Stupid Easy Caramel Rolls
User Reviews
4.9
Stupid Easy Caramel Rolls
Description
The recipe begins with a caramel sauce made from brown sugar, butter, and light corn syrup boiled briefly then poured into the baking pan. The dough combines warm water, half and half, sugar, melted butter, yeast, salt, eggs, and bread flour, kneaded for 10 minutes and rested to develop structure. A cinnamon-sugar filling is spread over the rolled-out dough before being sliced into 12 pieces and arranged in the caramel-lined pan.
Baked at 375°F for 30 minutes, the rolls develop a golden crust while remaining soft inside. The pan is flipped after cooling slightly to coat the rolls in the caramel sauce. These rolls can be served warm and work well as a sweet breakfast or dessert treat.
Notes clarify that three tablespoons of yeast is required and that substitutions for the half and half or flour are possible. Nuts can be added on top of the caramel before adding rolls for extra texture. Avoid overcooking the caramel to prevent it from hardening after baking. Refrigeration and rapid rise yeast are discussed but not recommended.
Ingredients
Caramel
- 1 c. brown sugar packed
- ⅓ c. butter
- ¼ c. light corn syrup
Dough
- 1 c. water warm
- ¾ c. half and half
- ½ c. sugar
- ¼ c. butter melted
- 3 Tbsp yeast regular
- ½ Tbsp salt
- 2 large egg
- 5-6 c. bread flour
Filling
- 6 Tbsp butter melted
- ⅔ c. brown sugar packed
- ⅔ c. white sugar
- 1 ½ Tbsp cinnamon
Instructions
- Spray a 9x13 inch baking pan with non-stick spray. Set aside
- In a small sauce pan bring brown sugar, butter and light corn syrup to a boil. Pour into bottom of prepared pan. Set aside.
- In a stand mixer, mix together water, half & half, sugar, melted butter and yeast. Let sit for 15 minutes.
- Add in salt and eggs. Mix until combined. Add in 5-6 c. bread flour until dough comes together and isn't sticky. Knead in stand mixer for 10 minutes. Let sit for an additional 10 minutes.
- Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
- On a floured surface, roll dough into a 12x16 inch rectangle.
- Spread filling over the top and roll up, starting at the long side. Cut into 12 larges slices. Place in prepared 9x13 inch baking pan with caramel sauce.
- Bake at 375 degrees for 30 minutes or until golden brown on top and cooked through.
- Cool 5 minutes in pan. Flip pan over on serving platter. Serve immediately.
- Store leftovers in air right container.
Notes
- This recipe uses 3 tablespoons of yeast to ensure proper rise and texture.
- Half and half can be substituted with 2% or whole milk or cream as needed.
- Add chopped nuts like pecans or walnuts atop the caramel sauce before placing the rolls for added crunch.
- Do not overcook the caramel sauce in the saucepan to prevent it from hardening after baking.
- If refrigerating rolls overnight, allow them to rise again for about an hour before baking to ensure fluffiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 109g | 36% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 72mg | 24% |
| Sodium | 454mg | 19% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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