Caramel Rolls

Name: Stupid Easy Caramel Rolls
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1 c. brown sugar (packed); ⅓ c. butter; ¼ c. light corn syrup; 1 c. warm water; ¾ c. half and half; ½ c. sugar; ¼ c. butter (melted); 3 Tbsp regular yeast; ½ Tbsp salt; 2 large eggs; 5-6 c. bread flour; 6 Tbsp butter (melted); ⅔ c. brown sugar (packed); ⅔ c. white sugar; 1 ½ Tbsp cinnamon

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If you are nervous about making homemade Caramel Rolls this is the recipe for you! They are virtually fool-proof. Soft, tender rolls topped with an ooey gooey caramel. So delicious and easy to make from scratch!

PIN IT FOR LATER!

If you think it’s too hard to make caramel rolls from scratch I have the best news for you today – it’s not hard at all! This recipe is my go-to favorite breakfast rolls recipe and it never fails me.

You can make caramel rolls with yeast and not lose your mind doing it! Trust me, I don’t have the patience for fussy recipes, and this is definitely not fussy! Spoiler alert: you don’t need to wait for these rolls to rise. They are so easy!

What people are saying about this recipe

“Made this recipe and I love it!!!”

“Made these tonight & they are so good! My family loved them.”

“These are phenomenal!!! Sincerely!”

“Delicious!! I made them this morning for breakfast and they turned out great. They tasted so good!”

“Everyone at my house loved it! Tasted SO good!”

“The easiest, nicest, wonderful sticky buns I have ever made!”

“…I have to say, these live up to their name and they were the most TENDER rolls I have ever eaten!! So very very nummy!!”

Ingredients

Brown sugar – this is used in the topping and in the filling for the rolls. When you measure it, be sure to pack it in the measuring cup.
Butter – you’ll need this for the topping, dough, and filling.
Light corn syrup – This makes the topping sweet and sticky, it also gives it a hint of vanilla flavor. We used salted butter.
Warm water – ideally, the water should be between 110 and 115°F. This is the perfect temperature to activate the yeast.
Half and half – In a pinch? Coffee creamer works!
Sugar
Regular yeast – Also known as dry active yeast. I haven’t tested this recipe with instant yeast.
Salt
Large eggs
Bread flour – I prefer this kind of flour, but readers have used all-purpose flour, too. I haven’t tested it myself so I can’t guarantee it will work.
White sugar
Cinnamon

Products Needed

How to Make the Caramel Topping

Combine brown sugar, butter, and corn syrup in a small saucepan.

Saucepan with butter, corn syrup and brown sugar in it

White baking dish with caramel on the bottom for rolls

Bring the mixture to a boil. As soon as it’s boiling, pour it into a prepared 9×13″ pan. Set the pan aside while you make the dough.

How to Make the Rolls

A stand mixer makes this part really easy, but if you don’t have one you can mix and knead the dough by hand. If you do, just be aware that it will take longer to knead the dough.

Combine the water, half & half, sugar, melted butter, and yeast in the stand mixer bowl (or large mixing bowl if mixing by hand). Let the mixture sit for 15 minutes.

Add the eggs and salt and mix with the paddle attachment (or with spoon). Add the bread flour and mix until the dough forms and isn’t sticky.

Yeast mixture proofing for dough in glass bowl

Glass bowl with round of dough in it for rolls

Switch to the dough hook and knead the dough for 10 minutes in the stand mixer (or do this by hand on a lightly floured surface).

Let the dough sit for 10 minutes. During this time you can make the filling.

For the filling, mix melted butter, brown sugar, and cinnamon in a bowl. Set it aside while you roll out the dough.

Glass bowl with melted butter, sugar, cinnamon and brown sugar

Place the dough on a floured surface and roll it out to a 12×16″ rectangle. Spread the filling over the top.

Starting on a long side of the rectangle, roll the dough and filling like a jelly roll. Slice log into 12 rolls and place them in the pan on top of the caramel sauce.

How to Bake the Rolls

Bake the caramel rolls for 30 minutes at 375°F. They are done when they are golden brown on top and cooked through.

Let the rolls cool 5 minutes in pan before flipping the pan over on serving platter. Serve them warm.

Recipe FAQs!

Do these rolls need time to rise?

Nope! That’s the beauty of this recipe! The dough needs to rest a couple of time while you’re assembling the rolls, but they don’t need time to rise. They will puff up when you bake them!

Can you use rapid rise yeast?

I’ve only tested this recipe with dry active yeast.

The recipe says 3 tablespoons of yeast. Is that a typo?

Nope! You will need 3 tablespoons for this recipe and I promise it works!

Can you use regular milk or cream instead of half & half?

You should be able to use 2% or whole milk or heavy cream in place of the half and half. It should work fine.

Can you add nuts?

Yes, if you want to add nuts sprinkle them over the caramel sauce in the pan before you add the rolls. Chopped pecans or walnuts would work well.

Can you make the rolls the night before and bake them in the morning?

I don’t make them this way, but if you refrigerate them you will need to let them rise the next morning for an hour or so. If you bake them cold from the fridge they won’t puff up.

Why is my caramel sauce hardened after baking?

When you make the sauce you need to take it off the heat once it starts to boil. If you overcook the sauce at this stage, it can harden after you’ve baked the rolls. So, don’t overcook it in the saucepan.

Can you use all-purpose flour instead of bread flour?

I have not tried this, but some readers have and say it works fine.

If you’re nervous to bake with yeast this the best recipe to try. I’ve made these caramel rolls so many times and they always come out amazing. You are going to love the soft rolls with that ooey-gooey topping!

More Breakfast Treats!

Love coffee cake? Make a light and buttery Bundt Coffee Cake with delicious cinnamon swirls and layers of walnuts baked inside.
No one can resist ooey-gooey Apple Monkey Bread! This is the ultimate pull-apart breakfast treat that everyone will love.
Cinnamon Roll Muffins taste like mini cinnamon rolls but are so much easier to make!
Treat your family to some homemade English Scones for breakfast! They are amazing served warm with butter and jam.

Love this recipe? Be sure and comment below and leave a 5-star rating! I know you’ll love this delicious recipe as much as we do!

And if you’re like me and snap photos, be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your delicious breakfast!!!

Stupid Easy Caramel Rolls

Julie Evink

Fresh, Sticky Caramel Rolls That Are Fool Proof and Easy! Great for Beginners and Seasoned Bakers!

4.61 from 41 votes

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Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Course Breakfast

Cuisine American

Servings rolls

Calories 640 kcal

Ingredients

Caramel

1 c. brown sugar packed
⅓ c. butter
¼ c. light corn syrup

Dough

1 c. warm water
¾ c. half and half
½ c. sugar
¼ c. butter melted
3 Tbsp regular yeast
½ Tbsp salt
2 large eggs
5-6 c. bread flour

Filling

6 Tbsp butter melted
⅔ c. brown sugar packed
⅔ c. white sugar
1 ½ Tbsp cinnamon

Instructions

Spray a 9×13 inch baking pan with non-stick spray. Set aside
In a small sauce pan bring brown sugar, butter and light corn syrup to a boil. Pour into bottom of prepared pan. Set aside.
In a stand mixer, mix together water, half & half, sugar, melted butter and yeast. Let sit for 15 minutes.
Add in salt and eggs. Mix until combined. Add in 5-6 c. bread flour until dough comes together and isn’t sticky. Knead in stand mixer for 10 minutes. Let sit for an additional 10 minutes.
Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
On a floured surface, roll dough into a 12×16 inch rectangle.
Spread filling over the top and roll up, starting at the long side. Cut into 12 larges slices. Place in prepared 9×13 inch baking pan with caramel sauce.
Bake at 375 degrees for 30 minutes or until golden brown on top and cooked through.
Cool 5 minutes in pan. Flip pan over on serving platter. Serve immediately.
Store leftovers in air right container.

Notes