These caramel rolls are an irresistible, bakery-style indulgence perfect for starting your day, as a delightful dessert, or a sweet afternoon pick-me-up. The greatest advantage? You can effortlessly prepare them the night before, transforming busy mornings and special gatherings into stress-free occasions.
If you’ve yet to experience the pure joy of a truly amazing caramel roll, then prepare for an extraordinary treat. While they share a comforting, spiced essence similar to a classic cinnamon roll, caramel rolls elevate the experience with a rich, glossy, and utterly decadent butterscotch caramel sauce, generously studded with crunchy pecans. My personal journey with these heavenly rolls began many years ago at a charming local bakery. It was love at first bite – a moment that sparked an enduring obsession.
Inspired by that unforgettable taste, I embarked on a mission to recreate and perfect my own recipe in my kitchen. During the testing phase, one key feature was paramount: the ability to prepare the rolls overnight. This would offer unparalleled convenience for entertaining, allowing for a relaxed morning bake. Years later, this very recipe remains my go-to for cherished holiday brunches, eagerly awaited school bake sales, and warm neighborhood gatherings. I am incredibly excited for you to try them and discover your new favorite sweet roll.
My senior in high school and I made these last night before bed, popped them in the fridge and then finished them this morning. They.are.so.good! I love made from scratch everything and these rolls are super simple. I’m a very picky baker and this recipe is now printed and in my favorites. Thank you for sharing. – Tiffany
These rolls look delicious. They remind me of the ones my grandmother used to make. As they were baking the house would smell wonderful. I would never have thought of making extra caramel sauce to add at the table. – Essie
Table of Contents
- Why You’ll Adore These Caramel Rolls
- Essential Ingredient Insights
- Crafting Your Caramel Rolls: Step-by-Step Guide
- Mastering Yeast Dough for Perfect Rolls
- Expert Baking Tips for Success
- Storage and Make-Ahead Options
- Frequently Asked Questions
- More Delightful Breakfast Recipes
- Caramel Rolls Recipe Card
Why You’ll Adore These Caramel Rolls
- Unforgettable Bakery-Style Decadence: Prepare for a truly indulgent experience. These caramel rolls are incredibly soft, exquisitely gooey, and generously filled with toasted pecans. Each bite transports you to your favorite local bakery, leaving everyone convinced you didn’t bake them at home! The rich, buttery dough combined with the luscious caramel and warm spices creates a symphony of flavors and textures that is simply too tempting to resist.
- A Family Favorite for Every Occasion: These rolls are a constant request from my children for every special holiday breakfast, and it’s easy to see why. Their unbelievably delicious taste makes them a centerpiece, bringing smiles and joy to the entire family. They’re perfect for creating lasting memories around the breakfast table, turning ordinary mornings into extraordinary celebrations.
- Stress-Free, Approachable Baking Experience: Don’t let the idea of baking with yeast intimidate you. My overnight caramel roll recipe is meticulously broken down into four incredibly easy-to-follow parts. The majority of the preparation can be completed the night before, freeing up your morning. Imagine waking up, popping the prepped rolls into the oven, and relaxing with a fresh cup of coffee while your kitchen fills with the most amazing aroma. It’s baking made simple and utterly enjoyable!
Shinee’s Pro Tip
While the overnight preparation option offers unparalleled convenience, allowing you to wake up to a nearly ready breakfast, we also provide clear instructions for baking these caramel rolls on the same day. This flexibility ensures you can enjoy these delightful treats no matter your schedule!
Essential Ingredient Insights
Understanding the role of each ingredient is key to achieving perfect, fluffy caramel rolls. Here’s a detailed look at what makes this recipe shine:
For the Dough:
- Active Dry Yeast: This is the crucial leavening agent responsible for creating light, airy, and wonderfully soft rolls. When combined with warm water, the yeast “activates” by bubbling up, confirming its vitality. If you prefer, instant dry yeast (such as Red Star Platinum yeast, a personal favorite) can be used – simply skip the initial proofing step and add it directly with your dry ingredients.
- Warm Water: Precision is important here. The ideal water temperature should fall between 105°F and 115°F (40°C-46°C), best measured with a reliable digital thermometer. Water that’s too hot will unfortunately kill the yeast, preventing your dough from rising. Conversely, if the water is too cold, the yeast won’t activate properly, leading to dense rolls.
