Description
Soft, bakery-style caramel rolls made with tender yeast dough, a buttery cinnamon filling, and a rich caramel glaze that bakes under the rolls and is flipped over for a sticky, glossy topping. Perfect for holiday mornings or cozy weekends.
Ingredients
Scale
- 1 cup whole milk (warmed to 105–115°F)
- 2 1/4 teaspoons active dry yeast (1 standard packet (7 g))
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon fine sea salt
- 3 1/2–4 cups all-purpose flour (start with 3 1/2 cups and add more as needed)
- 1/2 cup unsalted butter (very soft, for filling)
- 1 cup light brown sugar (packed, for filling)
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional, for filling)
- 1 pinch salt (for filling)
- 1 cup light brown sugar (packed, for caramel topping)
- 1/2 cup unsalted butter (for caramel topping)
- 1/2 cup heavy cream (or half-and-half)
- 1/4 teaspoon fine sea salt (for caramel; plus flaky salt to finish if desired)
- 1 teaspoon pure vanilla extract (for caramel)
Instructions
- Warm the milk to 105–115°F. Add it to a large mixing bowl or the bowl of a stand mixer and stir in the granulated sugar and active dry yeast. Let sit for 5–10 minutes, until foamy.
- Whisk the eggs, melted butter, and salt into the yeast mixture. Add 3 1/2 cups of flour and stir until a shaggy dough forms. Add more flour if needed.
- Knead the dough by hand for 6–8 minutes or with a mixer for 5–6 minutes until smooth and stretchy.
- Form the dough into a ball and place in a greased bowl. Cover and let rise for 1–1 1/2 hours, or until doubled in size.
- Prepare the caramel by combining brown sugar, butter, and heavy cream in a saucepan. Simmer for 2–3 minutes until smooth. Pour into a greased 9×13-inch pan.
- Mix the very soft butter, brown sugar, cinnamon, nutmeg, and salt to form a paste.
- Punch down the dough, turn it out onto a floured surface, and roll into a rectangle about 12×18 inches.
- Spread the filling over the dough, leaving a 1/2-inch border. Roll into a tight log.
- Slice the log into 12 rolls and place cut side down in the caramel-lined pan.
- Cover loosely and let rise for 30–45 minutes until puffy. For an overnight version, refrigerate for up to 12–14 hours.
- Preheat the oven to 350°F. Bake for 25–30 minutes until golden brown and centers register 190°F.
- Cool in the pan for 5 minutes, then flip onto a serving platter. Serve warm and sprinkle with flaky sea salt if desired.
Notes
- Ensure the milk is at the right temperature for yeast activation.
- Adjust flour quantity for the right dough consistency.
- Roll tightly to maintain the shape of the rolls.
- Let rolls rise in a warm place for best results.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Caramel Rolls, Sticky Buns, Breakfast Rolls