Description
These classic Caramel Rolls are a deliciously soft, cinnamon-sugar filled treat topped with a rich, creamy caramel sauce. The dough is made from scratch using active dry yeast for a perfect rise, filled with cinnamon and sugar, rolled up, and baked to golden perfection. The homemade caramel sauce adds an indulgent finish, making these rolls perfect for breakfast, brunch, or a delightful dessert.
Ingredients
Dough Ingredients
- 4½ teaspoons active dry yeast (2 packets @ .25 ounce each)
- ½ cup warm water (110° to 115° F)
- 1 cup hot water
- ¾ cup shortening
- 1 cup cold water
- ¾ cup granulated sugar
- 1 heaping teaspoon Morton kosher salt
- 2 large eggs (beaten)
- 7½ cups unbleached all-purpose flour
- ½ teaspoon vegetable oil
Cinnamon Sugar Filling
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- 4 teaspoons cinnamon
Caramel Sauce
- 2¼ cups light brown sugar
- 2¼ cups heavy cream
- ¾ cup unsalted butter (at room temperature)
- 3 tablespoons white corn syrup
- 3 tablespoons water
- 2 teaspoons pure vanilla extract
Instructions
- Activate Yeast: Place the warm water (110° to 115° F) in a small bowl or measuring cup. Sprinkle the yeast over the top and set aside for 5 minutes, or until it becomes frothy on top and smells yeasty.
- Prepare Pans: Lightly butter the insides of two 9″ x 13″ pans, preferably light-colored aluminum to ensure even baking, then set aside.
- Melt Shortening and Mix Water: In a small pan over medium heat, melt shortening in 1 cup of hot water. Remove from heat and add 1 cup cold water to the mixture.
- Combine Dough Ingredients: Add the water and shortening mixture to the bowl of a stand mixer. Add the ¾ cup granulated sugar, kosher salt, beaten eggs, and the activated yeast mixture. Using the dough hook attachment, mix these until just combined.
- Add Flour: Add flour 1 cup at a time, mixing almost entirely before adding the next cup, until a very soft, easy-to-handle dough forms. You may use the dough immediately or refrigerate up to one week.
- First Rise: Lightly oil a large bowl. Place the dough into the bowl, turning to coat all sides with oil, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Caramel Sauce: While the dough rises, combine brown sugar, heavy cream, butter, corn syrup, and water in a medium saucepan over medium heat. Stir until melted and combined, remove from heat just as it starts to bubble without boiling. Divide caramel evenly between the two buttered pans and let cool.
- Form Dough Rectangles: Once dough doubles, divide in half. On a lightly floured surface, roll each half into a 14″ x 8″ rectangle.
- Apply Filling and Roll: Brush half the melted butter over one rectangle. Mix granulated sugar with cinnamon, sprinkle half over the buttered dough. Roll up tightly starting from the wide side, pinch seam to seal.
- Slice and Place in Pans: Cut the roll into 12 equal slices using a serrated knife or dental floss. Place slices cut-side up into one of the pans with caramel. Repeat for second dough half and pan.
- Second Rise: Cover pans with kitchen towels, let rolls rise again in a warm place until doubled in size, about 1 hour.
- Bake: Preheat oven to 350° F. Bake pans for about 30 minutes or until lightly browned on top.
- Cool and Serve: Let rolls rest 5-10 minutes before serving or serve straight from the pans. Warm slightly if rolls have cooled for best texture and softness.
Notes
- Dough can be refrigerated for up to 1 week before shaping and baking; allow additional rising time before baking.
- Using light-colored aluminum pans ensures even baking and prevents over-browning.
- Do not allow caramel sauce to boil, as this can affect texture; it should be just bubbly and soft when removed from heat.
- Cinnamon sugar mixture can be adjusted to taste for sweetness or spice.
- Warm rolls before serving to restore tenderness and gooey lusciousness.
