Buttery Cinnamon Caramel Sauce + LorAnn Oils Giveaway!

by alexandra

Easy Buttery Cinnamon Caramel Sauce - made without cream! From Confessions of a Bright-Eyed Baker

Have I told you yet how much I love caramel? I’m mildly obsessed. I can’t get enough of caramel lattes, anything with salted caramel, and classic homemade caramel sauce *swoon*. Even though I’m one of those people who rarely makes the same thing twice, caramel sauce is basically a staple in my kitchen. I make it so much that I feel like I can practically do it in my sleep (not sure if that’s a good thing or a bad thing…). So today, my mission is to get you all making homemade caramel sauce as much as I do! This IS a good thing, because once you learn the basics of caramel, it’s something you’ll have down pat forever and you can use it in a million different ways.  I also have a giveaway in store for you – I’m excited!!!

Easy Buttery Cinnamon Caramel Sauce - made without cream! From Confessions of a Bright-Eyed Baker

Now I know I’m not the only one out there who’s obsessed with homemade caramel, because a crazy amount of people have written to tell me over the past year that they’ve made my DIY Caramel Sauce; it makes me so happy! I love it too, and the formula is simple: sugar + milk + sea salt = amazing caramel sauce. I like to experiment though, and I wanted to see if I could turn it into something new but just as good. I could! I did! Here’s the new formula : sugar + milk + sea salt + cinnamon + vanilla + LorAnn Oils Butter Emulsion = amazing Buttery Cinnamon Caramel Sauce. Yup, read that again.  NO cream, NO butter, and you still get a glorious buttery caramel sauce.

Easy Buttery Cinnamon Caramel Sauce - made without cream! From Confessions of a Bright-Eyed Baker

So what is butter emulsion? It’s a natural butter flavoring that’s similar to an extract, but instead of being alcohol-based, it’s water-based. That means that when you cook or bake with it, the flavor doesn’t bake out. I was super excited to hear about LorAnn’s emulsions because a) I get excited about anything that has to do with baking, and b) LorAnn has a million and one types of emulsions and other flavorings. Why stick to the basic vanilla and almond when you can have hazelnut, toffee, irish cream, champagne, cheesecake… annddd I could go on. If you can think of a flavor, LorAnn probably has it. They come in a variety of types – emulsions, natural flavors, and super-strength flavors – and on the LorAnn website, they explain the difference between all of these. (This is good if you start to feel overwhelmed by all the choices, like I did). :D

Easy Buttery Cinnamon Caramel Sauce - made without cream! From Confessions of a Bright-Eyed Baker

I have a few of LorAnn’s emulsions and flavors and I’m still experimenting with them, but as soon as I tried the butter emulsion in this caramel sauce, I knew I was onto something. I don’t know how, but somehow a small drop of this buttery elixir makes the caramel absolutely dreamy.The sauce has this incredible buttery cinnamon flavor that reminds me of butter caramel candies and the glaze on these cinnamon rolls. I’ve been making it instead of my typical recipe for about a month now, using it in my lattes, and occasionally dipping a spoon straight into the jar. It’s good stuff. BUT, I didn’t just want to share this recipe without giving you the chance to get some of your own LorAnn Butter Emulsion; how unfair would that be?! Lucky for you, LorAnn Oils has offered to give away three bottles of bakery emulsion and three bottles of super-strength flavorings to one reader! For a chance to win, enter the giveaway in the Rafflecopter form below. (This giveaway is only open to US residents and is open until November 9th at Midnight PST.)

a Rafflecopter giveaway

P.S. Making caramel is really simple once you learn the process, but certain steps do go fast, so make sure you read through the entire recipe before you start so you won’t miss anything. Also, if you want more tips, you can check out my original DIY Caramel Sauce. There’s lots of detailed instructions and also tons of questions I’ve answered in the comments section. One last thing: making caramel sauce with milk instead of cream works beautifully, BUT there are a few really important things you should do to make sure you don’t end up with a curdling issue. 1) Use fresh milk 2) Use pure cane sugar (typically the granulated sugar you find at the store is pure cane sugar) 3) Don’t burn your caramel (which would be a bad thing anyhow) and 4) When the recipe says “stir constantly”, I really mean CONSTANTLY. All these details are just to set you up for success; once you get it down, it’s EASY! :D


Easy Buttery Cinnamon Caramel Sauce - made without cream! From Confessions of a Bright-Eyed Baker

Buttery Cinnamon Caramel Sauce

  • Yield: 3/4-1 cup*


An easy, cinnamon-y, Caramel Sauce made entirely with milk, and infused with butter emulsion for a wonderfully creamy flavor.


