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Caramel Sweet Rolls

If you love using the pop tube crescent rolls, then you’ll love these Homemade Sticky Caramel Sweet Rolls!

A plate full of sweet rolls topped with caramel and pecans.

The dough is sweet and easy to make. It requires no rise time and only a few minutes of light kneading. Plus it tastes just like the pop tube crescent rolls, only better!

I found (and adapted) this recipe from a pamphlet-style Amish cookbook called “Old  Amish Recipes” which I had found last year while visiting the state capitol building gift shop in St. Louis.

The dough for these caramel sweet rolls is light, buttery, and super easy to make from scratch, just as you would expect from an Amish cookbook. No frills and no fuss, but utterly delicious!

Close up picture of a sticky caramel sweet roll with pecans

Since I like to keep things real, I’d be remiss if I didn’t tell you that the reason I needed to adapt the original recipe from the cookbook was because I left these rolls in the oven a bit too long.

Because of my neglect, when it came time for me to turn them out of the muffin tin, they stuck terribly to the pan and were completely ugly on the bottom (which should have been the top) when they were turned out. #BakingFail

Because I didn’t want to pitch the entire batch of muffins (and I was hoping that I could still salvage them and share the recipe with you), I scraped them out of the pan the best I could, flipped them right-side up and decided to make some caramel sauce to spoon over the top.

As you can see, the few extra minutes it took to make the caramel sauce was well worth the effort, and now these Homemade Sticky Caramel Sweet Rolls have a double dose of sticky caramel goodness, which is never a bad thing!

Close up picture of the inside of a Sticky Caramel Sweet Roll with Pecans

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Close up picture of a hand holding a sticky caramel sweet roll with pecans

The ingredients you’ll need to make these Sticky Caramel Sweet Rolls is relatively short and sweet. They are: flour, baking powder, salt, granulated sugar, butter, milk, egg, pecans, brown sugar, and heavy cream.

If you’re ready to bake along with me, let’s get busy…You’re going to love these Sticky Caramel Sweet Rolls, and so will your family!

Cutting butter into flour to make sticky caramel sweet rolls

Use a pastry blender or two forks to cut the butter into the flour, baking powder, salt and granulated sugar mixture. Add the beaten egg to the dry mixture.

Adding vanilla and milk to the sticky caramel sweet roll batter.

Add the vanilla and milk the the dry ingredients and stir with a spoon until almost combined.

Photos of kneading dough to make sticky caramel sweet rolls.

Work the dough with you hands, and then turn the dough out onto a lightly floured surface and gently knead for 3-4 minutes.

Rolling and cutting dough to make Sticky Caramel Sweet Rolls

Roll the dough out into a rectangle, approximately ¼” thickness and cut the dough into strips approximately 3/4″ wide.

Rolling the dough and preparing the muffin tins for the Sticky Caramel Sweet Rolls

Roll each strip of dough into a pinwheel. Add butter brown sugar and chopped pecans in the bottom of a muffin tin.

Adding the pinwheel dough to the muffin tins to make sticky caramel sweet rolls.

Add the rolled dough into the muffin tin on top of the brown sugar, butter and nuts. Bake in a preheated 375 degree for 20-25 minutes.

Spooning caramel sauce with pecans over sweet rolls.

Pop the rolls out of the muffin tin, and turn the rolls right side up (if desired). Spoon the caramel pecan sauce over the top of each muffin! Serve warm or at room temperature.

Picture of Sticky Caramel Sweet Rolls on a blue platter.

Store these Sticky Caramel Sweet Rolls in an airtight container for up to 5 days.

Or you can freeze the baked sweet rolls before adding the caramel sauce and then make the caramel sauce the day you plan to serve the sweet rolls.

I suggest warming the sweet rolls before serving if you’ve made them ahead of time and stuck them in the freezer.

Just remember to thaw them first and then warm them in the oven for 5-10 minutes at 300 degrees.

