Description
Delight in these Make-Ahead Overnight Caramel Rolls, a luscious twist on a classic cinnamon roll. Perfectly soft dough is enriched with warm cinnamon sugar, rolled with a generous caramel filling, and topped with a smooth caramel cream drizzle. Designed for overnight preparation, these rolls develop deep flavors and are ready to bake fresh in the morning for a cozy, indulgent breakfast or brunch treat.
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
Caramel Cream Drizzle:
- 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℉ to activate the yeast properly. Add the warm milk, eggs, and melted butter to the dry ingredients. Mix and knead until the dough is smooth and elastic, then cover and let it rise until doubled in size, about 1 hour.
- Make the Filling: Mix the melted butter with the brown sugar and ground cinnamon to create the sweet, spiced filling. Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 16×12 inches.
- Assemble the Rolls: Evenly spread the cinnamon brown sugar filling over the rolled dough. Roll the dough tightly from the long edge to form a log. Cut the log into 12 equal pieces. Place them in a greased baking dish, cover, and refrigerate overnight to prepare ahead.
- Prepare the Caramel Sauce: In a saucepan over medium heat, combine brown sugar, unsalted butter, light corn syrup, and kosher salt. Stir continuously until the mixture is melted and smooth. Remove from heat, then whisk in the vanilla extract and heavy cream, creating a rich caramel sauce.
- Bake and Finish: The next morning, preheat your oven to 350℉. Remove the rolls from the refrigerator and let them come to room temperature for about 30 minutes. Pour half of the prepared caramel sauce into the baking dish before placing the rolls in the oven. Bake for 25-30 minutes, until golden and cooked through. Once out of the oven, drizzle the remaining caramel sauce mixed with ¼ cup heavy cream over the warm rolls for a luscious finish.
Notes
- Allowing the rolls to rise overnight in the refrigerator develops more flavor and a better texture.
- Use room temperature eggs and warm milk to ensure proper yeast activation.
- For a dairy-free option, substitute butter and cream with plant-based alternatives.
- Serve warm for the best texture and flavor experience.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate up to 4 days.
