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caramel rolls on a wire cooling rack
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Amazing Caramel Rolls

Foolproof caramel rolls made with a no-knead dough, topped with gooey homemade caramel.
Course baking, Breakfast, sugar buns
Cuisine American
Diet Low Salt
Keyword breakfast, caramel, cinnamon rolls
Prep Time 15 minutes
Cook Time 25 minutes
Proofing Time 1 hour 30 minutes
Servings 10 rolls

Ingredients

Filling

  • 3/4 cup 149g brown sugar
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch salt
  • 2 tablespoons unsalted butter melted and cooled slightly

Caramel sauce

  • 1/4 cup water room temperature
  • 1 1/4 cups granulated sugar (248g)
  • 1/2 teaspoon salt
  • 8 tablespoons 1 stick unsalted butter, cold, cut into 8 pieces (113g)
  • 1/2 cup heavy cream
  • 1 tablespoon pure vanilla extract

Instructions

For the filling

  • In a small bowl, mix the brown sugar, cinnamon, nutmeg, cloves, and salt. Set aside.

To assemble

  • Butter ten 3 x 2-inch soufflé molds (see notes section about soufflé mold specifics). Line the bottom of each mold with parchment paper, and then generously coat with granulated sugar, tapping out any excess. Place the molds on a baking sheet.
  • Roll the dough into a 16 x 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a scissors or a sharp knife to cut the dough into 10 equal pieces. Transfer the pieces to the prepared pans and place them cut side up. Cover the pans loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours. While the rolls are rising, prepare the caramel sauce.
  • For the caramel: Pour the water in a medium, heavy-bottomed saucepan (the caramel will bubble up quite a bit once it starts cooking, so it's important to have a pan that is deep and also has a heavy bottom to prevent burning). Sprinkle the sugar and salt on top. Very gently stir the ingredients together, just until the sugar is completely wet, being careful not to get the water or sugar on the sides of the pan. Cook over medium heat, shaking the pan occasionally to stir the sugar while it melts. When the sugar crystals have completely dissolved, increase the heat to medium-high. The sugar will begin to foam. Let it bubble and boil 3-5 minutes, keeping an eye on it so it doesn't boil over. Give the pan a swirl every once in a while to help the sugar turn color evenly. The sugar will begin to turn dark golden brown at this point, and you want to keep it bubbling until it just begins to smoke. Remove from the heat and add the butter, whisking carefully (remember, the sugar is crazy hot). Whisk in the heavy cream, followed by the vanilla. Set the caramel aside and let it come to room temperature.
  • Adjust the oven rack to the middle lower position. Preheat the oven to 350F.
  • Remove the plastic and bake 22 to 30 minutes, rotating the pan halfway through, until the rolls are golden brown.
  • Transfer the pan to a wire rack and let the rolls cool for a few minutes. Use a kitchen towel or oven mitts to pick up each soufflé mold, then run a knife carefully around the edges of the pan, and flip the roll onto a wire rack set on top of a baking sheet. Carefully put the roll right side up, and repeat with the remaining rolls. Pour half the warm sauce evenly over the tops and sides of rolls and let them sit for 10-15 minutes. Stir the pecans into the remaining caramel sauce and pour over the top, covering the rolls evenly. Serve.

Notes

Adapted from my book, The Vanilla Bean Baking Book (affiliate link)