Old-Fashioned Gooey Caramel Rolls Recipe
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No one could make soft and tender cinnamon rolls like grandma and this old-fashioned gooey caramel rolls recipe was her masterpiece!
Nothing says love more clearly than the moment you pull these beautiful Caramel Rolls in all of their gooey butter glory out of the oven and present them to your family. Each sweet, melt-in-your-mouth bite reminds family and friends that you took the time to make them the most decadent, comforting treat possible.
This post was updated from 2015 to improve our readers’ experience. No changes were made to the recipe.
Every bite of these rolls is caramel and sweet dough baked together to perfection. The bottom has that sweet buttery layer of pure caramel, and a cinnamon filling is wrapped into every swirl of the roll.
Why you’ll love these Caramel Cinnamon Rolls
- Soft and tender dough. These gorgeous carmel rolls are just like Grandma made. The soft and fluffy kind that ooze gooey butter. Nothing hard, tough, or too crusty!
- Large Batch. This caramel roll recipe makes three dozen rolls as a minimum and can actually make up to forty large fluffy rolls.
- Make it ahead. Not only can you make and refrigerate the rolls without baking them, you can also make and freeze the rolls without baking them. So you will always be prepared to serve your family this treat on busy special occasions.
- Give the gift of love in a pan. Homemade caramel rolls can be baked in any baking dish and make a heartfelt gift for friends, neighbors, and family.
Ingredients you’ll need for this recipe
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Ingredients for the Caramel Roll Dough
- Whole Milk.
- White Granulated Sugar.
- Shortening.
- Bread Flour.
- Instant Yeast.
- Salt.
- Eggs.
Cinnamon Filling Ingredients
- Unsalted Butter.
- Brown Sugar.
- Cinnamon.
Ingredients for the Caramel
- Unsalted Butter.
- Dark Brown Sugar.
- Karo Corn Syrup.
How to make Caramel Rolls
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Step One. Heat the milk.
My recipe for caramel rolls is straightforward, and the results are stellar. First, in a saucepan over medium heat, you will heat milk with sugar and shortening to 180ºF. Do not overheat this mixture because it will kill the yeast.
Step Two: Combine the remaining ingredients.
Add the flour to a large mixing bowl of a stand mixer and then combine it with all of the remaining ingredients. Then combine both mixtures together in the large bowl. The dough will be smooth and elastic. Avoid overmixing the dough.
Step Three: Rise in a warm, draft-free area.
This dough has three rising times before baking as follows:
- 1 to 1 hour 45 minutes or until doubled in size after the initial mixing of dough in a large greased bowl.
- The dough is then punched down and quickly reformed into a bowl and allowed to rise again for approximately 45 minutes.
- The dough is rolled out, filled, cut out, put into pans, and then allowed to rise for a final 30 minutes before baking.
Step Four: Roll out the dough and make rolls.
Once the dough is rolled out carefully on a lightly floured surface, you can add the sugar and cinnamon filling, roll it from the long side, and slice it to form the rolls.
Step Four: Cook the Caramel.
Once the caramel is cooked carefully on the stovetop, it is placed in the baking dish first and then topped with the prepared rolls, cut side down.
Step Five: Bake the Caramel Rolls.
Place the baking pans in a preheated oven and bake until golden brown. It only takes 20 minutes at 350ºF!
Frequently asked questions
What is the best flour to use for caramel rolls?
Bread flour! Bread flour makes these rolls soft and fluffy. You can substitute with all-purpose flour, but I don’t recommend it. The density of these rolls will come out heavier.
Why are my caramel rolls not fluffy?
Make sure you allow the dough to rise according to the recipe instructions. If you don’t, the rolls will not be fluffy. It’s also important that your yeast be fresh.
Do you roll caramel rolls tight or loose?
Roll the dough gently but not loosely, and then pinch the seam to seal closed. You want it tight enough that when you slice the rolls, they don’t unroll but loose enough that they have room to rise.
If the rolls are rolled too tight, the centers can pop up and over the roll while baking.
How to reheat and store the Caramel Rolls Recipe
Best way to store Caramel Rolls
Store in an airtight container for up to a week at room temperature for best results.
Can I freeze Caramel Cinnamon Rolls?
Yes. The cooked carmel rolls can be frozen for up to three months in an airtight container and thawed in the microwave or at room temperature to serve.
Unbaked rolls can be frozen after they’re sliced and before the final rise. Thaw unbaked rolls in the refrigerator overnight in the pan you choose to bake them in. Remove the rolls from the refrigerator and allow the rolls to rise until light and fluffy. 30 minutes to 1 hour.
How to reheat Carmel Rolls?
Place your room-temperature caramel roll in the microwave for ten to fifteen seconds until it is soft and heated through. Add five-second increments if the first set does not heat it well enough.
