How To make Overnight Caramel Sticky Rolls

Treat Yourself - Caramel Rolls by The Shack

Check out the video of the Gooey Caramel Rolls at The Shack on Broadway in Fargo, ND – made with Light Brown Crystal Sugar of course. Fresh made daily - get them before they sell out! #treatyourself

Caramel Sticky Buns Using My Cinnamon Roll Recipe | With or Without Pecans

Bake with me as I turn my “Best Cinnamon Rolls Ever” recipe into Caramel Pecan (or not) Sticky Buns to take to my parent’ house for the weekend.

Link to Cinnamon Roll video: The BEST Cinnamon Roll Recipe - EVER!


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Professional Baker Teaches You How To Make CINNAMON BUNS!

Chef Anna Olson teaches you how to make amazing and sticky cinnamon buns! Follow along and then try the recipe below for yourself!

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Ingredients

Dough

1 ¼ (310 ml) cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ cup (50 g) sugar
1 large egg at room temperature
¼ cup (60 g) unsalted butter, melted
3 ½ cup (525 g) all-purpose flour
¾ tsp (4 g) salt

Goo

½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
½ cup (125 ml) maple syrup

Filling & Assembly

⅔ cup (140 g) packed light brown sugar
1 Tbsp (10 g) ground cinnamon
3 Tbsp (45 g) unsalted butter, melted

Directions

Dough

1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.

Goo

1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.

Filling & Assembly

1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.

2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.

3. Preheat the oven to 350 F (175 C). Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.

4. The sticky buns are best served the day they are baked.

Tip: If you want to enjoy the sticky buns first thing in the morning, prepare the buns to the point of cutting the dough and putting them in the goo in the pan, then cover and place in the fridge overnight. Take the buns straight from the fridge and place in a cold oven. Set the temperature to 350 F (175 C) and bake for 45 minutes. By the time the oven gets to temperature, the buns will have raised the perfect amount.

Bakes in a 9-x-13-inch pan

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Overnight Sticky Buns - Easy Make-Ahead Breakfast!

Hey y'all! We have an easy make-ahead breakfast for you, that we traditionally serve ONCE a year at our house - at Christmas! Prepare them the night before, then pop them in the oven on Christmas Eve or Christmas Day. These Overnight Sticky Buns are super easy to make, but they are decadent and delicious. They are always a huge hit here, and we bet they are sure to be a new favorite in your house too :) Please *Subscribe* for more videos.

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How to Make Caramel Rolls!

If you are nervous about making homemade Caramel Rolls this is the recipe for you! They are virtually fool-proof. Soft, tender rolls topped with an ooey gooey caramel. So delicious and easy to make from scratch!

RECIPE HERE --

INGREDIENTS

Caramel

1 c. brown sugar packed
⅓ c. butter
¼ c. light corn syrup

Dough
1 c. warm water
¾ c. half and half
½ c. sugar
¼ c. butter melted
3 Tbsp regular yeast
½ Tbsp salt
2 large eggs
5-6 c. bread flour

Filling
6 Tbsp butter melted
⅔ c. brown sugar packed

⅔ c. white sugar
1 ½ Tbsp cinnamon

INSTRUCTIONS

Spray a 9×13 inch baking pan with non-stick spray. Set aside
In a small sauce pan bring brown sugar, butter and light corn syrup to a boil. Pour into bottom of prepared pan. Set aside.
In a stand mixer, mix together water, half & half, sugar, melted butter and yeast. Let sit for 15 minutes.
Add in salt and eggs. Mix until combined. Add in 5-6 c. bread flour until dough comes together and isn’t sticky. Knead in stand mixer for 10 minutes. Let sit for an additional 10 minutes.
Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
On a floured surface, roll dough into a 12×16 inch rectangle.
Spread filling over the top and roll up, starting at the long side. Cut into 12 larges slices. Place in prepared 9×13 inch baking pan with caramel sauce.
Bake at 375 degrees for 30 minutes or until golden brown on top and cooked through.
Cool 5 minutes in pan. Flip pan over on serving platter. Serve immediately.
Store leftovers in air right container.

Can you use rapid rise yeast?
I’ve only tested this recipe with dry active yeast.

The recipe says 3 tablespoons of yeast. Is that a typo?
Nope! You will need 3 tablespoons for this recipe and I promise it works!

Can you use regular milk or cream instead of half & half?
You should be able to use 2% or whole milk or heavy cream in place of the half and half. It should work fine.

Can you add nuts?
Yes, if you want to add nuts sprinkle them over the caramel sauce in the pan before you add the rolls. Chopped pecans or walnuts would work well.

Can you make the rolls the night before and bake them in the morning?
I don’t make them this way, but if you refrigerate them you will need to let them rise the next morning for an hour or so. If you bake them cold from the fridge they won’t puff up.

Why is my caramel sauce hardened after baking?
When you make the sauce you need to take it off the heat once it starts to boil. If you overcook the sauce at this stage, it can harden after you’ve baked the rolls. So, don’t overcook it in the saucepan.

Can you use all-purpose flour instead of bread flour?
I have not tried this, but some readers have and say it works fine.

How to Make The Donut Hole's Caramel Rolls

Want to know how to make the creamiest, most delicious caramel rolls in the world? See how easy it is with this step-by-step video from Baker Boy and The Donut Hole to help set your store apart from the competition at