Stupid Easy Caramel Rolls

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4.87 from 194 votes

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

Prep Time1

Cook Time30

Total Time1 30

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 640kcal

Author: Julie Evink

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 9x13 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 12x16 inch rectangle.
Spread filling over the top and roll up, starting at the long side. Cut into 12 larges slices. Place in prepared 9x13 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.

Video

Notes

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.

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