Caramel Rolls

Whenever I visit a bakery, I’m tempted by the luscious swirls of dough, icing and spice that comprise the family of desserts labeled “rolls.” These treats—whether flavored with cinnamon or cardamom, sprinkled with different kinds of nuts, or laced with gooey dessert sauces and toppings—seem more complicated to make than they are. Thanks to milk, eggs and butter, the enriched yeasted dough is soft and tender.

Our no-fuss caramel rolls recipe will show you how to create these delicious, fancy-looking treats from scratch. We promise that brunch, holiday breakfasts or any gloomy Saturday will never be the same.

What is a caramel roll?

Caramel rolls start with a dense, sticky caramel sauce poured into a baking pan. Then, the rolled cinnamon-filled buns are layered in the pecan-studded sauce before baking. Once the caramel cinnamon rolls are baked, they are flipped out of the pan so the sauce drips down the sides of the rolls.

Honey-sweetened buns were popular in ancient Greece, but rolled dough with cardamom or cinnamon filling most likely originated in Sweden or Germany. The American caramel (most often pronounced car-mel) roll, also known as a Dakota or North Dakota roll, was invented by European immigrants in the early 20th century. You’ll see them everywhere around the Midwest: in bakeries, in diners, at family gatherings and at church bake sales (if you’re lucky).

Ingredients for Caramel Rolls

• Yeast: You want active dry yeast, which you’ll find in small packets.
• Milk: For this enriched dough, we use 2% milk, but whole milk is a fine substitute. The milk should be warm (around 110° to 115°F) to proof the yeast properly.
• Eggs: Use grade-A large eggs. Store your eggs the right way and always use room-temperature eggs for baking.
• Butter: Although many baking recipes call for unsalted butter, it’s usually okay to use salted butter if that’s what you have. We’ve got some great tips for baking with butter.
• Sweeteners: Between the dough, the cinnamon sprinkle and the caramel sauce, you’ll be using three types of sweeteners: granulated sugar, brown sugar and corn syrup. The former brings a neutral sweetness to your dough and cinnamon sprinkle, while the brown sugar gives the sauce a molasses-y edge. Why the corn syrup? It helps give the caramel its perfect consistency.
• Salt: It’s important to add salt to dessert recipes, as it helps prevent them from becoming cloying or one note. If the recipe doesn’t specify kosher or sea salt, it’s OK to use table salt.
• Flour: All-purpose flour is our go-to for most types of baking.
  
• Pecans: Pecans add a contrasting crunch to the soft, gooey caramel roll recipe. Roasting the pecans first (or buying roasted pecans) adds more flavor.
• Cinnamon: Make sure the cinnamon in your cupboard is fragrant. If it’s not, replace it. Try working with different kinds of cinnamon for a more unique flavor profile.

Directions

Step 1: Mix the dough

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In a large bowl, dissolve the yeast in warm milk. Add the eggs, melted butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.

Editor’s Tip: Pause to check the texture of the dough as you add the extra flour, and stop when it is still a little sticky. Too much flour can make dry caramel rolls. To make it easier on yourself, use a stand mixer with a dough hook attachment for this and the next step.

Step 2: Knead the dough

Turn the dough onto a lightly floured surface and knead until smooth and elastic, six to eight minutes. Place in a greased bowl, turning the dough so the whole ball has a light coating of oil. Cover and let rise in a warm place until doubled in size, around an hour.

Editor’s Tip: If trying to proof the dough in a cold kitchen, try using the oven, a proofing box or a heating pad.

Step 3: Make the caramel sauce

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While the dough is rising, melt the butter in a large saucepan. Stir in the brown sugar and corn syrup. Boil over medium heat for two minutes, stirring constantly. Pour into a greased 13×9-inch baking dish. Sprinkle with pecans and set aside.

Step 4: Roll the dough

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Punch down the dough and turn it onto a floured surface.

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Roll into a 17×15-inch rectangle. Spread the dough with butter to within 1/2 inch of the edges. Mix the sugar and cinnamon, and sprinkle over the dough.

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Roll it up jelly-roll style, starting with a long side. Pinch the seam to seal.

Step 5: Let the dough rise

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Cut the log of dough into 15 slices. Arrange the slices cut-side down atop the caramel in the baking dish. Cover and let the dough slices rise until doubled in size, around 30 minutes. Meanwhile, preheat the oven to 350°F.

Step 6: Bake the caramel rolls

Bake the rolls until golden brown, 30 to 35 minutes. After removing them from the oven, let the rolls rest for five minutes and invert them onto a serving platter.

Editor’s Tip: To turn the rolls onto a platter, place the platter flat on top of the baking pan, with a long side facing you. Using oven gloves or potholders to protect your hands, grasp both the platter and the baking pan on the short sides (if the baking pan has handles, grab those). Quickly but carefully rotate the platter and pan so the baking pan is on top. It may take a moment, but the rolls should loosen themselves from the pan and drop onto the platter.

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Recipe Variations

• Use different nuts: Pretty much any nut will go nicely with these caramel cinnamon rolls, including slivered almonds, chopped walnuts, crushed hazelnuts or cashews. If you prefer, you could use toasted pumpkin seeds, sunflower seeds or shredded coconut.
• Flavor the caramel sauce: For even more excitement, add 1 tablespoon orange juice, bourbon, rum or whisky to the caramel sauce just after it has finished cooking. Or, 1 teaspoon vanilla extract would be great too. You could also make it a salted caramel sauce.
• Mix up the spices: Replace some cinnamon with cardamom, nutmeg or allspice, or whip up a homemade pumpkin pie spice blend for this caramel rolls recipe.

How to Store Caramel Rolls

To keep caramel cinnamon rolls, place them in an airtight container with a snap-on lid. You can keep them on the counter, but they’ll last longer if you store them in the fridge.

How long do caramel rolls last?

If your caramel rolls are at room temperature, you should consume them within three days. If you keep them in the fridge, you’ll buy yourself another day or two.

Can you freeze caramel rolls?

You can freeze a baked caramel roll recipe, wrapped tightly, for up to three months. To reheat, let the caramel rolls thaw in the refrigerator overnight and then heat them in the oven, microwave or toaster oven.

Can you make caramel rolls ahead of time?

Caramel cinnamon rolls are nicest when they’re warm from the oven, but you can bake them fully a day in advance and reheat them right before serving.

You can also make and cut the dough slices through the first part of Step 5, cover them with storage wrap sprayed with a little cooking spray and store them in the refrigerator the day before you want to bake them. When ready to bake, let the rolls rise (it will take longer than 30 minutes) and bake as instructed.

Caramel Roll Tips

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Why did my caramel sauce harden?

If you simmer caramel sauce for longer than indicated in the caramel rolls recipe, the sugar crystals may solidify. To avoid this, do not cook the caramel sauce for more than two minutes and keep stirring it as you go.

Why didn’t my caramel roll dough rise?

Make sure your yeast is fresh and your milk isn’t too hot. Too-hot liquid will kill the yeast. To be safe, use a thermometer to check the temperature of the milk.

What can you serve with caramel rolls?

This caramel roll recipe is pretty rich and decadent, but the rolls would be even more luscious topped with scoops of vanilla ice cream. Another option is to cut a banana and scatter slices on each roll, as banana pairs beautifully with nuts and caramel. If you imbibe alcohol, try sipping a bourbon cocktail or espresso martini alongside a caramel roll. Or, simply serve the caramel rolls with your favorite type of coffee, whether it’s an espresso, latte or regular ‘ol drip.