Caramel Breakfast Rolls
Treat yourself to the ultimate indulgence with these decadent Caramel Breakfast Rolls, a perfect marriage of soft, buttery dough and a rich homemade caramel glaze. Made from scratch, these rolls are filled with a luscious blend of brown sugar and cinnamon, rolled into tender spirals, and baked to golden perfection. The crowning glory is the warm caramel sauce, made with heavy cream and vanilla, that soaks into every layer for a melt-in-your-mouth experience. Perfect for weekend brunches, holiday mornings, or any special occasion, these sweet, sticky rolls are a crowd-pleaser and a bakery-style treat you can enjoy at home. With simple pantry staples and clear instructions, this recipe makes impressing your family or guests as easy as it is delicious.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted, slightly cooled)
- 2 large Eggs
- 1 cup Brown sugar (for filling)
- 1.5 tablespoons Ground cinnamon
- 4 tablespoons Unsalted butter (softened, for filling)
- 0.5 cup Heavy cream (for caramel topping)
- 5 tablespoons Unsalted butter (for caramel topping)
- 0.75 cup Brown sugar (for caramel topping)
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the flour, granulated sugar, salt, and yeast. Mix until evenly distributed.
Warm the milk in the microwave or on the stovetop until just lukewarm (about 100–110°F/38–43°C). Add the melted butter, then whisk in the eggs until well combined.
Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5–7 minutes.
Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
While the dough rises, prepare the filling by mixing the brown sugar and cinnamon in a bowl.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 16x12 inches.
Spread the softened butter evenly over the dough, leaving a half-inch border around the edges.
Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal it, then slice the log into 12 equal pieces.
Grease a 9x13-inch baking dish. Arrange the rolls cut-side up in the dish, leaving a little space between each roll. Cover and let rise again for 30–40 minutes, until puffy.
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
While the rolls bake, prepare the caramel sauce. In a saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream. Bring to a gentle boil, whisking constantly, for 2–3 minutes.
Remove the caramel sauce from the heat and stir in the vanilla extract. Let it cool slightly.
Once the rolls are out of the oven, drizzle the caramel sauce over them while still warm. Serve immediately and enjoy!
Nutrition Facts
Calories |
5526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.7 g | 278% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 825.5 g | 300% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 443.9 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1004 mg | 77% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
