Caramel Rolls

by Merissa on October 21, 2010

in Uncategorized

This caramel roll recipe is so yum. The caramel sauce is just right and the rolls have a good amount of cinnamon, not too much, not too little. And did I mention they are just yum? Enjoy!

What you need:


  • 2/3 c. sugar
  • 1 c. brown sugar
  • 1/4 c. milk
  • 1 t. vanilla
  • 1 c. warm water
  • 2 t. yeast
  • 4 eggs
  • 2/3 c.+ 1/2 c. butter, melted
  • 1 1/4  t. salt
  • 1 large mashed potato or about a cup of instant mashed potatoes
  • 6 c. flour
  • brown sugar
  • cinnamon
  • melted butter



Mix together 2 t. sugar, 2 t. yeast, and 1 c. warm water. Let it sit in a separate bowl while you mix up the rest of the dough.



Mix together 2/3 c. sugar, the eggs, 2/3 c. melted butter, 1 t. salt, and the mashed potato.


Next I blended the above together with a mixer. Make sure the clumps of mashed potato are good an mixed in(if you used fresh potato).


Then mix in the flour. Mix in about 2 cups at a time. The mixture will be pretty dry when you finish. Add in the yeast mixture about 1/3 c. at a time. Keep mixing and kneading until all the yeast mixture has been used and you have a nice dough.


Let the dough sit in a warm place and rise for about 1 1/2 hours.


Take the risen dough out and knead it so it's smooth. Then roll it out to about 1/4 inch or so thickness. Cut 1 inch strips with a knife in the dough. Brush on melted butter.



Sprinkle cinnamon and sugar on to the strips of dough.



Roll up the strips and place in a greased 9x13 baking pan. Let the rolls rise in a warm place for about an hour. Before you bake brush more butter on the tops. Bake at 350F for about 25 minutes or until the dough is done. Don't worry, the dough will still be a little bit "doughy" feeling but it is cooked.



Make a caramel sauce by melting 1/2 c. butter in a sauce pan and cooking it over medium heat with 1 c. brown sugar and a pinch of salt. Cook for about 2 minutes. Remove from heat and add 1/4 c. milk and 1 t. vanilla. Pour this over the warm rolls. Yummmmm:)


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{ 10 comments… read them below or add one }

1 Dee S April 29, 2011 at 6:29 am

Wow! Those are gorgeous!


2 Analisa Lopez November 18, 2011 at 11:46 am

These look delicious! I’m wondering why you use mashed potatoes?
And I also wanted to add thank you. I make cinnamon rolls and it never occurred to me to cut them in strips lol duh!


3 Merissa November 18, 2011 at 11:47 am

Mashed potatoes add a nice fluffiness to these rolls. Don’t worry, the rolls don’t taste like potatoes at all!


4 Laurie November 21, 2011 at 10:31 am

I made these Caramel rolls this weekend. First time ever making rolls from scratch and they turned out great!! Thanks fopr the great receipe!! Instead of cutting in strips, I rolled dough into one big log and used thread to cut with so that the ends did not squish down.


5 Carrie Bergstrom August 24, 2012 at 2:54 pm

Making these on Sunday… Sounds delicious.


6 Jennifer Schilling Snider August 24, 2012 at 3:13 pm

Thanks for the recipe. I am making these right now with my daughter.


7 Kimberly Adams November 17, 2012 at 9:14 am

I’ve made sweet orange rolls using a similar dough recipe that calls for 1 cup of mashed sweet potato. YUMMY!!


8 abigail tiedtke March 22, 2013 at 10:59 am

I was wondering at what step you could freeze them?


9 Merissa March 22, 2013 at 1:42 pm

I would bake these before you freeze them. I’ve tried to freeze caramel roll dough before all made up and the sugar got really syrupy from being in the freezer.


10 Platt College July 28, 2016 at 8:32 pm

Love caramel rolls, A must for me to try.


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