{"id":34167,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/caramel-pecan-cinnamon-rolls\/"},"modified":"2025-01-07T23:37:54","modified_gmt":"2025-01-08T05:37:54","slug":"caramel-pecan-cinnamon-rolls","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/caramel-pecan-cinnamon-rolls\/","title":{"rendered":"Caramel Rolls"},"content":{"rendered":"
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\u2014whether flavored with cinnamon or cardamom, sprinkled with different kinds of nuts, or laced with gooey dessert sauces and toppings\u2014seem more complicated to make than they are. Thanks to milk, eggs and butter, the enriched yeasted dough is soft and tender.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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<\/em>) 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).<\/p>\n 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.<\/p>\n Editor’s Tip: <\/em>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.<\/p>\n 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.<\/p>\n Editor’s Tip:<\/em> If trying to proof the dough<\/a> in a cold kitchen, try using the oven, a proofing box or a heating pad.<\/p>\n 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.<\/p>\n Punch down the dough and turn it onto a floured surface.<\/p>\n 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.<\/p>\n Roll it up jelly-roll style, starting with a long side. Pinch the seam to seal.<\/p>\n 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\u00b0F.<\/p>\n 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.<\/p>\n Editor’s Tip: <\/em>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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n This caramel roll recipe is pretty rich and decadent, but the rolls would be even more luscious topped with scoops of vanilla ice cream<\/a>. 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<\/a> or espresso martini<\/a> alongside a caramel roll. Or, simply serve the caramel rolls with your favorite type of coffee<\/a>, whether it’s an espresso, latte or regular ‘ol drip.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Caramel rolls made with an enriched, yeasted dough and a pecan-studded homemade caramel sauce are easier than you think to make.<\/p>\n","protected":false},"author":7061,"featured_media":2108041,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305616,305615,304275,304287,304423,304328,305487,304430,304338,304515,303966,304988,304408,304368,303887,306848,304268,304458,307449,307484,304558,324623,305703,305709,304150,303883,305031],"categories-v2":[308503,308500,310461,309438,310897,310890,308295,308300,308821,308988,308984,308481,310796,308830,308992,308880,308495,308935,308813,308745,308478,309603,259483,308865,310465,310491,308910,309177,311095,311098,309434,308476,308975],"coauthors":[341951],"recommended_recipes":[{"post_title":"Apple-Pecan Cinnamon Rolls","post_link":"\/recipes\/apple-pecan-cinnamon-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Pecan-Cinnamon-Rolls_exps46609_CWX1958946C12_04_2bC_RMS-2.jpg"},{"post_title":"Cinnamon Bread 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Rolls","datePublished":"2018-01-01","dateModified":"2025-01-07","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Pecan-Cinnamon-Rolls_EXPS_TOHX25_22351_MD_P2_12_17_7b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Caramel rolls, a midwestern favorite, are sweet yeasted rolls that lie somewhere between sticky buns and cinnamon rolls. Our recipe features a drippy caramel sauce and crunchy pecans.","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1 cup warm 2% milk (110° to 115°)","2 large eggs, room temperature","5 tablespoons butter, melted","1\/2 cup sugar","1 teaspoon salt","5 cups all-purpose flour","CARAMEL SAUCE:","1 cup butter, cubed","2 cups packed brown sugar","1\/4 cup corn syrup","1\/2 to 3\/4 cup chopped pecans","FILLING:","2 tablespoons butter, melted","1\/2 cup sugar","1 teaspoon ground cinnamon"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the dough","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the dough","text":"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."},{"@type":"HowToStep","name":"Make the caramel sauce","text":"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 13x9-inch baking dish. Sprinkle with pecans and set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll the dough","text":"Punch down the dough and turn it onto a floured surface. Roll into a 17x15-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. Roll it up jelly-roll style, starting with a long side. Pinch the seam to seal.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let the dough rise","text":"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\u00b0F.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_6b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the caramel rolls","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_8b.jpg?fit=700,1024"}],"recipeYield":"15 servings","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 533 calories","fatContent":"22g fat (6g saturated fat)","cholesterolContent":"45mg cholesterol","sodiumContent":"389mg sodium","carbohydrateContent":"80g carbohydrate (46g sugars","fiberContent":"2g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.285714,"reviewCount":21,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Caramel-Pecan Cinnamon Rolls","description":"Check out this video for how to make Caramel-Pecan Cinnamon Rolls.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/CaramelPecanCinnamonRollsDIYD22351091922H_thumbnail.jpeg"],"uploadDate":"2023-07-20 02:29:07","duration":"P0DT0H2M58S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/09\/CaramelPecanCinnamonRolls_DIYD_22351_091922_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim104"},"reviewBody":" Bookmarked this recipe a few years ago. It was perfect as it was. Not sure why updates were made on 9\/2024 but it is not the same. Used to have corn meal and didn't use corn syrup. The change to a single pan instead of 2 9x13 is helpful. Flavor and texture were not enjoyable for me. Please bring back the old recipe. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Taryn114"},"reviewBody":" These turned out great for me. Like most people in the comments, I reduced the sugar for the caramel to 1.5 cups, and I did half and half light\/dark brown sugar. I also mixed the sugar, cinnamon and butter together for the filling and spread that on the dough. I wish I could post my picture on here!