Soft, moist, Caramel Rolls topped with creamy caramel frosting – so good you’d never know they start from a can of crescent sheets! Quick and easy to make, these rolls are perfect for a lazy weekend brunch for a crowd!
If you only make one recipe of mine this month, try these Caramel Rolls! They are so incredible, addicting and will have everyone thinking you spent hours in the kitchen making them. Fortunately, thanks to a shortcut, you won’t!
You can make this easy Caramel Rolls recipe in just 10 minutes hands-on time. You can even make them ahead!
They’re topped with the most amazing Caramel Icing that makes them out of this world! These are true, soft, melt in your mouth caramel rolls (not the sticky kind like Pecan Rolls, though I love those, too!)
They’re moist and flaky drenched in delectable caramel frosting.
One of the many things I love about this Caramel Rolls recipe is that you can serve them in the dish you bake them in rather than on a separate platter. Anything that goes from oven to table beautifully is a win in my book because while I enjoy baking, I don’t love to do dishes.
You can whip these up on a whim on a Sunday morning, but they’re special enough for Christmas, New Year’s, Easter and Mother’s Day brunch!
Table of Contents
Caramel Roll Ingredients
For the Rolls
- Crescent Rolls – Skip making your own dough! By using store bought crescent rolls, this breakfast comes together quickly and easily!
- Butter – Use unsalted butter for this recipe. The butter should be melted to brush onto the dough.
- Brown Sugar – Brown sugar gives these rolls a wonderful caramel flavor.
For the Caramel Frosting
- Butter – It’s best to use unsalted butter in this recipe, if you use salted, reduce the amount of added salt used. It’s best to soften the butter before mixing it so it combines easier.
- Brown Sugar – Use brown sugar rather than white in this recipe. Brown sugar contains molasses which helps to create that beautiful caramel flavour.
- Salt – Salt brings out the sweetness and caramel flavor in this icing. Reduce the amount slightly if you are using salted butter.
- Powdered Sugar – Also known as confectioners sugar. This sugar is very fine and combines well to create a fluffy and light icing.
- Milk – I use 2% milk in this recipe and it helps to make the frosting wonderfully creamy.
- Vanilla – Use pure rather than imitation vanilla extract if you can. It’s really easy to make your own vanilla extract!
How to Make Caramel Rolls
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Preheat oven to 350℉.
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Roll crescent roll sheets onto parchment paper.
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Fill – Brush with butter and sprinkle with brown sugar.
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Roll each sheet into a log, slice into 12 pieces (each).
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Bake – Place in a buttered baking dish. Bake 26-28 minutes.
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Ice – Combine butter, sugar, milk, vanilla, salt and powdered sugar until smooth. Pour on top of caramel rolls.
Variations
You can top these caramel rolls with nuts, toffee bits or chocolate chips if you like!
Easy Caramel Frosting Recipe
Of course you have to top Caramel Rolls with Caramel Frosting that seeps into the warm rolls.
Butter, brown sugar, milk, vanilla salt and powdered sugar whipped to a thick, fluffy cream spread on warm rolls makes them out of this world! As it seeps in it creates an amazing caramel roll sauce.
If you’re like me, you’ll be scooping up every last trip to smother your roll. You’d never know they weren’t made from scratch!
Top Tips To Make Caramel Rolls
- Butter your baking dish before adding the rolls to it, so that once baked they are easy to remove and won’t stick.
- You can bake these rolls ahead of time and keep them covered in the fridge. Gently reheat them in the oven and spread over the frosting before serving.
- Leftovers can be stored in an airtight container and kept in the fridge for 3 days. They can be eaten cold or warm them in the oven or microwave.
- For a thinner icing, add a little extra milk when mixing the frosting.
Make Ahead
These Caramel Rolls are an easy breakfast or brunch treat, and they are perfect if you are serving a crowd. You can even make them ahead of time and bake just before serving, but they come together so quickly, you don’t have to!
You can make these rolls the night before and cover them with plastic wrap and refrigerate, then just pop them into the pre heated oven before serving.
More Roll Recipes You’ll Love
If you try these caramel rolls, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
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Caramel Rolls
Ingredients
- 16 ounces crescent rolls 2 cans of sheets
- 5 tablespoons butter melted
- 3/4 cup brown sugar packed
Caramel Frosting
- 1/4 cup butter softened
- 1/2 cup brown sugar packed
- 1/8 cup milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350℉.
- Roll crescent roll sheets onto parchment paper. Brush with butter.
- Sprinkle with brown sugar.
- Roll each sheet into a log, slice into 12 pieces (each).
- Place in a buttered baking dish. Bake 26-28 minutes.
- Combine butter, sugar, milk, vanilla, salt and powdered sugar until smooth. Pour on top of caramel rolls.
Notes
- Butter your baking dish before adding the rolls to it, so that once baked they are easy to remove and won't stick.
- You can bake these rolls ahead of time and keep them covered in the fridge. Gently reheat them in the oven and spread over the frosting before serving.
- Leftovers can be stored in an airtight container and kept in the fridge for 3 days. They can be eaten cold or warm them in the oven or microwave.
- For a thinner icing, add a little extra milk when mixing the frosting.
- Optional: You can top these with nuts, toffee bits or chocolate chips
I tried this recipe this morning, and the rolls are fabulous! Delicious with a cup of coffee! Next time I will try making them the day before, refrigerating them, and then baking them in the morning. Do you think that would work, Julie?
Yay! Yes, just bring your dish to room temperature so that it doesn’t crack going from refrigerator to the oven and warm the icing to slather on the rolls. So glad you loved them! They are my favorite treat!
These look amazing. I have Danby counters and love to bake, but I am scared to roll dough or use melted butter directly on them. Have you had any oil staining?
No, you shouldn’t when properly sealed. Ours were first sealed immediately upon being installed and they were not completely dry, so oil stained. We since learned about the error, resealed ourselves and haven’t had another! I always roll directly on our marble and clean with soap and water after. Enjoy!