42 Reviews

I snagged this recipe in one of the 'Zaar board games, Recipe Dare, by taking Sly Girl's dare! I've been making caramel rolls since I was a little girl, but had never followed an exact recipe for the caramel topping...just guesstimated, which led to inconsistant results from one pan to the next. The caramel topping was perfect in these, so I will be following this in the future. These would also be great with pecans, walnuts, black walnuts or butternuts added for those who like nuts. They didn't take all that long to make. I woke up earlier than the rest of my family, so I mixed them up and had them ready to go in the oven by the time everyone else got up. Sly Girl mentioned that they freeze well, but I didn't have any left over to freeze. Maybe next time, I'll double up on the recipe and freeze some for another time. I should mention that I don't have 3 8" cake pans, so I used my 11 X 17 cake pan. I had to bake them an additional 15 or 20 minutes, which I expected. They were somewhat crowded, so next time I'll use 2 8 X 10 pans and likely have to take them out of the oven in a couple minutes less than the specified time. Thanks for sharing a really good recipe Sly Girl! We really enjoyed these.

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Cindy Lynn June 17, 2003

These were awesome, SG! I love how pretty they look when they turn out of the pans in a perfect little circle. I brought mine up to work and they disappeared in about 10 minutes. I did sprinkle the caramel topping wth crushed walnuts before I put the rolls in the pan. I only ended up using about 5 1/2 cups of flour, so don't feel like you have to get all 6 1/2 cups in if your dough doesn't need it.

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moxie June 27, 2003

I really, really impressed myself These are totally yummy, even though I ran into 2 hitches (my own fault) - first, I discovered I don't own a rolling pin. I used a 16 oz glass. Also, I was half paying attention in the first read-thru and thought the topping called for 3/4 of a STICK, ot 3/4 of a cup of butter - I only had one stick left. They were not overly gooey which the grownups I served them to said they liked. But I'll definitely be making these again - gooey this time.

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Jane*in*RI February 24, 2004

Easy and delicious. Heavenly, sinful, amazing, addicting, shall I go on? :) I ended up using 6 cups of flour total. The dough is very easy to make and to handle. Do not let it scare you off. I used 2 round cake pans,and 1 deep dish pie plate. Two pans with walnuts, and one without(for the kids). These are just to die for. Mine baked 20 minutes, 2 pans on top rack, 1 pan on bottom rack for 10 minutes, then switched them around for even baking. Came out perfectly! Forget store bought, try these. Thanks Sly!

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ciao December 28, 2003

I made these after seeing the picture posted in an EE thread dedicated to this breakfast treat. There are so many ways to say how delicious these are, but words don't seem to do them justice. These were, by far, the most wonderful rolls I have ever eaten. The recipe was so simple to follow--easy enough for inexperienced yeast bakers such as myself. I did cut the recipe in half, to make just 9 rolls since there's just the two of us...and followed the recipe as written. The results were spectacular--I used dark brown sugar(it's all I had), so my rolls had a dark, rich color and flavor...I can't thank you enough for sharing this recipe with us !! Teresa

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TGirl,RN February 25, 2004

Great rolls! The texture was just perfect and they tasted like old-fashioned caramel rolls should. I used half bread flour and half all-purpose flour, added 1/4 cup of potato flakes and 2 Tbsp. dried milk. I find these additions make for a moister bread that doesn't dry out as fast. I used the entire 6 1/2 cups flour and made the dough in my bread machine. It mixed fine with the larger than recommended amount of flour for the machine, however it did overflow the tub when it was at the end of the rising cycle. Next time I will transfer the dough to a large bowl for rising. The dough was very easy to handle and rolled out nicely. The only problem I encountered was that at the end of the baking time my rolls were not browned at all so I cranked the temp. up to 375° and baked them a few minutes longer. I'm suprised that no one else mentioned having that problem. It seems to me that 325° is a very low temperature to bake bread and therefore I wasn't surprised that they didn't brown properly. In the future I will increase the oven temperature. Thanks for the great recipe!

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Donna M. March 09, 2004

I have never baked anything besides a boxed cake mix in my life, but the photo was irresistable, I had to try, my first attempt it didn't rise, I may have killed the yeast I don't know, but I tried again and it worked beautifully! I really had fun making these, they were SO easy, like I said, for me the hardest part was finding a place big enough to roll them out. I love raisins so I added some but other than that, I didn't dare change a thing, you don't mess with perfection! If your afraid of yeast like I was, this is a great way to learn.

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Tahiti February 28, 2004

OMG these were SOOOO good! Who knew that making homemade caramel rolls was so easy?! The instructions are perfect! I used 2 9 x 13 pans instead of the 8", and the bake time was the same. Thanks for a GREAT recipe Sly! :)

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canarygirl February 24, 2004

Made these while Sly was away. VERY GOOD!!! everyone loved them. will definatley be making again!!

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nanunanu February 23, 2004

I can't review on cooking experience here, but I can on taste. Moxie served these while I was a guest in her home. Mmmm...!!! So good! Dh has celiac disease so I don't prepare recipes like this. What a treat! Thank you Moxie, Sly, and Sly's mom! :)

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GinnyP October 28, 2003
Mom's Caramel Rolls