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caramel cinnamon rolls

(2 RATINGS)
1.23K Pinches 23 Photos
helbowl avatar
Springbrook, WI
Updated on Oct 9, 2023

I have made these for years, and everyone loves them. I made them every day for a small motel we owned. People used to call and ask if I still made those fantastic rolls. This takes time, but it's an easy recipe. Enjoy!

Blue Ribbon Recipe

We love the versatility of these sweet rolls. Follow Kathy's directions, and you can make both cinnamon rolls and caramel nut rolls. The rolls themselves are soft and tender. For the cinnamon rolls, the glazed topping is smooth and creamy and pairs wonderfully with the cinnamon flavor of the rolls. For the caramel rolls, the nut topping is easy to make. Once turned out of the pan, they're sticky, sweet, and delicious. The mouthwatering smell from the oven while these breakfast rolls bake is almost too much to handle. They take some time to make, but are perfect for a holiday or special breakfast.

— The Test Kitchen
prep time 3 Hr
cook time 35 Min
method Bake
yield 32 serving(s)

Ingredients

  • DOUGH
  • 6-7 cups all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 2 packages active dry yeast
  • 1 cup water
  • 1 cup milk
  • 1/2 cup butter
  • 1 large egg
  • FILLING
  • 1/4 cup softened butter
  • 1/2 cup brown sugar, firmly packed
  • 2 teaspoons cinnamon
  • CINNAMON ROLL GLAZE
  • 1 tablespoon butter, melted
  • 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoon milk
  • CARAMEL NUT STICKY BUNS
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup butter
  • 2 tablespoons light corn syrup
  • 1/2 cup chopped nuts (I use pecans)

How To Make caramel cinnamon rolls

  • Flour, sugar, salt, and yeast in a bowl.
    Step 1
    To make the dough, combine 2 cups of the flour, the sugar, salt, and yeast; mix well. (I use my KitchenAid mixer.)
  • Heat water, milk, and butter.
    Step 2
    In a small saucepan, heat the water, milk, and butter until very warm (120-130 degrees F - I use a candy thermometer).
  • Add warm liquid and egg to the flour mixture.
    Step 3
    Slowly add the warm liquid and egg to the flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
  • Adding flour to become a dough.
    Step 4
    By hand or with the mixer, stir in an additional 3 cups of flour until the dough pulls cleanly away from the bowl.
  • Kneading more flour into the dough.
    Step 5
    Turn the dough out onto a floured surface and knead in 1 to 2 cups flour until the dough is smooth and elastic, about 8 to 10 minutes.
  • Dough rising in a greased bowl.
    Step 6
    Place the dough in a greased bowl. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 1 hour.
  • Punched down dough cut in half.
    Step 7
    Punch down the dough several times to remove all the air bubbles. Divide the dough in half.
  • Spreading butter on rolled out dough and sprinkling with brown sugar and cinnamon.
    Step 8
    On a floured surface, roll each piece of the dough out into an 18 x 12 inch rectangle. Create the filling by spreading the softened butter over each dough. Sprinkle with the brown sugar and cinnamon.
  • Dough rolled and cut into slices.
    Step 9
    Roll each rectangle of dough up tightly, pressing the edges to seal. Cut into 18 slices each.
  • Cinnamon rolls in a baking dish to rise.
    Step 10
    Use 1/2 of the basic roll recipe for the cinnamon rolls. Place the cut side down in a greased 9 x 13 pan. Cover and let rise in a warm place until light and doubled in size.
  • Baking the cinnamon rolls.
    Step 11
    Preheat oven to 375 degrees F. Bake for 25-35 minutes.
  • Spooning glaze over the cinnamon rolls.
    Step 12
    In a small bowl, mix the ingredients for the cinnamon roll glaze and glaze the warm rolls.
  • Warming brown sugar, butter, and corn syrup.
    Step 13
    Use the remaining 1/2 of the basic roll recipe for the caramel rolls. Grease a 9 x 13 pan. In a small bowl, combine the brown sugar, butter, and corn syrup. (I put this mixture in the microwave for 30 seconds and mix.)
  • Brown sugar and nut mixture poured into a baking dish for caramel rolls.
    Step 14
    Pour the mixture into the pan and sprinkle with the nuts.
  • Sliced dough placed in the baking dish.
    Step 15
    Place the rolls cut side down in the mixture.
  • Caramel rolls rising.
    Step 16
    Cover and let rise in a warm place til light and doubled in size.
  • Baked caramel rolls turned out of the baking dish.
    Step 17
    Bake for 25-35 minutes. Cool for 1 minute. Invert the rolls onto a cookie sheet or wire rack. Be careful, the caramel is hot.
  • Cinnamon roll on a plate.
    Step 18
    You can make the dough ahead of time. Once rolled out and cut, put it in pans, covered with aluminum foil, and freeze. Take them out in plenty of time to rise and bake, usually overnight.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Sweet Breads
Collection: Favorite Breads
Collection: Breakfast In Bed
Method: Bake
Culture: American
Ingredient: Bread

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