Master Dough: Sticky Caramel Rolls
An easy yeast sweet roll filled with cinnamon and sugar and covered with a sticky caramel nut sauce.
Equipment
- large bowl, for mixing and rising
- pastry brush
- 9x13" 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) 9x13" 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.
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