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Keith533"},"reviewBody":" The rolls were excellent, but the caramel was grainy. There has to be a better process to produce silky shiny topping. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ann"},"reviewBody":"My first try at sweet rolls and we loved them! After reading the reviews, I cut the brown sugar down to 1 1\/2 cups and the sweetness was just right for us. My husband rates all of the new recipes that I make and says this one is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"elmo84"},"reviewBody":"These turned out really good. I, too, decreased the brown sugar to 1.5 cups and made sure to not overcook the caramel sauce. Use the extra half cup and mis with the cinnamon and sugar for the filling. Do not melt the butter before sprinkling on the filling\u2014spread softened butter on dough with fingers instead. I cut mine into 12 and pressed them into the sauce before baking.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary"},"reviewBody":"Either your proportions are way off or I had some mega yeast! I could only get 9 rolls in my 13 x 9 pan. while everything tastes great. definitely shouldn't melt the butter mixture that goes inside.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrscessna"},"reviewBody":"Very easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Areville"},"reviewBody":"I made these and took them to work...they have now been requested for all events. They are WONDERFUL and will definitely make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mammaof3Gs"},"reviewBody":"These are baking as I type. I recommend slowly adding the last 2 cups of flour. 5 was too much for me. I also used the trick I learned from sally to preheat my over to 200 degrees and turn it off to proof the cinnamon rolls! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DWare5883"},"reviewBody":"Great recipe. Came out perfect. I followed the advice from other reviews. Only using a total of four cups of flour was perfect to make the dough. It made the dough just sticky enough to stick to your handse and the surface but not enough to that it would leave dough on your hands. I needed for about ten minutes. I also used just 1.5 cups of brown sugar and was perfect. Next time I might use one cup of pecans instead of three quarters.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Starnews911"},"reviewBody":"The dough was perfect. The cinnamon rolls came out a bit too sweet. Next time I will make them with less caramel pecan sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cherrellep"},"reviewBody":"I was really disappointed, I trust every recipe from Taste Recipes, have for years.This is the only time I have been disappointed. The carmel sauce was awful!! I flipped the baked pan of rolls onto a cookie sheet. Almost all of the carmel stayed in the pan. I scraped the brown sugar mush, and tried to spread it over the hot rolls. It tastes like peanut brittle just before it hardens. I won't make again, too many other recipes","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"weircreekcook"},"reviewBody":"Excellent - very sweet but loved by kids young and old. Does anyone know if you can make them the night before and freeze?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BrieannaArtis"},"reviewBody":"This recipe is amazing I'm totally hooked!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolineRobinson"},"reviewBody":"The rolls turned out ok but the caramel was too sweet and crystallized in the oven so the rolls were gritty and not nice to crunch on.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grannyfromwisc"},"reviewBody":"Delicious dough but I would cut back on the topping to 1 cup br. sugar next time. A little too sweet for my taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"npurlee"},"reviewBody":"These rolls were delicious! My family loved them. I used pecans that I had roasted in butter and sea salt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"doylescott"},"reviewBody":"made um ate um. dam they where good. THANK YOU SO VERRY MUCH. doylescott57@yahoo.com","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"yummmyyummmy"},"reviewBody":"Very good recipe will definetly be making this again.......just don't over cook the carmel 2 min is plenty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amluthens"},"reviewBody":"Oodles of sticky-fingered thanks and compliments every time I serve these at brunch for family or guests. Careful to mind the caramel sauce. It will get gritty if you leave it unattended. I also add a few chopped pecans to the filling to add to the texture. Mmmm...more please!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gp5mjg"},"reviewBody":"Very quick and easy. The rolls were tasty. I think the next time I will use less sugar in the topping. It was very sweet","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Caramel-Pecan Cinnamon Rolls","description":"Check out this video for how to make Caramel-Pecan Cinnamon Rolls.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/09\/CaramelPecanCinnamonRolls_DIYD_22351_091922_H.mp4","duration":"178","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/09\/CaramelPecanCinnamonRolls202235120H_1920x1080.jpeg","advertising":true,"jw_id":"tfiSw5O3","jw_url":"http:\/\/content.jwplatform.com\/videos\/tfiSw5O3-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/tfiSw5O3\/poster.jpg?width=720","jw_publish_date":"09\/29\/2022"},"rms_legacy_id":"22351","romance_copy_dek":"Caramel rolls, a midwestern favorite, are sweet yeasted rolls that lie somewhere between sticky buns and cinnamon rolls. 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\n
\n<\/strong><\/li>\nDirections<\/h2>\n
Step 1: Mix the dough<\/h3>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
Step 2: Knead the dough<\/h3>\n
Step 3: Make the caramel sauce<\/h3>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
Step 4: Roll the dough<\/h3>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
Step 5: Let the dough rise<\/h3>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
Step 6: Bake the caramel rolls<\/h3>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
Recipe Variations<\/h2>\n
\n
How to Store Caramel Rolls<\/h2>\n
How long do caramel rolls last?<\/h3>\n
Can you freeze caramel rolls?<\/h3>\n
Can you make caramel rolls ahead of time?<\/h3>\n
Caramel Roll Tips<\/h2>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n
Why did my caramel sauce harden?<\/h3>\n
Why didn’t my caramel roll dough rise?<\/h3>\n
What can you serve with caramel rolls?<\/h3>\n