Low Sodium Homemade Caramel Rolls
Indulge in the comfort of **Low Sodium Homemade Caramel Rolls**, a perfect blend of tender, fluffy dough and rich, gooey caramel goodness. Made from scratch, this recipe is a healthier twist on the classic treat, using unsalted butter and low-fat milk to keep sodium levels in check without sacrificing flavor. Sweetened with brown sugar and topped with chopped pecans, these rolls are coated in a luscious homemade caramel glaze that elevates their decadence. The recipe includes simple kneading techniques for a soft, elastic dough and a second rise for perfectly puffed rolls. Ideal for brunch gatherings or as a cozy dessert, these caramel rolls are best served warm, with the sticky glaze drizzled generously over each bite. Ready in under an hour and yielding up to 12 servings, this low-sodium delight ensures everyone can enjoy a guilt-free indulgence!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 package Active dry yeast
- 0.5 cup Granulated sugar
- 0.75 cup Unsalted butter, melted
- 1 cup Low-fat milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Brown sugar
- 0.5 cup Heavy cream
- 0.5 cup Chopped pecans
Instructions
In a small saucepan, warm the milk over low heat until it is just warm to the touch (approximately 100°F/38°C). Remove it from the heat.
In a large mixing bowl, dissolve the yeast and 2 tablespoons of the granulated sugar in the warmed milk. Let it stand for about 5 minutes until frothy.
Add the melted butter, egg, vanilla extract, remaining granulated sugar, and 2 cups of flour to the yeast mixture. Beat the mixture on medium speed until well combined.
Gradually add the remaining flour, about 1/2 cup at a time, beating after each addition, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. If the dough is sticky, add small amounts of flour as needed.
Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, make the caramel glaze. In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and 1/4 cup of melted butter. Stir until the mixture is smooth and just begins to thicken, then remove it from the heat and let it cool slightly.
Once the dough has risen, punch it down and roll it out onto a lightly floured surface to a rectangle measuring about 12x18 inches.
Spread about half of the caramel glaze evenly over the surface of the dough, leaving a 1-inch border around the edges.
Sprinkle the chopped pecans evenly over the caramel-coated dough.
Starting from the longer side, tightly roll up the dough into a log and cut it into 12 even slices.
Pour the remaining caramel glaze into the bottom of a greased 9x13 inch baking dish. Arrange the rolls, cut side down, into the dish.
Cover the rolls with a cloth and let them rise in a warm area for an additional 20-30 minutes, until puffed.
Preheat the oven to 350°F (175°C).
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown.
Allow the rolls to cool for about 5 minutes before inverting onto a plate to let the caramel glaze drizzle over them. Serve warm.
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 631.1 g | 229% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 255.6 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 592 mg | 46% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1198 mg | 25% | |
*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.
