Ingredients
Equipment
Method
- In a large bowl, combine the warm milk and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready to work its magic.1 cup warm milk, 2 ¼ teaspoons active dry yeast
- To the foamy yeast mixture, add the granulated sugar, eggs, melted butter, and salt. Whisk until well combined.½ cup granulated sugar, 2 large eggs, ½ cup unsalted butter, 1 teaspoon salt
- Gradually add 4 cups of the all-purpose flour to the wet ingredients, mixing with a wooden spoon or stand mixer fitted with a dough hook until a shaggy dough forms.4 ½ to 5 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer overly sticky. If using a stand mixer, knead for 6-8 minutes on medium speed. Add more flour, a tablespoon at a time, only if necessary to achieve the right consistency.
- Lightly grease a clean large bowl with butter or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- While the dough is rising, prepare the caramel filling. In a medium bowl, combine the packed brown sugar, softened butter, and cinnamon. Mix with a fork or your hands until it forms a thick, paste-like consistency.1 cup packed light brown sugar, ½ cup unsalted butter, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18x12 inches and about ¼ inch thick.
- Evenly spread the prepared caramel filling over the rolled-out dough, leaving about a ½-inch border along one of the long edges.
- Starting from the long edge opposite the ½-inch border, tightly roll the dough into a log. Pinch the seam to seal it well. Using a sharp knife or dental floss, slice the log into 12 equal rolls, about 1 ½ inches thick.
- Grease a 9x13 inch baking dish. Arrange the sliced rolls in the prepared dish, cut-side up, with a little space between them. Cover the dish loosely with plastic wrap or a damp towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy.
- Preheat your oven to 350°F (175°C).
- While the rolls are having their second rise, make the caramel topping. In a small saucepan over medium heat, combine the brown sugar, butter, corn syrup, and salt. Stir constantly until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.1 cup packed light brown sugar, ½ cup unsalted butter, ¼ cup light corn syrup, ½ teaspoon salt, 1 teaspoon vanilla extract
- Pour the warm caramel topping evenly over the risen rolls in the baking dish.
- Bake for 25-35 minutes, or until the rolls are golden brown on top and the caramel is bubbly and fragrant.
- Let the rolls cool in the dish for 10-15 minutes before inverting them onto a serving platter or cooling rack. This allows the caramel to set slightly, ensuring they don't stick too much. Serve warm and enjoy the incredible aroma and taste of your homemade Old-Fashioned Caramel Rolls!
Notes
Store at room temperature for up to 2 days or refrigerate for longer storage.