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Old-Fashioned Caramel Rolls: A Classic Treat to Warm Your Heart

There’s something magical about the smell of freshly baked Old-Fashioned Caramel Rolls wafting through your home. These gooey, sticky pastries are the ultimate comfort food, perfect for cozy mornings or cherished family gatherings. Picture biting into pillowy-soft dough, swirled with cinnamon and crowned with a rich caramel glaze. Pure indulgence!
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Ingredients
  

  • For the Dough:
  • 3 1/2 cups all-purpose flour – The foundation for the soft pillowy rolls.
  • 2 1/4 tsp active dry yeast – Essential for that light fluffy texture.
  • 1 cup whole milk – Adds creamy richness to the dough.
  • 1/4 cup granulated sugar – A hint of sweetness to balance the flavors.
  • 1/4 cup unsalted butter melted – Subtle buttery flavor and moisture.
  • 1 tsp salt – Enhances the overall taste.
  • 1 egg – For richness and structure.
  • For the Filling:
  • 1/2 cup unsalted butter softened – Spreads easily and infuses the rolls with flavor.
  • 1 cup brown sugar packed – Adds depth with a hint of molasses.
  • 2 tbsp ground cinnamon – Warm spicy notes that define the flavor of these rolls.
  • For the Caramel Topping:
  • 1 cup brown sugar packed – The base of a luscious caramel sauce.
  • 1/2 cup unsalted butter – Ensures smoothness and richness.
  • 1/4 cup heavy cream – Adds a creamy velvety finish.
  • 1/2 cup chopped pecans optional – For a nutty crunch and added texture.

Instructions
 

  • Activate the Yeast
  • In a small saucepan, warm the milk to about 110°F (just warm to the touch). Stir in the granulated sugar and active dry yeast. Let it sit for 5-10 minutes until it turns frothy. This step ensures your yeast is alive and ready to work its magic.
  • Mix the Dough
  • In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and the egg. Stir until a shaggy dough forms.
  • Knead the Dough
  • Transfer the dough to a floured surface and knead for 6-8 minutes until it becomes smooth and elastic. Kneading develops gluten, which gives the rolls their signature soft, chewy texture.
  • First Rise
  • Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  • Prepare the Caramel Topping
  • In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream until smooth. Pour this mixture into a greased 9x13-inch baking dish. Sprinkle chopped pecans over the caramel layer if desired.
  • Make the Filling
  • In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth and spreadable.
  • Shape the Rolls
  • Punch down the risen dough and roll it out into a 16x12-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
  • Roll and Slice
  • Starting at a long edge, roll the dough tightly into a log. Use a sharp knife to slice the log into 12 equal pieces.
  • Arrange and Second Rise
  • Place the rolls cut-side down in the prepared baking dish on top of the caramel. Cover and let them rise again for about 30 minutes.
  • Bake to Perfection
  • Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
  • Cool and Serve
  • Let the rolls cool in the pan for about 10 minutes. Then, carefully invert the pan onto a serving platter, letting the caramel drizzle over the rolls. Serve warm for the ultimate treat!

Notes

Tips for Success
Yeast Tips: Ensure the milk isn’t too hot—it can kill the yeast. If your yeast doesn’t foam, start again with fresh yeast.
Rolling Technique: Roll the dough evenly to avoid overly thick or thin sections. This ensures even baking.
Add-ins: Don’t limit yourself to pecans—try walnuts, raisins, or even a sprinkle of chocolate chips for variation.