• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Easy Caramel Rolls

    Easy Caramel Rolls

    Published: Sep 27, 2021 · Modified: Sep 27, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy caramel rolls are caramel sticky buns that are made from scratch in just 60 minutes. Such delicious homemade sweet rolls!

    Homemade caramel rolls on a dark metal baking sheet.

    These easy caramel rolls make a delicious breakfast, afternoon treat, or dessert! It make look like there are a lot of steps, but the caramel rolls come together quickly, and they can be made from scratch in just 60 minutes.

    The rolls are as delicious as they are easy to make! The rolls are filled with a cinnamon-brown sugar filling, and they're topped with a rich caramel-nut topping.

    Caramel roll on a plate with a bite missing.

    Ingredients and substitutions

    • Butter: I use salted butter in the topping, the dough, and the filling. If using unsalted butter, add ¼ teaspoon salt to both the topping and to the filling. 
    • Brown sugar: Light or dark brown sugar will work. Dark brown sugar will give you richer caramel flavor.
    • Heavy cream: Milk doesn't work as well as a substitute in the topping. However, evaporated milk will work.
    • Dark corn syrup: The corn syrup helps to keep the topping from crystalizing.
    • Pecans: Chopped walnuts also work well.
    • Milk: I recommend using 2% or whole milk for softer, richer dough. However, 1% or skim will work.
    • Granulated sugar
    • Instant yeast: An equal amount of active dry yeast can be substituted for the instant yeast. Simply let the yeast and water stand for 5-10 minutes or until foamy before continuing.
    • Warm water: The water should be about 110F. If you don't have a kitchen thermometer, the water should feel like warm bath water. If the water is too hot for you, it's too hot for the yeast. 
    • All-purpose flour: You may find that you need to add a little more or a little less flour. Go by feel of the dough.
    • Salt
    • Ground cinnamon
    A tray of homemade caramel rolls.

    How to make caramel rolls

    Grease or parchment-line 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.

    Caramel nut topping in a baking pan.

    Pour caramel topping into prepared baking dish, and sprinkle nuts over caramel. Set aside.

    Milk and butter in a saucepan.

    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.

    Yeast proofing in a mixing bowl.

    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, ½ cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.

    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.

    Roll dough in a mixing bowl.

    Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.

    Risen dough in a white mixing bowl.

    Let it rise in a warm place, free from draft, for about 10 minutes.

    Filling spread across roll dough.

    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.

    Rolled up caramel roll dough cut into pieces.

    Roll up lengthwise, pinching seam to seal. Cut into 12 pieces. I use a serrated knife to cut the dough.

    Unbaked caramel rolls in a pan.

    Place rolls over caramel. Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.

    Baked caramel rolls in a baking pan.

    Meanwhile, preheat oven to 350 F. Bake at 20-25 minutes, or until the rolls are golden brown.

    Invert rolls before serving.

    A spoon with caramel sauce next to caramel rolls.

    Can I omit the nuts?

    You can! Feel free to use another type of nut (like walnuts) or to omit the nuts.

    Storage

    The rolls can be stored in an airtight container at room temperature for up to 3 days.

    Several caramel rolls on a baking sheet.

    More easy sweet rolls!

    • Maple Sticky Buns
    • Honey Buns
    • Easy Sticky Buns
    • Homemade Cinnamon Rolls

    If you’ve tried this easy caramel roll recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Homemade caramel rolls on a dark metal baking sheet.

    Easy Caramel Rolls

    Easy caramel rolls are caramel sticky buns that are made from scratch in just 60 minutes! 
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Servings: 12 rolls
    Calories: 557kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Caramel Topping

    • ½ cup butter
    • 1 ½ cups brown sugar packed
    • 2 tablespoons heavy cream
    • 1 tablespoon dark corn syrup
    • 1 ½ cups chopped pecans

    Dough

    • â…“ cup milk
    • 3 tablespoons granulated sugar
    • ¼ cup butter softened
    • 3 ½ teaspoons instant yeast
    • ¾ cup warm water 105F – 115F
    • 3 cups all-purpose flour
    • ½ teaspoon salt

    Filling

    • ¾ cup brown sugar packed
    • ¼ cup granulated sugar
    • 1 tablespoon cinnamon
    • ¼ cup butter softened
    US Customary - Metric

    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, ¼ 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.

    Video

    Notes

    • Butter: I use salted butter in the topping, the dough, and the filling. If using unsalted butter, add ¼ teaspoon salt to both the topping and to the filling. 
    • Brown sugar: Light or dark brown sugar will work. Dark brown sugar will give you richer caramel flavor.
    • Heavy cream: Milk doesn't work as well as a substitute in the topping. However, evaporated milk will work.
    • Dark corn syrup: The corn syrup helps to keep the topping from crystalizing.
    • Pecans: Chopped walnuts also work well.
    • Milk: I recommend using 2% or whole milk for softer, richer dough. However, 1% or skim will work.
    • Instant yeast: An equal amount of active dry yeast can be substituted for the instant yeast. Simply let the yeast and water stand for 5-10 minutes or until foamy before continuing.
    • Warm water: The water should be about 110F. If you don't have a kitchen thermometer, the water should feel like warm bath water. If the water is too hot for you, it's too hot for the yeast. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1roll | Calories: 557kcal | Carbohydrates: 77g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 253mg | Potassium: 198mg | Fiber: 3g | Sugar: 50g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 8/8/17. Updated with new photos and additional tips and information on 9/27/21.

    « Easy Baked Apples
    Pumpkin Nut Bread »
    777 shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. MZ

      May 08, 2021 at 9:54 am

      5 stars
      OMG these are amazing. They are super rich. I used coconut sugar in the filling because I ran out of brown sugar and I don't think it changed the recipe much at all. I also didn't have heavy cream or corn syrup for the topping so I added some maple syrup to make up for the difference in liquid and the topping still turned out divine. These are not going to last long in my household.

      Reply
      • Kate

        May 08, 2021 at 1:54 pm

        Thank you so much!!

        Reply
    2. Gen

      December 05, 2018 at 4:49 pm

      5 stars
      These are TO DIE FOR!!!

      Reply
    3. Karly

      August 08, 2017 at 5:35 pm

      Excuse me while I wipe the excessive drool off of my keyboard. These look absolutely incredible!! NEED to try them soon!

      Reply
      • Kate

        August 10, 2017 at 8:31 am

        Thanks, Karly!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    777 shares