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+ servings

Caramel Rolls

Servings: 20 rolls
Author: Shinee
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 60ml warm water
  • 1 cup 240ml milk
  • 4 cups 500gr all-purpose flour
  • 1 large egg at room temperature
  • ¼ cup 60ml vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For Butterscotch Caramel Sauce:

  • 1 cup 200gr packed brown sugar (either light or dark)
  • 1 cup 240ml heavy cream
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon sea salt or table salt
  • ½ cup pecans halves

For Filling:

  • 2 tablespoons 30gr unsalted butter, melted
  • ¼ cup 50gr sugar
  • ½ tablespoon ground cinnamon

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!
  • Warm the milk in the microwave for about 30 seconds, just until it’s tepid.
  • 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.
  • 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.)
  • Meanwhile, prepare the butterscotch caramel sauce. In a medium saucepan, combine heavy cream and brown sugar. Bring it to simmer over medium high heat, stirring constantly. Once the sugar is melted, continue to cook for about 5 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. Cool slightly.
  • Coarsely chop the pecans.
  • 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.
  • In a small dish, combine sugar and cinnamon for filling.
  • 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.
  • 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.