  • 7 1/2 ounces (1 cup) granulated sugar
  • 8 1/2 ounces (1 cup) milk**
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon Lorann Oils Butter Emulsion***


  1. Place the granulated sugar in a large, heavy-bottomed pot****, shaking the pot briefly to spread the sugar in an even layer that covers the bottom surface. Place on the stove over medium-low heat and wait for it to melt; this will take anywhere from 10-20 minutes, depending on the heat of your stove. Keep a close eye on the sugar during this time.
  2. Meanwhile, set out a heat-safe spatula, a trivet, and an oven mitt next to the stove. Measure the milk in a microwave-safe liquid measuring cup and have ready to microwave. Once you start to smell the sugar getting hot (it smells a bit like cotton candy), or when you see it starting to liquify a bit just around the edges, microwave the milk for 60-90 seconds; it should be very warm. Set this near the stove as well.
  3. Once about 1/4-1/3 of the sugar has melted, use the spatula to start scooping the melted sugar gently over the unmelted sugar, just enough to keep the melted sugar from getting too hot as the rest melts. If you see the sugar starting to clump, stir less. Once all of the sugar has melted, stir gently until it turns a deep rusty golden color. At this point, remove from the heat immediatley and place on the trivet. Using the oven mitt on your stirring hand, stir the melted sugar as you pour the hot milk in. Be careful; it is extremely hot and will bubble up substantially. Continue to stir until the bubbling subsides. Some of the sugar may have seized into a solid clump; don’t panic if this happens!
  4. If the caramel is smooth and you want a thin sauce, skip to the next step. Otherwise, return the pot to the stove (medium-low heat) and stir the caramel constantly until any and all seized sugar has melted back into the caramel. If any hardened sugar is stuck to the sides of the pot, gently pry it off so that it can melt in the liquid. Cook for about 4-8 minutes total, stirring constantly, depending on how thick you want your caramel sauce to be. Four minutes should give you a fairly thick but fluid caramel, while eight minutes should give you a very thick, almost drizzle-able caramel. Exact times will vary depending on the heat of your stove and the type of milk you use. Bear in mind that the caramel will not look very thick while its hot but will thicken substantially as it cools.
  5. When done cooking, remove caramel from heat and add the cinnamon, vanilla, sea salt, and butter emulsion. Stir in until evenly combined. Pour into a heat-safe vessel (like a canning jar) and allow to cool. Lid and transfer to the refrigerator.


*The yield for this recipe will vary depending on how much you cook down the caramel. A thicker caramel will yield less, while a thinner caramel will yield more.

**I usually use 2% milk, but I’ve had readers make my original all-milk caramel sauce with 1%, almond milk, rice milk, goat’s milk, and lactose-free milk (like Lactaid) with success.

***You can find LorAnn emulsions on the LorAnn Oils website as well as Amazon and local crafting and baking stores including Michael’s and Joanne.

****It’s best to use a light-colored pot so that you can easily see when the caramel is dark enough (so that you don’t burn it).

Thanks to LorAnn Oils for providing me with samples of their products to make this post possible! 

Get the heads up on everything new at Confessions of a Bright-Eyed Baker by subscribing to receive updates of new posts, with recipes, kitchen tips, and more via e-mail or RSS. You can also find recipes by category in the recipe box.


Digiprove sealCopyright protected by Digiprove © 2013
Katie November 2, 2013

I’m super intrigued by the red velvet emulsion!

Ruta November 2, 2013

The cream cheese emulsion sounds really interesting. Perhaps a cream cheese frosting sans cream cheese?

jacquie November 2, 2013

tangerine oil – i’m not sure what I would use it in – it just sounds good. Probably in some sort of slice and bake cookie where the flavor could shine. or maybe a lemon bar citrus kind of thing

Laura (Tutti Dolci) November 3, 2013

I love caramel sauce, adding cinnamon simply takes it over the top!
Laura (Tutti Dolci) recently posted..briocheMy Profile

gina lovejoy November 4, 2013

I think I wold like to try the almond.