If the roll is frozen, it will take a little longer in the microwave but start with thirty seconds because frozen bread doesn’t take as long as you might think.
Cinnamon Roll recipe substitutions, additions, and variations
To make caramel pecan rolls, add 1/2 cup of chopped nuts to the filling and add 1 cup of chopped nuts to the caramel before placing the rolls in the pan.
Garnish with additional crushed nuts.
Tips for the perfect Caramel Roll
- Use room temperature ingredients. You can bring the egg to room temperature by putting it in a bowl of room-temperature water for 5 minutes. You don’t need to leave it out on the work surface.
- Make sure that you dust your working surface and rolling pin, so the caramel roll dough doesn’t stick.
- Don’t overheat the milk. Doing so will kill the yeast. I use a candy thermometer.
- Don’t add more flour than you need. The dough should be slightly sticky. Too much flour can make rolls tough.
- Rolls can be baked in any sized container that’s oven safe. I’ve used round cake pans, pie plates, and even a large lasagna pan. Foil pie tins are perfect for freezing or gifting the rolls.
- Don’t heat the caramel ingredients at too high of a heat. It will harden and be unusable. Melt the ingredients together over medium heat until smooth, stirring with a silicone or wooden spoon.
- Remove the rolls from the pan after they’ve cooled for 5 minutes. They’ll be more difficult to remove if the rolls have cooled completely in the pan.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Old-Fashioned Caramel Rolls Recipe
Equipment
Ingredients
DOUGH
- 4 cups whole milk
- 1 cup white granulated sugar
- 1 cup shortening
- 8-9 cups bread flour total
- 2 tbsp instant yeast
- 2 tsp salt
- 4 eggs
Cinnamon Filling
- 1/2 cup unsalted butter 1 stick, softened
- 3 cups brown sugar I used close to 3 cups. You may use more or less.
- 1/3 cup cinnamon sprinkled 1/4 – 1/2 cup over rolled-out dough. Coverage is your preference
CARAMEL
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar
- 2 tablespoons karo syrup
Instructions
- In a saucepan, heat milk to 180 °F. Add sugar and shortening and continue heating until shortening is melted. Allow the mixture to cool slightly. Over heating will kill the yeast and prevent your dough from rising.
- In a large mixing bowl, combine only 4 cups of the bread flour and the remaining dough ingredients. Combine with warm milk mixture. Mix well.Add 4 eggs, one at a time, mixing well after each addition.Add additional flour one cup at a time until the dough is sticky but manageable (additional 4-5 cups). You don't want it dry and tough.Cover and allow the dough to rise in a warm non-drafty area for 1 to 1-1/2 hours or until double in size. Punch down and form it back into a ball. Allow the dough to rise again, approximately 45 minutes to 1 hour.
- On a floured surface, roll the dough out until it measures 12 to 14 inches wide, 3 feet long, and 1/2 inch thick. Brush the rolled dough with melted butter. Sprinkle the dough with the brown sugar and cinnamon covering the dough completely.Create a roll by turning the dough toward you. You want the roll tight enough to hold together when you slice it but not so tight that it won't allow the dough to rise. Pinch the seam together.Cut the roll into 1/2-inch slices with a sharp knife or dental floss.
Caramel
- Melt caramel ingredients together in a medium-sized saucepan stirring until smooth and combined. Pour the caramel into the bottom of the baking pans. I used 3 9×13 pans, 12 rolls per pan. Fill with 12 rolls per 9 x 13 pan. Allow the rolls to rise for another 30 minutes in the baking pans.
- Bake at 350 °F for 20 minutes. Remove pan from oven and allow to cool for 5 minutes. Turn rolls out of their pan onto a piece of tin foil or serving platter. Spoon any remaining caramel over the rolls.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
One word of caution about these rolls is that once you share, people aren’t shy about putting in their orders for future rolls. This recipe isn’t difficult, and it makes up to 40 good sized rolls. Enough to share or put in the freezer for another day.
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I’m with you about the people who say they can’t cook, anybody can cook if they put their mind to it! Of course, not everybody wants to which is fine!
I remember the first time I made cinnamon rolls from scratch, I felt like I could conquer the world haha!
Both versions of these sound delicious!
Oh yea and the accolades made sure that I made them again!
Lovely looking rolls Julie! Very tempted to try making some! Thanks! 🙂
Thank you Lili! They are very good. Not hard just takes a bit of time.
Perfect! 🙂
They look delicious. Granddaughters visiting for a week during spring break. Though I am not known for baking, I will give this recipe a try. Thank you fro sharing.
