These quick and easy caramel rolls are ready in under an hour! No rise time, no kneading, and no yeast. Just lusciously soft, simple dough filled with sticky, gooey homemade caramel sauce, dripping with cream cheese icing.
Just in time for spring and Easter, these caramel rolls are such a great way to shake up the brunch table. They’re a lot like cinnamon rolls and sticky buns, only made without yeast. Since they only need about 30 minutes of hands-on time, I know you’ll find a moment in your weekend to make them. Rich, pillowy dough filled with a thick layer of homemade caramel sauce? Yes! Pass the cortado coffee, please.
About This Quick Caramel Rolls Recipe
- Easier than cinnamon rolls. Unlike cinnamon roll dough that requires yeast and rising time, these caramel rolls are yeast-free and quick.
- Ready in under an hour. I love whipping these up for a weekend morning breakfast or holiday brunch. Better yet, you can prepare the rolls ahead and leave them unbaked in the fridge until the next day.
- Sticky, gooey caramel filling. Making the filling from scratch is super easy, with simple ingredients. That being said, jarred caramel topping makes a perfect shortcut!
You’ll Need These Ingredients
Here’s a look at the ingredients you’ll need to make the dough, caramel filling, and cream cheese frosting. Scroll to the printable recipe card for the full ingredients list and exact measurements.
- Brown Sugar – You could use granulated sugar, but it won’t have the same depth of flavor.
- Half-and-Half – Or heavy cream. I don’t recommend using a lower-fat option, like milk.
- Corn Syrup – To prevent the formation of sugar crystals that make the filling grainy. Corn syrup is key to the caramel’s smooth, creamy consistency.
- Butter – This can be salted or unsalted. If you’re using unsalted butter, add a pinch of salt.
- Vanilla – Real extract or paste for the best flavor.
- All-Purpose Flour – Measure the flour using the spoon-and-level method (spooning from the bag into the measuring cup, and leveling it off) or a digital kitchen scale. Don’t scoop directly from the bag, or you may add too much flour to the dough.
- Baking Powder and Salt – Use fresh baking powder. If it’s old or expired, the rolls won’t rise.
- Buttermilk – If you don’t have buttermilk on hand, make a homemade buttermilk substitute from regular milk and lemon juice (or white vinegar).
- Heavy Cream – You can also use half-and-half in a pinch.
- Cream Cheese – For the icing. Use the cream cheese that comes in blocks, and soften it before you start. You’ll combine the cream cheese with softened butter, powdered sugar, and vanilla.
Recipe Tips
- Don’t overcook the caramel. Cook until the caramel thickens, but don’t cook it for too long or let it boil. Overcooking can make the caramel stiff and chewy, rather than spreadable and gooey (think chewy caramel candies vs. pourable caramel topping!).
- Use a serrated knife to slice the rolls. A serrated knife, like a bread knife, makes it easier to cut through the dough without squishing the rolls.
- Glaze the rolls while they’re warm. I usually let the freshly baked caramel rolls sit for a few minutes after they’re out of the oven. Then, I’ll spread the icing over the rolls while they’re still warm, so it partially melts into the top. Yum!
Easy Variations
- Add nuts. Sprinkle crushed pecans or walnuts over the caramel filling before you roll up the dough. You can also add them on top of the baked caramel rolls as a garnish.
- Chocolate. Do the same as above, only add chocolate chips on top of the filling as I do in my chocolate cinnamon rolls recipe.
- Store-bought caramel. Short on time? Use your favorite store-bought caramel topping or jarred salted caramel sauce in place of the homemade caramel sauce.
- Refrigerated cinnamon roll dough. If you don’t want to make the dough from scratch, you can use a can of Pillsbury Grands or similar dough from the refrigerated aisle.
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Make the Caramel Sauce
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Combine and cook. Combine brown sugar, half-and-half, corn syrup, butter, and salt in a saucepan; whisk and cook over medium-low heat for 5 to 7 minutes, or until it thickens.
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Finish and cool. Add vanilla and continue to cook for 1 minute. Remove from heat and let cool. Sauce will thicken as it cools.
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Refrigerate. Place the sauce in the fridge for 15 minutes, or until ready to use.
