Easy caramel rolls are caramel sticky buns that are made from scratch in just 60 minutes. Such delicious homemade sweet rolls!
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.
Ingredients and substitutions
- Butter: I use salted butter in the topping, the dough, and the filling. If using unsalted butter, add 1/4 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
How to make caramel rolls
Grease or parchment-line a 9×13-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, 1/2 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.
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 12×16-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.
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.
More easy sweet rolls!
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Easy Caramel Rolls
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 chopped pecans
Dough
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/4 cup butter softened
- 3 ½ teaspoons instant yeast
- 3/4 cup warm water 105F – 115F
- 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 9×13-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 12×16-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 1/4 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
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Originally published 8/8/17. Updated with new photos and additional tips and information on 9/27/21.
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Comments & Reviews
MZ says
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.
Kate says
Thank you so much!!
Gen says
These are TO DIE FOR!!!
Karly says
Excuse me while I wipe the excessive drool off of my keyboard. These look absolutely incredible!! NEED to try them soon!
Kate says
Thanks, Karly!!