How To Make Caramel Rolls
These caramel rolls are soft, chewy bread rolls filled with cinnamon and coated in a sweet and buttery caramel sauce. Top with pecans for some added crunch.
Serves:
Ingredients
For Dough:
- ¾cupwater
- 2tbspbutter
- 2cupswhite bread flour
- 2tbspwhite sugar
- 1½tbspnonfat dry milk powder
- 1tspfast-rising dry yeast
- ½tspsalt
For Sauce:
- ½cupbrown sugar
- ¼cuplight corn syrup
- ¼cupbutter
- ¼cuppecans,chopped
For Filling:
- ¼cupbutter,softened
- ½tspcinnamon,ground
Instructions
Dough:
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Combine water, 2 tablespoons of butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle.
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Remove dough from the machine after the cycle is done. This will take about 1 hour 45 minutes.
Sauce:
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Combine brown sugar, light corn syrup, and ¼ cup of butter in a saucepan over medium heat. Cook and stir for about 3 minutes or until sugar is dissolved. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
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Turn dough out onto a floured surface, punch it down, and roll into an 8×12-inch rectangle.
Filling:
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Dot with ¼ cup of butter and sprinkle with cinnamon.
To Assemble:
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Roll up and pinch seams together. Slice roll into 1½-inch thick slices; place slices into the pan on top of the sauce. Set aside for about 1 hour or until doubled in size.
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Preheat oven to 375 degrees F.
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Bake rolls in the preheated oven for 20 to 25 minutes or until golden brown. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.
Nutrition
- Calories: 238.90kcal
- Fat: 11.76g
- Saturated Fat: 6.43g
- Trans Fat: 0.39g
- Monounsaturated Fat: 3.45g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 30.93g
- Fiber: 0.89g
- Sugar: 13.94g
- Protein: 3.43g
- Cholesterol: 26.39mg
- Sodium: 109.25mg
- Calcium: 24.48mg
- Potassium: 59.25mg
- Iron: 1.13mg
- Vitamin A: 83.54µg
- Vitamin C: 0.11mg
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