The inside and outside look at sticky caramel sweet rolls with pecan chips.
A plate full of sticky caramel sweet rolls with pecans

Homemade Sticky Caramel Sweet Rolls

Renee – Kudos Kitchen
If you love using the pop tube crescent rolls, then you’ll love these Homemade Sticky Caramel Sweet Rolls! The dough is sweet and easy to make. It requires no rise time and only a few minutes of light kneading. Plus it tastes just like the pop tube crescent rolls, only better!
0 from 0 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast and Brunch
Servings 12
Calories 0 kcal

Ingredients
  

  • TO MAKE THE SWEET ROLLS:
  • cups all purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup butter cut into pieces (plus 2 additional tablespoons for the muffin tins)
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 egg beaten
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans
  • TO MAKE THE CARAMEL PECAN SAUCE:
  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 3 tablespoons chopped pecans
  • 2 tablespoons heavy cream

Instructions
 

  • Preheat oven to 375 degrees.
  • TO MAKE THE SWEET ROLLS:
  • In a large bowl, whisk together the flour, baking powder and salt.
  • Use a pastry blender or two forks to blend the 1/3 cup butter into the flour mixture to form coarse crumbs.
  • Add the vanilla, milk, and beaten egg to the flour mixture and mix with a spoon until almost combined.
  • Knead with hand to bring the dough together and then turn the dough out onto a lightly floured surface and knead for an additional 3 -4 minutes.
  • Roll the dough out into a rectangle that is approximately ¼” thick.
  • Cut the dough into 3/4″ strips, vertically.
  • Roll each strip to form a pinwheel.
  • Spray a muffin tin liberally with baking spray.
  • Divide the remaining butter into the bottom of a muffin tin and divide the brown sugar and chopped pecans evenly into each muffin space.
  • Place one pinwheel dough into each muffin compartment on top of the butter, brown sugar and pecans.
  • Bake in a preheated oven for 20-25 minutes.
  • Once baked, allow the sweet rolls to cool for 3-4 minutes and then immediately turn them out. If desired, flip them right side up.
  • TO MAKE THE CARAMEL PECAN SAUCE:
  • Melt the butter in a heavy bottom medium sized sauce pan over medium heat.
  • Add the brown sugar and pecans.
  • Continue to stir the sauce until it bubbles. Cook and stir for an additional 3-4 minutes.
  • Reduce the heat to low and carefully stir in the heavy cream.
  • Cook and stir for an additional 2 minutes.
  • Remove the sauce from the heat, cool slightly and then spoon the caramel pecan sauce over each muffin.

Notes

Tools and equipment:
Large mixing bowl
pastry blender or two forks
wooden spoon
rolling pin
knife or pizza wheel
heavy bottom sauce pan
muffin tin
baking spray

Nutrition

Serving: 0Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!

I hope you’ve enjoyed this recipe for Sticky Caramel Sweet Rolls as much as I’ve enjoyed bringing it to you. If you’re hungry for more homemade breakfast sweet roll recipes, please click on the links below to check out some of my other recipes. I know you’ll love them just as much as we do!

Sweet Cherry Rolls with Almond Glaze

Blueberry Cheese Danish

Pear and Walnut Sticky Buns

Chocolate Malted Peppermint Sweet Rolls

Thank you so much for visiting me here today in my Kudos Kitchen!

Until we eat again, I hope you have a delicious day!

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Recipe Rating




Nutmeg Nanny

Wednesday 21st of June 2017

I need to make these this weekend!!

Catalina @ Peas & Peonies

Wednesday 21st of June 2017

We use to have sweet rolls for breakfast! This recipe with caramel sounds so yummy!

Cookin Canuck

Wednesday 21st of June 2017

That caramel sauce looks amazing! Thank goodness you left these in the oven a bit too long. :)

Lane & Holly @ With Two Spoons

Tuesday 20th of June 2017

Best "Mistake" ever!

Delaney | Melanie Makes

Tuesday 20th of June 2017

I would love to have this for breakfast!

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