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!
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!
You Will Love This Recipe!
- These rolls are soft, tender, and fluffy!
- This a no-rise recipe. Yes, you read that right! You don’t have to let the dough rise like other caramel roll recipes. The secret is the amount of yeast you use – my recipe has more than others, so the dough is super-charged, and they puff up beautifully in the oven.
- They are made like sticky buns with gooey caramel topping on the bottom of the pan. When you turn the baked rolls out, they are topped with that sticky-sweet caramel sauce. They are so good!
I first shared this recipe a few years ago and thought I would share it again because readers love it! I think you will, too.
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!!”
- 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!
- Regular yeast – Also known as dry active yeast. I haven’t tested this recipe with instant yeast.
- 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
How to Make the Caramel Topping
Combine brown sugar, butter, and corn syrup in a small saucepan.
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.
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.
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.
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!
I’ve only tested this recipe with dry active yeast.
Nope! You will need 3 tablespoons for this recipe and I promise it works!
You should be able to use 2% or whole milk or heavy cream in place of the half and half. It should work fine.
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.
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.
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.
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.
MORE MUST-TRY RECIPES!
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!
- 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
- 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.