Caramel Rolls Recipe

An easy no-fail caramel roll recipe perfect for holiday breakfast.

Course Breakfast, Dessert

Cuisine American

Keyword breakfast recipes, breakfast rolls, Caramel rolls, desserts

Prep Time 45

Cook Time 30

Resting time 1 30

Servings

Calories 326.6kcal

Preheat the oven to 375°
In a bowl mix all the ingredients of the dough. (You can mix it in a mixer or it can be done by hand).
Once everything is incorporated, let rise. It will take about one and half hour till the dough doubles in size.
Start making the sauce by putting the ingredients in a saucepan over low heat until bubbles start to form and everything is well melted and mixed. Then remove caramel sauce from heat and place in your baking pan.
When the dough has risen, Roll the dough out into a rectangle.
Then, paint on top of the dough with butter, cinnamon (Optional) and blond sugar.
Working from the long edge, roll the dough into a log, pinching the ends so it stays together.
Using a serrated knife or dental floss, cut the dough into 12 equal buns.
Place them one by one in the pan with the caramel sauce, and leave them rise a few minutes again.
Then bake them for 20 to 25 minutes until has a golden color.
As soon as we put them out of the oven, we must turn them over, so that the caramel that was below remained on top.

To attain the right texture on caramel rolls, when you knead the dough make sure all the flour in the mixing bowl is picked up by the dough. You want your dough to be soft but not too sticky.
Roll the dough loosely so that the center of the rolls does not puff up after baking.
Your rolls should be about one inch thick after you cut them.
To make the perfect caramel sauce, you want the sauce temperature to be between 220-230 degree Fahrenheit. If you have a candy thermometer you can check that way- if not, no worries. Be sure to let the sauce sit out for a minute before you pour it in the baking pan.