To make Cinnabon-style caramel sauce, start by placing 1 cup of granulated sugar in a heavy-bottomed sauce pot. Cook it over medium-low heat, stirring often, until it turns into a light amber liquid. This usually takes 7-12 minutes, but keep an eye on it to prevent burning.
Next, add 5 tablespoons of unsalted butter to the melted sugar and stir until it’s completely melted. Gradually pour in 3/4 cup of heavy whipping cream, starting with half and then adding the rest. Be careful as the mixture will bubble up. Once mixed, turn off the heat.
Now, stir in 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1/4 to 1/2 teaspoon of salt, depending on your taste. Whisk the mixture until it’s smooth and free of clumps.
Pour the caramel sauce into a jar and let it cool to room temperature. It will thicken as it cools. Cover and store it in the refrigerator, and it will keep for up to 2 weeks. When you’re ready to use it, heat it in 30-second increments until smooth, which should take about 60-90 seconds.
This caramel sauce is perfect for topping cakes, cheesecakes, or as a dip for apples. Enjoy it on your Cinnabon-style treats!