Caramel rolls are a treat we have had at many restaurants but hadn’t tried to make it at home. A friend’s family loves them for the holidays and recommended them to us, so I thought we would give them a try! This recipe is so simple, yet delicious. I think this recipe might be slightly easier than cinnamon rolls, because I can make the caramel glaze in a pot instead of having to use my mixer for icing! We hope you give it a try and enjoy it!
Items that we recommend that will help you make these rolls:
Le Creuset Stoneware Heritage Rectangular Dish, 4 qt. (12″ x 9″), Cerise
Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf
Etekcity 0.1g Food Kitchen Scale, Digital Ounces and Grams
Caramel Roll
12
servings30
minutes20
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minutesCaramel rolls are a wonderful treat and variation of a cinnamon roll. The caramel is easier to make than icing and perhaps more delicious!
Keep the screen of your device on
Ingredients
- Caramel Roll Dough
1 cup 1 whole milk (240 ml)
2 2 eggs, whisked
4 cups 4 all-purpose flour (500 grams)
1/2 cup 1/2 sugar (100 grams)
1 teaspoon 1 kosher sea salt (7 grams)
1/3 cup 1/3 butter (75 grams)
2-1/2 teaspoons 2-1/2 active dry or instant yeast (7 grams)
- Caramel Roll Filling
1 cup 1 brown sugar
3 tablespoons 3 ground cinnamon
1/2 cup 1/2 unsalted butter, softened
- Caramel Glaze
1 cup 1 brown sugar
1/2 cup 1/2 unsalted butter
1/2 cup 1/2 heavy cream
1/8 teaspoon 1/8 sea salt
Directions
- Put all dough ingredients into your bread machine pan as instructed by your machine.
If your machine does not warm things to the correct temperature, please ensure your milk is the proper temperature (110F), eggs are room temperature and the butter is melted.
Run the dough cycle. - While the dough is being made, mix the Caramel Roll Filling.
- Make the Caramel Glaze by putting all the ingredients in a small pot and heat on medium.
Stir until the sugar and butter are melted and the glaze is uniform.
The mixture doesn’t need to boil or cook for long. - When the dough cycle has finished, remove the dough and roll out on a lightly floured surface to about a 16×24 rectangle.
Brush softened butter onto the dough.
Sprinkle the caramel roll filling mixture on top of the butter evenly. - Starting on the long end of the dough, roll the dough.
Cut into 12 even rolls. (Try the floss cutting trick for nice cuts!)
Place rolls on a lightly greased 9×13 baking dish.
Spoon 1/3 of the caramel glaze on top of the rolls.
Cover rolls and let rise for about 20-30 minutes, until nearly doubled while the oven preheats. - Preheat oven to 400 degrees F.
- Bake rolls for 25-30 minutes, check for a light golden brown color.
- When caramel rolls are done baking, spread/drizzle the remaining caramel glaze on top.
Notes
- You can make the dough by hand if you do not have a bread machine.
- If you prefer a regular cinnamon roll, try our Cinnamon Roll recipe!
- If you would like to make these the day before and bake in the morning, make the caramel rolls and place in the baking dish. Cover with plastic wrap. Place in the fridge. In the morning, remove from fridge. Make the Caramel Glaze. Allow to cool slightly before placing the glaze on the rolls. (Don’t put piping hot Caramel Glaze on the rolls.) Spoon Caramel Glaze on rolls. Continue with Step 6 above.
- Take the caramel rolls out of the pan before it hardens or it could be a stickier mess trying to get them out!
- Pair this with our homemade hot chocolate mix for a sweet treat!
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