- Milk: For the richest flavor and most tender crumb, I highly recommend using whole milk. Its higher fat content contributes significantly to the dough’s moisture and softness. While 2% milk can be a suitable substitute in a pinch, I advise against using skim milk as it will result in a less flavorful and drier dough.
- All-Purpose Flour: The foundation of our light and fluffy rolls. Always ensure your flour is fresh and measured accurately. The best method is to spoon the flour into your measuring cup and level it off, or for ultimate precision, weigh it on a kitchen scale. Proper measurement prevents a heavy or dry dough.
- Egg: You’ll need one large egg, brought to room temperature before mixing. This seemingly small detail is vital; a room temperature egg incorporates more easily and evenly into the dough, leading to a smoother texture and a more consistent rise. Typically, 30 minutes on the counter is enough.
- Vegetable Oil: A neutral-tasting vegetable oil is key to keeping these caramel rolls exceptionally moist and tender. It contributes to a softer crumb without imparting any distinct flavor, allowing the caramel and cinnamon notes to truly shine.
- Granulated Sugar: This ingredient plays a dual role in our recipe. It adds essential sweetness to the dough itself and, perhaps more importantly for yeast baking, it acts as food for the active dry yeast, helping it to thrive and produce a good rise. It’s also a core component of our warm cinnamon sugar filling.
- Baking Powder: While yeast is the primary leavener, a touch of baking powder provides a little extra lift, contributing to an even lighter and fluffier texture in the finished rolls.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors in the dough. It also plays a role in regulating yeast activity.
For the Filling:
- Granulated Sugar: Used here in conjunction with cinnamon, it creates the sweet, spiced core of our rolls. Its fine texture ensures it melts beautifully into the dough during baking.
- Unsalted Butter: Melted and brushed generously onto the rolled-out dough, butter acts as a delicious adhesive for the cinnamon sugar filling, ensuring every swirl is packed with sweet, buttery flavor. Using unsalted butter allows you to control the overall saltiness of the dish.
- Ground Cinnamon: This aromatic spice is the heart of the filling, adding a comforting warmth and that unmistakable “cozy” feeling to the caramel rolls. Its sweet, woody notes perfectly complement the rich caramel and tender dough.
For the Butterscotch Caramel Sauce:
- Brown Sugar: The secret to our distinct butterscotch caramel sauce. Whether you choose light or dark packed brown sugar, its molasses content provides a deeper, richer flavor profile, transforming a standard caramel sauce into something truly special and decadent.
- Heavy Cream: This is what gives our butterscotch sauce its luxurious, velvety texture and incredibly rich flavor. The high fat content of heavy cream ensures a smooth, luscious finish that coats every part of the rolls.
- Pure Vanilla Extract: A splash of vanilla enhances the overall sweetness and complexity of the caramel, adding a warm, aromatic depth that completes the flavor profile.
- Sea Salt or Table Salt: A pinch of salt is crucial for balancing the intense sweetness of the brown sugar and caramel, highlighting its rich notes and preventing it from being cloyingly sweet.
- Pecans: Roughly chopped pecans are folded into the sauce, providing the perfect textural contrast with their delightful crunch and nutty flavor. They toast slightly in the oven, deepening their aroma and taste. Feel free to substitute with walnuts or almonds if you prefer.
Crafting Your Caramel Rolls: Step-by-Step Guide
Whether you’re planning a same-day bake or the convenience of an overnight rise, these instructions will guide you to perfection. If baking immediately, remember to preheat your oven to 350°F (177°C) during the second rise, after the rolls have been assembled in the baking dish.
1. Master the Dough
- Proof the Yeast: Begin by pouring the warm water into a small bowl. Gently sprinkle the active dry yeast over the water. Allow it to sit undisturbed for about 10 minutes. During this time, the mixture should become visibly bubbly and foamy, which is a clear sign that your yeast is active and ready to work its magic. (*If you’re using instant dry yeast, you can skip this proofing step and add it directly with the dry ingredients.)
- Warm the Milk: Pour the milk into a small, microwave-safe bowl. Heat it in the microwave for approximately 30 seconds, just until it is lukewarm (tepid to the touch). This helps activate the yeast and prevents shocking it with cold liquid.
- Combine Dry Ingredients: In the bowl of your stand mixer, combine the all-purpose flour, granulated sugar, baking powder, and salt. If using instant yeast, add it to these dry ingredients now. Give them a quick whisk to ensure they are evenly distributed.
