Soft, gooey, buttery caramel rolls right out of the oven will have everyone drooling. This easy-to-make old-fashioned recipe for caramel rolls is just like Grandma made.
3cupsbrown sugar I used close to 3 cups. You may use more or less.
1/3cupcinnamonsprinkled 1/4 - 1/2 cup over rolled-out dough. Coverage is your preference
CARAMEL
1/2cupunsalted butter1 stick
1cupdark brown sugar
2tablespoonskaro 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 9x13 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
To make caramel pecan rolls, add 1/2 cup of chopped nuts to the filling and sprinkle the tops of the rolls with 1 cup of chopped nuts before baking.Store in an airtight container for up to a week at room temperature, or place in the freezer for up to 3 months.
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.