One hour caramel rolls are caramel sticky buns that are made from scratch in just 60 minutes! Such a simple, easy breakfast!
Is it fall yet??
It’s been hot here since March, and my kids are already back in school.
I’m ready for some cooler fall weather!
I’m ready for pumpkins and apples and lots of fall baking – like these One Hour Caramel Rolls.
These one hour caramel rolls are just so good!
The rolls are made from scratch and are ready in just 60 minutes.
They are soft sweet rolls filled with a cinnamon-brown sugar filling. They’re topped with a rich caramel-nut topping.
Since they’re so quick and easy, they make a great weekend or holiday breakfast (or dessert).
More easy sweet rolls!
One Hour Caramel Rolls
One hour caramel rolls are caramel sticky buns that are made from scratch in just 60 minutes!
- 1/2 cup butter
- 1 1/2 cups brown sugar packed
- 2 tablespoons heavy cream
- 1 tablespoon dark corn syrup
- 1 1/2 cups chopped pecans
- 1/3 cup low-fat milk
- 3 tablespoons granulated sugar
- 1/4 cup butter softened
- 3 1/2 teaspoons instant yeast
- 3/4 cup warm water 105F – 115F
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup butter softened
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, 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 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.
*Nutrition values are estimates.