Caramel Rolls


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)Only the freshest butter will do for Grandma’s homemade caramel rolls!

  • Yield: 15 Rolls


  • 1 c. brown sugar, packed
  • 1 c. whipping cream
  • 3 -½ c. all-purpose flour, divided
  • ¾ c. sugar, divided
  • 1 env. active dry yeast
  • 1 t. salt
  • 1 c. water
  • ½ c. plus 2 T. butter, softened and divided
  • 1 egg, beaten
  • 2 t. cinnamon
How to Make It
  1. Stir together brown sugar and cream in an ungreased 13"x9" baking pan; set aside. In a large bowl, blend 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan over medium heat, heat water and 2 tablespoons butter until very warm, about 110 to 115 degrees. Add warm liquid and egg to flour mixture. Beat with an electric mixer on low speed until moistened; beat at medium speed for 3 minutes. Stir in remaining flour. Knead dough for 2 to 3 minutes on a floured surface.
  2. Roll out on a floured surface to a 15-inch by 7-inch rectangle. Combine remaining sugar, remaining butter and cinnamon; spread over dough. Starting on one long edge, roll up tightly. Seal edges; slice into 15 rolls. Place rolls, cut-side down, in prepared pan. Cover with a tea towel and let rise in a warm place until double in size, 35 to 45 minutes. Bake, uncovered, at 400 degrees for 20 to 25 minutes, until golden.

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