Caramel Rolls

If you are going to the trouble of making homemade cinnamon rolls, you should make them even better… Caramel Rolls!

Caramel Rolls

I took a lot of pictures, so I’m going to try something different.  Let me know if you like the gallery-style post (like this one) better or the longer pictures-in-post better!


Caramel Rolls

Yield: 2 to 2 1/2 dozen rolls

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
5 teaspoons (2 packages) active dry yeast
2 eggs
7-8 cups all-purpose flour, divided
Caramel Topping
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/4 cup butter, melted
1 cup packed brown sugar
4 teaspoons ground cinnamon

In a medium saucepan, combine the first six ingredients. Bring to a boil, stirring frequently. Set aside to cool to 12o-130 degrees. In a mixing bowl, combine 2 cups of flour and yeast. Add cooled cornmeal mixture. Beat on low until smooth. Add eggs and 1 cup of flour, mix about 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until dough is soft and smooth. Place in a greased bowl and cover. Let rise until doubled, about 1 hour. Combine topping ingredients in small saucepan and bring to a boil, stirring occasionally. Pour into two greased 9?x13? pans. Turn dough out of bowl onto floured surface and gently punch down. Let rest for 10 minutes. Divide in half. Roll each into a large rectangle about 1/4? thick. Spread each with half of the melted butter. Sprinkle with cinnamon/sugar mixture. Roll up, starting with the long end. Pinch seam shut. Cut each into 12-15 rolls and place on top of caramel, leaving space for the rolls to rise. Cover and let rise about 30 minutes. Bake in a preheated 375 degree oven for about 20 to 25 minutes, until light golden brown. To serve, invert on serving platter.

25 thoughts on “Caramel Rolls”

  1. I can vouch for these – they are YUMMY!
    I like this view of pics better, it is easier to look as you go!
    Thanks for posting

    1. Thanks! That tip is something it took me awhile to figure out… I was dumbfounded as to why all of the centers had popped out while baking once, and it dawned on me. I still get a few that pop up, no matter how careful I am!

  2. I definitely like the gallery style better, and you can enlarge any photos for more detail. I use collages for my process photos, but I wish I could do my photos like you did. How did you do it?

    These rolls look fantastic. I like the addition of cornmeal. I’m bookmarking this recipe.

    1. The rolls are delicious! I can only indulge in them once in awhile, though… Moderation is tough!

      As to how to do the “gallery style”, When you’re adding a picture in WordPress, there’s a tab at the top that says “Gallery”. If you scroll all the way down to the bottom, you can “insert gallery” into your post. The limitation that I have found is that you don’t get to pick and choose which photos get inserted; it’s all or none from what I can tell.

  3. Big fan of your site. I torture myself weekly with looking at the pictures and the recipes. Did I mention I’m in a weight-loss contest with old coworkers? No! Gosh, your delicious, incredible site makes it tough. The caramel rolls….man, that is the FIRST thing I’m going to eat on May 21!

    1. Oh my… I don’t think I could ever do very well in a contest like that. I have a very difficult time avoiding my weakness… baked goods!

  4. Just a quick question. I don’t have a stand mixer at home, so does mixing with hand/a spoon work just as well? Would I have to mix for longer?

    1. Mixing by hand is definitely an option. It will take a little longer to put together. It will also take longer to knead by hand. Once the dough is very stretchy and soft, then you know you have kneaded enough. Let me know how it goes!

  5. I love the way you took pictures each step of the way. These look and sound terrific. I am going to get the ingredients and make these today. mmmmmm

  6. These were awesome! I had never made caramel rolls before, everyone who tried them LOVED them. I got up one day, said I am going to make caramel rolls, and I found this recipe (not without posting it to me facebook too!) I used a bread machine with the dough cycle, I’m a wimp….:)

  7. why am i putting the the caramel into the 2 greased pans? this seems like unneeded dishes to me, and you never explain why this is done, am i supposed to heat it while this is going on in said pans or what am i doing?

  8. What is the best way to make these if I want them in the early morning without having to get up at 3:00am to start the process?

    1. Good question! Honestly, I have always made them the night before and they still taste great in the morning. You could try making them up until the 2nd rise, and then refrigerating the rolls. They might rise a little in the refrigerator overnight, and then you could get them out to sit at room temperature for about an hour before baking. Don’t put the cold dough in the oven, as that probably would not turn out well. I have never tried this proposed method, so I have no idea if it would work. Let me know if you experiment and find out!

      1. It worked good but I had to let them sit for about an hour and I also made the caramel sauce in the morning as well so it still took quite a bit of time but I at least had a lot less mess to clean up for the second half. Great Recipie, I made these for my husband for breakfast on our 1st Anniversary and he loved them 🙂 Thanks for sharing!

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