- Add Wet Ingredients: Pour in the proofed yeast mixture, the warmed milk, your room temperature egg, and vegetable oil into the dry ingredients.
- Knead the Dough: Attach the dough hook to your stand mixer. Begin mixing the dough on the lowest speed until it comes together and forms a cohesive ball, then continue mixing for about 5 minutes until it is mostly smooth and elastic. The dough should be soft but not overly sticky.
- First Rise: Lightly oil a large bowl. Transfer the kneaded dough to this bowl, turning it once to coat all sides with oil. Cover the bowl securely with a clean, damp towel or plastic wrap. Place the bowl in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.
Creating the Ideal Warm Environment for Your Dough
Yeast dough thrives in a consistently warm and slightly humid environment, which encourages efficient rising. To create a makeshift proofing box, simply microwave a glass of water for 2 minutes until it’s steamy and hot. Then, place your covered dough bowl inside the microwave alongside the hot glass of water (do not turn the microwave on). Close the door and let it sit for the recommended 1 hour. Alternatively, many modern Instant Pots feature a “YOGURT” setting which is perfect for proofing dough; set it for 30 minutes, and you’ll have perfectly risen dough.
2. Prepare the Butterscotch Caramel Sauce
For a more in-depth, step-by-step visual guide on making perfect butterscotch, you can refer to my dedicated butterscotch recipe post.
- Begin the Sauce: In a medium-sized saucepan (at least 2.5 quarts to prevent boil-overs), combine the heavy cream and brown sugar. Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring constantly with a whisk to ensure the sugar dissolves evenly.
- Cook to Perfection: Once the sugar has completely melted and the mixture is simmering, continue to cook for approximately 10 minutes. Whisk frequently to prevent sticking and to encourage even caramelization. The sauce will gradually thicken as it cooks.
- Finish and Season: Remove the saucepan from the heat. Stir in the pure vanilla extract and a pinch of sea salt. Taste the caramel sauce; if desired, you can add a bit more salt or vanilla to perfectly balance the flavors. Remember that the sauce will continue to thicken significantly as it cools.
- Prepare Pecans: Coarsely chop the pecan halves. You want noticeable pieces that add a satisfying crunch, not overly fine crumbs.
- Assemble the Pan: Pour exactly half of the prepared butterscotch caramel sauce into the bottom of a 9×13-inch baking pan, spreading it evenly. Then, generously sprinkle the chopped pecans over the caramel layer. Reserve the remaining half of the caramel sauce to serve warm alongside the finished rolls.
3. Mix the Cinnamon Sugar Filling
- Combine Ingredients: In a small bowl, simply combine the granulated sugar and ground cinnamon. Whisk them together until thoroughly blended. This mixture will create the aromatic and sweet core of our rolls.
- The melted unsalted butter, which will be brushed onto the rolled-out dough, will act as the perfect adhesive for this flavorful filling in the subsequent steps.
4. Assemble the Caramel Rolls
- Roll Out the Dough: Once your dough has beautifully doubled in size after its first rise, gently punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle measuring approximately 15×20 inches. Aim for an even thickness across the entire surface.
- Butter and Fill: Evenly pour the melted unsalted butter over the entire surface of the dough rectangle, ensuring good coverage right up to the edges. Next, generously sprinkle the cinnamon sugar mixture over the buttered dough, making sure every inch is covered for maximum flavor.
- Form the Log: Starting from one of the long edges, carefully and snugly roll the dough into a tight log. Try to keep the roll even to ensure uniform-sized rolls.
- Slice the Rolls: Using a very sharp knife or, even better, unflavored dental floss, cut the dough log into 20 individual rolls, each approximately 1-inch thick. This precise cutting technique helps maintain their beautiful spiral shape.
An Easy Way to Cut the Dough: Dental Floss Trick
For perfectly shaped, non-squished rolls, try using unflavored dental floss! Simply slide a long piece of floss underneath the dough log, cross the ends over the top where you want to cut, and pull them tightly in opposite directions. This method creates clean, defined slices without compressing the delicate dough like a knife might.
- Second Rise & Bake Preparation: Arrange the cut rolls snugly, but with a little space between them, in the prepared baking pan with the caramel sauce and pecans. Cover the pan tightly with foil. Now, you have two options: either let them rise on the counter in a warm place for 30-60 minutes for a same-day bake, or refrigerate them overnight for a convenient morning treat.
