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Deb's Mom's Caramel Rolls

Do you have someone you need to bribe? Someone you want something from, but they're holding out on you? These might make them change their mind. They're just so good. I don't make them very often, because, like almost any yeast bread, they can be time consuming. But they're worth waiting for, and they're a fun and relaxing way to spend a weekend morning. You can even make these the night before, then bake them in the morning.

They're like cinnamon rolls, with a cinnamon-sugar filling that's rolled up in tender bread, but instead of icing, they have a most delicious caramel sauce. You can bake them without the caramel if you like, and use the icing of your choice after baking--but be sure to grease the pan lightly. I like to sprinkle pecans over the caramel before putting the rolls in the pan.


So, who is Deb? She's one of my best friends, and I was lucky enough to meet her about 5 years ago. She shared her mom's recipe and it became an instant favorite with us. Have I bribed anyone with them? I'll never tell...hehehe.

Deb's Mom's Caramel Rolls

**For a printable version of this recipe, click here.

We usually get 3 round cake pans worth, but you can also use a 9 x 13" pan. You can get these ready, and leave them in the fridge overnight, then bake in the morning. Be sure to remove them from the pans while they're still warm, otherwise the caramel will harden and stick to the pan.

2 cups warm water (about 95-105°)
2 packages yeast (2 T bulk)
1/2 cup sugar
2 tsp salt
4 Tbs butter (let sit out until soft)
1 egg
5 1/2 - 6 1/2 cups flour
cinnamon-sugar mixture (1/2 cup sugar + 1 Tbsp cinnamon)

1 1/2 cups brown sugar
3/4 cup butter
3 Tbs water


1 Mix water and yeast, and 1/4 tsp of sugar and wait 5 minutes. After 5 minutes, you should see some action happening in the bowl. like bubbling and foaming action.

2 Stir in sugar, salt and 2 cups of flour.

3 Add egg and butter and mix.

4 Stir in about 3-4 cups of flour by hand, and if the dough is still sticky add just enough to make it not sticky anymore. (I needed about 3 3/4 total in this step today.)

It should look somewhat like this:

5 Let rise until dough is double in size.

(I usually put the oven on to about 175° for a few minutes, then shut it off and put the bowl of dough in it to rise.)

Look! I've doubled! Woo!

6 Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.

8 Roll the dough up from the long side, it should look like a log.
9 Cut into eighteen 1 inch pieces.

10 Place brown sugar and butter into microwave dish and heat
until butter is melted.
Stir well.
Stir in 3 T water.


13 Divide mixture into three 8 inch cake pans.

14 Sprinkle nuts over caramel, if desired.

15 Place 6 pieces in each pan.
16 Let rise for about 45 minutes.
17 Bake for 20 minute in a 325 degree F. oven.

When you take them out of the oven, turn each pan of rolls over on a plate well before they cool,
otherwise you will have cemented your gorgeous caramel rolls to the pans.


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Reader Comments (20)

Mmm very tempting! Cinnamon rolls are a favorite in my family! I will make them, but first I must think of a bribe! lol.

This look so insanely good! :-)
And the good part is, i always have someone to bribe! haha.
Those will do the trick for sure.

March 1, 2008 | Unregistered CommenterZen Chef

Jessy, maybe you could get them to do the dishes. ;)

March 1, 2008 | Unregistered CommenterElle

These look really great - and I just happened to be craving cinnamon rolls last night!

March 2, 2008 | Unregistered Commentermade healthier

Thanks, made healthier, for the nice words, and for stopping by my blog!

March 2, 2008 | Unregistered CommenterElle

My husband was just begging me for sticky buns this morning! This sounds like a fabulous recipe!

March 2, 2008 | Unregistered CommenterDeborah

Thanks, Deborah!

March 3, 2008 | Unregistered CommenterElle

You know how much we all love these!
Now maybe I will have to make them again. I love the pics too, you are becoming quite the photographer with that "special" camera.;)

March 3, 2008 | Unregistered CommenterJen

Thanks Jen!

March 3, 2008 | Unregistered CommenterElle

Those rolls look so good!

March 3, 2008 | Unregistered CommenterKevin

OMG these really are the best caramel rolls on the planet! Yours look absolutely gorgeous, Elle! :)

March 4, 2008 | Unregistered Commentercanarygirl

Thanks so much, Kevin and Nikki!

March 4, 2008 | Unregistered CommenterElle

Oh my Lord. Hurt me.

March 4, 2008 | Unregistered CommenterSouthPacificBody

o.m.g i'm starving now looking at those! will try this weekend!! :D

March 6, 2008 | Unregistered CommenterHikari Reika

Thank you, hikari! I'll be jealous of you eating them, hehe. I gave a bunch away to the neighbors and only had two from that batch. for the best, I suppose. ;)

March 6, 2008 | Unregistered CommenterElle

Deb, they look absolutely amazing! I'm going to prepare it tonight because one of our friends who's coming over tomorrow for dessert LOVES cinnamon rolls. :) Thanks again for the recipe!!!

March 7, 2008 | Unregistered CommenterJoy

Joy, I do hope you and your guest enjoy them!

March 7, 2008 | Unregistered CommenterElle

Elle, THESE WERE AWESOME. Amen. I used the dough and didn't make the entire caramel because I still wanted to put cream cheese glaze on them. But my goodness, you weren't kidding when you said it hasn't failed you. Beautiful beautiful dough!

March 10, 2008 | Unregistered CommenterJoy

These look fantastic. I think I could eat the whole pan.

March 10, 2008 | Unregistered CommenterKatie

Thank you, Joy--I'm thrilled that they turned out well for you!

Katy--I could probably eat a whole pan, too, which is why I gave a bunch away to neighbors. I only ended up with two rolls out of the whole batch that way. ;)

March 11, 2008 | Unregistered CommenterElle

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