Don’t even think you have tasted the best thing ever if you have never had bourbon salted caramel sauce. I am not even a bourbon fan, and then I tasted this. To describe it would be to say imagine if butter, bourbon and caramel all went on a 3 week vacation, and met a sprinkle of salt. Yep, that is how it tastes. I have not ever been on a 3 week vacation, but I can only imagine it is about as good as this!

Okay, let’s get serious. Just for a minute. This sauce is so good, you can put it on just about anything. Bruce created it to get drizzled over these BOURBON PECAN CHOCOLATE CHIP BLONDIES, and wow, was that a good idea! Of course, we had to top the blondies with a big scoop of vanilla ice cream first. Then we warmed the sauce, and drizzled it over the whole thing. No regrets.

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Making Cinnamon Rolls: A Step-by-Step Guide

Preparing the Dough:

1. Activate the Yeast: Begin by whisking the yeast into warm milk and letting it sit for 3-4 minutes. This step helps to activate the yeast, ensuring your dough will rise properly.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
3. Blend the Wet Ingredients: Whisk together the eggs and melted butter, then mix them into the milk and yeast mixture.
4. Form the Dough: Gradually pour the wet ingredients over the dry ingredients, stirring until the dough comes together. A firm rubber spatula or plastic bench scraper can be particularly useful for this step.
5. Knead the Dough: Once the dough has formed, transfer it to a lightly floured surface. Knead it gently for about 3-4 minutes until it becomes firm but still slightly sticky.
6. Let the Dough Rise: Lightly oil a large bowl and place the dough inside. Cover it with a damp dish towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Making the Filling:

1. Mix the Filling Ingredients: Combine brown sugar and cinnamon in a medium bowl. Hold off on preparing the apples until you’re ready to assemble the rolls to prevent browning.
2. Prepare the Apples: When you’re ready to roll out the dough, core, peel, and chop the apples into bite-sized cubes.

Assembling the Cinnamon Rolls:

1. Roll Out the Dough: Transfer the risen dough onto a lightly floured surface. Use a rolling pin to roll it into a rectangle.
2. Add the Butter: Spread the softened butter evenly over the dough. I find that using my hands makes this step easier.
3. Add the Filling: Sprinkle the brown sugar mixture over the butter, leaving one edge free of filling. Evenly distribute the apple pieces over the dough.
4. Roll the Dough: Starting from the long side, tightly roll up the dough, tucking in the ends as you go. Slice the roll into 12 equal pieces.
5. Prepare for Baking: Arrange the rolls in a greased 9×13 baking pan. Cover them with plastic wrap that has been sprayed with oil. Allow the rolls to rise for about 1 hour, or until nearly doubled in size.

Baking the Cinnamon Rolls:

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Prepare the Cream: Warm the heavy cream slightly. After the rolls have risen, pour the cream over the top, allowing it to soak down and around the rolls.
3. Bake: Place the rolls in the oven and bake for 20-22 minutes, rotating the pan halfway through. If the rolls begin to brown too quickly, cover them loosely with foil. Depending on your oven and the size of the rolls, baking may take up to 30 minutes.

Making the Frosting:

1. Blend the Ingredients: In a medium mixing bowl, use a hand or stand mixer to blend the softened cream cheese and butter until smooth.
2. Add the Sugar: Gradually mix in the powdered sugar.
3. Finish with Vanilla and Cream: Add vanilla extract and enough cream to achieve your desired frosting consistency. Once the rolls are warm but not too hot, generously spread the frosting on top.

Enjoy your homemade cinnamon rolls! The combination of the sweet cinnamon filling, tender apples, and creamy frosting makes for an irresistible treat.

• Cream cheese: Adds tangy richness that balances the sweetness of the rolls.
• Salted butter: Enhances the creamy texture and flavor of the frosting.
• Powdered sugar: Sweetens the frosting and gives it a smooth, silky finish.
• Vanilla extract: Adds warmth and depth to the flavor.
• Heavy cream or half and half: Helps achieve the perfect creamy consistency.

You will want to start the dough when you get up to allow to proof. Once you roll them out, fill them and slice them you can let them rise while you go to the grocery store, or relax and read the paper.

How to Store

Storing these is simple:

• Be sure to allow to completely cool before storing.
• We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
• Store rolls in an air tight container, or wrapped in foil.
• Both may be kept for up to one week, in the fridge.

What to serve with potato skins

1. Side Salad: A crisp, refreshing side salad complements the richness of the potato and cheese. Choose a simple garden salad with fresh greens, tomatoes, cucumbers, and a light vinaigrette dressing to balance the flavors. Our Pasta House Italian Salad pairs perfectly with these!
2. Soup: A warm bowl of soup pairs wonderfully with this appetizer, especially during colder months. Opt for a comforting soup like vegetable soup, butternut squash, or broccoli cheddar to create a satisfying meal combination.
3. Vegetable Platter: Serve potato skins alongside a colorful vegetable platter for a balanced and nutritious meal. Include a variety of raw veggies such as carrot sticks, celery, bell pepper strips, cherry tomatoes, and snap peas, accompanied by a dip like hummus or ranch dressing for added flavor.

Bourbon Caramel Sauce

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Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 30 minutes minutes

Course: Dessert

Cuisine: American

Keyword: bourbon, caramel

Servings: 3 cups

Calories: 297kcal

Author: theperksofbeingus

Equipment

• pot
• Spatula
• measuring cups
• Measuring spoons

Ingredients

Ingredients for Bourbon Caramel Sauce:

• 2 cups dark brown sugar packed
• 1 ½ cups unsalted butter cubed
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tbls bourbon
• 2 teaspoon sea salt

Instructions

• Instructions for Bourbon Caramel Sauce
• Stir the brown sugar and butter in a saucepan over medium-low heat. Cook for about 10 minutes the mixture thickens. Whisk frequently.  
  2 cups dark brown sugar packed, 1 ½ cups unsalted butter cubed
• Add in heavy cream, vanilla, and bourbon. Gently whisk. Raise the heat and bring the mixture to a boil. Boil for 2 minutes. 
  1 cup heavy whipping cream, 1 teaspoon vanilla extract, 2 tbls bourbon
• Remove from the heat and whisk in the salt. Cool in the pan for about 10 mins. 
  2 teaspoon sea salt
• Pour the sauce into a jar and cool completely until ready to use. 

Nutrition

Serving: 2tablespoons | Calories: 297kcal | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1572mg | Potassium: 78mg | Sugar: 2g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 0.1mg

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Best Salted Caramel Fireball Espresso Martini Recipe

This totally decadent dessert martini is made with our bourbon salted caramel sauce, fireball and espresso. So good!

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