There’s nothing quite like waking up to the irresistible aroma of warm, gooey caramel rolls fresh from the oven. This old fashioned caramel rolls recipe is a heartfelt nod to classic breakfast treats, combining soft, fluffy dough with rich, buttery caramel and a touch of cinnamon for a melt-in-your-mouth experience.
Whether you’re making these for a lazy weekend brunch or a special occasion, these caramel rolls deliver a comforting and indulgent start to your day. You’ll love how easy they are to prepare and how incredibly satisfying they taste.
Why You’ll Love This Recipe
- Soft, fluffy dough that’s perfectly tender every time.
- Rich, gooey caramel topping that’s beautifully sticky and sweet.
- Made from simple, wholesome ingredients found in most kitchens.
- Perfect for breakfast, brunch, or even dessert.
- Can be prepared ahead and reheated without losing freshness.
Ingredients
Gather these ingredients to make your delicious old fashioned caramel rolls from scratch.
- 3/4 cup whole milk, warmed to about 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup packed light brown sugar (for caramel topping)
- 1/2 cup unsalted butter (for caramel topping)
- 1/4 cup heavy cream (for caramel topping)
- 1/2 cup chopped pecans (optional, for topping)
Recipe Details
- Prep Time: 30 minutes (plus 1 hour rising)
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Servings: 9 rolls
- Calories: Approximately 380 per roll
How to Make Old Fashioned Caramel Rolls – Soft & Gooey Homemade Breakfast Treat
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-7 minutes until foamy, indicating the yeast is active.
- In a large mixing bowl, whisk together the melted butter, remaining sugar, egg, and salt. Stir in the yeast mixture once ready.
- Gradually add the flour, mixing until a soft dough forms. Knead on a lightly floured surface for about 8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- While dough rises, prepare the caramel topping: In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup brown sugar and heavy cream. Bring to a gentle boil and cook for 3 minutes, stirring constantly. Pour into a 9×13-inch baking pan and sprinkle pecans evenly if using.
- Once dough has risen, roll it out on a floured surface into a 12×16-inch rectangle. Spread softened butter evenly over the dough, then sprinkle the 3/4 cup brown sugar mixed with cinnamon evenly on top.
- Starting at the long edge, tightly roll the dough into a log. Cut into 9 equal slices and place each slice cut-side down on top of the caramel in the baking pan.
- Cover the pan with a clean towel and let the rolls rise for an additional 30 minutes. Preheat the oven to 350°F during this time.
- Bake the caramel rolls for 22-25 minutes, until golden brown and caramel is bubbly. Let cool for 10 minutes before inverting onto a serving platter so the caramel glaze coats the rolls.
- Serve warm and enjoy the soft, gooey caramel rolls fresh from the oven or reheated.
Tips for the Best Results
- Warm the milk to about 110°F to properly activate the yeast without killing it.
- Don’t skip the second rise after rolling and cutting; it helps achieve fluffy, tender rolls.
- Use fresh yeast and check the expiration date for best leavening.
- For extra gooey rolls, add more caramel sauce when serving.
- If you prefer a less sweet topping, cut back slightly on the brown sugar in the caramel.
Storage and Reheating
Store leftover caramel rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To keep longer, wrap tightly and freeze for up to 3 months.
Reheat refrigerated or frozen rolls by warming in a 300°F oven for 10-15 minutes. You can also microwave individual rolls for 20-30 seconds for a quick treat, but oven reheating preserves the gooey texture best.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it after the first rise. Allow it to come to room temperature and complete the second rise before baking for fresh rolls in the morning.
What substitutes work for milk in this recipe?
You can use any dairy or non-dairy milk such as almond, oat, or soy milk warmed to the proper temperature. Keep in mind that non-dairy milks might slightly alter the texture and flavor.
Are these caramel rolls freezer-friendly?
Absolutely! Freeze the baked rolls after they have fully cooled, wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge and reheat in the oven for the best taste.
Can I add nuts or other flavors?
Yes, chopped pecans or walnuts are a great addition to the caramel topping. You can also add raisins or swap cinnamon for pumpkin pie spice for a seasonal twist.
