Caramel Rolls Recipe

There's nothing quite like pulling apart a warm, gooey caramel roll fresh from the oven. These caramel rolls are everything you dream about; soft dough wrapped around cinnamon-sugar filling, all topped with a rich, buttery caramel sauce that seeps into every bite. Whether you're planning a special weekend breakfast or looking to impress guests at brunch, this caramel rolls recipe delivers bakery-quality results right in your own kitchen.

What makes these caramel rolls truly special is how achievable they are. You don't need professional baking skills or fancy equipment to create these golden, sticky-sweet treats. With simple ingredients and straightforward steps, you'll be rewarded with pillowy soft caramel rolls that rival anything from your favorite bakery. The secret is in the technique, and I'm sharing all my tips to make sure your caramel rolls turn out perfectly every single time.

Background & Why This Recipe Stands Out

Caramel rolls have been warming hearts and homes for generations, particularly in the Midwest where they're a beloved tradition. While cinnamon rolls get flipped upside down before baking, caramel rolls take a different approach; the caramel sauce goes right in the bottom of the pan, creating that signature sticky, gooey coating. This method means every bite is drenched in sweet, buttery goodness. The best part? These caramel rolls stay soft for days, making them perfect for meal prep or bringing to gatherings.

What sets this caramel rolls recipe apart is the balance of flavors and textures. The dough is enriched with butter and milk for maximum softness, while the filling combines cinnamon and brown sugar for warmth and depth. The caramel sauce isn't overly sweet; it's made with real butter and cream, giving it a rich, almost toffee-like quality. Together, these elements create caramel rolls that are indulgent without being cloying, with a texture that's both tender and satisfying.

Jump to:

• Background & Why This Recipe Stands Out
• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Wrapping Up Your Caramel Roll Journey
• Related
• Pairing
• Homemade Caramel Rolls Recipe

Ingredients

For the Dough

• All-purpose flour, plus extra for dusting
• Granulated sugar
• Active dry yeast
• Salt
• Whole milk, warmed to 110°F
• Unsalted butter, melted
• Eggs, room temperature
• Vanilla extract

For the Caramel Sauce

• Packed brown sugar
• Unsalted butter
• Heavy cream
• Salt
• Vanilla extract
• Chopped pecans (optional)

For the Filling

• Unsalted butter, softened
• Packed brown sugar
• Ground cinnamon
• Pinch of salt

See recipe card for quantities.

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine warm milk and sugar, then sprinkle yeast on top. Let it sit for 5 minutes until foamy.
2. Add melted butter, eggs, and vanilla extract to the yeast mixture. Whisk until well combined.
3. In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon.
4. Once the dough starts coming together, turn it onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 60-90 minutes until doubled in size.

Step 2: Make the Caramel Sauce

1. While the dough rises, combine brown sugar, butter, heavy cream, and salt in a medium saucepan over medium heat.
2. Stir constantly until the butter melts and the mixture comes to a gentle boil.
3. Let it bubble for 2-3 minutes, stirring occasionally, until slightly thickened.
4. Remove from heat and stir in vanilla extract. If using pecans, add them now.
5. Pour the caramel sauce into a greased 9x13-inch baking pan, spreading it evenly across the bottom.

Step 3: Assemble the Caramel Rolls

1. Once the dough has doubled, punch it down and turn it onto a lightly floured surface.
2. Roll the dough into a large rectangle, approximately 16x12 inches.
3. Spread softened butter evenly over the entire surface of the dough, leaving a ½-inch border along one long edge.
4. In a small bowl, mix together brown sugar, cinnamon, and salt. Sprinkle this mixture generously over the buttered dough.
5. Starting from the long edge opposite the border, tightly roll the dough into a log, keeping it as even as possible.
6. Using a sharp knife or dental floss, slice the log into 12 equal pieces.
7. Arrange the caramel rolls cut-side up in the prepared pan on top of the caramel sauce, leaving a little space between each roll.

Step 4: Final Rise and Baking

1. Cover the pan with plastic wrap or a clean towel and let the rolls rise for 30-45 minutes until puffy.
2. Preheat your oven to 350°F during the last 15 minutes of rising time.
3. Remove the cover and bake for 25-30 minutes until the tops are golden brown and the caramel is bubbling.
4. Let the caramel rolls cool in the pan for 5 minutes only; this prevents the caramel from hardening.
5. Place a large serving platter or baking sheet over the pan and carefully flip it over, allowing the caramel sauce to drip down over the rolls.

Expert Cooking Tips

Getting perfect caramel rolls every time comes down to mastering a few key techniques that make all the difference.

• Temperature Matters for Yeast Activation The milk temperature is critical when working with yeast. Too hot (above 115°F) and you'll kill the yeast; too cold (below 105°F) and it won't activate properly. Use an instant-read thermometer to hit that sweet spot of 110°F. If your yeast doesn't foam after 5 minutes, it's dead and you'll need to start over with fresh yeast.
• Kneading Creates Structure Don't skip the kneading process. This develops the gluten structure that gives caramel rolls their soft, pillowy texture. You'll know the dough is ready when it's smooth, elastic, and springs back when poked. If you're using a stand mixer, knead with the dough hook on medium speed for 6-7 minutes.
• Room Temperature Ingredients Using room temperature eggs and softened butter helps everything incorporate smoothly. Cold ingredients can cause the butter to solidify and create an uneven texture. Take your eggs and butter out of the fridge 30 minutes before you start baking.
• Don't Overbake The caramel rolls are done when they're golden on top and the internal temperature reaches 190°F. Overbaking leads to dry rolls, so watch them carefully in the last 5 minutes. Remember, they'll continue cooking slightly as they cool.
• The Quick Flip Technique This is where many bakers go wrong. Don't let the caramel rolls sit too long after baking, or the caramel will harden and stick to the pan. Flip them within 5 minutes for easy release and maximum caramel coverage.
• Warm Rising Spots Create the perfect environment for rising by turning your oven to its lowest setting for 1 minute, then turning it off. Place the covered dough inside; it's the ideal warm, draft-free spot.

