If you’ve ever wished for melt-in-your-mouth, gooey caramel rolls without the morning rush, then this Make-Ahead Overnight Caramel Rolls Recipe is your new best friend. It’s a delightful, hands-off way to prepare these luscious treats the night before, letting time do the work so you can wake up to irresistible, freshly baked rolls smothered in rich caramel sauce. The combination of tender dough, cinnamon-sugar filling, and a buttery caramel glaze creates a sweet, comforting breakfast or brunch centerpiece that feels extra special but is surprisingly simple to make.
Ingredients You’ll Need
This Make-Ahead Overnight Caramel Rolls Recipe calls for classic, pantry-friendly ingredients that come together to create those beautiful layers of flavor and perfectly tender texture. Each ingredient plays a crucial role, from the warm milk that activates the yeast to the brown sugar and cinnamon filling that add that signature cozy sweetness.
- All-purpose flour (4 ¼ cups): The sturdy base that forms the soft yet chewy dough, perfect for rolling out and shaping.
- Granulated sugar (½ cup): Adds subtle sweetness that balances the caramel’s richness.
- Kosher salt (1 teaspoon): Enhances all the flavors and balances the sweetness.
- Instant yeast (1 packet/2 ¼ teaspoons): The magic that makes the dough rise effortlessly overnight.
- Warm milk (1 cup, 110℉): Activates the yeast and gives moisture to the dough without being too hot to kill the yeast.
- Large eggs (2, room temperature): Provide richness and a tender crumb.
- Unsalted butter (½ cup melted and cooled + ¼ cup melted and cooled): Adds that buttery flavor and tender texture in both the dough and filling.
- Brown sugar (½ cup packed for filling, 1 ½ cups packed for caramel): Gives deep sweetness and that unmistakable caramel flavor.
- Ground cinnamon (1 tablespoon): Creates that classic warm spice that pairs flawlessly with the caramel.
- Light corn syrup (â…“ cup): Helps keep the caramel sauce smooth and glossy.
- Vanilla extract (1 teaspoon): Adds a lovely aroma and enhances the sweetness.
- Heavy cream (3 tablespoons for caramel, ¼ cup warmed for baking): Brings richness and helps create a tender, luscious topping.
How to Make Make-Ahead Overnight Caramel Rolls Recipe
Step 1: Make the Dough
Start by whisking together the dry ingredients—flour, sugar, salt, and yeast—in your stand mixer’s bowl. Meanwhile, whisk the warm milk, eggs, and melted butter separately, then pour this wet mixture into the dry ingredients. Stir just until combined, then let it rest for 5 minutes. Next, attach the dough hook and knead for 5 to 7 minutes on medium speed until your dough turns smooth and slightly tacky. This kneading builds the gluten structure you want for soft, fluffy rolls.
Step 2: First Rise and Prepare Fillings
Spray a 9×13-inch pan with cooking spray and transfer your dough into it, gently stretching it to mostly cover the bottom. Cover loosely and let rise in a warm spot until doubled in size, about an hour. While the dough is rising, whip up your cinnamon filling by mixing melted butter, brown sugar, and cinnamon until combined. Then move on to the caramel sauce, melting brown sugar, butter, corn syrup, and salt in a saucepan until smooth and bubbling, stirring constantly. Remove from heat and add vanilla and heavy cream before letting it cool slightly. These prep steps are key for layers of flavor bursting in every bite.
Step 3: Roll, Fill, and Chill Overnight
Dust your work surface generously with flour and turn out your dough. Spray your pan with cooking spray and pour in the slightly cooled caramel sauce, smoothing it evenly across the bottom. Roll your dough into a rough 12×16-inch rectangle. Spread the cinnamon filling evenly over the dough using a spatula or the back of a spoon. Starting from the long side, roll the dough tightly into a log, then cut into 12 equal slices—floss works great for clean cuts! Arrange the slices in the pan over the caramel. Cover tightly with foil or plastic wrap and refrigerate overnight. This slow, chilled rise lets the flavors develop and the rolls become wonderfully tender.
Step 4: Morning Rise and Bake
The next morning, remove the rolls from the fridge and give them about an hour to come to room temperature and rise again until nearly doubled. If you’re short on time, pop them in a slightly warmed oven for 30 minutes instead. Preheat your oven to 375℉ during this time. Warm the heavy cream and pour it gently over the rolls just before baking. Bake uncovered for 25 to 30 minutes until golden and bubbly. Keep an eye on them—if they brown too fast, tent the pan with foil. Once baked, let cool 10 minutes, then invert the pan onto a platter to coat the rolls with the luscious caramel sauce that’s pooled in the bottom. Serve warm for maximum indulgence!
How to Serve Make-Ahead Overnight Caramel Rolls Recipe
Garnishes
A light dusting of powdered sugar or a dollop of whipped cream adds a delicate touch to these rich rolls. For a bit of textural contrast, sprinkle with chopped toasted pecans or walnuts before serving. Fresh berries provide a bright, tart balance to the sweetness, making every bite even more memorable.
Side Dishes
Pair these caramel rolls with a hot cup of coffee or a creamy latte for an inspired breakfast. Fresh fruit salad with citrus and berries complements the deep caramel flavors beautifully. For brunch gatherings, a side of scrambled eggs or a simple green salad balances the indulgence, rounding out your meal.
Creative Ways to Present
Instead of baking in a pan, try making individual caramel rolls in muffin tins for perfect individual servings. You can also drizzle extra caramel sauce over the top right before serving or add a cream cheese glaze for a tangy twist. For a festive occasion, sprinkle edible gold flakes or cinnamon sugar on top to impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying fresh caramel rolls, store any leftovers in an airtight container at room temperature for up to two days. To keep them soft, place a slice of bread or a damp paper towel in the container to maintain moisture. Avoid refrigeration unless you want the rolls to dry out.
