Grandma’s Caramel or Cinnamon Rolls

So I have tried many different caramel roll recipes.  Some I liked.  Some I didn’t.  But none have ever come close to the way my grandma makes them.


Warm, fluffy, dripping with carmel.  That sweet cinnamon and sugar rolled up in fluffy light bread.

Nothing can compare.

My darling husband Daniel decided he wanted to make something for his early morning final to bring and share with them.

lets just say they were a hit.

This is also a very versatile recipe. The dough itself makes fabulous dinner rolls.  And instead of caramel, these can be iced to make classic Cinnamon rolls.  you could add raisins or nuts as your heart desires.  So feel free to experiment!

I will warn you that these take three hours to make if not a little longer but as usual, 2 of those hours are just letting it rise and cook and such.

Grandma’s Caramel Rolls

for the rolls:

  • 2 cups boiling water
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 2 packages (about 1  1/2 Tbsp) yeast
  • 6 cups flour
  • 4 Tbsp melted butter
  • 4 Tbsp brown sugar
  • 1  1/2 Tbsp cinnamon

For the caramel:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 3/4 cup vanilla ice cream

bring 2 cups water to a boil. remove from heat and add the 1/2 cup butter, white sugar, and salt.  mix till butter is completely melted.  add eggs and yeast.  whisk till yeast is fully dissolved.  let rest about 5 minutes.  Add flour.  Turn dough out onto a flat floured surface and kneed till proper consistence.  dough should not stick to your hands and when held in one hand should sit still.

Sprinkle a large bowl with flour.  Place dough in the bowl, cover it with a towel and let rise till double.  about one hour.

While dough is rising make the caramel.  Put the butter, white and brown sugar, and ice cream into a heavy sauce pan and bring to a boil, stirring constantly.  let boil for one minute.  remove it from the heat.  Grease two 9×9 pans and pour half the caramel into each.

When the dough is finished rising. turn onto floured surface and punch down till the air bubbles have been removed.  Split the dough into thirds.  take each section and roll it into a 12″ x 12″ square.  cut each square into 6 longs strips.  mix together the melted butter, brown sugar, and cinnamon.  use a basting brush to spread the butter mixture onto the strips and then roll them up tightly.  You will end up the 18 rolls.  place 9 in each of the pans with the caramel in them.

Let rise another hour

Bake at 350 for 20-25 minutes. Let cool in the pan about 10 minutes and then invert the rolls onto parchment paper so the caramel side is up and allow to finish cooling.


P.S. If you are making Cinnamon rolls, skip the caramel and instead mix together 1 pint whipping cream, 2 tsp cinnamon, and 2/3 cup brown sugar. spread this over top of everything just before you bake it.

P.P.S. I am pretty sure Daniel made an extra large batch of caramel for his so if you you take STICKY buns very seriously, feel free to make more, just keep the proportions the same.

That is all!  Enjoy!


One comment

  1. Teri Polson · December 21, 2014

    These were always my favorite growing up. My mom really knows how to bake!


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