Introduction

Old-Fashioned Caramel Rolls are a decadent twist on the classic cinnamon roll, featuring a rich, buttery caramel sauce that bakes into the bottom of each pan. Soft, fluffy, and packed with cinnamon sugar goodness, these rolls are perfect for weekend breakfasts or special occasions.

A group of twelve cinnamon rolls with a golden-brown flaky texture are placed in rows on a cooling rack. Each roll shows spiral layers of soft dough with glossy caramelized sugar on top, giving a sticky and shiny appearance. The rolls have a slightly uneven shape, showing the puffiness of the baked dough. The rack sits on a white marbled surface with warm light highlighting the shine and flaky layers of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups whole milk
1 cup white granulated sugar
1 cup shortening
8–9 cups bread flour (total)
2 tbsp instant yeast
2 tsp salt
4 eggs
1/2 cup unsalted butter (1 stick, softened)
3 cups brown sugar (adjust to preference)
1/3 cup cinnamon (sprinkle 1/4–1/2 cup over dough)
1/2 cup unsalted butter (1 stick, for caramel)
1 cup dark brown sugar (for caramel)
2 tablespoons Karo syrup (for caramel)

Instructions

Step 1: In a saucepan, heat the milk to 180 °F. Add the white sugar and shortening, continuing to heat until the shortening melts. Let the mixture cool slightly to avoid killing the yeast.
Step 2: In a large mixing bowl, combine 4 cups of bread flour, yeast, salt, and the softened butter. Add the warm milk mixture and mix well. Add eggs one at a time, mixing thoroughly after each.
Step 3: Gradually add additional flour, about 1 cup at a time, until the dough is sticky but manageable (about 4–5 cups more). Cover the dough and let it rise in a warm, draft-free area until doubled in size, about 1 to 1½ hours. Punch down and shape into a ball, then allow a second rise for 45 minutes to 1 hour.
Step 4: On a floured surface, roll the dough into a rectangle about 12–14 inches wide, 3 feet long, and ½ inch thick. Brush with melted butter, then evenly sprinkle with brown sugar and cinnamon.
Step 5: Roll dough tightly toward you, pinch the seam to seal, then cut into ½-inch slices using a sharp knife or dental floss.
Step 6: For the caramel, melt the caramel ingredients (butter, dark brown sugar, and Karo syrup) together in a medium saucepan, stirring until smooth. Pour the caramel evenly into the bottoms of three 9×13-inch baking pans.
Step 7: Arrange 12 rolls in each pan on top of the caramel. Allow rolls to rise for another 30 minutes in the pans.
Step 8: Bake at 350 °F for 20 minutes. Let cool in the pan for 5 minutes, then invert the rolls onto a serving platter or foil. Spoon any remaining caramel over the warm rolls before serving.

Tips & Variations

Lightly flour your rolling surface and rolling pin to prevent sticking without drying out the dough.
Adjust the amount of cinnamon and brown sugar to your taste for a milder or stronger filling.
Use dental floss to cut the rolls cleanly without squashing them.
For extra gooey rolls, allow them to rest and soak in the caramel longer before turning out of the pans.

Storage

Store leftover caramel rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to enjoy them warm and fresh. To freeze, wrap tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight before reheating.

How to Serve

The image shows twelve golden brown cinnamon rolls placed in three rows on a metal cooling rack. Each roll is thick with multiple soft and flaky layers, spiraled tightly with a glossy glaze coating that gives a shiny, sticky appearance. The dough looks pillowy and slightly caramelized around the edges, with some visible cinnamon sugar filling peeking through the spirals. The cooling rack sits on a piece of white parchment paper, all set on a white marbled textured surface beneath, creating a clean and bright contrast to the warm colors of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar in the filling?

Brown sugar adds moisture and a rich flavor to the filling, but you can substitute with white sugar if needed. Expect a slightly less gooey and less caramelized taste.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy and soft. Pressing it gently will leave a small indentation that fills back slowly—not immediately.