Easy Caramel Rolls
User Reviews
5
Easy Caramel Rolls
Description
The recipe begins with preparing a caramel sauce made from butter, brown sugar, heavy cream, and dark corn syrup, heated until just boiling. This caramel is poured into a greased 9x13-inch pan and topped with chopped pecans. The dough is made using warm milk, sugar, softened butter, instant yeast, warm water, flour, and salt, mixed and kneaded to develop structure.
After rolling out the dough, it is spread with a cinnamon-sugar mixture and softened butter, then rolled into log and sliced into individual rolls placed atop the caramel and nuts. The rolls bake melting the caramel topping into a sticky, nutty glaze that contrasts with the soft, cinnamon-spiced dough. The combination results in layered textures of gooey caramel, crunchy nuts, and tender buns.
This recipe uses salted butter throughout, but adjustments can be made with unsalted butter plus added salt. The brown sugar variety influences caramel depth, and milk fat content affects dough softness. Substitutions such as evaporated milk for cream or walnuts for pecans are feasible. Instant yeast simplifies proofing but active dry yeast can be used with an extra step. The rolls are ideal warm and fresh out of the oven.
Ingredients
Caramel Topping
- 1/2 cup butter
- 1 ½ cups brown sugar packed
- 2 tablespoons heavy cream
- 1 tablespoon dark corn syrup
- 1 ½ cups pecans chopped
Dough
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/4 cup butter softened
- 3 ½ teaspoons instant yeast
- 3/4 cup water 105F - 115F, warm
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup butter softened
Instructions
- Grease a 9x13-inch baking pan; set aside.
- To make the topping, add butter, brown sugar, corn syrup, and cream to a heavy saucepan.
- Whisk ingredients until melted and well-combined.
- Let caramel mixture just come to a boil, and then remove from heat.
- Pour caramel topping into prepared baking dish, and sprinkle nuts over caramel. Set aside.
- To make the roll dough, in a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/4 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl. You may find that you need to add a little more or less flour.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
- Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
- Roll up lengthwise, pinching seam to seal.
- Cut into 12 pieces. I use a serrated knife to cut the dough.
- Place rolls over caramel.
- Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake at 20-25 minutes, or until the rolls are golden brown.
- Invert rolls before serving.
Notes
- Use salted butter throughout or add 1/4 teaspoon salt to filling and topping if using unsalted butter.
- Light or dark brown sugar works; dark yields a richer caramel flavor.
- Heavy cream in topping offers best texture; evaporated milk is a possible substitute.
- Dark corn syrup prevents caramel crystallization in the topping.
- Chopped walnuts can substitute pecans if desired.
- Use 2% or whole milk for softer dough; lower fat milks are acceptable with slightly firmer results.
- Active dry yeast can replace instant yeast by proofing it with warm water before mixing.
- Water temperature for yeast should feel like warm bath water (105–115°F) for proper activation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 557kcal | 28% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 253mg | 11% |
| Potassium | 198mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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