Description
Caramel Rolls are irresistibly soft, fluffy buns swirled with cinnamon-sugar and drenched in a buttery, homemade caramel sauce. Perfect for brunch or a decadent breakfast treat, these rolls combine pillowy dough with a rich, golden caramel glaze that makes every bite heavenly. Serve them warm for maximum indulgence.
Ingredients
Scale
Dough
- 1 cup plus 3 tablespoons whole milk
- 3 large eggs, room temperature
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/4 cup heavy cream
- 5 1/4 cups bread flour
- 2 teaspoons vanilla extract
- 1 tablespoon kosher salt (Diamond Crystal)
- 5 tablespoons plus 1 teaspoon granulated sugar
Cinnamon-Sugar Filling
- Softened butter (for spreading on rolled dough, about 3 tablespoons)
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar (from the total amount listed)
Caramel Sauce
- 1 1/2 cups packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine the whole milk, eggs, unsalted butter, heavy cream, vanilla extract, brown sugar, cinnamon, kosher salt, granulated sugar, and bread flour. Mix until the dough forms, then knead for about 8–10 minutes, until the dough is smooth and elastic.
- First Rise: Cover the bowl with a towel or plastic wrap and let the dough rise in a warm, draft-free spot until doubled in size, about 1 to 1½ hours.
- Shape the Rolls: Turn out the dough onto a lightly floured surface. Roll it into a large rectangle about ½ inch thick. Spread the softened butter evenly over the dough. Stir together the sugar and ground cinnamon and sprinkle over the buttered dough.
- Form and Slice: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 even slices using a sharp knife or unflavored dental floss.
- Prepare the Baking Pan: In a 9×13-inch baking pan, spread the brown sugar and pieces of butter for the caramel sauce across the bottom (they will melt in the oven to create caramel). Arrange the cut rolls, cut-side up, in the pan.
- Second Rise: Cover the pan and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they are golden brown and baked through.
- Invert and Serve: Immediately invert the hot pan onto a serving platter, allowing the gooey caramel to coat the tops and sides of each roll. Serve the caramel rolls warm for the best texture and flavor.
Notes
- For extra flavor, add chopped toasted pecans or walnuts to the caramel layer before placing the rolls in the pan.
- Use room-temperature eggs and butter so the dough rises evenly and remains soft.
- Caramel rolls are best eaten fresh, but leftovers can be stored covered at room temperature for up to 2 days. Reheat briefly in the microwave to refresh.
- If you prefer a softer caramel, add 2–3 tablespoons of heavy cream to the caramel sauce mixture in the pan before baking.
- You can prepare the rolls the night before and refrigerate the unbaked rolls in the pan. Bring to room temperature before baking in the morning.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 24g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg