My Great Grandmas Best Ever Caramel Roll recipe is absolutely to die for! Keep reading to find the secret ingredients and short cuts to these ooey gooey rolls!
I have grew up making these rolls my whole life. My mom made it tradition that the week or so before Christmas we gather together and make multiple large bathes of these to deliver to all the neighbors. Let me tell you they look forward to it every year!
Now, since both my grandmas are amazing cooks, my mom has taken a little from both and combined their expertise together to create a short cut technique to create her caramel.
Let me explain……
Instead of making a special caramel sauce to pour into pans and dirty another dish, we simply just sprinkle the ingredients right into the pans before placing our rolls in them. We spread pans with real butter, then sprinkle in the brown sugar, drizzle with corn syrup, and splash of cream! BOOM! Time for the magic to happen 🙂
If your mouth isn’t watering yet, then get to cookin’
Best Ever Caramel Rolls
Yields approximately 5 dozen rolls
- Best Ever Dough Recipe
- Brown sugar
- Corn syrup
- Butter, real
- Heavy cream
- Cinnamon sugar, mixed
Instructions:
- Make your dough according to recipe
- Take your pans and smother the inside with butter. I like to use aluminum foil pans for easy clean up. Click HERE to see what I use. ( link to amazon store).
- Sprinkle with a generous layer of brown sugar
- Drizzle with corn syrup
- Drizzle with heavy cream (about ⅛ cup or so)
- Now cut your dough according to the size of roll you want.
- Dip in melted butter
- Toss in cinnamon sugar
- And place in brown sugared pan
- Let rise one more time before baking
- Bake 400 until middle roll is completely cooked or tops are dark golden brown
- Remove from oven
- Let cool for a few minutes
- Flip out onto parchment paper or into another pan.
- Serve while still hot!
Notes: You can freeze these rolls for a couple weeks prior to rising for that last time. Just make sure you cover them well. Then before baking, let defrost and rise until doubled in size, then bake. Or, you can bake, cool, and freeze up to a couple months.
- Best Ever Dough Recipe
- Brown sugar
- Corn syrup
- Butter, real
- Heavy cream
- Cinnamon sugar
- Make your dough according to recipe
- Take your pans and smother the inside with butter. I like to use aluminum foil pans for easy clean up. Click HERE to see what I use. ( link to amazon store).
- Sprinkle with a generous layer of brown sugar
- Drizzle with corn syrup
- Drizzle with heavy cream (about ⅛ cup or so)
- Now cut your dough according to the size of roll you want.
- Dip in melted butter
- Toss in cinnamon sugar
- And place in brown sugared pan
- Let rise one more time before baking
- Bake 400 until middle roll is completely cooked or tops are dark golden brown
- Remove from oven
- Let cool for a few minutes
- Flip out onto parchment paper or into another pan.
- Serve while still hot!
- Notes: You can freeze these rolls for a couple weeks prior to rising for that last time. Just make sure you cover them well. Then before baking, let defrost and rise until doubled in size, then bake. Or, you can bake, cool, and freeze up to a couple months.
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