Amazing Old-Fashioned Caramel Rolls Recipe

I remember the first time I made old-fashioned caramel rolls—it was a hectic weekend, and I just wanted something comforting that reminded me of home. These gooey, sticky rolls quickly became my family’s favorite, and they brought a little sweetness to our busy lives. Today, I’m excited to share the ultimate foolproof guide to making perfect, from-scratch old-fashioned caramel rolls you’ll love to enjoy any special weekend or holiday morning.

Why You’ll Love These Old-Fashioned Caramel Rolls

• Ooey-gooey caramel topping that melts perfectly over soft, fluffy dough.
• Step-by-step instructions designed to boost your confidence and guarantee success.
• Flexible make-ahead options that fit your busy schedule without stress.
• Classic, nostalgic flavor everyone will adore, making every bite a warm hug.
• The texture balance between tender crumb and crunchy pecans creates the perfect indulgence.

Caramel Rolls vs. Sticky Buns vs. Cinnamon Rolls

Many wonder about the difference between caramel rolls, sticky buns, and cinnamon rolls. Here’s a quick breakdown:

• Caramel Rolls: Feature a rich caramel topping made from brown sugar, corn syrup, and shortening, often with pecans on the bottom. When inverted after baking, the caramel glaze coats the rolls beautifully.
• Sticky Buns: Similar to caramel rolls but typically have a heavier sticky glaze and include nuts. The topping is baked in the pan and sticks to the buns when flipped out.
• Cinnamon Rolls: Usually topped with a cream cheese or vanilla glaze and don’t have a sticky caramel coating or nuts baked underneath.

To make this even easier, I’ve prepared a custom infographic visually breaking down these differences for you.

Essential Ingredients for Perfect Caramel Rolls

• All-Purpose Flour: Provides structure and chew, the foundation of soft, elastic dough.
• Active-Dry Yeast: The natural leavening agent that makes the dough rise and become fluffy.
• Sugar & Brown Sugar: Add sweetness and help with caramelization, especially brown sugar in the topping for that rich flavor.
• Milk: Makes the dough tender and soft by adding moisture and fat.
• Vegetable Shortening: Key for a moist, tender crumb in the dough and a smooth, creamy caramel topping.
• Egg: Adds richness and improves dough elasticity for better texture.
• Salt: Balances sweetness and strengthens gluten to improve dough structure.
• Corn Syrup: Keeps the caramel sauce smooth and sticky without crystallizing.
• Pecans: Add a satisfying crunch and nutty flavor that complements the sweet caramel.

How to Make Old-Fashioned Caramel Rolls (Step-by-Step)

1. Making the Dough

1. Combine dry ingredients. In a large bowl, mix 1 1/2 cups flour, sugar, active-dry yeast, and salt.
2. Warm milk mixture. In a small saucepan, gently heat milk, water, and vegetable shortening until shortening melts and the mixture is warm.
3. Add liquids to dry mix. Slowly pour the milk mixture into the flour mix and beat until smooth.
4. Add egg and flour. Mix in the beaten egg, then add more flour (about 3 cups) to form a thick batter. Beat until smooth.
5. Knead dough. On a floured surface, knead in remaining flour until elastic dough forms.
6. First rise. Place dough in a greased bowl, coat with melted shortening, cover with a damp towel, and let rise until almost doubled (about 1 hour). Punch down at 40 minutes.

2. Preparing the Caramel Topping

1. Make caramel blend. Using a handheld mixer, blend brown sugar, corn syrup, and room temperature shortening until smooth.
2. Prepare pan. Grease a 13×9 inch pan (and additional pans if necessary) with shortening.
3. Add topping and nuts. Pour caramel topping evenly to cover pan bottom and sprinkle generously with chopped pecans.

3. Assembling the Rolls

1. Divide and roll. Punch down dough again, divide into three equal parts, and roll each to roughly 20×10 inches.
2. Add filling. Brush each sheet with melted shortening and sprinkle with a brown sugar-cinnamon-nutmeg mixture for extra stickiness.
3. Roll and cut. Roll each sheet tightly into a jelly roll, pinch ends, and cut into 1-inch slices.
4. Arrange in pan. Place slices in prepared pan and cover with a damp towel to rise again until doubled, about 45-60 minutes.

4. Baking to Perfection

1. Preheat oven. Set oven to 350°F.
2. Bake. Bake rolls for 20-25 minutes or until golden brown.
3. Cool and invert. Let cool in pans for 5 minutes, then flip rolls upside down onto parchment paper to prevent caramel from running off.
4. Serve warm. Enjoy these charming, sticky caramel rolls fresh from the pan.

