Caramel Rolls are as heavenly as they sound! Delicious and delicate cinnamon rolls are covered in caramel sauce that melts into every nook with absolutely divine flavor in every bite. I am not kidding when I say this is a next-level dessert experience!
You’ve got to try these rolls! It’s everyone’s favorite dessert, the classic cinnamon roll, but covered in caramel instead of frosting. It is so good you won’t be able to stop yourself from eating another piece. If you love cinnamon rolls, you’ve got to try these Strawberry Rolls and these amazing Caramel Apple Cinnamon Rolls.
Get ready for the biggest thing since sliced bread! Seriously, these caramel rolls are ground breaking, you are going to instantly fall in love with them! They are really similar to a sticky bun or monkey bread. They are the same dough as a cinnamon roll (with the same filling too), then topped with a sticky and creamy caramel sauce. The sauce is SO delicious, you won’t be able to stop yourself from going back for more and more.
If you haven’t made a cinnamon roll before, it’s definitely not difficult, but there are some steps you have to get right for that perfectly fluffy bread. If you want something easy to start with, make this Cinnabon Cinnamon Roll Cake and this Cinnamon Roll Monkey Bread. Then you’ll be ready for the real thing! If you have made cinnamon rolls before, you are going to LOVE how simple and straight forward this recipe is. No fuss, a little mess, and a whole lot of baked goodness. Let’s get baking!
Don’t be overwhelmed by the list of ingredients in these caramel rolls! Most of them are repeated, you just need some for each step of the way. This recipe really just calls for the basic baking ingredients. You will use almost exactly what you would for any other cinnamon roll recipe. Homemade caramel rolls can be made any way you like them! You can add things like nuts or raisins if you feel like it! Measurements are below in the recipe card.
Cinnamon Roll Dough
- All-Purpose Flour: This is the easiest flour to work with, and you probably already have some in your pantry!
- Granulated Sugar: To sweeten the dough and help it rise and bake.
- Salt: I like to add salt to balance the sweetness and to help it bake correctly.
- Instant Yeast: This helps the dough rise.
- Water: To mix with the yeast and to moisten the dough.
- Milk: This makes the dough so tender and soft.
- Butter: Extra fat in the dough makes a really tender crumb.
- Dark Brown Sugar: This deepens the caramel flavor, you’ve got to try it!
- Butter: I like to use unsalted so I can add the exact amount of salt I know it needs.
- Corn Syrup: This helps the caramel pull apart nicely.
- Heavy Whipping Cream: This makes such a creamy and rich caramel!
- Salt: Salt balances out the sweet flavors.
Cinnamon Roll Filling
- Egg: This helps all the ingredients stick to the inside of the roll.
- Butter: Butter keeps the roll soft and gooey on the inside and helps all the flavors blend together.
- Cinnamon: It wouldn’t be the same without cinnamon in the center!
- Brown Sugar: More brown sugar makes that creamy caramel center.
These caramel rolls are so simple to make. They are just like a regular quick cinnamon roll recipe with caramel poured on top! You will need a few hours to make these rolls, they need to rest and rise a few times to get them nice and fluffy and soft. This is a great recipe to make the night before you want to eat them, they reheat really well! You can even wait until you are ready to serve them to pour the fresh caramel sauce on top. Just make sure to heat the roll up before you pour the sauce over so the whole thing is nice and warm.
Make the Caramel Roll Dough
- Mix Dry: In a large bowl mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.
- Mix Wet and Dry: In a small microwaveable bowl, mix the water, milk and butter together and heat for 30-45 seconds until the butter is melted. Add the butter mixture to the flour mixture.
- Add Egg and Knead: Add the egg to the dough and knead either by hand or with a stand mixer for 3-4 minutes until the dough is no longer sticky.
- Rest: Transfer the dough to a lightly greased bowl and let rest for 5 minutes.
- Preheat Oven: Turn on the oven and preheat to 200 degrees Fahrenheit. Turn the oven off after 10 minutes or once the rolls are ready to go in to rise, whichever comes first.
Make the Caramel
- Prep Pan: Spray a 9×9 baking dish with cooking spray and set aside.
- Make Sauce: In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Then remove from the heat and pour into the prepared baking pan.
Add Filling and Bake
- Roll Out Dough: After the dough has rested for 5 minutes, then roll it out to a 15×9 inch rectangle.
- Add Butter: Spread the softened butter on top of the dough.
- Sprinkle Sugar and Cinnamon: Mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Then roll up tightly from the long end.
- Cut Rolls: Slice the log into 9 even pieces and lay in the prepared pan on top of the caramel.