For the Dough
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Prepare to bake. Preheat oven to 400ºF.
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Combine the dry ingredients. In a large mixing bowl, whisk together flour, brown sugar, baking powder, and salt.
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Add the wet ingredients. Add 1 cup of cream and 1/2 cup of buttermilk, and stir with a wooden spoon until the dough forms a ball.
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Mix the dough. Using your hands, fold the dough over a few times in the bowl, folding until the dough is smooth.
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Shape the dough. Turn out the dough onto a lightly floured surface. Flour your hands and shape the dough into a 9×13-inch rectangle. The dough should be about 1/2-inch thick.
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Fill the dough. Spread the caramel sauce evenly over the dough (use as much or as little as you want).
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Roll and slice. Starting from the long side, roll up the dough, shaping it into a cylinder. Slice into 9 rounds. Place the rounds, cut side down, into an ungreased 9-inch brownie pan or a pie plate.
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Bake. Bake for 25 to 30 minutes, or until tops are lightly browned.
Make the Glaze
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Make the icing. Place cream cheese and butter in your mixer’s bowl. Beat until creamy. Gradually add in powdered sugar; beat until smooth, about 4 minutes. Add vanilla and continue to mix until well incorporated.
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Glaze the rolls. Spread over the warm, sweet rolls (again, use as much or as little as you want). Serve.
Calories: 615kcal | Carbohydrates: 78g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 329mg | Potassium: 249mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1094IU | Vitamin C: 0.3mg | Calcium: 131mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Caramel Rolls From Scratch
As much as I love making these for brunch, I have to admit, these caramel rolls are just as delicious served with a scoop of ice cream for dessert! Give them a try, and you’ll want to make them again and again. Luckily, the steps are quick and easy:
- Make the caramel sauce. First, combine brown sugar, half-and-half, corn syrup, butter, and salt in a saucepan over medium-low heat. Whisk constantly while that heats and thickens, about 5-7 minutes. Add the vanilla and cook for another minute before removing the pan from the heat to cool. Place the caramel sauce in the fridge until you’re ready to use it.
- Combine the dry dough ingredients. Meanwhile, whisk the flour with brown sugar, baking powder, and salt.
- Add the wet ingredients. To the dry mixture, add heavy cream and buttermilk. Use a wooden spoon to stir the dough until it forms a ball.
- Fold and shape the dough. Now, use your hands to fold the dough over in the bowl. Do this a few times until the dough is smooth. Next, turn the dough out on a floured surface and shape it into a 9×13-inch rectangle.
- Fill the dough. Take out your caramel sauce. Spread as much or as little sauce as you’d like in an even layer over the dough. At this point, you can sprinkle on crushed pecans, like you would when making pecan cinnamon rolls, if you’d like. Then, roll the dough lengthwise around the filling to form a log.
- Slice the dough into rolls. Next, slice the log into 9 equal rounds. These are your rolls! Arrange them cut-side-down in a greased square baking dish. You can also use a pie plate.
- Bake. Bake the caramel rolls at 400ºF for 25-30 minutes until they’re lightly browned on top.
Add the Cream Cheese Icing
While the caramel rolls bake, I like to prepare the cream cheese frosting. You can also make it in advance.
- Make the icing. Beat the cream cheese with butter until it’s smooth and creamy. Then, slowly add the powdered sugar, continuing to beat the frosting for about 4 minutes. Lastly, add the vanilla.
- Glaze the rolls. Smear the icing generously over the caramel rolls while they’re still warm from the oven.
Make Ahead Tip
Prepare the caramel rolls as directed in your greased baking dish, but don’t bake. Instead, cover the pan tightly in plastic wrap and place it in the fridge overnight. The following day, preheat the oven to 400ºF and bake the rolls as usual. You may need to add a minute or so to the baking time if your rolls are cold from the fridge.
Storage and Freezing
- Refrigerate. Store these caramel rolls airtight in the fridge for up to 3 days.
- Freeze. I recommend freezing the baked rolls without the icing. Allow the caramel rolls to cool completely, and then freeze them airtight for up to 2 months. Thaw them in the fridge and warm them in the oven before adding the cream cheese icing.
