America's Melting Pot

Caramel Rolls hero image coming soon

1920s-present - North Dakota and Upper Midwest bakers, cafe cooks, and church supper volunteers

Caramel Rolls

Name: Caramel Rolls
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 rolls
Ingredients: 1 cup warm milk; 2 1/4 teaspoons active dry yeast; 1/4 cup sugar; 1/4 cup melted butter; 1 large egg; 3 1/2 cups all-purpose flour, plus more as needed; 1 teaspoon kosher salt; 1 cup brown sugar; 1/2 cup butter; 1/2 cup heavy cream; 1 teaspoon cinnamon, optional; 1/2 cup chopped pecans, optional

Caramel rolls are a beloved North Dakota and Upper Midwest bakery, church, and cafe treat. They resemble cinnamon rolls or sticky buns, but the defining feature is a generous caramel sauce that bakes under the rolls and becomes the top after turning out.

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Difficulty

Moderate

Prep time

35 minutes plus rising

Cook time

30 minutes

Total time

1 hour 5 minutes plus rising

Servings

12 rolls

Region

North Dakota and the Upper Midwest

Era introduced

1920s-present

Introduced by

North Dakota and Upper Midwest bakers, cafe cooks, and church supper volunteers

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The Story

In North Dakota, caramel rolls are identity food. They may be served at cafes, gas stations, church basements, community events, and family breakfasts. The roll itself is soft, but the real signature is the caramel: brown sugar, butter, and cream baked beneath the dough so the pan can be inverted into a glossy, sticky top.

Ingredients

1 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup sugar
1/4 cup melted butter
1 large egg
3 1/2 cups all-purpose flour, plus more as needed
1 teaspoon kosher salt
1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon cinnamon, optional
1/2 cup chopped pecans, optional

Equipment

9x13-inch baking dish
Skillet
Oven
Cutting board
Chef's knife
Mixing bowl
Measuring cups and spoons

Directions

Combine warm milk, yeast, and sugar; let stand until foamy.
Stir in melted butter and egg.
Add flour and salt and knead into a soft dough.
Let rise until doubled.
Melt brown sugar, butter, and cream to make caramel.
Pour caramel into a greased 9-by-13-inch pan and add pecans if using.
Roll dough into a rectangle, sprinkle with cinnamon if using, and roll up.
Cut into 12 rolls and place over caramel.
Let rise until puffy.
Bake at 350 F until golden, 25 to 30 minutes.
Cool 5 minutes, then invert onto a tray.

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