best caramel rolls — This best caramel rolls recipe produces rich, tender rolls bathed in a buttery, brown-sugar caramel made with vanilla ice cream for extra silkiness. Using thawed frozen bread dough cuts prep time and makes these an effortless make-ahead breakfast that’s perfect for weekend brunch or company — refrigerate overnight and bake fresh in the morning.
Prep Time: 25 mins • Cook Time: 33 mins • Additional Time: 8 hrs 10 mins (proof) • Total Time: 9 hrs 8 mins • Servings: 24 (Yield: 24 caramel rolls)
Ingredients
- 1 cup granulated sugar (or to taste)
- 2 tablespoons ground cinnamon (or to taste)
- 2 (1-lb) loaves frozen bread dough, thawed (or two 1-lb thawed bread dough packages)
- 1/4 cup butter, melted and cooled (for brushing dough)
Caramel Sauce:
- 1 cup packed brown sugar
- 3/4 cup vanilla ice cream
- 1/2 cup unsalted butter
Directions
Step 1
Prep cinnamon sugar: In a small bowl, mix granulated sugar and ground cinnamon; set aside.
Step 2
Roll dough & fill (loaf #1): On a lightly floured surface, roll one thawed loaf into a large rectangle. Brush with half the melted butter. Sprinkle half the cinnamon-sugar evenly over the dough. Starting at a long edge, roll the dough into a tight log; use a serrated knife or strong thread to slice into 1-inch slices. Arrange slices cut-side up in an ungreased 9×13-inch baking pan.
Step 3
Repeat with second loaf: Roll, butter, sprinkle, roll, slice and arrange remaining slices in the pan.
Step 4
Make caramel sauce: In a small saucepan over medium heat, combine brown sugar, vanilla ice cream, and 1/2 cup butter. Stir until melted and smooth, 3–5 minutes. Pour caramel evenly over arranged rolls.
Step 5
Chill & proof: Cover pan tightly with foil and refrigerate until rolls double in size — about 8 hours to overnight.
Step 6
Bake: Preheat oven to 350°F (175°C). Remove foil and bake until rolls are golden and caramel is bubbly, about 30 minutes.
Step 7
Cool & serve: Let cool in the pan 10 minutes so caramel sets slightly, then serve warm. For a maple twist, add 1 tsp maple extract to the caramel.
Cook’s Note
Thread is a clean way to slice rolled logs cleanly. To speed up, proof at room temperature for 90–120 minutes instead of refrigeration. Substitute heavy cream for vanilla ice cream if you prefer.
Nutrition Facts (per serving)
Calories 234 • Total Fat 8g • Saturated Fat 4g • Cholesterol 17mg • Sodium 259mg • Total Carbohydrate 37g • Dietary Fiber 2g • Total Sugars 20g • Protein 4g