Put her to work helping you. I think she would enjoy baking with you. I sure have fond memories of helping my grandmother in the kitchen even though I probably wasn’t much help.
these look really quite naughty x
Oh yes, extra stairs after one or two of these. 🙂
haha yes a flight or two i think x
Oh wow, Julie… They look so wonderful! I was thinking about making my own for a couple of months now, but I never seem to find the right recipe. Yours look so good though, I might ran out of excuses… 🙂
I agree with you, that probably everyone can cook. One might be better than the other but if you are willing to learn it, there’s always something you can do…
Happy Fiesta Friday to you. 🙂
Thank you so much for your kind compliments. They are very good. Not heavy like some dough but strong enough that they hold on to your filing. I hope you will let me know what you think if you make them.
A couple of these rolls would have tasted much better than my yogurt and fruit this morning! I love that you provided two different rolls – I have made cinnamon rolls before but those caramel rolls are calling my name! Absolute comfort food for breakfast. Thanks for sharing with Fiesta Friday. Hope you are continuing to heal and feel better. Thoughts are with you… 🙂
I seem to make caramel rolls more than cinnamon. That goo keeps them fresh and they heat up so well. I eat Yogurt with granola most mornings or oatmeal.
Julie, these look wonderful! I am amazed that you let these rolls roll out the door at all, but I know they made a wonderful and thoughtful gift. I also glad to hear that you’re healing well! It’s great to read about you and your background, too!
GET IN MY BELLY NOW.
Oh sorry Julie, I was talking to these rolls lol They that good, I just can help myself. Happy Fiesta Friday and thanks for bringing these to the party 🙂
LOL Thanks Jess! Happy FF to you too!
These cinnamon and caramel rolls look to die for!!! Yum!!
Thank you so much! We really enjoy them as that once in a while guilty pleasure!
Hi Julie, your caramel rolls look delicious. Do you know if I can use butter instead of the shortening for the dough part of the recipe?
I don’t know, I have never done this but thought about it too. The dough is so light and fine without being delicate to work with. I thought the shortening might be the reason why? If you try it, let me know how it comes out. Thank you!
Thanks Julie, I will for sure.
Oh my goodness- they look adorable and flavorsome.
Thank you sweet Chitra!
I love cinnamon, and cinnamon rolls are the best. Your recipe sounds so delicious, this will be the first time I try to make my own cinnamon rolls. Hope they will turn out as perfect as yours.
Thank you Cecilia! They aren’t too difficult. Just make sure that the liquid isn’t overly hot when you mix it with the dry ingredients. I did that the second time I made them and they never rose. I had to trash it and start over again.
Can’t say no to cinnamon rolls:-)
Thank you!
Julie, these look amazing, just like the caramel rolls I remember making way back when! A good old fashioned Caramel Roll! To tell yo the truth, I haven’t had a caramel roll for AGES! When Cinnabun first opened the kids and I stopped there – we were at the airport, I think. It turned me off caramel rolls, It was just altogether too much. But these I could eat! 🙂
Thank you! One of the girlfriend that I gifted with a dozen said that they tasted just like the ones her mother made. I’m with you on the commercial ones. First bite yum, second not so much!
These look so yummy!
Thank you Natalie!
Oooh la la! !
Oh my …these look so wonderfully delicious! 🙂 They remind me of the ones my mom used to make from scratch. I have never tried to make cinnamon rolls like this. This recipe looks really pretty easy …saving this one!
It is an easy one Arl. It takes a bit because they rise twice but on a cold day they are fun to make. I shared these with a friend that said they tasted just like the ones her mother used to make.
Lovely to read and learn more about you 🙂 I hope you are healing well xx
Thank you Elaine! I am doing well, and will look forward to getting back into the kitchen.
Excellent!
Saved Julie, love sweet rolls, cinnamon, caramel all of them, the rolls look amazing,
Thank you Suzanne. They are a favorite of ours. A guilty pleasure that is.
From the look of these rolls, not attending culinary school hasn’t hurt you…AT ALL! Pure deliciousness, Julie. 🙂
Thank you Nancy! My stomach has been a great teacher. 🙂
Mmmmmm! I can almost smell the cinnamon! Julie, your love of cooking shines through every post! Sending healing hugs… ♡
Thank you Dawn! I love knocking around the kitchen!
I have to try these caramel rolls. They look delish! I hope you are feeling better, Julie. Are you back in the kitchen…?
No I made these right before my surgery and gave them away as thank you gifts to some of the folks that had been so helpful! I am better but it will be a slow go I think. If you make these rolls, make sure your son is home so he can help you eat them. It makes quite a few. Thanks Ana for checking in!
Julie I so want one of these right now with my coffee…Please!! LOL 🙂 Love it!!
Amy, I would gladly brew you a cup and remove a couple for us from the freezer! Thank you and have a wonderful day!
These look great!! Mmmm
Thank you! Ooey gooey yummy.
OOOH they look wonderful
Thank you Mr. Fitz!