Old-Fashioned Caramel Rolls

introduction

Old-Fashioned Caramel Rolls are sweet, soft, and warm. They have a rich caramel topping and a cinnamon filling. They work well for weekend mornings or special treats. If you like trying different rolls, try this savory option too: buffalo chicken egg rolls.

why make this recipe

• The rolls use simple ingredients you likely have at home.
• The caramel topping is gooey and makes the rolls rich and special.
• The dough is soft and rises well, giving fluffy rolls.
• This recipe makes 12 rolls, good for family or guests.

how to make Old-Fashioned Caramel Rolls

1. Activate the yeast so it becomes foamy. This shows it is alive.
2. Mix dough ingredients and knead until smooth and elastic.
3. Let the dough rise until doubled in a warm place.
4. Make the cinnamon filling and spread it on rolled dough.
5. Roll the dough tight and cut into 12 slices.
6. Make the caramel sauce and pour it into the baking pan.
7. Place the rolls cut-side up on the caramel and let them rise again.
8. Bake until golden and then invert the pan so the caramel covers the rolls.
9. Serve warm for the best texture and flavor.

Ingredients :

1 cup whole milk, warmed to 110°F (43°C), 1/3 cup granulated sugar, 2 1/4 tsp active dry yeast (1 packet), 1/3 cup unsalted butter, melted, 1 tsp salt, 2 large eggs, room temperature, 4 1/2 cups all-purpose flour (plus extra for kneading), 1/2 cup unsalted butter, softened, 1 cup brown sugar, packed, 1 tbsp ground cinnamon, 1 cup unsalted butter, 1 cup brown sugar, packed, 1/2 cup heavy cream, 1/2 tsp salt, 1 tsp vanilla extract

Directions :

• Activate Yeast: In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
• Make Dough: Stir in melted butter, salt, and eggs. Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.
• First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1–1.5 hours).
• Prepare Filling: In a small bowl, combine softened butter, brown sugar, and cinnamon into a paste.
• Roll Out Dough: Punch down dough and roll into a 16×12-inch rectangle. Spread filling evenly over dough.
• Shape Rolls: Roll dough tightly from the long side and cut into 12 even slices.
• Make Caramel Sauce: In a saucepan, melt butter. Add brown sugar, cream, and salt. Bring to a gentle boil for 2 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour into a greased 9×13-inch baking dish.
• Arrange & Second Rise: Place rolls cut-side up on top of caramel sauce. Cover and let rise for 30–40 minutes until puffy.
• Bake: Preheat oven to 350°F (175°C). Bake for 22–25 minutes or until golden brown.
• Invert & Serve: Let rolls rest for 5 minutes, then carefully invert onto a serving platter so caramel drips over the rolls. Serve warm.

how to serve Old-Fashioned Caramel Rolls

Serve the rolls warm so the caramel is gooey. Use a spatula to lift them without breaking. You can add a light dusting of powdered sugar or a small spoon of whipped cream. Serve with coffee or milk.

how to store Old-Fashioned Caramel Rolls

• Room temperature: Keep in an airtight container for up to 1 day.
• Refrigerator: Store in a sealed container for up to 4 days. Warm in the oven at 300°F (150°C) for 10 minutes before serving.
• Freezer: Wrap individual rolls in plastic and foil, freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven.

tips to make Old-Fashioned Caramel Rolls

• Make sure milk is 110°F (43°C) when you mix yeast. Too hot will kill the yeast.
• Knead until the dough is smooth and slightly springy.
• Roll the dough tightly so the rolls hold their shape.
• Let the rolls rise in a warm, draft-free place.
• Warm the caramel slightly if it firms before inverting the pan.

variation (if any)

• Add chopped pecans or walnuts on top of the caramel before placing the rolls.
• Mix a bit of orange zest into the caramel for a citrus note.
• Replace half the brown sugar in the filling with maple sugar for a deeper flavor.

FAQs (minimum three FAQ)

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 2 to 2 1/4 teaspoons instant yeast. Mix it with the dry flour and do not proof in warm milk first.

Q: Can I make the dough in a stand mixer?
A: Yes. Use the dough hook and mix on low until combined. Then knead with the mixer for about 6 minutes until smooth.

Q: How do I reheat leftover rolls without drying them?
A: Wrap a roll in a damp paper towel and microwave for 20–30 seconds. Or warm in a 300°F (150°C) oven for 8–10 minutes.

Q: Can I make the caramel ahead of time?
A: Yes. Keep it warm on low, or reheat gently on the stove before pouring into the pan.

Q: Will these rolls keep their texture if I freeze them after baking?
A: They freeze well. Reheat in the oven at 325°F (160°C) for 10–15 minutes to restore softness.

Old-Fashioned Caramel Rolls

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Sweet, soft, and warm rolls topped with gooey caramel and a cinnamon filling, perfect for weekend mornings or special treats.

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Ingredients

Scale 1x2x3x

• 1 cup whole milk, warmed to 110°F (43°C)
• 1/3 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup unsalted butter, melted
• 1 tsp salt
• 2 large eggs, room temperature
• 4 1/2 cups all-purpose flour (plus extra for kneading)
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1 tsp vanilla extract

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Instructions

1. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Stir in melted butter, salt, and eggs. Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1–1.5 hours).
4. In a small bowl, combine softened butter, brown sugar, and cinnamon into a paste.
5. Punch down dough and roll into a 16×12-inch rectangle. Spread filling evenly over dough.
6. Roll dough tightly from the long side and cut into 12 even slices.
7. In a saucepan, melt butter. Add brown sugar, cream, and salt. Bring to a gentle boil for 2 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour into a greased 9×13-inch baking dish.
8. Place rolls cut-side up on top of caramel sauce. Cover and let rise for 30–40 minutes until puffy.
9. Preheat oven to 350°F (175°C). Bake for 22–25 minutes or until golden brown.
10. Let rolls rest for 5 minutes, then carefully invert onto a serving platter so caramel drips over the rolls. Serve warm.

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Notes

For best texture, serve warm. Optional toppings: powdered sugar or whipped cream.

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Nutrition

• Serving Size: 1 roll
• Calories: 400
• Sugar: 20g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg