overnight caramel rolls recipe

Written ByJenny Smyth Posted on
overnight caramel rolls recipe
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The Best overnight caramel rolls recipe

I’m so excited to share this overnight caramel rolls recipe with you all! I’ve been making these delicious treats for years, and they’re always a hit with my family and friends.

The recipe originated from a traditional Swedish dessert called ‘kanelbulle,’ which translates to ‘cinnamon swirl.’ It’s a simple yet elegant pastry that’s filled with sweet caramel and topped with a crunchy sugar topping.

What I love about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and no special equipment. The best part is that it’s perfect for any occasion, whether it’s a special event or just a quick breakfast on the go.

My kids love helping me mix the dough and spreading the caramel sauce, making it a fun activity for the whole family. Plus, the smell of freshly baked rolls wafting from the oven is simply heavenly!

As an added bonus, this recipe is relatively healthy compared to other sweet treats, thanks to the use of whole wheat flour and natural sweeteners. So go ahead, give this recipe a try, and indulge in the gooey goodness of overnight caramel rolls!

Overnight Caramel Rolls

Overnight Caramel Rolls

4.9 from 968 votes

These overnight caramel rolls are soft, fluffy, and topped with a rich homemade caramel sauce. Prepare the dough the night before and bake fresh in the morning for an effortless breakfast treat.

Prep Time25 mins
Cook Time30 mins
Resting Time0 mins
Total Time8 hours 55 mins (includes overnight rise)
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
1/2 cup whole milk
1/4 cup water
1/4 cup unsalted butter
1 large egg

For the Filling

1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1 tbsp ground cinnamon

For the Caramel Sauce

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1/4 cup light corn syrup
1 tsp vanilla extract
1/4 tsp salt

👨‍🍳Directions

1In a small saucepan, heat the milk, water, and 1/4 cup butter over low heat until the butter melts and the mixture reaches 110°F to 115°F.
2Remove from heat and let cool slightly if needed.
3In a large mixing bowl or the bowl of a stand mixer, whisk together 2 cups of the flour, sugar, yeast, and salt.
4Pour in the warm milk mixture and add the egg; beat on medium speed for 2 minutes until smooth.
5Gradually add the remaining 1 1/2 cups flour, mixing until a soft dough forms.
6Knead on a lightly floured surface or with the dough hook for 6 to 8 minutes until the dough is smooth and elastic.
7Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
8Meanwhile, make the caramel sauce.
9For the caramel sauce, melt 1/2 cup butter in a small saucepan over medium heat.
10Stir in the brown sugar, heavy cream, and corn syrup; bring to a gentle boil and cook for 2 minutes, stirring constantly.
11Remove the caramel sauce from heat and stir in the vanilla and salt.
12Pour the hot caramel into the bottom of a greased 9×13-inch baking pan, tilting to coat evenly.
13Set aside to cool slightly.
14Punch down the risen dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
15Spread the softened 1/4 cup butter over the dough, leaving a 1/2-inch border on one long edge.
16Mix the 1/2 cup brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
17Starting from the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal.
18Cut the log into 12 equal slices using a sharp knife or bench scraper.
19Place the slices cut-side up in the prepared pan on top of the caramel sauce, spacing them evenly.
20Cover the pan tightly with plastic wrap and refrigerate overnight for 8 to 12 hours.
21In the morning, remove the pan from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats.
22Preheat the oven to 350°F.
23Bake the rolls for 25 to 30 minutes until they are golden brown on top and the caramel is bubbling.
24Let cool in the pan for 5 minutes, then invert onto a serving platter.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
9×13-inch baking pan
Small saucepan
Plastic wrap
Rolling pin
Sharp knife or bench scraper

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For a softer caramel, add an extra tablespoon of heavy cream. Ensure the dough is fully chilled before slicing to maintain clean edges.

Watch Video Of How Overnight Caramel Rolls Works

These overnight caramel rolls are truly a staple in our household – we love making them for special occasions like holidays or birthdays, but we also enjoy having them as a quick breakfast on busy mornings.

One thing that makes this recipe so great is its versatility – you can easily customize it by using different types of sugar or adjusting the amount of cinnamon depending on your taste preferences.

Plus they reheat beautifully so you can enjoy them even after they’ve been stored away for a while Another great thing about this recipe is how well they keep – whether you store them at room temperature or freeze them for later they stay fresh for quite some time Which means you can make these delicious treats ahead of time whenever you want

❓ Frequently Asked Questions About Overnight Caramel Rolls

1. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just dissolve it in warm milk (about 110°F) with a pinch of sugar and let it sit for 5 to 10 minutes until foamy before adding it to the flour mixture. The overnight rise will still work fine.

2. Do I need to let the rolls come to room temperature before baking?

Yes, it is important to let the pan sit at room temperature for 30 to 45 minutes while the oven preheats. This allows the dough to warm up slightly and start rising again, which ensures the rolls bake up soft and fluffy instead of dense.

3. Can I make these rolls without nuts?

Absolutely. You can simply omit the pecans or substitute them with shredded coconut, raisins, or even chocolate chips. The caramel sauce will still be delicious without nuts.

4. How do I store leftover caramel rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, microwave a single roll for 15 to 20 seconds, or warm them in a 300°F oven for about 5 minutes. The caramel will soften again.

5. Can I freeze the unbaked rolls?

Yes, you can freeze the assembled pan before the overnight rise. Wrap the pan tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready to bake, thaw the pan in the refrigerator overnight, then let it sit at room temperature for 30 minutes before baking as directed.

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