Erika November 4, 2013

Hrmm I’m intrigued. Red velvet = yum?
Erika recently posted..Broken Glass Cupcakes + Happy Halloween!My Profile

alexandra November 5, 2013

Haha that was my though when I saw that exactly!

candace November 4, 2013

i want to try the buttery sweet dough in a sugar cookie recipe!! i love adding flavors to sugar cookies and i think this extra butter taste would be wonderful, or shortbread!!

sandra rose November 4, 2013

I’m not sure if I did this correctly. I would like to try Orange Oil. Thanks for letting me enter your contest. I love your posts.

Debra Lee November 4, 2013

The raspberry for cake frosting!

Amy November 6, 2013

Really?? It’s THAT easy to make homemade caramel sauce??? And all these years, I’ve avoided it because I thought it was impossible and way too easy to mess up. I need to try this! (P.S. You have to stop inspiring me… My list of “Things to Try” has gotten incredibly long since I started reading your bog!!)

The sound of the Butter Emulsion sounds absolutely perfect. I wonder how it’d be in healthier cookies to add a little extra butter taste!
Amy recently posted..Butterscotch Pecan TartletsMy Profile

alexandra November 7, 2013

Yeah! It took me forever to figure out the whole milk thing, but that’s what I give try to give super-clear directions so it makes it really easy for everyone else. It’s a cinch now!And I’m so glad you’re getting inspiration from me :) – yay!
I want to try the butter emulsion for a healthier recipe too; I’m really curious to see how it will work!

Amy November 7, 2013

You’re so sweet to type up such detailed instructions! No wonder all of your readers love you so much! :)
Amy recently posted..Butterscotch Pecan TartletsMy Profile

alexandra November 7, 2013

Aww haha thanks! I try :)

Lou November 6, 2013

I’d like to try the orange oil in an orange butter cake.

Meryl November 6, 2013

The coconut flavor in coconut macaroons, dipped in chocolate.

Rebecca P. November 7, 2013

The banana flavor would be a perfect addition to my morning quinoa flakes!

Tracy King November 7, 2013

I’d love some bergamot oil – maybe I can finally make some Earl Gray cookies that actually taste like something!

Laura November 7, 2013

Interesting, I will have to try these

Becky November 7, 2013

I’d love to try to the butter flavor, and I’d use it to make a cake batter dip!

alexandra November 7, 2013

Ooh, I like the way you think Becky!

karen November 7, 2013

I’d like to try the coconut emulsion, in a coconut buttercream!

Becca Entenberg November 7, 2013

The red velvet one looks really good! I think I’d make red velvet pancakes.

Shani F. November 7, 2013

I’d like to try the buttery sweet dough emulsion. I would use it in a pound cake.

Jessica S November 7, 2013

Gahhh I’ve been wanted to try their cream cheese flavor for so long but I could never get myself to buy it! I do use the butter flavor and I LOVE it :)

W. Zook November 7, 2013

We use LorAnn Oils frequently, but have never used emulsions. I would love to try the Almond flavor.

Annette November 7, 2013

I’d like to try Almond, one of my favorite flavors. I’d use it in cake icing and in cookies.

Krista November 8, 2013

I have to say red velvet as well.
Krista recently posted..Reverse Culture Shock: Part 1My Profile

Salena November 9, 2013

I’d like to try the Princess Cake. I think it’d make an interesting pound cake and maybe even jazz up some royal icing for cookies.

Monica November 9, 2013

Bergamot super strength flavor. Earl Grey Tea cookies!!!!

nicole spoden December 13, 2013

This seems like it’s real easy to make, plus it looks wonderful also. If I don’t have the butter you have used, can I omit it? Great job again!!
nicole spoden recently posted..Countdown to ChristmasMy Profile

nicole spoden December 13, 2013

to my previous comment, I never heard of Lorann’s before. Could I use Blue Bonnet Light or original for this?
nicole spoden recently posted..Countdown to ChristmasMy Profile

alexandra December 16, 2013

Hi Nicole! Lorann’s is actually a butter emulsion, kind of like an extract. You can buy it online on their website or Amazon, among other places, and you may be able to find it at Joann Fabrics, Michael’s. Hobby Lobby, Wal-Mart, or a local cake decorating store as well. You can also leave it out and it will still be awesome, just without that buttery flavor. Another alternative would be to just add a few tablespoons of butter to the finished caramel. The effect might not be quite the same as the butter emulsion, but it will undoubtedly still be good!

{ 2 trackbacks }

Previous post:

Next post: