Caramel Rolls

Laurie Roberts


I got this from my sister (she got it out of a cookbook somewhere). I had planned to make these for breakfast, but got started way too late. They're not so bad for dessert though!


★★★★★ 1 vote

20 Min


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3 c
1 c
warm milk
1 c
warm water
2 pkg
dry yeast
1/3 c
1/3 c
1 Tbsp


1/2 stick
butter, melted
1/4 c
brown sugar
1 tsp


1/2 c
brown sugar
1/4 c
1 Tbsp
light corn syrup

How to Make Caramel Rolls


  • 1Dissolve yeast in warm water and milk (you can just use water, milk is optional) Stir in sugar and set aside for about 10 minutes until mixture doubles in size.
  • 2Add in oil and salt, and then the flour. Add in even more flour (2-3 cups or more if needed) until dough has elasticity feel.
  • 3Place dough into a bowl which has been oiled, turn and cover to let it rise, double in size. Punch it down to rest for about 10 minutes.
  • 4While dough is resting, melt 1/4 cup butter and set aside. In a small bowl, mix together 1/4 cup brown sugar and 1 teaspoon cinnamon.
  • 5Roll out the dough on a lightly floured board in a rectangle about 1/4" thick. Brush melted butter on the dough and sprinkle with the brown sugar cinnamon mixture. Roll as for jelly roll, starting with long edge; seal.
    Cut in 1-inch slices.
  • 6In saucepan mix 1/2 cup brown sugar, 1/4 cup butter, and 1 T light corn syrup. Heat slowly, stirring often.
  • 7Pour into 8x8x2-inch baking pan. Place rolls, cut side down, over mixture. Cover; let rise in warm place till double, 30 to 45 minutes.
  • 8Bake at 375 about 20 minutes. Cool 2-3 minutes; invert on rack; remove pan.

Printable Recipe Card

About Caramel Rolls

Main Ingredient: Sugar
Regional Style: American

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