Recipe Variations & Substitutions

This caramel rolls recipe is wonderfully flexible and can be adapted to suit different tastes and dietary needs.

Make It Dairy-Free Swap regular milk for almond or oat milk, and use dairy-free butter alternatives. For the caramel sauce, coconut cream works beautifully in place of heavy cream. The texture stays rich and the flavor remains delicious.

Flavor Variations

• Apple Caramel Rolls Add 1 cup of finely diced apples (Granny Smith works great) mixed with the cinnamon filling. Toss the apples with a tablespoon of flour first to absorb excess moisture. This creates wonderful pockets of tender fruit throughout.
• Maple Pecan Caramel Rolls Replace half the brown sugar in the caramel sauce with pure maple syrup and add 1 ½ cups of toasted pecans. The maple adds a sophisticated depth that pairs perfectly with the buttery caramel.
• Salted Caramel Rolls Increase the salt in the caramel sauce to ½ teaspoon and sprinkle flaky sea salt on top after flipping. The salt cuts through the sweetness and adds a gourmet touch.

Dough Alternatives

• Quick Version with Frozen Bread Dough Use two loaves of thawed frozen bread dough instead of making dough from scratch. Roll them together into one large rectangle and proceed with the filling. This cuts prep time by more than an hour.
• Biscuit Caramel Rolls For an ultra-quick version, use refrigerated biscuit dough. Flatten each biscuit, brush with butter and sprinkle with cinnamon sugar, then place in the caramel sauce. Bake at 375°F for 20-25 minutes.
• Whole Wheat Option Replace up to half the all-purpose flour with whole wheat flour for added nutrition. You may need to add 2-3 tablespoons more liquid as whole wheat absorbs more moisture.

Equipment Recommendations

Having the right tools makes preparing caramel rolls much easier and ensures consistent results.

• 9x13-inch Baking Pan: Essential for fitting all 12 caramel rolls with room for expansion. Metal pans conduct heat better than glass for even browning.
• Stand Mixer with Dough Hook: While not required, this saves arm strength during kneading. A KitchenAid or similar mixer makes the process nearly hands-free.
• Rolling Pin: A heavy, smooth rolling pin (at least 12 inches long) helps create an even rectangle of dough for uniform rolls.
• Instant-Read Thermometer: Takes the guesswork out of checking milk temperature and determining when rolls are fully baked.
• Bench Scraper: Makes transferring and cutting dough cleaner and easier, and helps portion the rolls evenly.
• Dental Floss: The secret weapon for slicing rolls without squishing them. Simply slide floss under the log, cross the ends, and pull tight.

Storage & Meal Prep Tips

Proper storage keeps your caramel rolls soft and delicious for days, and these treats are perfect for make-ahead situations.

Room Temperature Storage

Keep caramel rolls in an airtight container at room temperature for up to 2 days. The caramel sauce acts as a preservative, keeping the rolls moist. Warm individual rolls in the microwave for 15-20 seconds before serving.

Refrigerator Storage

For longer storage, refrigerate the rolls in an airtight container for up to 5 days. The caramel will firm up in the cold but softens beautifully when reheated. Warm them in a 300°F oven for 10 minutes or microwave for 30-45 seconds.

Freezing Instructions

Freeze baked caramel rolls for up to 3 months. Wrap individual rolls tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator and reheat in the oven. You can also freeze the assembled but unbaked rolls; let them thaw and rise before baking as directed.

Make-Ahead Options

Prepare the caramel rolls through step 3, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed. This is perfect for holiday mornings when you want fresh-baked caramel rolls without the early morning work.

FAQ

Wrapping Up Your Caramel Roll Journey

You've now got everything you need to create show-stopping caramel rolls that'll have everyone asking for seconds. These tender, gooey treats prove that homemade baking doesn't have to be complicated. The combination of soft, pillowy dough and rich, buttery caramel sauce creates a breakfast or dessert that feels special every single time. Whether you're making them for a holiday brunch, weekend breakfast, or just because you're craving something sweet, these caramel rolls deliver pure comfort in every bite.

Don't stop with just this recipe. If you loved these caramel rolls, you'll definitely want to try our Caramel Cheesecake Bars Recipe for another decadent caramel treat that's perfect for potlucks and parties. And for those who can't get enough of that sweet, sticky caramel flavor, our Caramel Cheesecake Bars Recipe offers a no-bake option that's even easier to make. Both recipes share that same irresistible caramel goodness that makes these caramel rolls so addictive. Now get baking and enjoy the amazing aroma that'll fill your kitchen!

With love from my kitchen to yours,
Aubrey James

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Pairing

These are my favorite dishes to serve with this caramel rolls recipe: