Imagine a soft, fluffy roll that
rises like a cloud. It gets covered in a buttery, amber-rich caramel glaze that
seeps into every nook and cranny. The dough is lightly sweetened with a hint of
vanilla. The caramel topping balances the sweetness with a deep, buttery
richness and a hint of sea salt, making each bite truly addictive. When you
pull a warm roll apart, the caramel stretches like a golden ribbon, coating
your fingers and the plate with a glossy sheen. These rolls can turn an
ordinary morning into a small celebration. They are perfect for brunch, a
holiday breakfast, or a cozy weekend snack. The aroma of baking caramel fills
the kitchen, creating a comforting atmosphere that makes you want to linger
over the oven door until the last roll is gone.
Photo Credit: Morgan Hunt Glaze,
I love caramel rolls because they
bring together the best of two worlds: the comforting softness of a classic
roll and the decadent buttery caramel that makes a pastry feel like a
celebration. There is something magical about watching the caramel bubble up
and caramelize around the rolls as they bake. You know each bite will be a
perfect mix of sweet, salty, and buttery goodness. The process of shaping the
dough and drizzling the glaze feels like a small ritual, and the outcome is
always worth the effort. Plus, they are surprisingly versatile. You can enjoy
them warm with a cup of coffee, serve them as a dessert with a scoop of vanilla
ice cream, or even give them as a homemade gift that is sure to impress. The
fact that they are relatively simple to make yet feel very special is why they
hold a permanent spot in my recipe collection.
Preparation time: 20 minutes
Rising time: 1
hour 30 minutes
Cooking time:
25 minutes
Total time: 2
hours 15 minutes
Serves: 4
generous rolls (one per person)
Difficulty level:
Moderate
Ingredients
(make 4 large rolls)
·
2 ¼ teaspoons active dry yeast (one ½-oz
packet)
·
¼ cup warm water (about 110 °F/43 °C)
·
¾ cup warm milk (whole or 2% works best)
·
¼ cup granulated sugar, divided
·
¼ cup unsalted butter, melted, plus extra for
greasing
·
1 large egg, lightly beaten.
·
3 ¼ cups all-purpose flour, plus a little extra
for dusting
·
½ teaspoon salt
·
½ teaspoon ground cinnamon (optional, for a warm
spice note)
Caramel glaze
·
½ cup unsalted butter
·
½ cup brown sugar, packed
·
¼ cup heavy cream (or coconut cream for a
dairy-free version)
·
¼ teaspoon sea salt, plus extra for
sprinkling
Tools
·
Large mixing bowl
·
Small bowl for yeast activation
·
Wooden spoon or dough hook attachment
·
Clean kitchen towel
·
9-inch round baking pan or a small rectangular
dish
·
Saucepan for the caramel
·
Whisk
·
Cooling rack
Instructions
Step 1.
Activate the yeast. In a small
bowl, combine the warm water, a pinch of granulated sugar, and the yeast. Stir
gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
This step helps your rolls rise properly.
Step 2.
Mix the wet ingredients. In a
large bowl, whisk together the warm milk, melted butter, the remaining sugar,
the beaten egg, and the salt. If you're using cinnamon, add it now for a subtle
spice undertone.
Step 3.
Combine wet and dry. Add the
yeast mixture to the wet ingredients, then gradually stir in the flour, one cup
at a time, until a soft, slightly sticky dough forms. If the dough feels too
wet, sprinkle in a tablespoon of flour at a time until it pulls away from the
sides of the bowl.
Step 4.
Knead the dough. Turn the dough
onto a lightly floured surface and knead for about 8–10 minutes. Alternatively,
use a stand mixer with a dough hook for 5–6 minutes, until the dough is smooth,
elastic, and passes the “windowpane” test.
Step 5.
First rise. Lightly grease a
clean bowl with butter, place the dough inside, and cover it with a damp
kitchen towel. Let it rise in a warm spot for 1 hour, or until it has doubled
in size.
Step 6.
Prepare the caramel glaze. While
the dough is rising, melt the butter in a saucepan over medium heat. Add the
brown sugar and stir until it dissolves and the mixture begins to bubble.
Slowly whisk in the cream, being careful of splatter, and bring the mixture to
a gentle boil. Reduce the heat and simmer for 2–3 minutes until the glaze
thickens slightly. Remove from heat and stir in the sea salt. Set aside to cool
a bit, but keep it pourable.
Step 7.
Shape the rolls. Punch the risen
dough down to release excess air. Divide it into 4 equal pieces and shape each
piece into a smooth ball. Place the balls into a greased 9-inch round pan,
spacing them evenly.
Step 8.
Second rise. Cover the pan again
with the towel and let the rolls rise for another 30 minutes. They should puff
up and fill the pan.
Step 9.
Bake. Preheat the oven to 350°F
(175°C). Once the rolls have finished their second rise, bake them for 20–25
minutes, or until they are golden brown on top and sound hollow when tapped.
Step 10.
Add the glaze. As soon as the
rolls come out of the oven, brush the tops generously with the warm caramel
glaze, allowing it to seep into the cracks. Sprinkle a pinch of flaky sea salt
on each roll for that classic sweet-salty finish.
Step 11.
Cool slightly. Let the rolls rest
in the pan for about 5 minutes, then transfer them to a cooling rack. They are
best enjoyed warm when the caramel is still gooey, but the rolls have firmed up
enough to hold their shape.
Approximate macros per roll
(based on the full recipe)
v
Calories: 620 kcal
v
Protein: 8 g
v
Carbohydrates: 78 g
v
Fat: 30 g
v
Fiber: 2 g
What to serve with this
Caramel rolls are delightful on
their own, but they shine when paired with a hot cup of coffee, espresso, or a
glass of cold milk. For a brunch spread, serve them alongside fresh fruit
salad, scrambled eggs, or a light spinach quiche. They also make a decadent
dessert when topped with a scoop of vanilla bean ice cream and a drizzle of
extra caramel sauce.
Tips & variations
o
Add nuts. Sprinkle chopped pecans or walnuts
into the caramel glaze for a crunchy contrast.
o Spice it up. Mix a pinch of nutmeg or cardamom
into the dough for an exotic twist.
o
Make them mini. Divide the dough into 8 pieces
for bite-sized rolls, perfect for parties.
o
Gluten-free version. Substitute the all-purpose
flour with a 1-to-1 gluten-free baking blend that contains xanthan gum.
o
Vegan version. Use plant-based milk, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and coconut
cream in the glaze.
Substitute notes
·
Butter can be replaced with margarine or high-quality
plant-based butter for a dairy-free version.
·
Brown sugar can be swapped for coconut sugar,
though the flavor will be slightly caramel-like and less molasses-heavy.
·
Heavy cream in the glaze can be substituted with
full-fat coconut milk for a subtle tropical note.
Frequently asked questions
1. Why did my rolls turn out dense?
This usually means the dough wasn’t kneaded enough or the
yeast was over-proofed. Make sure you knead until elastic and watch the rise
times closely.
2. Can I prepare the dough the night before?
Yes. After the first rise, punch the dough down, cover
tightly, and refrigerate overnight. Let it come to room temperature and
complete the second rise before baking.
3. My caramel glaze hardened too quickly. How can I keep
it soft?
Keep the glaze warm while you brush it on the hot rolls, and
store any leftovers covered with foil to prevent them from drying out.
4. Is it okay to freeze the baked rolls?
Absolutely. Once cooled, wrap each roll tightly in plastic
wrap and freeze for up to 2 months. Reheat in a 300°F oven for 10 minutes,
then drizzle with fresh glaze.
5. Can I use instant yeast instead of active dry?
Yes. Skip the activation step and mix the instant yeast
directly with the dry ingredients.
6. What if I don’t have a round pan?
An 8-inch square pan works just as well; just make sure the
rolls have enough room to expand without touching each other too tightly.
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