Ingredients
Scale
- 1 cup warm milk (110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- â…“ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- 2 tsp ground cinnamon
- ¼ tsp salt (for filling)
- ¼ cup granulated sugar (for dusting)
- ¼ cup caramel sauce, homemade or store-bought
Instructions
- Dissolve yeast and 1 tsp sugar in warm milk; let sit 5–10 minutes until foamy.
- Stir in remaining sugar, melted butter, egg, flour, and salt to form a soft dough. Knead 5–7 minutes until smooth.
- Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- Roll dough into a 16×12-inch rectangle.
- Filling: Mix brown sugar, cinnamon, and ¼ tsp salt. Spread softened butter over dough, then sprinkle filling evenly. Roll tightly from the long side.
- Chill the log for 20 minutes for cleaner slicing.
- Slice into 12 rolls and place in a greased 9-inch baking dish.
- Cover and let rise 30–40 minutes.
- Bake at 350°F (175°C) for 22–25 minutes until golden brown.
- Drizzle warm caramel sauce over rolls and dust with powdered sugar.
Notes
- For extra gooey rolls, pour 2 tbsp warm cream over rolls before baking.
- Chilling the dough log helps maintain perfect spirals.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Calories: Kcal
