Start by mixing the warm milk with the yeast and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add your yeast mixture, melted butter, and eggs. Mix until a dough forms.

Transfer the dough onto a floured surface, kneading it for about 8-10 minutes until smooth and elastic.

Place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until doubled in size—about 1 hour.

While the dough rises, mix together the brown sugar and cinnamon in a bowl.

Once your dough is ready, roll it out on a floured surface into a large rectangle, about ¼ inch thick.

Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly across the surface.

Starting from one long edge, tightly roll the dough into a log.

Slice the log into even sections—about 12 pieces work well.

Place the rolls into a greased baking dish, allowing some space between them. Cover and let rise for an additional 30 minutes.

Preheat your oven to 350°F (175°C). Bake your rolls for about 25-30 minutes or until they are golden brown.

In a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, swirling occasionally.

Carefully add the butter, followed by the heavy cream, and whisk until combined.

Stir in the sea salt and let it simmer for a few minutes until thickened.

Once the rolls are out of the oven, let them cool for a few minutes before pouring the warm salted caramel sauce over the top.

Let it soak in for the perfect treat. Serve warm and enjoy!