Original Post: https://www.sweetandsavorybyshinee.com/caramel-rolls/
Caramel Rolls
Servings: 20 rolls
Calories: 252kcal
Irresistibly soft and fluffy overnight caramel rolls, soaked in luscious butterscotch sauce. The best way to start the weekend!
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Ingredients
For dough:
- 1 ½ teaspoons active dry yeast
- ¼ cup (60 ml) warm water
- 1 cup (240 ml) milk Note 1
- 4 cups (500 g) all-purpose flour
- 1 large egg at room temperature
- ¼ cup (60 ml) vegetable oil
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
For Butterscotch Caramel Sauce:
- 1 cup (200 g) packed brown sugar either light or dark
- 1 cup (240 ml) heavy cream
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt or table salt
- ½ cup pecans halves Note 2
For Filling:
- 2 tablespoons (30 g) unsalted butter melted
- ¼ cup (50 g) granulated sugar
- ½ tablespoon ground cinnamon
Equipment
- 1 9x13 baking pan
Instructions
To make the dough:
- Sprinkle the yeast over warm water and let it stand for 10 min. (Make sure the water isn’t too hot, or it’ll kill the yeast. And if the water is too cool, it won’t activate the yeast.) The mixture should bubble up, which a sign that yeast is alive. And that’s a good thing!1 ½ teaspoons active dry yeast, ¼ cup warm water
- Warm the milk in the microwave for about 30 seconds, just until it’s tepid.1 cup milk
- In a mixing bowl with dough hook attachment, mix together flour, yeast mixture, milk, egg, vegetable oil, sugar, baking powder and salt until everything is incorporated. Take the dough onto a flat surface dusted with a bit of flour and knead for a few minutes.1 large egg, ¼ cup vegetable oil, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon salt, 4 cups all-purpose flour
- Transfer the dough into large oiled bowl and cover it with wet towel. Put it in warm place for an hour to rise. I put it in a microwave with glass of hot water. (Don’t turn on the microwave.)
To prepare the butterscotch caramel sauce:
- In a medium (at least 2.5 qt) saucepan, combine heavy cream and brown sugar. Bring it to a simmer over medium-high heat, stirring constantly.1 cup heavy cream, 1 cup packed brown sugar
- Once the sugar is melted, continue to cook it for about 10 minutes, whisking frequently.
- Add vanilla extract and salt. Taste and make sure you’re happy with the flavor. Add more vanilla extract or salt, if needed. The sauce thickens as it cools.1 tablespoon pure vanilla extract, ¼ teaspoon sea salt
- Coarsely chop the pecans.½ cup pecans halves
- Pour half of the caramel sauce into 9×13 baking pan and spread the chopped pecans. Reserve the other half of caramel sauce to serve on the side.
To make the cinnamon sugar filling:
- In a small dish, combine sugar and cinnamon for filling.¼ cup granulated sugar, ½ tablespoon ground cinnamon
To make the rolls:
- Once the dough is doubled in size, punch it down and roll it out into a 15×20 rectangle.
- Pour melted butter all over the dough, and evenly sprinkle sugar and cinnamon mixture.2 tablespoons unsalted butter
- Roll up the dough into a log, and cut into 20 1-inch rolls.
- Arrange the rolls in the prepared baking pan. Cover the pan with a foil and let it rise for 30-60 minutes, or refrigerate overnight.
- Preheat oven to 350°F (177°C). Take the rolls out of refrigerator and place in warm place for about 30 minute. Bake uncovered for 30-35 minutes.
- As soon as you take the rolls out, cover it with flat cookie sheet and flip it over. (Be very careful as the baking pan is heavy and hot!!!) Let the baking dish sit over the rolls for couple minutes, so that caramel gets soaked into the rolls. Then remove the pan and serve with reserved caramel sauce. If needed, microwave the sauce until pourable.
Notes
Note 1: Whole milk will work best, but 2% can be substituted.
Note 2: Feel free to replace the pecans with any other nut you like best such as walnuts or almonds.
Storing Tips:
- Once cooled completely, caramel rolls can be transferred to an airtight container and stored at room temperature for up to 2 days.
- Place pieces of parchment paper between each roll to prevent them from sticking together!
- You can freeze caramel rolls! To do so, wrap each roll tightly in plastic wrap, and place them in a sealable bag. They’ll stay fresh for up to 2 months.
- To reheat, thaw frozen rolls in the fridge overnight. Then, warm them in the microwave in 30-second increments until your desired temperature is achieved.
- Once cooled completely, caramel rolls can be transferred to an airtight container and stored at room temperature for up to 2 days.
- Place pieces of parchment paper between each roll to prevent them from sticking together!
- You can freeze caramel rolls! To do so, wrap each roll tightly in plastic wrap, and place them in a sealable bag. They’ll stay fresh for up to 2 months.
- To reheat, thaw frozen rolls in the fridge overnight. Then, warm them in the microwave in 30-second increments until your desired temperature is achieved.
Nutrition
Servings: 1 serving
Calories: 252kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Sugar: 16g
Sodium: 182mg