightly different personality: Honey Wheat is the softest and sweetest; Whole Wheat Sourdough is a bit deeper and more complex.

To keep it simple, we start with 1,000 g of prepared dough (after first rise) to make one dozen rolls. The rest of your batch can become loaves, dinner rolls, or pretzels.

🍞 Ingredients

For the Rolls

  • 1,000 g prepared bread dough (after first rise)
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 4–6 Tbsp soft butter
  • 2–3 Tbsp ground cinnamon (to taste)
  • 12 Tbsp cream (1 Tbsp per roll)

For the Caramel Pan Lining

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 Tbsp cream
  • 1 tsp vanilla

Optional Topping

  • Cream cheese icing (to drizzle after baking)

🪄 Instructions

  1. Prepare the dough.
    Use 1,000 g of your favourite Tevah dough (Honey Wheat, Whole Wheat Sourdough, or Fresh-Milled). The dough should have already completed its first rise and be light and workable.
  2. Make the caramel sauce.
    In a small saucepan, melt 1/4 cup butter. Stir in 1/2 cup brown sugar, 2 Tbsp cream, and 1 tsp vanilla. Heat gently until smooth and just bubbling. Pour into the bottom of a greased baking pan and swirl to coat.
  3. Roll and fill.
    On a lightly floured or oiled surface, roll the dough into a large rectangle about 1/2 inch thick. Spread with 4–6 Tbsp soft butter.
    In a small bowl, mix the brown sugar, white sugar, and cinnamon, then sprinkle generously over the dough (use “what feels right to your heart” ❤️).
    Optional: sprinkle on raisins, chopped pecans, or walnuts. Roll up tightly from the long side and slice into 12 even rolls.
  4. Assemble.
    Place the sliced rolls into the caramel-lined pan, cut side up. Spoon 1 Tbsp of cream over each roll. (This makes them especially soft and gooey, even if your original dough didn’t have milk in it.)
  5. Bake.
    Bake at 350°F (175°C) for 20–30 minutes, until golden, puffed, and the centres are cooked through.
  6. Flip & finish.
    While still warm, carefully invert the pan onto a serving tray or board so the caramel runs down over the rolls. Serve as-is, or cool slightly and drizzle with cream cheese icing.

🌤 Baker’s Notes

  • This method works with most of your Tevah doughs — especially Honey Wheat and Whole Wheat Sourdough.
  • If your dough is on the firmer side, the cream step helps it stay soft and bakery-style.
  • For extra indulgence, double the caramel and use a slightly deeper pan.
  • You can bake without flipping, but flipping gives that gorgeous sticky-bun finish.

✨ Reflection

These rolls are pure joy — soft, messy, generous, and made to share. They remind me that even the simplest dough can become something extraordinary with a little warmth, sweetness, and time.

There’s something about honey and cinnamon that feels like comfort and wisdom all at once — the kind of sweetness that nourishes both body and spirit.

“Eat honey, my son, for it is good; honey from the comb is sweet to your taste. Know also that wisdom is sweet to your soul; if you find it, there is a future hope for you.” — Proverbs 24 : 13–14

➤ Cream cheese icing note: add a simple cream cheese glaze (cream cheese, butter, powdered sugar, vanilla, splash of cream) once rolls have cooled slightly.

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