Mom's Caramel Rolls

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

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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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These are absolutely scrumptious! I halved the recipe and all the measurements were just right. I cheated and used our KitchenAid stand mixer with the dough hook and kneaded it 'til it was smooth and the texture was excellent! My husband says its the best sweet dough he's ever had. Thanks for an excellent recipe!

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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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A wonderful recipe, easy and a beautiful dough to work with. The result is a light and airy roll not a heavy one. Thanks for sharing this recipe it is a keeper. I took Leanne's advice and made up a cinnamon sugar mix and used penzy's cinnamon for a stronger cinnamon flavor, wonderful.

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I love to cook but don't often bake so the idea that these were easy was appealing to me. We had a stormy day and I wanted to make something to take the gloom out of the day and this was it! I used about 6 cups of flour and added the addition of chopped pecans to the topping. I place them on cookie sheets as I only had 2 round cake pans. My DH and I only got to try 1 of these delicious morsals before our son scooped down and claimed them as his own! I have made them since then when guests were over and they got rave reviews. Good job Deb!

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This was one of the easiest doughs I've ever worked with and it was soooo yummy! Just wonderfully buttery. And the topping was spot on (I did add some pecans to half and walnuts to half). I don't think I used enough of the cinnamon sugar as it wasn't quite as spicy as I like. Next time (and there will be a next time) I will really load on the cinnamon sugar. I also kinda crowded my pan because I didn't have enough smaller pans to split them up (only made half a recipe). Gonna have to go buy another little pan before I make them again, as my center rolls weren't done when the outer ones were getting close to being too done.

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I've made this recipe several times now and it always turns out wonderfully. I think the first time my caramel bubbled out the sides of the pan - now I make them in 2 9x13 & make 24 rolls instead of 18. The roll recipe is great for basic cinnamon rolls or dinner rolls. Thank you:)

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Yummy Yummy! My only complaint is having to wait for the darn things to rise! I want to eat them sooner! (don't tell anyone, but I usually don't let them rise the second time...I get to eat them that much faster) My coworkers love when I bring these to work. I usually third the dough after the first rise, then refridgerate the 2 thirds that I don't use. One third yields me 11 rolls, enough for my 2 coworkers and I to make gluttons of ourselves. YUM! Make these NOW.

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This was my first go at homemade rolls and what a success! They turned out great, and I really liked the chewiness. I followed the recipe up to putting them in the oven, and instead put half in the fridge for the next morning and froze the other half for next weekend. Thanks for a great recipe!

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Oh yummmmmmmm! These were so buttery and had a wonderful caramel taste! I wanted to make cinnamon rolls but wanted to try something different, and these fit what I was looking for perfectly. Thanks so much for sharing this recipe. I will return to it time and time again! Forgot to mention that I halved the recipe, which made 10 (not sure why not 9) large rolls!

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These turned out so well! I have never made caramel rolls from scratch before and I was so pleased with these that I will be using this recipe from now on, and the best thing... no more sub-par caramel rolls from the grocery store. These are very easy to make. I followed the directions exactly and they turned out great. Thank you!

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My goodness, these are good. The bread is fluffy, tender, slightly chewy at the same time, the topping is just perfect, not too sweet. I only needed 6 cups of flour. For the cinnamon sugar mixture, I used 1/4 cup soften butter, 6 Tablespoons of brown sugar, 2 teaspoons of cinnamon. Also, mine required 25 minutes of baking at 325.

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