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
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
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.
