Description
Delight in these Make-Ahead Overnight Caramel Rolls that combine a soft, fluffy dough with a rich caramel filling and a luscious caramel sauce topping. Perfect for preparing the night before, these rolls bake up buttery, sweet, and irresistibly gooey — a perfect treat for breakfast or brunch.
Ingredients
Scale
Dough
- 4 ¼ cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 cup warm milk (110℉)
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
Filling
- ¼ cup unsalted butter, melted and cooled
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
Caramel Sauce
- 1 ½ cups brown sugar, packed
- ½ cup unsalted butter
- â…“ cup light corn syrup
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Finishing Cream
- ¼ cup heavy cream
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, kosher salt, and instant yeast. Warm the milk to about 110℉ and add to the dry ingredients along with the room temperature eggs and melted, cooled butter. Mix until a soft, slightly sticky dough forms, then knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours.
- Make the Filling: While the dough rises, prepare the filling by mixing together melted butter, brown sugar, and ground cinnamon in a small bowl until well blended. Set aside.
- Roll and Fill the Dough: Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle, approximately 16×12 inches. Brush the dough evenly with the cinnamon sugar filling mixture. Starting from one long edge, roll the dough tightly into a log shape. Cut the roll into 12 even slices.
- Arrange and Refrigerate Overnight: Prepare the caramel sauce by combining brown sugar, butter, light corn syrup, and kosher salt in a saucepan over medium heat. Stir continuously until the mixture boils gently and thickens slightly, about 3-5 minutes. Remove from heat and stir in vanilla extract and heavy cream. Pour half of this caramel sauce into the bottom of a greased 9×13 inch baking dish. Place the cut rolls evenly on top of the sauce. Cover the baking dish tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and the dough to slowly proof.
- Bake and Finish: The next morning, preheat the oven to 350℉ (175℃). Remove the plastic wrap and let the rolls sit at room temperature for 30 minutes to take the chill off. Pour the remaining caramel sauce over the rolls. Bake uncovered for 25-30 minutes, or until the rolls are golden brown and cooked through. In the meantime, warm ¼ cup heavy cream and drizzle it over the rolls after baking for a luxurious finish. Let the caramel rolls cool for a few minutes before serving to allow the sauce to set slightly.
Notes
- For best texture, use room temperature eggs and warm milk as specified.
- Allowing the rolls to rise slowly overnight in the refrigerator develops deeper flavors and improves texture.
- The caramel sauce can be made a day ahead and reheated gently before using.
- If you prefer softer rolls, cover them with foil during baking for the first 15 minutes.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; rewarm before serving.
