Overnight Caramel Rolls

For the filling:

• Granulated sugar is used in both the dough and the filling to create a sweet, uniform flavor throughout the rolls.
• Unsalted butter – Melted butter is brushed onto the rolled-out dough and topped with the cinnamon sugar filling, giving the inside of the rolls a sweet, buttery flavor. 
• Cinnamon – Ground cinnamon adds warmth and enhances that cozy, comfort food feeling! 

How to make this overnight caramel rolls recipe:

If you plan on baking your rolls right away, preheat your oven to 350°F during the second rise, after the caramel rolls are assembled and in the baking dish. 

1. Make the dough

• Proof the yeast: Pour the warm water into a small bowl. Sprinkle the yeast over the warm water. Let it sit for about 10 minutes until the mixture is bubbly and active. (*Skip this step if you’re using an instant dry yeast.)
• Pour the milk into a small, microwave-safe bowl, and warm it in the microwave for about 30 seconds, just until lukewarm. 
• Mix flour, sugar, baking powder and salt in the mixing bowl. (*If using instant yeast, add it with the dry ingredients.)
• Add the yeast mixture, warm milk, egg and vegetable oil.

• Use the dough hook of your stand mixer (or hand mixer) to thoroughly combine all of the dough ingredients. Once combined, place the dough on a flat surface lightly dusted with flour. 
• Knead the dough by hand for a few minutes.   

• Transfer the dough to a large, oiled bowl and cover it with a clean, wet towel. Place the bowl in a warm place for an hour to rise.

I like to use my Instant Pot for proofing my yeast dough. Set the Instant Pot on “YOGURT” setting for 30 minutes.

2. Prepare the butterscotch caramel sauce

For step-by-step directions with photos, check out my butterscotch recipe post.

• Combine the heavy cream and brown sugar in a medium saucepan. Bring it to a simmer over medium-high heat, stirring constantly. 
• Once the sugar has melted, continue to cook the sugar and heavy cream mixture for about 10 minutes, whisking frequently. 
• Stir in the vanilla extract and salt. The sauce will continue to thicken as it cools. Once cool, taste the caramel sauce. Feel free to add more salt and vanilla extract, if needed! 

• Chop the pecan halves until coarse and crumbly.   
• Pour half of the caramel sauce into a 9×13-inch baking pan. Evenly sprinkle the chopped pecans over the caramel sauce. Reserve the other half sauce to serve with the finished caramel rolls.  

3. Mix the Cinnamon Sugar Filling

• Combine the cinnamon and sugar in a small bowl.
• The melted butter will be spread on the rolled-out dough in the following steps. 

4. Assemble the Caramel Rolls

• Roll out the dough. Once the dough has doubled in size, punch it down and roll it out into a 15×20 rectangle.

• Pour the melted butter over the entire rectangle of dough.
• Sprinkle the cinnamon sugar mixture onto the dough.

• Roll up the dough. Starting on the long edge, carefully roll the dough into a log. 
• Cut the dough log into 20, 1-inch thick rolls. 

• Transfer to the baking dish. Arrange the rolls in the prepared baking pan (with the caramel sauce). Cover the pan with foil, and let it rise on the counter for 30-60 minutes, or refrigerate overnight. 
• Bake the caramel rolls. If you’re baking your rolls right away, remove the foil, and bake them uncovered for 30-35 minutes. If you’re letting your rolls refrigerator overnight, take them out of the refrigerator and let them sit in a warm place for about 30 minutes. Then, bake as instructed. 

• Flip the rolls. This is my favorite step! As soon as the rolls come out of the oven, cover the baking dish with a flat cookie sheet, and quickly flip the baking dish over the baking sheet so it sits upside down on top. Allow it to rest for a few minutes to let every last drop of caramel sauce soak into the rolls. 
• Serve, and enjoy! Lift up the baking dish to reveal the overnight caramel rolls beneath, and serve them hot with the reserved caramel sauce. Warm the caramel sauce in the microwave if needed.  

Working with yeast dough:

Baking with yeast dough might sound intimidating, but I can assure you there is nothing to fear! If you give yeast a warm environment, sugar, and lots of love, I guarantee you’ll conquer yeast dough baking with ease! 

• Warm environment – Yeast dough thrives in a warm environment. The best temperature is between 75°F and 85°F. Find a warm spot in your kitchen, use a proofing box, or preheat your oven to the lowest temperature. Turn the oven off, and place your yeast dough inside. 
• Sugar – Yeast feeds on sugar. Adding a small amount of sugar to the dough helps the yeast activate. 
• Lots of love – Baking with yeast dough requires patience and can’t be rushed. Be kind to your dough, and don’t rush the process!      

Tips for Success:

• Use a sharp knife to cut the rolls. A sharp knife will ensure your rolls don’t squish down while you’re cutting them. You can also use unflavored dental floss! 
• Use the correct size baking dish. The caramel rolls should have a small amount of space between each roll so they have room to fluff up in the baking dish. If your pan is too small, it’ll be overcrowded, and the rolls won’t rise properly. 
• Roll the dough evenly. Roll the dough starting from the long side. Make suer it it tight and even, and pinch the seam to seal it closed. 
• Be careful turning the rolls out. The baking dish will be extremely hot; however, you don’t want to skip this step! Flipping the caramel rolls out onto a serving plate or baking sheet allows the sweet caramel sauce to drip into every nook and cranny of the roll. Use oven mitts, and flip the baking dish in one swift motion. 

Make-Ahead Tips:

You can prepare this entire caramel rolls recipe in advance! There’s no better way to start your morning than with a tray of sweet rolls ready to pop in the oven! 

• Follow the recipe steps until the rolls are ready to be baked.
• Tightly cover the pan with foil, and place it in the refrigerator overnight. 
• Remove the foil, let the rolls sit for about 30 minutes at room temperature, and bake as directed.  

Storing Tips:

• Store leftover caramel rolls for up to 2 days. Let the rolls cool completely. Then, transfer them to an airtight container. Place a layer of parchment paper between the rolls to prevent them from sticking together.  
• To freeze leftover rolls, wrap each roll tightly in plastic wrap, and place them in a sealable freezer bag. Freeze for up to 2 months.  
• Reheat leftover rolls in the microwave in 30-second increments until warmed to your liking. 

Caramel Rolls FAQs:

More Breakfast Recipes:

• Apple Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Buttermilk Pancakes
• Easy Waffles Recipes