- Bake the Caramel Rolls:
- For Same-Day Baking: Remove the foil and bake uncovered for 30-35 minutes, or until golden brown and bubbly.
- For Overnight Rolls: Take the pan out of the refrigerator about 30 minutes before baking and let it sit in a warm spot. This allows the rolls to take off the chill and begin their final proofing, ensuring a light and airy texture. Then, remove the foil and bake as instructed above.
- The Grand Flip & Soak: This is arguably the most exciting step! Immediately upon removing the piping hot rolls from the oven, cover the baking dish with a flat cookie sheet or a large serving platter. With oven mitts for safety, quickly and confidently flip the entire baking dish over onto the cookie sheet/platter, so it rests upside down. Allow it to sit for a few glorious minutes. This crucial resting period lets every last drop of the warm, gooey caramel sauce cascade down and soak into every nook and cranny of the rolls, making them incredibly moist and flavorful.
- Serve and Savor: Carefully lift off the baking dish to reveal your perfectly inverted, gloriously sticky overnight caramel rolls. Serve them piping hot. Don’t forget to warm up the reserved half of the butterscotch caramel sauce in the microwave for a few seconds until it’s pourable, and drizzle it generously over the top for an extra touch of decadence. Enjoy immediately!
Mastering Yeast Dough for Perfect Rolls
The idea of baking with yeast dough might seem daunting at first, but I promise you, there’s nothing to fear! With a little understanding and adherence to these three fundamental principles, you’ll conquer these caramel rolls and any other yeast-based recipe with remarkable ease and confidence.
- The Importance of a Warm Environment: Yeast is a living organism, and like many living things, it thrives in warmth. The optimal temperature range for yeast activity is between 75°F and 85°F (24°C and 29°C). Look for a naturally warm spot in your kitchen, use a dedicated proofing box if you have one, or create a warm micro-environment. A simple trick is to preheat your oven to its lowest temperature (around 150°F/65°C) for just a few minutes, then turn it off completely. Place your covered dough inside the turned-off oven to rise. This consistent warmth encourages the yeast to ferment efficiently, leading to a beautifully risen, airy dough.
- Sugar is Yeast’s Fuel: Yeast needs nourishment to become active and produce the carbon dioxide gas that makes dough rise. Sugar serves as this vital food source. Adding a small, precise amount of sugar to your dough not only contributes to the flavor but, more importantly, provides the yeast with the energy it needs to grow and thrive. This is why you’ll often see sugar in even savory yeast dough recipes – it’s there to feed the yeast, not just for sweetness.
- Cultivate Patience During Proofing: Baking with yeast dough is an art that truly rewards patience. The rising process, known as proofing, cannot and should not be rushed. Giving your dough ample time to rise, usually until it has doubled in size, is crucial for developing its full flavor, achieving an optimal texture, and ensuring a light, tender crumb. Resisting the urge to shorten proofing times will always lead to superior results. Be kind to your dough, let it take its time, and you’ll be rewarded with perfect rolls.
Expert Baking Tips for Success
- Precise Cutting for Perfect Spirals: To ensure your caramel rolls maintain their beautiful spiral shape and avoid being squashed, always use a very sharp knife or, even better, unflavored dental floss when cutting the dough log. A clean cut prevents compression and allows the rolls to rise evenly.
- Selecting the Right Baking Dish Size: The correct pan size is more important than you might think. Your caramel rolls should have a small, even amount of space between each other when arranged in the baking dish. This crucial spacing allows them sufficient room to expand and fluff up properly during their second rise and baking. If your pan is too small and the rolls are overcrowded, they won’t be able to rise to their full potential, resulting in dense or unevenly baked rolls. A 9×13-inch pan is typically ideal for this recipe.
- Essential Step for Overnight Refrigerated Rolls: If you’ve opted for the convenience of refrigerating your rolls overnight, do NOT bake them directly from the fridge. It is absolutely essential to remove them from the refrigerator and let them sit at room temperature for at least 30 minutes (or even up to an hour in a cooler kitchen) before baking. This critical step allows the dough to warm up, reactivates the yeast for a final proof, and ensures more even baking, preventing a dense center.