- Cover Pan: Cover the pan with plastic wrap or foil and place in the warm oven, being sure to turn it off first.
- Rise: Let the rolls rise for 20 minutes. Once they have risen, then remove the foil or plastic wrap and return to the oven and turn the heat to 375 degrees fahrenheit.
- Bake: Bake for 15-20 minutes, until golden brown. As soon as the rolls come out of the oven, carefully invert on a plate or serving tray so the caramel oozes around the rolls.
Tips for Making Caramel Rolls
Here are a few great tips when it comes to making these caramel rolls. I’ve made, oh, maybe THOUSAND cinnamon rolls in my lifetime by now, so I’ve learned a thing or two that will make your life easier!
- About the Yeast: The instant yeast can be replaced for 1 ½ teaspoons of active dry yeast. Use just as directed in the recipe.
- Warm Oven for Rising: You will warm the oven to 200 degrees to help the dough rise. Be sure to turn off the oven before placing the rolls in it to rise. If it is too warm they will rise too quickly and the texture will be off in the dough. Leave the rolls in the oven as it preheats to 375 degrees fahrenheit. This preheating time is included in the 15-20 minute bake time.
- Inverting the Rolls: Be CAREFUL when inverting the pan onto a plate! There is a lot of caramel in this recipe and it can easily burn you if you aren’t cautious while flipping the hot rolls onto a serving plate. Place the serving plate or tray upside down on the pan of caramel rolls, use hot pads to grip both the pan and the serving tray and then flip them over in one swift motion, being sure to clamp the pan and the tray together tightly so nothing shifts as you turn them.
This recipe makes 9 caramel rolls. If you have leftovers, or want to make some for an event ahead of time, here are my tips for storing them!
- In the Freezer: The best way to freeze these is to prepare the cinnamon rolls as directed, but after slicing into 9 rolls place them on a parchment lined baking sheet and place in the freezer for 2-3 hours. Once the rolls are frozen they can be transferred into a freezer ziplock and kept frozen for up to 3 months. The caramel can be premade and frozen as well. Gently warm the caramel under hot water and add to a prepared baking pan. Place the frozen cinnamon rolls in the pan and let them thaw and rise in a warm oven until doubled in size, about an hour. Bake as directed.
- On the Counter: Store leftover rolls in an airtight container for up to 3 days. Reheat individual rolls for 15 seconds at a time. The caramel will be very hot!
- 1 cup dark brown sugar
- ½ cup unsalted butter
- ¼ cup light corn syrup
- 3 tablespoons heavy whipping cream
- ¼ teaspoon salt
- 2 ¾ cup all purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 packet instant yeast
- ½ cup water
- ¼ cup milk
- 2 tablespoons unsalted butter
- 1 large egg
- ¼ cup unsalted butter room temperature
- 2 tablespoons ground cinnamon
- ¼ cup brown sugar
Spray a 9×9 baking dish with cooking spray and set aside.
In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Remove from the heat and pour into the prepared baking pan.
In a large bowl mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.
In a small microwaveable bowl, mix the water, milk and butter together and heat for 30-45 seconds until the butter is melted. Add the butter mixture to the flour mixture.
Add the egg to the dough and knead either by hand or with a stand mixer for 3-4 minutes until the dough is no longer sticky.
Transfer the dough to a lightly greased bowl and let rest for 5 minutes.
Turn on the oven and preheat to 200 degrees Fahrenheit. Turn the oven off after 10 minutes or once the rolls are ready to go in to rise, whichever comes first.
After the dough has rested for 5 minutes, roll it out to a 15×9 inch rectangle.
Spread the softened butter on top of the dough.
Mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Roll up tightly from the long end.
Slice the log into 9 even pieces and lay in the prepared pan on top of the caramel.
Cover the pan with plastic wrap or foil and place in the warm oven, being sure to turn it off first.
Let the rolls rise for 20 minutes. Once they have risen, remove the foil or plastic wrap and return to the oven and turn the heat to 375 degrees fahrenheit.
Bake for 15-20 minutes, until golden brown. As soon as the rolls come out of the oven, carefully invert on a plate or serving tray so the caramel oozes around the rolls.
Calories489kcal (24%)Carbohydrates72g (24%)Protein5g (10%)Fat21g (32%)Saturated Fat13g (65%)Polyunsaturated Fat1gMonounsaturated Fat5gTrans Fat1gCholesterol74mg (25%)Sodium353mg (15%)Potassium118mg (3%)Fiber2g (8%)Sugar42g (47%)Vitamin A670IU (13%)Vitamin C0.1mgCalcium71mg (7%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Keyword caramel rolls, cinnamon roll
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.