These Brown Sugar Caramel Cream Cinnamon Buns are such an old-fashioned treat! They bake up with a sauce in the bottom of the pan that’s creamy and delicious.
Brown Sugar Caramel Cream Cinnamon Buns
I am pretty sure that you are all aware that I have an addiction to everything vintage.
Pyrex, Federal glass, any type of glassware, and I will BUY IT ALL. Ok, not really, but if the price is cheap? Man oh man. Watch out garage, I will fill you up without blinking! ( If you don’t believe me, read yesterday’s post that was my first Thrift Haul post ever, outlining what I found last week while thrifting.)
So, you would guess correctly that vintage cookbooks top my list of loves.
I bought this one at an antique mall, not thrifted, but it was worth every penny.
It’s red and turquoise-y and matches my house.
It’s also a Betty Crocker cookbook, so right there it wins the retro game.
I was intrigued by a recipe called ” Caramel Cream Buns” because how on earth could that be bad? The original recipe actually didn’t have them as cinnamon buns, just plain sweet buns on a caramel cream base.
You make the caramel cream and pour it into your pan:
Then place your cinnamon buns on top to rise.
And rise they will, they will cover the entire pan!
They will bake up into these gorgeous, soft cinnamon buns that have this ooey-gooy caramel on the bottom.
It’s not smooth, it’s more like a custard on the bottom, a custard that you weren’t able to stir so it’s not perfectly cooked all smooth and pretty.
However when it tastes this good, who cares?
But when you flip these babies over?
Oh my word.
Just look at that!
That crazy custard-like topping makes these absolutely divine.
There’s no dry cinnamon buns here, folks.
Cinnamon bun heaven! Brown sugar, caramel cream, cinnamon bun awesomeness!
This is part of the reason that I love my vintage cookbooks so much. I took parts from two different recipes and combined them into one crazy delicious new ( yet old!) concoction that is definitely what you should be making for your weekend brunch!
Happy Baking, babes!
Love
Karlynn
Brown Sugar Caramel Cream Cinnamon Buns
Ingredients
Cinnamon Bun Dough
- 2 1/4 teaspoons traditional yeast
- 1/4 cup warm water 110 °F
- 1/4 cup scalded milk cooled until just warm
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup melted butter
- 2 1/4-2 1/2 cups all purpose flour
Cinnamon Bun Filling
- 2 tablespoons softened butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
Creamy Caramel Sauce
- 1 cup brown sugar
- 1/2 cup melted butter
- 1/2 cup heavy cream 18 % and up
Instructions
- In the bottom of a mixing bowl attached to a stand mixer, combine the warm water and yeast until dissolved.
- Stir in the rest of the ingredients, adding only 2 cups of the flour to start.
- Mix together, adding enough of the remaining flour to bring the dough together, until it’s smooth and elastic and only slightly tacky to the touch.
- Place in an oiled bowl, cover and let rise in a warm draft free place until doubled in size.
- Punch down the dough and turn out onto a floured counter top. Roll into a 12 inch by 10 inch rectangle.
- Spread out the butter on top of the rectangle, then sprinkle the brown sugar/cinnamon on top.
- Roll up tightly, beginning at the wide side ( meaning that you are going to end up with a roll that is 12 inches wide, not 9). Pinch the seam and roll over so that the seam is at the bottom.
- Slice into (12) 1 inch wide rolls.
- Whisk together the ingredients for the Creamy Caramel Sauce. Pour into the bottom of a 9×13 pan
- Place the 12 cinnamon buns ( cut side down) into the pan.
- Cover again ( plastic wrap is best at this point) and let rise until the buns rise enough to fill the pan – and they WILL fill the pan. ( see the photo in my post) You must wait until this point for the best cinnamon buns ever!
- Pre-heat the oven to 375 °F. Bake the cinnamon buns for 25-30 minutes, until darkly browned.
- Remove and serve warm !
Nutrition
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Dale Crockett says
Can you make them ahead of time & refrigerate?
Tammy Schmitz says
Do you flip them individually or do you need to flip the entire pan at once? I am planning on making these next weekend!
Sheila Whitten says
Awesome cinnamon rolls. Instead of 1 cup brown I used 1/2 cup maple syrup!!! Really Great!!!
Thankful for generations says
Thank you for sharing this recipe. We have been trying to create grandmas recipe that she knew by heart. She measured in hand scoops, dumps, and “until it feels right”. It was so nostalgic to make these, smell all the good smells and enjoy something we thought we lost with her. What a treat to bring these back for family!! We were close… but WAAAY off on what we thought for the topping. We weeent using enough cream!
Megan McQ says
Really tummy! Thank you! I added van8la to the buns and the caramel, because I love vanilla!!
angela hammill says
these are beyond incredible!!!! i topped with a scoop of vanilla bean icecream and thought id died and gone to heaven!!!