Caramel Rolls

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This is my absolute favorite thing on earth! It’s perfect for all holiday mornings!


  • ¾ cup water
  • 2 tablespoons butter
  • 2 cups white bread flour
  • 2 tablespoons white sugar
  • 1 ½ tablespoons nonfat dry milk powder
  • 1 teaspoon fast-rising dry yeast
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup light corn syrup
  • ¼ cup butter
  • ¼ cup chopped pecans (Optional)
  • ¼ cup butter, softened
  • ½ teaspoon ground cinnamon


Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.

Turn dough out onto a floured surface, punch it down, and roll into an 8×12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. 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.

Prep time: 45 mins / Cooking time: 23 mins / Total time: 3 hrs 56 mins

Serving: 12 / Yield: 12 rolls

Calories: 251.1

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