Caramel Cinnamon Rolls

For years I tweaked different cinnamon roll recipes until I finally came up with this one which I have been using now for about 10 years. This is the kind of roll that you don’t frost…it is oooey and gooey and oh so good!

Print Recipe

Caramel Cinnamon Rolls

This is a delicious cinnamon roll that requires no frosting.

Course

Dessert

Servings

rolls

Ingredients

Dough

• 1 cup warm milk
• 1/3 cup butter melted
• 1/2 cup white sugar
• 2 eggs room temperature
• 1 tsp salt
• 41/2 cup flour
• 2 1/2 tsp yeast (or one packet)
• 1/4 cup lukewarm water

Carmel Sauce

• 1 stick butter
• 1 cup brown sugar
• 1/2 cup light Karo Syrup
• 1/2 cup 1/2 and 1/2
• 1 cup pecan (optional) chopped

Filling for Rolls

• 1/2 stick butter melted
• 1/2 cup brown sugar
• 1 tsp cinnamon

Course Dessert Servings rolls Ingredients Dough 1 cup warm milk 1/3 cup butter melted 1/2 cup white sugar 2 eggs room temperature 1 tsp salt 41/2 cup flour 2 1/2 tsp yeast (or one packet) 1/4 cup lukewarm water Carmel Sauce 1 stick butter 1 cup brown sugar 1/2 cup light Karo Syrup 1/2 cup 1/2 and 1/2 1 cup pecan (optional) chopped Filling for Rolls 1/2 stick butter melted 1/2 cup brown sugar 1 tsp cinnamon

Instructions

Dough

1. Combine milk, butter and sugar in mixing bowl. I use my stand mixer.
2. In a separate cup sprinkle the yeast over the warm water. Stir to dissolve.
3. Add yeast mixture, eggs and 1/2 c flour to milk mixture and beat until smooth. Gradually stir in salt and enough remaining flour to make a soft dough.
4. Turn onto a floured surface and knead until smooth and elastic (about 5 min).
5. Place into a greased bowl and cover with plastic wrap. Set in a warm place and let rise until doubled. About an hour or so.

   
6. Punch down dough and roll out onto a floured surface making a 16"x21" rectangle.

   

Caramel Sauce

1. In a sauce pan melt butter and add brown sugar and syrup. Dissolve sugar and slowly stir in the 1/2 and 1/2. Continue stirring and boiling about 3 minutes. Pour into the bottom of a ceramic 9 x 13 baking dish. Sprinkle pecans on top of caramel sauce if desired.

Filling for Rolls

1. Brush melted butter onto the rolled out dough.

   
2. Sprinkle the brown sugar and cinnamon on top of the butter. Gently press down the sugar and roll the dough up along the long side into a log.

   
3. Using a piece of thread or serrated knife, cut the dough into 12-14 rolls. If using thread, cut a piece about 12" long and slide under the roll. Bringing the thread up with one end in each hand, cross it over and gently pull apart.

   
4. Place rolls cut side up on top of the Carmel Sauce. Cover with plastic wrap and let rise til double (an hour or so).

   

Baking

1. Preheat oven 400 degrees. Bake 15-20 min. Check center of roll to make sure the dough is done and not gooey. Let rest 5 min.

   
2. Line a cookie sheet with foil and place on top of bake rolls. Invert so that the rolls are now on the foil lined sheet.

   

Recipe Notes

Check rolls after baking 15 minutes and if they are getting too brown, place foil on top.

Share this Recipe