So I’ve always been a huge fan of cinnamon rolls, they were what I would always order whenever we went anywhere that made pastries. But since I’ve been living in North Dakota, I realize that you haven’t lived until you’ve had a caramel roll. I am not sure if caramel rolls are something unique to North Dakota or the Midwest in general. But I had never come across their fluffy and creamy goodness until I moved to North Dakota.
A caramel roll is sort of like a cinnamon roll, but no cinnamon and a totally different kind of glaze. It is way more saucy than a sticky bun. Remember when I said the North Dakota lazy cheese buttons were like little pieces of heaven? Yep, these rolls are right up there too.
This is a post I have wanted to write for a long time… But it has taken a while to perfect the dough for these rolls. Everyone here has a different family recipe for caramel rolls. I decided to use a brioche style dough for the rolls, basically a sweet dough. And then the caramel topping is courtesy of my mother-in-law. Of course, the topping was spot on from the beginning!
Pro tip: DO NOT forget to put a baking sheet under the cake pans OR set them on a baking sheet to catch any caramel that bubbles over. Otherwise, you will find out just how much caramel likes to smoke at the bottom of your oven! 😉 You’re welcome!
- 3/4 cup warm water
- 1/2 tablespoon active dry yeast
- 1/2 tablespoon salt
- 4 eggs
- 1/4 cup honey
- 3/4 cup butter, melted
- 3 3/4 cup flour
- 1 stick butter, melted
- Brown sugar
- 1/2 pound brown sugar
- 1/4 cup + 1 tablespoon flour
- 1/4 cup + 1 tablespoon vegetable oil
- 1/2 cup light corn syrup
- 1 cup heavy cream
- 1/2 teaspoon vanilla
- pinch of salt
- Mix the yeast, salt, eggs, honey, and melted butter with the warm water in a large bowl. Mix in the flour, either by hand or with a large stand mixer, until well incorporated.
- Cover and allow to rest at room temperature for 2 hours, then refrigerate for at least 3 hours. Dough can be refrigerated for the next 5 days if needed.
- When ready to use, remove dough from fridge.
- Prepare topping. Mix all ingredients for caramel topping in a medium bowl. Grease two 9-inch cake pans with butter or spray oil. Divide caramel topping between the two cake pans. Set aside.
- Dust the surface of the dough with flour and divide into two even pieces. Roll out the dough to an 1/8 inch rectangle on a well floured surface.
- Spread melted butter and brown sugar evenly over the rolled out dough. Starting with the long side, roll the dough into a log and pinch the seam closed. Don't worry if the filling oozes out as your work.
- Using a sharp knife, cut the log into 1 inch pieces and place into the pans over caramel topping. Be careful not to overcrowd, each pan will hold 7 to 9 rolls. Allow the rolls to rest for one hour, loosely covered with plastic wrap or a large kitchen towel.
- Preheat oven to 350 degrees.
- Place the cake pans on a baking sheet to catch any caramel that bubbles over. Bake for 25-30 minutes or until rolls are golden brown and centers are well set.
- Remove from the oven and let cool for 5 minutes. Run a knife around the outer edge of the pan to release the caramel rolls. Invert cake pans onto a serving dish or plate.
- Enjoy or store to enjoy later on.