These caramel rolls are soft, fluffy, and rich with buttery cinnamon flavor, topped with a luscious caramel glaze that seeps into every swirl and coats the rolls in a sticky, golden finish. They taste especially good because the sweet yeast dough stays tender while the brown sugar and butter create deep caramel notes as the rolls bake. They are perfect for breakfast, brunch, or holiday mornings, especially served warm with coffee, milk, or fresh fruit. For serving, invert the pan while the rolls are still warm so the caramel drapes over the tops, then spoon any extra from the pan over each roll.

Ingredients

For the dough

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 2 large eggs
• 1/3 cup unsalted butter, melted
• 1 teaspoon salt
• 4 to 4 1/2 cups all-purpose flour

For the filling

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 teaspoons ground cinnamon

For the caramel topping

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy cream
• 1 cup chopped pecans, optional

Directions

1. In a large bowl, combine the warm milk, yeast, and granulated sugar. Let stand for 5 to 10 minutes until foamy.
2. Whisk in the eggs, melted butter, and salt.
3. Add 4 cups of flour and mix until a soft dough forms. Add a little more flour if needed until the dough is soft and only slightly tacky.
4. Knead on a lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
5. While the dough rises, make the caramel topping. In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and heavy cream. Cook, stirring, until smooth and slightly thickened, about 2 to 3 minutes. Pour into a greased 9 x 13-inch baking dish. Sprinkle pecans over the caramel if using.
6. In a small bowl, mix the brown sugar and cinnamon for the filling.
7. Punch down the dough and roll it into a rectangle about 16 x 12 inches. Spread with the softened butter, then sprinkle evenly with the brown sugar-cinnamon mixture.
8. Roll up the dough tightly from the long side and pinch the seam closed. Cut into 12 rolls.
9. Arrange the rolls cut side down over the caramel topping. Cover and let rise for 30 to 45 minutes, until puffy.
10. Bake at 350°F for 25 to 30 minutes, until golden brown.
11. Let stand for 5 minutes, then carefully invert onto a large tray or baking sheet so the caramel topping runs down over the rolls.
12. Serve warm.

Tips and variations

• Use dental floss or thread to cut the rolls cleanly without squashing them.
• If you prefer a deeper caramel flavor, use dark brown sugar in the topping.
• Chopped walnuts can be used instead of pecans.
• For overnight caramel rolls, refrigerate the shaped rolls after placing them in the pan, then let them sit at room temperature for 45 to 60 minutes before baking.
• These are best served warm, when the caramel is soft and glossy.
• Metric equivalents

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