Perfect Homemade Caramel Rolls Recipes

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CARAMEL ROLLS



Caramel Rolls image

This is my absolute favorite thing on earth! It's perfect for all holiday mornings!

Provided by HungerGames12

Categories     Bread     Yeast Bread Recipes

Time 3h56m

Yield 12

Number Of Ingredients 13

¾ cup water
2 tablespoons butter
2 cups white bread flour
2 tablespoons white sugar
1 ½ tablespoons nonfat dry milk powder
1 teaspoon fast-rising dry yeast
½ teaspoon salt
½ cup brown sugar
¼ cup light corn syrup
¼ cup butter
¼ cup chopped pecans
¼ cup butter, softened
½ teaspoon ground cinnamon

Steps:

  • Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
  • Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
  • Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 33.9 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 177.8 mg, Sugar 13.5 g

MOM'S ULTRA SOFT AND TENDER CARAMEL ROLLS



Mom's Ultra Soft and Tender Caramel Rolls image

These caramel rolls are a Christmas morning tradition in our family. Mom's Ultra Soft and Tender Caramel Rolls, my favorite rolls in all the world!

Provided by A Farmgirl's Dabbles

Categories     Breakfast

Time 30m

Number Of Ingredients 21

FOR THE ROLLS:
2 pkgs. dry yeast
1/2 c. warm water
1 c. hot water
3/4 c. shortening
1 c. cold water
3/4 c. sugar
1 heaping tsp. kosher salt
2 eggs, beaten
7-1/2 c. all-purpose flour
vegetable or olive oil
1/2 cup unsalted butter, divided
1/2 c. sugar
4 tsp. cinnamon
FOR THE CARAMEL:
2-1/4 c. brown sugar
2-1/4 c. heavy cream
3/4 c. unsalted butter, at room temperature
3 T. white corn syrup
3 T. water
2 tsp. pure vanilla extract

Steps:

  • In a small bowl, dissolve yeast in 1/2 cup warm water. I always aim for the water to be the warmness of a bottle of milk that you would give to a baby. Set aside.
  • In a small pan over medium heat, melt shortening in 1 cup of hot water. Remove from heat and add 1 cup cold water. Add the shortening and water mixture to the bowl of a stand mixer, and then add the 3/4 cup of sugar, salt, eggs, and dissolved yeast. With a dough hook attachment, mix these ingredients. Then add the flour, 1 cup at a time, mixing in the flour almost completely each time before adding the next cup. When all flour has been incorporated, you will have a very soft dough that is easy to handle.
  • At this point you can either use the dough right away or store the dough in the refrigerator for up to a week to make the rolls at a later time. To continue making this recipe, cover the bottom and sides of a large bowl with a very light coating of oil. Place dough in the oiled bowl, turning dough over to get some oil on all sides, so the top of the dough stays soft. Cover top of bowl with a clean kitchen towel and set in a warm place. Let dough rise to about double the original amount. This can take at least an hour, depending on the warmth of your surroundings, etc. While dough is rising, prepare the caramel (directions are listed below). Once dough has doubled, score it in half and roll out each half into a large rectangle shape, about 14″ x 8″. Melt the 1/4 cup of butter in a small bowl and brush dough with half of the butter. In a small bowl, stir together the 2/3 cup of sugar and cinnamon. Sprinkle half the cinnamon sugar evenly over the melted butter. Starting with the wide side of the dough rectangle, roll the dough up tightly, pinching the seam to seal it at the end. Cut dough roll into 12 slices. Place dough, cut sides up, in a 9″ x 13″ pan that already has caramel sauce in it. Repeat with the other half of the dough, to create a second pan of rolls. Cover pans with kitchen towels and allow dough to rise in a warm place for a second time, until doubled. This can take at least an hour, depending on the warmth of your surroundings.
  • To make the rolls at a later date, place the dough in a large airtight container that has a bit of oil in it to coat the dough. Spray one side of a piece of plastic wrap with nonstick spray and place it directly on top of the dough (so it doesn't stick to the dough). Put a lid on the bowl and place the bowl in the refrigerator. The dough will still rise while in the refrigerator, just at a much slower rate. When ready to make rolls, prepare the caramel and divide it into two pans. Then score the dough in half and continue with the recipe as normal. Note that when the dough is cold, it will take longer to rise in the pan.
  • Preheat oven to 350°. Place prepared pans of caramel and rolled dough in oven and bake for about 30 minutes, or until nicely browned. I found that the stoneware from The Pampered Chef required a bit more time in the oven than a metal pan. If you want to turn the rolls out onto a platter, let the rolls rest for 5 minutes after removing them from the oven before doing so. We usually just serve the rolls right from the pan.
  • In a medium saucepan over medium heat, stir together brown sugar, cream, butter, corn syrup, and water until melted and combined. Heat to just near boiling, but do NOT boil. It will have a cloudy appearance and will stay softer once the rolls are cooked. Divide caramel between two 9″ x 13″ pans. Set pans aside to let the caramel cool while the dough is rising.

