Old Fashioned Caramel Rolls – Soft & Gooey Homemade Treat

There’s something undeniably comforting about waking up to the smell of freshly baked caramel rolls. These old fashioned caramel rolls are soft, gooey, and packed with rich caramel flavor that melts in your mouth. Whether you’re making them for a special weekend breakfast or a cozy brunch, these treats always bring smiles around the table.

this Recipe

You’re going to love how easy it is to create these old fashioned caramel rolls right in your own kitchen. With a tender dough, sticky caramel topping, and just the right balance of sweetness, this recipe will quickly become a favorite in your breakfast repertoire.

Why You’ll Love This Recipe

• Soft, fluffy dough that’s perfectly sweetened and tender.
• Rich homemade caramel topping that’s gooey and irresistible.
• Made from scratch with simple pantry ingredients.
• Perfectly balanced sweetness – not too sugary, just right.
• Great for family breakfasts, brunches, or special occasions.

Ingredients

Gather these ingredients to make your own old fashioned caramel rolls from scratch. Everything you need for the dough and luscious caramel topping is below.

• 3/4 cup whole milk, warmed (about 110°F)
• 2 1/4 teaspoons active dry yeast (one packet)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1 cup packed light brown sugar (for filling)
• 2 tablespoons ground cinnamon
• 1/4 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 teaspoon vanilla extract (for caramel topping)
• 1/2 cup chopped pecans (optional, for topping)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 50 minutes (including rising)
• Servings: 8 rolls
• Calories: Approximately 350 per roll

How to Make Old Fashioned Caramel Rolls – Soft & Gooey Homemade Breakfast Treat

1. In a small bowl, warm the milk to about 110°F and sprinkle the yeast on top; let it bloom for 5-7 minutes until foamy.
2. In a large bowl, combine the melted butter, sugar, egg, salt, and the yeast mixture. Gradually add the flour and stir until a sticky dough forms.
3. Turn dough onto a floured surface and knead for about 8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
4. While the dough rises, prepare the caramel topping by melting butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir constantly until thickened (about 5 minutes), then remove from heat and stir in vanilla. Pour this caramel into a greased 9-inch round baking pan, then sprinkle with chopped pecans if using.
5. 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 with cinnamon and brown sugar mixture. Roll up tightly from the long edge and slice into 8 equal rolls.
6. Arrange the rolls tightly in the prepared pan on top of the caramel. Cover loosely and let rise for another 30 minutes until puffy.
7. Preheat oven to 350°F. Bake the rolls for 22-25 minutes until golden brown and caramel is bubbling around the edges.
8. Remove from oven and let cool for 5 minutes, then carefully invert the pan onto a serving plate so the caramel is on top. Serve warm for best gooey texture.

Tips for the Best Results

• Make sure your milk is warm but not hot to activate the yeast properly.
• Knead the dough until smooth for better texture and rise.
• Don’t skip the second rise after shaping the rolls for extra fluffiness.
• Use fresh yeast and check expiration for best leavening results.
• Warm the rolls slightly before serving to revive their gooey softness.

Storage and Reheating

Store leftover caramel rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep longer, wrap well and freeze for up to 3 months.

Reheat rolls gently in the microwave for 20-30 seconds or warm them in a 300°F oven for about 10 minutes, covered loosely with foil, until heated through and gooey again.

Frequently Asked Questions

Can I make these caramel rolls ahead of time?

Yes! You can prepare the rolls, let them rise, and then refrigerate overnight before baking. Just take them out about 30 minutes before baking to come to room temperature.

What type of yeast should I use?

Active dry yeast works best in this recipe. Make sure it’s fresh and not expired for good rising. Instant yeast can be used, but reduce the amount slightly and skip the blooming step.

Can I substitute nuts in the caramel topping?

Absolutely! Pecans add a nice crunch, but walnuts or sliced almonds work well too. If you prefer nut-free rolls, simply leave them out.

How do I know when the rolls are done baking?

The rolls should be golden brown on top and the caramel at the edges will be bubbling. If you gently press a roll, it should feel soft but spring back slightly.