Sticky caramel rolls from the master dough recipe are an easy yeast sweet roll filled with cinnamon and sugar and covered with a sticky caramel nut sauce.
Sticky Caramel Rolls
Sticky Caramel Rolls are a type of sweet roll, similar to a cinnamon roll in which they are filled with a cinnamon sugar mixture before being rolled up and sliced. They are different from cinnamon rolls though, as they are baked with a caramel sauce in the bottom of the pan that often contains nuts and then are “flipped” out after baking, so that the sticky caramel sauce coats the rolls.
There are many different names for these types of rolls besides Sticky Caramel Rolls like Caramel Pecan Rolls, Cinnamon Caramel Rolls and Philadelphia Sticky Buns. These rolls evolved in the U.S. from European immigrants and from Pennsylvania Dutch origins. Although these breakfast treats are so popular all across the U.S., Philadelphia is still claims home to these rolls.
About this Recipe
These Sticky Caramel Rolls are a variation of the Master Dough recipe, which are a fairly easy yeast dough roll recipe that requires minimal kneading. The caramel nut topping is made on the stovetop and then poured into a standard 9×13″ pan, where the rolls are placed before their second rise and then baked. The recipe does make two pans and you can easily freeze one. See tips below for freezing.
Tips for Caramel Sticky Rolls
- The nuts can be toasted in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.
- Can’t tell when your rolls are done? You can use an instant-read thermometer. Your rolls should be close to 190°F.
- Don’t need two pans of rolls? Freeze before the second rise for up to 4 weeks. Remove from freezer and allow to thaw in refrigerator. Then, allow to sit room temperature for minimum of 1 hour, then bake.
- The rolls can be prepared up to 72 hours in advance before baking. Place in refrigerator before second rise; when ready to bake, allow to sit at room temperature for minimum of 1 hour, then bake.
- Baked frozen rolls will keep up to 3 months if sealed.
- Store baked rolls in an airtight container up to 48 hours.
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Master Dough: Sticky Caramel Rolls
Equipment
- large bowl, for mixing and rising
- pastry brush
- 9×13" pan
- baking sheet or platter
Ingredients
For the dough & filling
- 1 1/4 oz pkg. dry active yeast
- 2 tbsp water, warmed to 110°F
- 1 tsp. + 1 1/4 cup granulated sugar, divided
- 1 cup milk, warmed to 110°F
- 3/4 cup unsalted butter, divided
- 3 large eggs, beaten
- 1 tsp salt
- 4 1/2 – 5 + cups all-purpose flour, plus more for rolling surface
- 2 1/2 tsp ground cinnamon
For the Sticky Caramel Topping
- 2 cups packed brown sugar
- 1 cup unsalted butter
- 1/2 cup heavy cream
- 2 cups chopped walnuts or pecans, toasted
Instructions
For the dough
- Combine yeast and 1 tsp. granulated sugar in small bowl. Add warmed water, stir until yeast is dissolved and let it sit until it begins to form bubbles.
- In large bowl or bowl of a stand mixer, combine ½ cup softened butter, 1/2 cup granulated sugar and salt.
- Using stir setting on mixer or using a wooden spoon, add yeast mixture, warmed milk and beaten eggs.
- Slowly add in 2 cups of flour; stir 2 minutes or until smooth. Add in remaining 2 and ½ cups of flour, 1 cup a time until a soft dough is formed. The dough will be slightly sticky; add additional ½ cup of flour if dough is sticking too much to sides of bowl and spoon/mixer attachment.
- Sprinkle surface of counter with flour and flour hands. Turn out dough onto floured surface, and knead only slightly (fold dough only 3-4 times), enough to form a ball of dough.
- Place in a greased bowl, cover and place in a warm (but not hot) area. Allow to rise until double in size, about 1 hour. If risen dough is pressed down, the indentation should hold its shape.
For the Sticky Caramel Topping
- Toast nuts on an ungreased baking sheet at 350°F degrees for 6-8 minutes. Cool and store if not using right away * (see tips below on storing).
- In a medium sized saucepan, bring brown sugar, butter and heavy cream to a boil. Boil 1 minute, stirring constantly.
- Sprinkle toasted nuts evenly in (2) 9×13" baking pans, then pour caramel topping evenly between the two pans.
To assemble the rolls
- Split dough into 2 even portions. Roll each portion out onto floured surface using floured rolling pin to a rectangle about 10-12" in each height and length.
- Melt remaining butter. Using a pastry brush, brush rolled dough with melted butter.
- Combine remaining 3/4 cup granulated sugar with ground cinnamon. Sprinkle half of the mixture onto the dough.
- Roll the dough up tightly and seal edge. Cut into 12 rolls, about 1 inch in width and place 3 rolls per row in prepared baking pan.
- Repeat steps with remaining dough until all rolls have been placed in prepared baking pans.
- Allow rolls to rise to double in size in a warm (not hot) area, up to 2 hours.
- Preheat oven to 375°F. Bake rolls 25-30 minutes, or until lightly golden brown (or if using instant read thermometer, baking to 190°F).
- Allow rolls to sit about 2-3 minutes in pan after removing from oven. Run a knife around the edges of the pan, loosening the rolls from the sides. Very carefully, invert rolls onto a platter or sheet pan, allowing the sticky caramel topping to cover the tops of the rolls. Serve warm.
Notes
- The nuts can be toasted in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.
- Don’t need two pans of rolls? Freeze before the second rise for up to 4 weeks. Remove from freezer and allow to thaw in refrigerator. Then, allow to sit room temperature for minimum of 1 hour, then bake.
- The rolls can be prepared up to 72 hours in advance before baking. Place in refrigerator before second rise; when ready to bake, allow to sit at room temperature for minimum of 1 hour, then bake.
- Baked frozen rolls will keep up to 3 months if sealed.
- Store baked rolls in an airtight container up to 48 hours.