Best Caramel Rolls
These fabulous rolls should be served warm; let them cool about 30 minutes before you dig in.
INGREDIENTS | YIELDS 12 rolls
- 1 (16-ounce) loaf frozen bread dough, thawed
- ¼ cup plus ⅓ cup brown sugar
- 1½ teaspoons cinnamon
- 2 tablespoons plus ⅓ cup butter, softened
- 3 tablespoons honey
- 1 cup chopped pecans
Thaw bread dough according to package directions. When warm, roll out on lightly floured surface to 15″ × 12″ rectangle. Grease a 13″ × 9″ pan with nonstick baking spray containing flour.
In small bowl, combine ¼ cup brown sugar, cinnamon, and 2 tablespoons butter; spread evenly over dough. Roll up dough, starting with 12″ side, and pinch edges to seal.
In small saucepan, combine ⅓ cup butter, ⅓ cup brown sugar, and honey; cook over low heat until blended and smooth. Pour into prepared pan and sprinkle with nuts.
Cut rolls into 12 1″ slices and lay, cut-side down, in 4 rows of 3 in sauce in pan. Let rise until doubled, about 30 minutes.
Bake at 375°F for 22 to 27 minutes until golden brown. Invert onto wire rack and let cool.
You can use the same cinnamon filling and rich caramel sauce with other types of dough, too. Try refrigerated pizza dough or puff pastry for very flaky rolls. Or use your own homemade sweet roll dough that uses about 3 cups of flour.