Caramel Roll Recipe
Make Caramel Roll Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Caramel Sauce / Topping
Finish / Optional
Method
Dough
- 1
Warm the milk and melt butter
Gently heat the milk and 4 tablespoons butter in a small saucepan or microwave until the butter melts and the mixture is warm to the touch (about 105–110°F / 40–43°C). Do not overheat; it should feel warm, not hot.
- 2
Combine dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together 3 1/2 cups flour, 2 1/4 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp salt to evenly distribute the yeast and salt.
- 3
Mix wet and dry
Add the warmed milk-butter mixture, 1 large egg, and 1 tsp vanilla to the dry ingredients. Mix on low speed until combined, then increase to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is very sticky, add up to 2 extra tablespoons flour, 1 tbsp at a time. If too dry, add 1–2 tsp warm water.
- 4
Filling
- 5
Prepare filling
While the dough rises, beat 6 tbsp softened butter with 3/4 cup packed light brown sugar, 1.5 tsp ground cinnamon, and 1/4 tsp salt until smooth and spreadable. Set aside at room temperature so it’s easy to spread.
Caramel Sauce / Topping
- 6
Make caramel
In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 1 tsp light corn syrup (if using). Heat over medium, stirring gently at first until the sugar dissolves, then stop stirring and let it cook, swirling the pan occasionally, until it turns an amber color (about 6–8 minutes). Watch carefully to avoid burning.
- 7
Finish caramel
Remove the pan from heat and carefully whisk in 6 tbsp unsalted butter until incorporated (mixture will bubble). Slowly pour in 1/2 cup heavy cream while whisking; the sauce will foam vigorously. Stir in 1/4 tsp fine salt. Return to low heat a minute if needed to smooth the sauce. Let cool 10–15 minutes; it should be pourable but not piping hot when used.
Assembly & Bake
- 8
Roll out dough
Turn the risen dough onto a lightly floured surface and roll into a rectangle about 16 x 12 inches and roughly 1/4 inch thick. Trim edges for a neat rectangle if desired.
- 9
- 10
Roll and cut
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or floss, cut the log into 12 equal rolls (about 1 1/4 inch thick).
- 11
Prepare pan with caramel
Pour about two-thirds of the cooled but still pourable caramel into a greased 9x13-inch baking pan and spread evenly to cover the bottom. Reserve remaining caramel for drizzling after baking or for extra topping.
- 12
- 13
Bake
Preheat the oven to 350°F (175°C). Bake the rolls in the center of the oven for 22–28 minutes, until the tops are golden and the centers are cooked through. If the caramel begins to brown too much, tent with foil for the last 5–7 minutes.
- 14
Invert while warm
Remove the pan from the oven and let rest 5 minutes. Run a thin spatula around the edges if needed, then place a large baking sheet or serving platter over the pan and quickly invert so rolls are caramel-side up. Lift the pan off carefully. If caramel seems too loose, let the inverted rolls sit 5–10 minutes to set.
Finish / Serve
- 15
Add extra caramel and optional finishing touches
If desired, warm the reserved caramel slightly and drizzle over the tops. Sprinkle with a pinch of coarse sea salt for contrast and dust lightly with 1 tbsp powdered sugar for presentation. Serve warm. Leftovers: store covered at room temperature up to 1 day or refrigerate up to 3 days; rewarm gently before serving.
