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caramel rolls


Caramel Chocolate Rolls

May 16, 2014

Caramel Chocolate Rolls 1 | Espresso and Cream

My husband is the first person to tell you he isn’t big on sweets and dessert. He would much rather have a beer after dinner than a piece of chocolate and almost always prefers savory over sweet. There are, of course, a few exceptions to the rule, like when pie or chocolate cake or caramel rolls are involved.

I made these caramel rolls on a whim the other day (on a weekday, actually!) as a way to mix things up from the typical oatmeal that I make for Joe every morning, but he’s also been enjoying them as a sweet treat in his lunch boxes and after dinner. I mean, seriously, I don’t want to brag but they were pretty darn delicious, filled with cinnamon sugar and butter and drizzled with chocolate warm from the oven. I shared this photo on Instagram last week (which is pretty much my favorite way to interact online these days) and it seems that I’m not the only person who loves caramel rolls with chocolate.

Caramel Chocolate Rolls 2 | Espresso and CreamThe dough recipe I used was inspired by this recipe from AllRecipes. I made this dough the first time as hamburger buns (with a little more salt) and they were amazing. And since I was on a roll, I kept going and made sweet rolls, too. So this weekend I hope you take the time to sit back, relax and maybe make something that takes a little extra time to prepare but is totally worth the effort.

Caramel Chocolate Rolls 3 | Espresso and Cream

Caramel Chocolate Rolls
Recipe type: breakfast
Serves: 9
  • Dough
  • 1 cup warm water
  • 1 packet (0.25 oz) rapid-rise yeast
  • 3½ cups all-purpose flour (plus additional for kneading and flouring the counter)
  • 1 large egg
  • 3 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • Filling
  • 3 tablespoons butter, melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon
  • Topping
  • ½ cup semi-sweet chocolate chips, melted
  1. In the bowl of an electric mixer fitted with a dough hook attachment, combine water, yeast and 1 cup of the flour. Whisk until well combined and foamy. Let sit 5 minutes.
  2. In a small bowl, combine the egg, butter, sugar and salt. Add mixture to yeast mixture in mixing bowl. Whisk until well combined.
  3. Add in the remaining flour. Use the dough hook on low speed for 5 to 6 minutes or until dough is soft and flexible but not sticky.
  4. Place dough in a large clean bowl sprayed with cooking spray or brushed with oil. Cover with plastic wrap or a towel and place in a draft-free place (I like to warm my oven up slightly, turn it off and then place the bowl of dough in the slightly warmed oven) for 1 hour or until dough is doubled in size.
  5. Punch down dough and knead a couple times. Heat oven to 350°F. Roll dough out onto a floured surface and use a rolling pin to roll into a 20x12-inch rectangle.
  6. Spread butter onto dough, leaving ½ inch around edges. In small bowl, combine the brown sugar, sugar and cinnamon. Sprinkle over the butter.
  7. Starting on the long end of the dough, roll into a log, pinching the edges to seal. Cut dough into 9 rolls. Place rolls in a lightly greased 9x9-inch or 8x8-inch square pan.
  8. Bake 16 to 22 minutes or until rolls are baked through and just golden brown around the edges. Immediately turn rolls upside down on a parchment-lined baking sheet. Drizzle with the melted chocolate. Serve warm.



Caramel-Pecan Sticky Rolls

January 7, 2013


One of the recipes I’ve most wanted to master over the past couple years has been a gooey, caramel sticky roll. Everything from the way they look coming out of the oven to the amazing, gooey texture and caramel flavor pulls me in. It’s not exactly a post-holiday detox recipe, but my husband loves them and he’s not one for detoxes of any sort.

For years, I’ve heard wonderful things about The Pioneer Woman’s recipe for cinnamon rolls. I’ve watched her step-by-step instructions and felt excited to make the rolls, only to realize that the recipe makes a whole lot of cinnamon rolls. We are talking dozens upon dozens of rolls. Since I don’t live on a ranch with a bunch of hungry cowboys, I really have no need for dozens of cinnamon rolls. Which is what deterred me from ever giving the recipe a go. But a couple weeks ago, I decided not to let the large recipe drive me away anymore.

I scaled back the recipe to serve half as many rolls as the original recipe served, and instead of topping the rolls with maple frosting, I turned these beauties into caramel rolls with a gooey caramel-pecan topping that is as close to heaven on a plate as you can get.


Joe said that these rolls were the best he has ever had. And coming from Joe, that is saying quite a bit. On Sunday, he at 5 (!!) in a single day. And while the nutritional analysis of this recipe isn’t going to impress anyone, the flavor and ease of the recipe certainly will.

Caramel-Pecan Sticky Rolls
Recipe adapted slightly from The Pioneer Woman’s Cinnamon Rolls
*1 cup milk
*1 cup heavy cream
*1/2 cup vegetable oil
*1/2 cup granulated sugar
*1 packet instant yeast (such as Red Star Platinum Yeast)
*5 to 6 cups all-purpose flour
*1/2 teaspoon baking powder
*1/2 teaspoon baking soda
*1 teaspoon salt

*1/2 cup (1 stick) butter
*1 cup granulated sugar
*2 tablespoons ground cinnamon

Caramel-Pecan Topper
*1/3 cup butter, melted
*1/2 cup brown sugar
*1/2 cup pecans
*1 tablespoon corn syrup

*In a large nonstick stock pot over medium heat, combine the milk, cream and vegetable oil, stirring frequently. Bring to just below a simmer and remove from heat. Cool until the mixture is warm but not hot (120°F to 130°F). Sprinkle the yeast atop the mixture and allow the yeast to dissolve for 1 minute. Stir the yeast in with a wooden spoon. Stir in 4 cups of the flour with the wooden spoon until the mixture forms a sticky dough. Cover with a towel and allow to rise in a warm, draft-free place for 1 hour.
*Once dough has risen for 1 hour, remove towel and add in an additional 1 cup of the flour, the baking soda, baking powder and salt. Stir in with the wooden spoon and work remaining flour in with your hands. Transfer dough onto a work surface and knead with your hands for 3 to 4 minutes, adding additional flour (up to 1 cup) as needed to reach a smooth, elastic consistency. The dough should still be soft but just shy of sticky.
*Roll dough onto a lightly floured surface into a very large rectangle. The dough should be thin (about 1/3-inch thick).
*Spread rectangle with the melted butter, leaving a 1-inch border around all the edges. Combine the sugar and cinnamon and sprinkle evenly atop the butter. Roll the dough up from one long side until the dough forms one large log. Seal the long edge with your fingers.
*Cut dough into rolls, about 1-inch thick. Should make 18 to 22 rolls.
*Preheat oven to 350°F.
*In a small bowl, combine the butter, brown sugar, pecans and corn syrup for the filling. Stir until well combined. Spoon mixture into a large 13×9-inch baking pan, spreading evenly to coat the surface. Place rolls (fairly close together) in the baking pan atop the pecan mixture. Cover rolls and allow them to rise for 30 minutes more.
*Bake in the oven for 18 to 20 minutes (you don’t want the rolls to brown very much but want the centers of the rolls to be cooked). Remove from oven and cool slightly before serving.

Happy Baking!

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