So Easy Caramel Rolls

"Caramel rolls were a favorite treat growing up in PA Dutch country. These are sinfully delicious and amazingly simple!"
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo! photo by JackieOhNo!
photo by JLBurnell photo by JLBurnell
Ready In:
12 rolls




  • Preheat oven to 375 degrees Fahrenheit.
  • Combine all topping ingredients EXCEPT pecans in ungreased 9-inch round cake pan.
  • Stir until well mixed; sprinkle with pecans and set aside.
  • Combine 1 tablespoon sugar and cinnamon in a small bowl and set aside.
  • Unroll dough and separate into 12 strips.
  • Spread each strip with 1/2 teaspoon softened butter, sprinkle evenly with sugar-cinnamon mixture.
  • Roll up loosely.
  • Pinch seam to seal.
  • Place rolls evenly in pan and bake for 18-23 minutes or until golden brown.
  • Cool 5 minutes.
  • Invert onto serving platter.
  • Let stand 1 minute before removing pan.
  • serve warm.

Questions & Replies

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  1. AmandaMcG
    These were amazing!! I used a 12 oz can of biscuits, broke them in half, rolled in balls and put in cake pan on top of the topping. Then I melted the 2 tbsp of butter and poured it on top of them and sprinkled with the cinnamon sugar. This was even easier than the original recipe, and I can't imagine how they could possibly taste better so I'll be making them this way again. You may want to keep an eye on them while they are in the oven. Mine were done in 14 mins. Thanks for sharing this recipe!
  2. JackieOhNo!
    OMG - this recipe is dangerous! I had never made caramel rolls before because I thought it was too much work. Now I know differently! Look out waistline! Made for Oma's Kitchen Challenge for ZWT6.
  3. LoriInIndiana
    Made exactly as directed and they were super easy and very yummy! Next time the only thing I might do differently is bake a little longer or cook it stovetop for a few because the sugar in my caramel didn't dissolve completely, but that is likely my oven's issue. :) Thanks for a recipe that was a hit with the family! Made and reviewed for ZWT 6 Summer 2010.
  4. bmxmama
    These are great! I loved 'em. Fast, easy and there weren't any left. I think it may depend on how many rolls are in a can on the breadstick dough, because the one and only one I found in my store had eight. I did use the toppings and filings as written I just figured there would be a little more extra in them. And they turned out fantastic and totally gooey, like they should be! Thanks for a great one that will be used more often in my house!
  5. CandyTX
    These could not have been easier. We used biscuits because we could not find unseasoned breadstick dough so we made "mini rolls" but they were very yummy. The kids ate 'em up too! Made for Zingo ZWT3.


  1. Jamilahs_Kitchen
    I couldnt find breadstick dough so I just used refrigerated cinnamon buns and honey instead of the light corn syrup and a little whipping cream. Very good!


I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
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