Classic Old-Fashioned Caramel Rolls

These old-fashioned caramel rolls bring the warmth of a cozy kitchen right to your breakfast table or dessert plate. The pillowy dough swirled with a cinnamon-brown sugar filling and topped with a luscious caramel glaze makes these rolls a comforting treat everyone will love. Whether for a weekend brunch or a special occasion, this recipe delivers bakery-quality rolls you can make at home.

I first made these rolls after finding brown sugar and cinnamon in my pantry on a lazy Saturday morning. They quickly became a household favorite for weekend breakfasts and holiday gatherings.

Ingredients

• 3 1/2 cups all-purpose flour: for the soft dough opt for unbleached flour for better texture
• 2 1/4 teaspoons active dry yeast: critical for rise check freshness and proof in warm milk
• 1 cup whole milk: adds moisture and tenderness use whole milk for best richness
• 1/4 cup granulated sugar: feeds the yeast and lightly sweetens the dough
• 1/4 cup unsalted butter: melted butter enriches the dough choose premium butter for flavor
• 1 teaspoon salt: balances sweetness and controls yeast activity
• 1 egg: binds the dough and adds richness use large eggs at room temperature
• 1/2 cup unsalted butter: softened for the filling lets you easily spread it evenly on the dough
• 1 cup packed brown sugar: for the filling adds deep sweetness with molasses flavor
• 2 tablespoons ground cinnamon: gives the rolls their classic aromatic warmth select fresh cinnamon for best taste
• 1 cup packed brown sugar: for the caramel topping provides rich sweetness and sweetness depth
• 1/2 cup unsalted butter: for the caramel topping helps create a smooth luscious sauce
• 1/4 cup heavy cream: adds creaminess and glossy finish to the caramel
• 1/2 cup chopped pecans: optional for crunch and nuttiness pick fresh nuts if using

Instructions

Activate the Yeast:

Warm the whole milk until it feels just warm to the touch approximately 110 degrees Fahrenheit but do not overheat or it might kill the yeast. Stir in granulated sugar and yeast gently. Let the mixture rest for five to ten minutes until it becomes foamy indicating the yeast is active.

Mix the Dough:

Combine the flour and salt in a large bowl. Create a well in the center and pour in the activated yeast mixture together with melted butter and the egg. Stir everything until a shaggy dough starts to form.

Knead the Dough:

Turn the dough out onto a lightly floured surface. Knead for six to eight minutes until it feels smooth and elastic. This step builds the gluten that gives the rolls their soft structure.

First Rise:

Place the kneaded dough into a greased bowl. Cover it with a clean, damp towel or plastic wrap and set it in a warm place. Let it rise until doubled in size usually about one hour.

Prepare the Caramel Topping:

In a medium saucepan, melt butter over medium heat. Add brown sugar and heavy cream stirring constantly until the mixture is smooth and glossy. Pour this caramel evenly into a greased 9 by 13 inch baking dish. Sprinkle chopped pecans evenly on top if you like a nutty crunch.

Make the Filling:

Mix together softened butter, brown sugar, and cinnamon in a small bowl until completely combined into a spreadable paste.

Shape the Rolls:

Punch down the risen dough to release air. Roll it out on a floured surface into a rectangle approximately 16 by 12 inches. Spread the cinnamon filling evenly over the surface leaving a small border around the edges for sealing.

Roll and Slice:

Starting from a long edge, carefully roll the dough tightly into a log shape. Using a sharp knife slice this log into 12 equal pieces.

Arrange and Second Rise:

Place the sliced rolls cut-side down onto the prepared caramel layer in the baking dish. Cover loosely and allow them to rise again for about 30 minutes until puffy.

Bake to Perfection:

Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 25 to 30 minutes until they turn golden brown and are cooked through.

Cool and Serve:

Let the baked rolls cool in the pan for about 10 minutes. Then carefully invert the pan onto a serving platter so the caramel drizzles over the rolls. Serve these warm to enjoy gooey caramel and soft spiced dough at their best.

Brown sugar is my favorite ingredient since it lends the rolls their rich molasses flavor that balances the sweet cinnamon perfectly. Baking these was always a family celebration in my childhood because the house smelled like a bakery and everyone gathered around the warm rolls eager to share stories with sticky fingers.

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to two days to keep them soft. For longer storage refrigerate for up to five days and reheat gently before eating. Avoid freezing the rolls with caramel topping as the texture changes but you can freeze plain rolls and add sauce fresh after warming.

Ingredient Swaps

You can substitute whole milk with any milk alternative such as oat or almond milk for a dairy-free twist but the rolls might be less rich. Swap pecans for walnuts or omit nuts to suit your preference. Brown sugar can be exchanged for coconut sugar for a different caramel flavor though not quite as deep.

Serving Ideas

Serve these caramel rolls with a simple dusting of powdered sugar or a drizzle of white icing glaze for extra sweetness. Pair with a cup of coffee or creamy chai tea to elevate your brunch experience. Leftovers make great individual snacks warmed and topped with a scoop of vanilla ice cream.

Friends and family often tell me these are the best caramel rolls they've ever tasted and request them for holidays and brunch gatherings. Once I made a batch for a neighbor who had just moved into the community, and the warm rolls instantly brought us closer together. Everyone appreciates that homemade taste made with simple pantry ingredients.

Frequently Asked Recipe Questions

→ How do I know when the yeast is properly activated?

The yeast mixture will become frothy and bubbly after sitting in warm milk mixed with sugar for 5-10 minutes, indicating it’s active and ready for dough preparation.

→ What’s the best way to achieve soft and fluffy rolls?

Knead the dough thoroughly until smooth and elastic, then allow it to rise in a warm place until doubled in size, giving the rolls a tender texture.

→ Can I add nuts to the caramel topping?

Yes, chopped pecans can be sprinkled over the caramel layer before adding the rolls for a pleasant crunch and nutty flavor.

→ Why should the milk be warm but not hot when activating yeast?

Too-hot milk can kill the yeast, preventing it from activating. Aim for about 110°F, warm to the touch, to ensure proper fermentation.

→ How do I prevent burns when handling hot caramel rolls?

Allow the rolls to cool slightly before carefully inverting the pan onto a serving dish so the caramel can drizzle over without splashing or spilling.