Introduction
There’s something magical about the smell of freshly baked caramel rolls wafting through the house. These Old Fashioned Caramel Rolls are a warm, sticky treat that invokes memories of cozy mornings and sweet indulgence. With a rich, buttery dough that’s been lovingly rolled with brown sugar and cinnamon, each bite is a perfect mix of gooey sweetness and a hint of spice. Whether served at breakfast or as a delightful dessert, these rolls are sure to bring smiles all around the table!
Ingredients
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup butter, divided
- 2 packages (1/4 ounce each) active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes (includes rising time)
Yield: 12 rolls
Directions and Instructions
- In a medium saucepan over medium heat, gently warm the milk, sugar, and 1/4 cup of butter until just warm. Remove from heat and stir in the yeast. Let it sit for 5-10 minutes until it becomes frothy and fragrant.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture along with the eggs, mixing until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for 1 hour or until it has doubled in size.
- Once risen, roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
- Spread the remaining 1/4 cup of softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon on top, ensuring an even distribution. If you love a bit of crunch, feel free to add the optional chopped nuts here!
- Starting from the long edge, tightly roll the dough lengthwise to form a log, then slice it into 12 equal pieces.
- In a greased baking dish, melt the remaining 1/4 cup of butter and mix it with 1/2 cup of brown sugar to create a luscious caramel base.
- Carefully place the sliced rolls into the baking dish, spacing them evenly in the warm, gooey caramel. Allow them to rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and your kitchen is filled with their heavenly aroma.
- Once baked, let the rolls cool slightly before inverting them onto a serving platter, allowing the caramel to drizzle delightfully over each roll.
Notes or Tips
For the best results, make sure your yeast is fresh; it should be bubbly after mixing with the warm milk. If you like a more decadent treat, consider drizzling a simple glaze over the top once the rolls have cooled slightly. And remember, they are best enjoyed warm!
Cooking Techniques
Kneading is essential for developing the gluten in your dough, which gives the rolls their beautiful structure. Don’t rush the rising times, as this is what helps your rolls become fluffy and airy. If your kitchen is on the cooler side, you can preheat your oven to the lowest setting, turn it off, and place your dough inside (covered) to encourage a faster rise.
FAQ
Can I make these rolls ahead of time?
Yes! You can prepare the rolls up to the point of placing them in the baking dish. Cover and refrigerate them overnight, then let them come to room temperature and rise for about 30 minutes before baking.
What can I do with leftovers?
If you manage to have leftovers, store them in an airtight container at room temperature for up to 2 days. You can reheat them gently in the microwave for a few seconds to restore their gooey deliciousness.
Conclusion
These Old Fashioned Caramel Rolls are more than just a recipe; they are a warm embrace of comfort and nostalgia. Perfect for family gatherings, weekend brunch, or a special treat on a rainy day, each roll is a celebration of sweetness and joy. So gather your loved ones, pour a steaming cup of coffee, and let these rolls work their magic!