Mom's Caramel Rolls
photo by Probably This
- Ready In:
- 2hrs 20mins
- 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
- 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.
Questions & Replies
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.
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.
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!
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
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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Instead of using only all purpose flour, I used 2 cups of that and 4 1/2 cups of bread flour, mixed everything up in my KA and had a dough in practically no time at all. Since my oven is small, I divided the dough into two, and rolled them individually and baked them in 2 9x13 pan. The topping in the dark pan baked up browner and crispier. Very caramelly tasting. Rolls were soft and fluffy. Thank you for sharing.