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Pioneer Woman Cinnamon Caramel Sauce

Pioneer Woman Cinnamon Caramel Sauce - recipe card
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This luscious caramel sauce is deeply golden and buttery, with a warming whisper of cinnamon that makes it feel extra cozy. It’s silky, pourable, and ideal for drizzling over ice cream, pancakes, or fresh fruit, yet thickens beautifully when cooled for spreading on toast or pound cake.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick), cut into 8 pieces
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Instructions

  1. Place a medium heavy-bottomed saucepan over medium heat. Add the butter pieces and swirl occasionally as they melt—you want a gentle, even melt, not a sizzle.
  2. Once the butter is fully melted and begins to foam, sprinkle in the packed brown sugar. Stir with a heatproof spatula or whisk until completely incorporated, about 1 minute—there should be no dry spots of sugar.
  3. Continue cooking over medium heat, stirring constantly, for 2 to 3 minutes. The mixture will become glossy and begin to pull away from the sides of the pan, and you’ll smell a rich toffee-like aroma.
  4. Slowly pour the heavy cream into the bubbling sugar-butter mixture while stirring continuously. The caramel will steam and froth vigorously—don’t be alarmed, just keep stirring until the cream is fully absorbed and the sauce is smooth.
  5. Turn the heat down to low. Sprinkle the cinnamon and salt over the sauce and whisk gently until dissolved, about 30 seconds. Taste a small spoonful (careful—it’s hot!) and adjust salt if you like a more pronounced contrast.
  6. Remove the pan from the heat and let the sauce rest in the pan for 1 minute. Then stir in the vanilla extract; the sauce will become fragrant and slightly more fluid.
  7. Pour the warm sauce into a clean glass jar or heatproof container. Let it cool at room temperature for about 15 minutes—it will thicken as it cools to a pourable consistency.
  8. Serve warm over ice cream, cakes, or pancakes. For a thicker, spreadable sauce, refrigerate for 1 hour; bring to room temperature or gently warm before serving.
  9. Store any leftovers in the refrigerator for up to 2 weeks. Reheat gently in a small saucepan over low heat, stirring frequently, or in the microwave in 15-second bursts, stirring between, until smooth.

Notes

Storage: Refrigerate in an airtight container for up to 2 weeks. Freezing: Pour cooled sauce into a freezer-safe container leaving 1/2 inch headspace; freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat gently over low heat, stirring often, or microwave in 15-second intervals until warm and pourable. If the sauce has separated after reheating, whisk in a tablespoon of heavy cream to bring it back together.

Nutrition

Keywords: cinnamon caramel sauce, caramel sauce with cinnamon, homemade caramel, pioneer woman caramel, dessert sauce, stovetop caramel, ice cream topping, cafe sauce, apple dessert sauce, easy caramel sauce

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-caramel-sauce/