Freezing
To freeze prepared rolls, cover the pan tightly with foil or plastic wrap and place in the freezer before baking. You can also freeze baked rolls in an airtight container for up to three months. When ready to enjoy, thaw overnight in the fridge and warm gently in the oven for that fresh-baked feel.
Reheating
Reheat caramel rolls by wrapping individual servings in foil and warming in a 350℉ oven for about 10-15 minutes. For a quick microwave option, heat for 20-30 seconds, uncovered, then add a splash of cream or drizzle a little caramel sauce to revive their gooey charm.
FAQs
Can I make this recipe without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic. It’s a great way to connect with the dough and is totally doable.
What if I don’t have instant yeast?
You can substitute active dry yeast, but you’ll need to proof it in the warm milk for 5-10 minutes until foamy before mixing it with the other ingredients. This step ensures the yeast is active and ready to raise your dough.
Can I make these caramel rolls dairy-free?
Yes! Swap the butter for a dairy-free margarine or coconut oil, use your favorite plant-based milk warmed to 110℉, and replace heavy cream with full-fat coconut milk. The texture and flavor will be slightly different but still delicious.
How long do the rolls need to rise on baking day?
Ideally, allow them to come to room temperature and rise for about an hour until nearly doubled. If you’re short on time, warming them in a slightly heated oven for 30 minutes can speed up the process without sacrificing texture.
Can I add nuts or raisins to the filling?
Definitely! Chopped pecans, walnuts, or raisins make wonderful additions to the cinnamon filling. Sprinkle them evenly before rolling up the dough for added texture and bursts of extra flavor.
Final Thoughts
This Make-Ahead Overnight Caramel Rolls Recipe is a total game-changer for weekend mornings or special occasions. It takes the stress out of baking by letting the dough rise slowly overnight, giving you the gift of fresh, decadent rolls with minimal morning effort. Trust me, once you taste these gooey, tender rolls swirled with cinnamon and topped with gooey caramel, they’ll become a beloved staple in your kitchen. So go ahead, give this recipe a try, and start your day with a warm hug in the form of caramel rolls!
Print
Make-Ahead Overnight Caramel Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 13 hours 15 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Make-Ahead Overnight Caramel Rolls are soft, buttery cinnamon rolls topped with a rich homemade caramel sauce. Prepared the night before and baked fresh in the morning, they offer a deliciously indulgent breakfast or brunch treat with the perfect balance of sweet cinnamon filling and gooey caramel.
Ingredients
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
Cinnamon Filling
- ¼ cup unsalted butter, melted and cooled
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
Caramel Sauce
- 1 ½ cups packed brown sugar
- ½ cup unsalted butter
- â…“ cup light corn syrup
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Topping
- ¼ cup heavy cream, warmed
Instructions
- Make the dough: Whisk together the flour, sugar, salt, and yeast in the bowl of a stand mixer. In a separate bowl, whisk the warm milk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Let rest for 5 minutes.
- Knead the dough: Attach the dough hook to the mixer and knead on medium speed for 5 to 7 minutes until the dough is smooth and tacky.
- First rise: Spray a 9×13″ pan with cooking spray. Transfer the dough to the pan and gently stretch it to mostly cover the bottom. Cover loosely with a towel and let rise in a warm place for about 60 minutes or until doubled in size.
- Make the cinnamon filling: In a medium bowl, combine melted butter, packed brown sugar, and cinnamon until well mixed. Set aside.
- Make the caramel sauce: In a saucepan over medium heat, combine brown sugar, butter, corn syrup, and salt. Stir occasionally until the butter melts. Bring to a low boil, stirring constantly for 2-3 minutes until the sugar dissolves. Remove from heat and stir in vanilla and heavy cream. Let cool slightly.
- Prepare the rolls: Sprinkle a work surface with flour and turn out the dough. Respray the pan with cooking spray and pour the caramel sauce evenly into the bottom. Smooth to level.
- Roll out dough: Sprinkle dough with additional flour and roll into approximately a 12×16″ rectangle. Spread the cinnamon filling evenly over the dough using an offset spatula or spoon.
- Form rolls: Starting on the long side, roll up the dough tightly like a jelly roll. Cut into 12 slices using unflavored dental floss or a serrated knife. Place the rolls cut side up in the caramel-coated pan. Cover tightly with foil or plastic wrap and refrigerate overnight.
- Morning rise: Remove the rolls from the fridge and let come to room temperature for 1 to 1.5 hours until almost doubled in size. If short on time, preheat the oven briefly, turn it off, and place the rolls inside for 30 minutes to help them rise.
- Bake the rolls: Preheat oven to 375℉. Warm the heavy cream in the microwave for 30 seconds. Pour the warm cream over the risen rolls. Bake uncovered for 25 to 30 minutes, checking at 15 minutes to tent with foil if browning too quickly.
- Cool and serve: Remove the rolls from the oven and let cool for 10 minutes. Carefully invert the pan onto a large serving dish to release the rolls and caramel sauce. Scrape any remaining caramel from the pan and drizzle over the rolls. Serve warm.
Notes
- Ensure milk is warm (110℉) to properly activate the yeast without killing it.
- Rolling the dough into a jelly roll shape tightly ensures neat slices.
- Using unflavored dental floss for slicing produces clean cuts without squishing the rolls.
- To speed up rising if short on time, use a briefly warmed (then turned off) oven to create a warm proofing environment.
- Monitor the rolls while baking; tent with foil if they brown too quickly to prevent burning.
- Serve rolls warm for the best texture and flavor as the caramel will be gooey and soft.
- Leftovers can be reheated gently in the microwave or oven.
