Old-Fashioned Caramel Rolls are a classic treat that brings together soft, fluffy dough with a sticky, sweet caramel topping and a sprinkle of chopped nuts. These rolls are golden and gooey, with just the right amount of buttery caramel that melts into every bite. They have that warm, comforting feel that reminds you of cozy mornings or special weekend breakfasts.
I love making these caramel rolls because they fill the whole house with a wonderful smell that feels like a big hug. The best part is when you flip them out of the pan, and the caramel sauce drips down the sides, making each roll extra irresistible. I usually take my time to let the dough rise slowly because it makes the rolls super soft and tender. It’s such a satisfying process, and the end result is always worth the wait.
These rolls are perfect for sharing with family or friends over a cup of coffee or milk. I like to serve them warm, straight from the pan, so the caramel is still melting and sticky. They’re a fantastic way to start a slow, happy morning or to bring a little sweetness to any day. Whenever I make these, I feel like I’m passing down a piece of old-fashioned goodness that everyone will love.
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise for soft, fluffy rolls. If you don’t have it, instant yeast can be used—it works faster and can be mixed directly with dry ingredients.
Milk: Whole milk gives richness and helps activate the yeast. You can substitute with 2% or even plant-based milk like almond or oat for a dairy-free option.
Butter: Butter adds flavor and tenderness to both dough and caramel. For dairy-free, try coconut oil or margarine, but the flavor will be slightly different.
Brown Sugar: It gives caramel its deep, molasses flavor. Light or dark brown sugar works well; dark brown will be richer.
Corn Syrup: This keeps the caramel smooth and prevents crystallization. Honey is a good natural substitute but can change the flavor a bit.
Nuts: Pecans are classic here, adding crunch and flavor. Walnuts or even almonds can be used, or omit if you have allergies.
How Do I Get Soft, Puffy Rolls Without Sticky Mess?
Start by proofing your yeast in warm milk to ensure it’s active. Avoid hot milk—it can kill the yeast. Knead the dough well until it’s smooth; this develops gluten that makes rolls soft.
- Let the dough rise twice: once after mixing, and again after shaping. This builds fluffy texture.
- Don’t skip rolling the dough tightly. It helps the cinnamon and sugar stay in, so rolls hold shape and cook evenly.
- When baking, place the rolls on the caramel in a well-greased or lined pan for easy flipping.
- After baking, cool the pan slightly before flipping to avoid burnt caramel sticking to your hands.
Be patient with rising times—they make a big difference in texture and flavor.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and proofing the dough ingredients easily.
- Wooden spoon or dough whisk – makes mixing sticky dough much simpler without a mixer.
- Rolling pin – helps roll the dough flat and even for perfect rolls every time.
- 9-inch round cake pan or cast-iron skillet – great for baking and flipping the caramel rolls with sauce.
- Measuring cups and spoons – essential for accurate measurements, especially sugar and flour.
- Sharp knife or dental floss – for cleanly slicing the rolled dough into even pieces.
- Kitchen towel or plastic wrap – to cover dough while it rises and keeps it moist.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different nutty crunch and flavor.
- Add a teaspoon of vanilla extract or a pinch of nutmeg to the dough for a warm, aromatic twist.
- Mix chopped dried fruit like raisins or cranberries into the filling for some fruity sweetness.
- Use maple syrup instead of corn syrup in the caramel for a richer, deeper flavor.
- Try adding a cream cheese glaze after baking instead of the caramel for a tangy finish.
How to Make Old-Fashioned Caramel Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm whole milk (about 110°F / 43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour (plus more as needed)
For the Caramel Topping:
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup or honey
- 1/4 tsp salt
- 1 cup chopped pecans or walnuts
For the Filling:
- 1/3 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus two rising times (1 to 1.5 hours for the first rise, then 30 to 45 minutes after shaping), and about 25-30 minutes baking time. Overall, plan for around 2.5 to 3 hours from start to finish, but most of this is hands-off rising time.
Step-by-Step Instructions:
1. Prepare the Dough:
Warm your milk until just warm to the touch (around 110°F / 43°C). Sprinkle the yeast over the milk and let it sit 5-10 minutes until it is foamy and bubbly. In a large bowl, mix sugar, melted butter, salt, and eggs. Stir in the foamy yeast mixture.
Gradually add flour—about one cup at a time—mixing until the dough becomes soft but manageable. Knead the dough on a floured surface about 6-8 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled, about 1 to 1.5 hours.
2. Make the Caramel Topping:
In a medium saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup or honey, and salt. Bring the mixture to a gentle boil and cook for 3-4 minutes, stirring frequently, until the mixture is smooth and bubbly. Remove from heat and stir in the chopped nuts.
Pour the caramel evenly into a greased 9-inch round baking pan or cast iron skillet, spreading it to cover the bottom.
3. Shape and Fill the Rolls:
Once the dough has risen, punch it down gently and roll it out on a floured surface into a 16×12-inch rectangle. Spread softened butter evenly over the surface. Mix together the brown sugar and cinnamon, then sprinkle over the butter. Add nuts if you like.
Starting at the longest side, roll the dough tightly into a log. Pinch the seam to seal it. Cut the log into 8 even slices, about 1.5 to 2 inches thick.
Arrange the slices, cut side down, over the caramel in the pan. Cover loosely with a towel and let them rise again for 30-45 minutes until puffy.
4. Bake and Serve:
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and bubbly.
Let the pan cool for 5 minutes, then run a knife around the edges to loosen the rolls. Carefully turn the pan upside down onto a serving plate to reveal the caramel-coated rolls.
Serve warm and enjoy the gooey, sweet, old-fashioned caramel rolls.
Can I Use Frozen Dough for Old-Fashioned Caramel Rolls?
Yes! After shaping the rolls, wrap them tightly and freeze before the second rise. When ready to bake, thaw them overnight in the fridge, then let them rise at room temperature for about 1 hour before baking as directed.
Can I Substitute Nuts or Leave Them Out?
Absolutely! Use walnuts or almonds if you prefer, or skip nuts entirely for a nut-free version. The caramel topping will still be deliciously sticky and sweet.
How Should I Store Leftover Caramel Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days and reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, complete the first rise, shape the rolls, and then refrigerate them overnight. Just take them out an hour before baking to let them come to room temperature and complete the second rise.