- The Art of Flipping for Ultimate Gooeyness: This step, while requiring caution, is non-negotiable for achieving the signature gooey caramel perfection! Immediately after removing the rolls from the oven, quickly and confidently cover the baking dish with a sturdy, flat cookie sheet or a large serving platter. Using thick oven mitts, swiftly flip the entire baking dish upside down onto the cookie sheet. Allow it to rest for a few minutes. This magical pause permits all the hot, luscious butterscotch caramel sauce to drip down and thoroughly soak into every part of the warm rolls, creating an unparalleled moist and decadent result. Be extremely careful, as the baking dish and contents will be scalding hot.
Storage and Make-Ahead Options
- Storing Leftover Caramel Rolls: Once baked, allow the caramel rolls to cool completely before storing. Transfer them to an airtight container. To prevent them from sticking together and to preserve their moist texture, place a layer of parchment paper between individual rolls. Stored this way at room temperature, they will remain fresh and delicious for up to 2 days.
- Freezing for Long-Term Enjoyment: Caramel rolls freeze beautifully! For best results, individually wrap each cooled roll tightly in plastic wrap, then place the wrapped rolls into a heavy-duty sealable freezer bag. They can be frozen for up to 2 months. Thaw frozen rolls in the refrigerator overnight before reheating.
- Reheating Instructions: To enjoy leftover rolls, simply reheat them in the microwave in 30-second increments until they are warmed through to your desired temperature. Alternatively, you can gently warm them in a preheated oven at 300°F (150°C) for 5-10 minutes, covered with foil, until soft and warm.
- Ultimate Make-Ahead Convenience (Overnight Prep): The fantastic thing about this recipe is that you can prepare the entire batch of rolls in advance, up to the baking stage! There’s truly no better way to simplify your morning routine than waking up to a tray of sweet rolls ready to be popped into the oven.
- Follow all the recipe steps until the rolls are neatly arranged in the prepared baking pan, ready for their second rise.
- Tightly cover the pan with foil or plastic wrap and place it in the refrigerator overnight (for 8-12 hours).
- In the morning, remove the covered pan from the refrigerator. Let the rolls sit at room temperature for about 30-60 minutes to take off the chill and begin their final proof. Then, remove the foil and bake as directed.
Frequently Asked Questions
No, generally, freshly baked caramel rolls do not need to be refrigerated immediately. They will maintain their freshness and soft texture for approximately two days when stored properly in an airtight container at room temperature. Refrigeration can sometimes dry out yeast-based baked goods, though it will extend their shelf life beyond two days.
While both are sweet, delightful, and often made with similar enriched yeast doughs, the main distinction lies in their topping. Traditional cinnamon rolls are typically finished with a tangy cream cheese glaze or a simple vanilla icing. Caramel rolls, on the other hand, are generously slathered with a rich, buttery caramel or butterscotch sauce, often enhanced with nuts like pecans, providing a distinctly gooey and sticky exterior.
To determine if your caramel rolls are done, look for several indicators. They should appear beautifully golden brown on top, and when gently pressed, the center should feel soft and springy, not doughy. The caramel sauce around the edges should be bubbly and thickened. If you’re unsure, you can carefully insert a toothpick or a small paring knife into the center of a roll; it should come out clean or with moist crumbs, but no raw batter.
More Delightful Breakfast Recipes
- Apple Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Classic Buttermilk Pancakes
- Easy Homemade Waffles
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Caramel Rolls
Shinee Davaakhuu
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Ingredients
For dough:
- 1 ½ teaspoons active dry yeast
- ¼ cup (60 ml) warm water
- 1 cup (240 ml) milk Note 1
- 4 cups (500 g) all-purpose flour
- 1 large egg at room temperature
- ¼ cup (60 ml) vegetable oil
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
For Butterscotch Caramel Sauce:
- 1 cup (200 g) packed brown sugar either light or dark
- 1 cup (240 ml) heavy cream
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt or table salt
- ½ cup pecans halves Note 2
For Filling:
- 2 tablespoons (30 g) unsalted butter melted
- ¼ cup (50 g) granulated sugar
- ½ tablespoon ground cinnamon
Equipment
-
1 9×13 baking pan
Instructions
To make the dough:
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Sprinkle the yeast over warm water and let it stand for 10 min. (Ensure the water temperature is between 105°F-115°F. If too hot, it will kill the yeast; if too cool, it won’t activate.) The mixture should bubble up, indicating the yeast is active.1 ½ teaspoons active dry yeast, ¼ cup warm water
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Warm the milk in the microwave for about 30 seconds, just until it’s lukewarm (tepid to the touch).1 cup milk
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In a mixing bowl with a dough hook attachment, combine flour, proofed yeast mixture, warm milk, room temperature egg, vegetable oil, granulated sugar, baking powder, and salt. Mix on low speed until everything is incorporated and the dough is mostly smooth, about 5 minutes.1 large egg, ¼ cup vegetable oil, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon salt, 4 cups all-purpose flour
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Transfer the dough into a large, lightly oiled bowl and cover it with a clean, damp towel or plastic wrap. Place it in a warm, draft-free spot for an hour to rise, until doubled in size. (You can create a warm environment by placing the covered bowl in a microwave with a glass of hot water – do not turn on the microwave.)
