Old-Fashioned Caramel Rolls (Printable Version)
Soft, fluffy rolls with cinnamon sugar filling and a rich caramel topping, perfect for breakfast or dessert.
# Ingredients Required:
→ Dough
01 -
440 grams all-purpose flour
02 -
7 grams active dry yeast
03 -
240 milliliters whole milk
04 -
50 grams granulated sugar
05 -
57 grams unsalted butter, melted
06 -
5 grams salt
07 -
1 large egg
→ Filling
08 -
113 grams unsalted butter, softened
09 -
200 grams packed brown sugar
10 -
14 grams ground cinnamon
→ Caramel Topping
11 -
113 grams unsalted butter
12 -
200 grams packed brown sugar
13 -
60 milliliters heavy cream
14 -
60 grams chopped pecans (optional)
# Guide to Cooking:
01 -
Warm the milk to approximately 43°C and dissolve the granulated sugar and active dry yeast. Let stand for 5 to 10 minutes until frothy.
02 -
In a large bowl, sift together flour and salt. Create a well in the center and pour in the yeast mixture, melted butter, and egg. Mix until a rough dough forms.
03 -
Turn the dough onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.
04 -
Place dough in a greased bowl, cover with a towel, and let rise in a warm environment for about 1 hour, or until doubled in size.
05 -
Melt butter over medium heat, stir in brown sugar and heavy cream until homogeneous. Pour into a greased 23x33 cm baking dish and optionally sprinkle chopped pecans on top.
06 -
Combine softened butter, brown sugar, and ground cinnamon until smooth and spreadable.
07 -
Punch down the risen dough and roll out into a 40x30 cm rectangle. Spread the cinnamon filling evenly, leaving a small border around edges.
08 -
Roll the dough tightly starting from a long edge into a log. Slice into 12 equal pieces using a sharp knife.
09 -
Arrange rolls cut side down atop the caramel layer in the baking dish. Cover and allow to rise for 30 minutes.
10 -
Preheat oven to 175°C. Bake rolls for 25 to 30 minutes until golden and cooked through.
11 -
Let rolls rest in the pan for 10 minutes. Invert pan onto a serving plate to let the caramel drizzle over the rolls. Serve warm.
# Extra Suggestions:
01 -
Ensure milk is warm but not hot to avoid killing the yeast.
02 -
Proper kneading develops gluten, resulting in soft, fluffy texture.
03 -
Cool rolls slightly before inverting to prevent burns from hot caramel.
04 -
Store leftovers at room temperature up to 2 days or refrigerated for 5 days; reheat gently before serving.