Ingredients
- All-purpose flour: 4 cups
- Whole milk: 1 cup, warmed
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Unsalted butter: 1 cup (divided for dough, filling, and topping)
- Light brown sugar: 1 1/2 cups
- Granulated sugar: 1/4 cup
- Salt: 1 teaspoon
- Heavy cream: 1/4 cup
Instructions
- Step 1: In a large mixing bowl, dissolve the active dry yeast in the warmed milk (105-115°F). Add the granulated sugar, salt, and 1/4 cup of softened butter. Gradually mix in the flour until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, then place in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).
- Step 2: Prepare the caramel topping by melting 1/2 cup of butter with the brown sugar and heavy cream in a saucepan over medium heat, stirring until smooth. Pour this mixture evenly into the bottom of a 9×13 inch baking pan.
- Step 3: Punch down the risen dough and roll it out into a large rectangle (approximately 12×18 inches). Spread the remaining 1/4 cup of softened butter evenly over the surface, followed by a sprinkle of brown sugar (optional) or cinnamon sugar.
- Step 4: Roll the dough tightly starting from the long side. Use a sharp knife or dental floss to cut the roll into 12 equal slices. Place the slices cut-side up onto the caramel mixture in the prepared pan.
- Step 5: Cover the pan and let the rolls rise for a second time until they are puffy (30-45 minutes). Preheat the oven to 375°F (190°C). Bake for 25–30 minutes, or until the tops are golden brown.
- Step 6: Immediately upon removing from the oven, carefully invert the pan onto a large serving platter. Allow the caramel to drip down over the rolls for 5 minutes before lifting the baking pan. Serve warm.
Notes
- To maintain their soft texture, store leftover rolls, well-covered, at room temperature for no more than two days; refrigeration tends to dry out the dough quickly.
- Reheat rolls quickly in the microwave (15 seconds per roll) or tent them with foil and bake at 300°F for 10 minutes to re-melt the caramel and soften the dough.
- Enhance the deep caramel flavor and balance the richness by adding a slight sprinkle of flaky sea salt or a dollop of crème fraîche right before serving.
- To ensure the perfect coating, the final inversion must be done immediately after baking while the caramel is molten; allow five full minutes for the topping to drip before carefully lifting the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American