To prepare the butterscotch caramel sauce:
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In a medium (at least 2.5 qt) saucepan, combine heavy cream and brown sugar. Bring it to a simmer over medium-high heat, stirring constantly until the sugar dissolves.1 cup heavy cream, 1 cup packed brown sugar
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Once the sugar is melted, continue to cook the mixture for about 10 minutes, whisking frequently, until it thickens slightly.
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Stir in pure vanilla extract and sea salt. Taste and adjust for flavor, adding more vanilla or salt if needed. The sauce will continue to thicken as it cools.1 tablespoon pure vanilla extract, ¼ teaspoon sea salt
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Coarsely chop the pecans.½ cup pecans halves
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Pour half of the butterscotch caramel sauce into a 9×13 baking pan and spread it evenly. Evenly sprinkle the chopped pecans over the sauce. Reserve the other half of the caramel sauce to serve on the side with the finished rolls.
To make the cinnamon sugar filling:
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In a small dish, combine granulated sugar and ground cinnamon for the filling. Mix well.¼ cup granulated sugar, ½ tablespoon ground cinnamon
To assemble and bake the rolls:
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Once the dough is doubled in size, gently punch it down and roll it out into a 15×20 inch rectangle on a lightly floured surface.
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Pour the melted unsalted butter evenly over the entire dough rectangle, spreading it to the edges. Then, evenly sprinkle the cinnamon sugar mixture over the buttered dough.2 tablespoons unsalted butter
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Starting from one of the long edges, carefully roll up the dough into a tight log. Using a sharp knife or unflavored dental floss, cut the log into 20 1-inch thick rolls.
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Arrange the cut rolls in the prepared baking pan, leaving a small space between each. Cover the pan tightly with foil or plastic wrap. Let them rise on the counter for 30-60 minutes (for same-day baking) OR refrigerate overnight.
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Preheat oven to 350°F (177°C). If refrigerated, remove the rolls from the fridge and let them sit in a warm place for about 30 minutes before baking. Bake uncovered for 30-35 minutes, or until golden brown and bubbly.
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As soon as the rolls come out of the oven, immediately cover the baking dish with a flat cookie sheet or large serving platter and quickly flip it over. (Be very careful, as the baking pan is extremely hot!) Allow the inverted baking dish to sit over the rolls for a couple of minutes, ensuring the caramel sauce thoroughly soaks into the rolls. Then, carefully remove the pan and serve the rolls hot with the reserved warm caramel sauce. If needed, microwave the reserved sauce until pourable.
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Tips & Notes
Note 2: Feel free to customize your caramel rolls! If pecans aren’t your favorite, you can easily replace them with other nuts like chopped walnuts or slivered almonds.
Storing Tips:
– Once completely cooled, caramel rolls can be stored in an airtight container at room temperature for up to 2 days.
– To prevent sticking, place small pieces of parchment paper between each roll when stacking them in the container.
– For longer storage, caramel rolls can be frozen. Wrap each individual roll tightly in plastic wrap, then place them in a sealable freezer bag. They will stay fresh for up to 2 months.
– To reheat frozen rolls, thaw them in the refrigerator overnight. Then, warm them in the microwave in 30-second increments until your desired temperature is achieved, or warm gently in an oven.
Nutrition
1
serving
252
kcal
35
g
4
g
11
g
16
g
182
mg
Dessert, Breakfast
American
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This recipe was originally published on January 23rd, 2013, and has since been updated and improved for your baking pleasure.