Pro Tips for the Softest Dough and Gooiest Caramel

• Perform the windowpane test by gently stretching a small dough piece to see if it becomes thin and translucent without tearing. This indicates good gluten development.
• Use unflavored dental floss to slice your rolled dough for clean cuts without squishing the rolls.
• Avoid overbaking; remove rolls once golden brown to keep them soft and tender.
• Make sure the caramel topping is smooth and fully blended for that signature stickiness.

Make-Ahead and Storage Instructions

1. Refrigerate dough after first rise: Cover and refrigerate the dough up to 24 hours. Bring to room temp before shaping.
2. Assemble then refrigerate: Shape the rolls and place in the pan, cover tightly, and refrigerate overnight. Bake fresh in the morning.
3. Freeze unbaked or baked rolls: Wrap well. Thaw in the fridge before baking or reheating.
4. Store leftovers: Keep any extra rolls at room temperature in an airtight container for 2-3 days to preserve softness.

Flavor Variations

Old-Fashioned Caramel Rolls

Soft, enriched yeast rolls baked over a gooey brown sugar–corn syrup caramel and toasted pecans, then flipped to reveal a glossy, sticky topping. Classic bakery-style sticky buns made at home.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 18 rolls

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 4 1/2–5 1/2 cups all-purpose flour divided
• 1/2 cup granulated sugar
• 2 packages active-dry yeast
• 2 teaspoons salt
• 3/4 cup milk
• 1/2 cup water
• 1/2 cup vegetable shortening or 1 stick
• 1 large egg room temperature, beaten

Caramel Topping

• 1 1/2 cups brown sugar packed
• 3/4 cup light corn syrup
• 3/4 cup vegetable shortening room temperature
• 1 cup pecans chopped; more as needed to cover pan

Filling

• 1/3 cup vegetable shortening melted
• 1/2 cup brown sugar divided
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Optional Extra Gooey Filling (Optional)

• 1/2 cup brown sugar packed
• 2–3 tablespoons vegetable shortening

Equipment

• Large mixing bowl
• Stand mixer or hand mixer
• Small saucepan
• Measuring cups and spoons
• Rolling pin
• Pastry brush
• Sharp knife or unflavored dental floss
• 13×9-inch baking pan
• 9-inch round or square pan (optional)
• Parchment paper
• Clean kitchen towel

Method

 

Make the Dough

1. In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt; set aside.
2. Warm milk, water, and shortening in a small saucepan until shortening melts and mixture is warm (not hot).
3. Gradually pour warm liquid into dry ingredients and beat until smooth.
4. Beat in egg, then add enough flour (about 3 cups total) to form a thick batter; beat until smooth.
5. Turn onto a floured surface and knead in remaining flour until a soft, elastic dough forms.

First Rise

1. Place dough in a greased bowl, brush top with melted shortening, cover with a damp towel, and let rise until almost doubled, about 1 hour.
2. Punch down after about 40 minutes to release excess gas.

Make the Caramel Topping

1. Beat brown sugar, corn syrup, and shortening until smooth.
2. Grease a 13×9-inch pan (and an additional 9-inch pan if needed); spread caramel evenly and sprinkle generously with chopped pecans.

Shape and Fill

1. Punch down dough and divide into 3 equal pieces; roll each into a 20×10-inch rectangle on a floured surface.
2. Brush each with about 2 tablespoons melted shortening and ~3 tablespoons brown sugar; mix remaining brown sugar with cinnamon and nutmeg and sprinkle evenly.
3. Roll up tightly from the long side, pinch seams, and slice into 1-inch rounds.

Second Rise

1. Arrange slices cut-side down in prepared pans; cover and let rise until doubled, 45–60 minutes.

Bake

1. Preheat oven to 350°F (175°C).
2. Bake 20–25 minutes until golden brown.

Finish

1. Cool in pans 5 minutes, then invert onto parchment to release caramel. Serve warm.

Notes

– Liquids should be warm to the touch, about 105–115°F, so they activate the yeast without killing it. – If you prefer nut-free rolls, omit pecans and ensure the caramel fully covers the pan bottom. – For the cleanest slices, use unflavored dental floss to cut the rolled logs. – The dough is forgiving: add just enough flour to make it soft and elastic, not stiff. – To make ahead, refrigerate shaped rolls overnight; bring to room temp, let rise until puffy, then bake. – Storage: Keep at room temperature up to 2 days (covered) or freeze up to 2 months; rewarm at 300°F for 10 minutes.

Frequently Asked Questions (FAQ) & Troubleshooting

Conclusion

These old-fashioned caramel rolls are truly achievable, comforting, and perfect for creating warm memories at home. Don’t hesitate to try this recipe, and remember, every batch is a victory in the kitchen. I’d love to hear your favorite baking memories or questions in the comments below.