Imagine waking up to the irresistible aroma of warm, gooey caramel rolls that will make your taste buds dance with pure delight! These Caramel Rolls by Lori Peters are not just a recipe, they're a morning miracle that transforms an ordinary breakfast into an extraordinary culinary experience. Soft, pillowy dough swirled with rich, decadent caramel sauce, these rolls are guaranteed to become your new weekend breakfast obsession that will have everyone at the table begging for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 packet active dry yeast
- 1/2 cup caramel sauce
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm milk (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and activated.
- Add melted butter, sugar, and 1 cup of flour to the yeast mixture. Mix thoroughly using an electric mixer or wooden spoon until the ingredients are well combined and create a smooth batter.
- Gradually add the remaining flour, mixing until a soft, slightly sticky dough forms. If the dough seems too wet, sprinkle additional flour in small amounts.
- Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until the dough becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- After rising, punch down the dough to release air bubbles. Roll the dough out on a floured surface into a rectangular shape, approximately 12x9 inches.
- Spread the caramel sauce evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough from the long side, creating a tight log. Use a sharp knife to cut the log into 12 equal-sized rolls.
- Place the rolls in a greased 9x13 inch baking pan, leaving slight space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) during the second rising period.
- Bake the rolls for 20-25 minutes or until they are golden brown and the caramel is bubbling. Allow to cool for 10 minutes before serving.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) when activating the yeast to guarantee proper rising.
- Knead with Patience: Take your time kneading the dough to develop gluten, which creates that perfect soft and stretchy texture.
- Rising Environment Matters: Choose a warm, draft-free spot for dough rising - near a preheating oven or in a slightly warm oven works perfectly.
- Caramel Consistency: Use a high-quality caramel sauce for the most luxurious flavor and smooth texture.
- Even Cutting: Use a sharp, serrated knife and gentle sawing motion to cut rolls uniformly for consistent baking.
- Don't Overbake: Watch closely in the final minutes to prevent rolls from becoming too dry or dark.
Nutrition Facts
Calories: 191kcal
Carbohydrates: 32g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