Nutrition Facts : Calories 492 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 128 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

PERFECT HOMEMADE CARAMEL ROLLS



Perfect Homemade Caramel Rolls image

Just like Grandma used to make! These delightful rolls are covered in sticky caramel sauce and will melt in your mouth, bite after bite.

Provided by Katie McGowen

Categories     Breakfast

Time 6h30m

Number Of Ingredients 15

1/2 cup warm water (approximately 110*F)
2 tbsp active dry yeast
1/2 tsp sugar
1 1/2 cups warm milk (approximately 110*F)
1/2 cup butter (1 stick, softened)
2 eggs
1/2 cup sugar
1 tsp salt
7 - 7 1/2 cups flour
1/2 cup butter (1 stick)
1 cup brown sugar
2 tbsp cinnamon
1 cup brown sugar
1 cup butter (2 sticks)
1-2 tbsp cream or half & half (optional)

Steps:

  • In a measuring cup, mix together warm water, yeast, and 1/2 tsp sugar. Allow to rise for 5-10 minutes while you get started on the rest of the dough.
  • In the bowl of a stand mixer fitted with a dough hook pour the warm milk over the butter and to get it melting. Add in the eggs and sugar and mix.
  • Once the yeast mixture has grown add it to the bowl of the stand mixer along with the salt and 3-4 cups of flour. Mix with the dough hook.
  • Slowly add in the remaining flour until the dough comes together. It should be soft and not overly sticky. Knead for several minutes to bring it together.
  • Put the dough in a large bowl coated in oil or cooking spray and let rise for 2-3 hours, or doubled in size.
  • Once the dough has doubled, punch it down and allow it to rise for an additional 1-2 hours.
  • After punching the dough down, start the caramel sauce. Add brown sugar and butter (plus optional cream) to a sauce pan and melt over low heat. You do not want this to boil!
  • Stir the sauce continually until the sugar is completely dissolved. There will be butter remaining on the top of the sugar - do not add more sugar! The caramel sauce will become too thick if extra sugar is added.
  • Pour the finished caramel sauce into two 9x13 glass pans. You can use metal pans but I've always had the best luck using glass. Allow the caramel to cool while you continue with the rolls.
  • After the second rise, split the dough in half and on a floured surface, roll out the dough into a rectangle, about 6"x12". This doesn't need to be perfect, but you do want the dough to stay about 1/4" inch thick.
  • Spread softened butter over the dough. I usually start with a few tablespoons up to half a stick for each half of the dough. You need enough butter for the filling to stick. Spread brown sugar and cinnamon over the butter. I usually use about 1/2-3/4 cup per half of the dough because we like them really full of filling, but you can cut back on this if you'd like.
  • Starting at one side, roll the dough evenly and somewhat tight. Not too tight, or they won't have room to expand! You can pinch the end closed, but I never do and don't have an issue.
  • Cut the log into even-sized rolls. I start by cutting it in the middle, lining the two sides up side by side, and cutting those in half, then each half into three rolls for a total of 12 rolls. You could cut them thinner if you want more small rolls. I've used both a bench scraper and a pizza cutter for slicing my rolls - both work fine.
  • Place the rolls into one pan of caramel then repeat with the second half of dough into the second pan of caramel.
  • Let the rolls rise on the counter for 30 minutes while your oven preheats to 350*. Make-ahead directions are below!
  • Bake the rolls for 20-25 minutes or until the tops are starting to brown.
  • Remove from oven and place a large flat cookie sheet on the top of each pan. Very, very carefully flip the pan to invert the rolls on to the cookie sheet. This will allow the rolls to release from the pan and all the caramely goodness to ooze all over the rolls. This may or may not be one of my favorite steps ;) But be careful! That caramel is hot and can burn you.
  • Use a rubber spatula to scrape out any lingering caramel. Let cool just long enough to be safe then enjoy! Rolls will last on the counter up to 3 days.
  • Follow steps 1-14 above. Once you've put the rolls in the pans, cover and place in the fridge to rise overnight.
  • Remove from the fridge and allow to rise on the counter for 30 minutes while the oven preheats to 350*. Continue following steps 16-18 above. Enjoy!

