Description

Delight in these Make-Ahead Overnight Caramel Rolls, a decadent twist on classic cinnamon rolls featuring a rich caramel topping. Perfectly soft and fluffy dough is infused with cinnamon and brown sugar, then topped with a luscious homemade caramel glaze. Prepare the dough the night before for a stress-free morning treat, making them ideal for special breakfasts or brunches.

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
⅓ cup light corn syrup
½ teaspoon kosher salt
1 teaspoon vanilla extract
3 tablespoons heavy cream

Glaze

¼ cup heavy cream

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Instructions

Prepare the dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, kosher salt, and instant yeast. In a separate bowl, whisk together warm milk, eggs, and melted butter. Gradually add the wet ingredients to the dry, mixing until a soft, slightly sticky dough forms.
Knead and proof: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
Prepare filling and assemble rolls: Combine melted butter, brown sugar, and cinnamon to create the filling. Roll the dough out into a large rectangle about 16×12 inches, then brush it evenly with the cinnamon sugar mixture. Starting with the long edge, tightly roll the dough into a log and cut into 12 equal pieces.
Arrange rolls and refrigerate overnight: Place the rolls in a greased 9×13 inch baking dish, cover tightly with plastic wrap, and refrigerate overnight. This slow proof allows the dough to develop deeper flavor and ensures freshness in the morning.
Prepare caramel sauce and bake: Before baking, remove rolls from the fridge and let them warm at room temperature for 30 minutes. Preheat oven to 350℉ (175℃). To make caramel, combine brown sugar, butter, corn syrup, and salt in a saucepan; cook over medium heat until melted and smooth. Remove from heat, stir in vanilla and heavy cream. Pour caramel sauce over rolls and bake uncovered for 25-30 minutes, until golden brown and bubbly. Let cool slightly before serving.

Notes

Allowing the rolls to proof overnight in the refrigerator develops flavor and makes morning prep easier.
Make sure all wet ingredients are at room temperature to ensure proper yeast activation and dough rise.
You can warm the caramel sauce gently if it thickens before pouring over rolls.
For extra gooey rolls, drizzle additional caramel sauce on top after baking.
Use a sharp serrated knife to cut the dough log to avoid squishing the rolls.