BEST EVER CARAMEL ROLLS



Best Ever Caramel Rolls image

These are fabulous caramels rolls sure to please! I am asked for the recipe as often as I serve them. Superb company recipe as can be prepared the night before and the aroma in the morning will have everyone's mouths watering! You can serve them in the pan or flip over on a tray to show off the caramel topping!

Provided by JONSGIRL1

Categories     Bread     Yeast Bread Recipes

Time 9h8m

Yield 24

Number Of Ingredients 7

1 cup white sugar, or to taste
2 tablespoons ground cinnamon, or to taste
2 (1 pound) loaves frozen bread dough, thawed
¼ cup butter, melted and cooled
1 cup brown sugar
¾ cup vanilla ice cream
½ cup butter

Steps:

  • Mix white sugar and cinnamon together in a small bowl.
  • Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
  • Repeat step 2 with second thawed loaf.
  • Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 36.9 g, Cholesterol 17.1 mg, Fat 7.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 3.9 g, Sodium 258.7 mg, Sugar 19.6 g

MOM'S CARAMEL ROLLS



Mom's Caramel Rolls image

Here is a recipe that I remember the most about my mom's baking. She has it committed to memory. I am glad I did get it out of her. It is a very easy recipe to make. I hope your family gets as much enjoyment out of it as mine does.

Provided by Sidd9260

Categories     Yeast Breads

Time 2h20m

Yield 18 serving(s)

Number Of Ingredients 11

2 cups warm water (not hot)
2 (1/4 ounce) packages yeast (2 T bulk)
1/2 cup sugar
2 teaspoons salt
4 tablespoons butter (let sit out until soft)
1 egg
6 1/2 cups flour
cinnamon-sugar mixture
1 1/2 cups brown sugar
3/4 cup butter
3 tablespoons water

Steps:

  • Mix water and yeast and wait 5 minutes.
  • Stir in sugar, salt and 2 cups of flour.
  • Add egg and butter and mix.
  • Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
  • Let raise until dough is double in size.
  • Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
  • Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
  • Roll dough from the long side, it should look like a log.
  • Cut into 1 inch pieces.
  • Should be 18 pieces.
  • Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
  • Stir in 3 T water.
  • Divide mixture into 3 pans (8-inch cake pans).
  • Place 6 pieces in each pan.
  • Let raise for about 45 minutes.
  • Bake for 20 minutes in a 325°F oven.
  • When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
  • If you can, let them cool slightly and enjoy them when they are still warm.

CARAMEL-PECAN CINNAMON ROLLS



Caramel-Pecan Cinnamon Rolls image

These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 15 servings.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

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