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Grandma's Caramel Buns

Grandma's caramel buns are soft, yeast-raised rolls baked over a buttery brown sugar caramel topping. After baking until golden brown, invert them while the caramel is still warm for a glossy, sticky finish.
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Prep Time 25 minutes
Cook Time 29 minutes
Proofing, rising, and resting 2 hours 5 minutes
Total Time 2 hours 59 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 tbsp neutral oil for greasing the bowl and baking dish
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 2 eggs large, at room temperature
  • 16 tbsp unsalted butter 2 sticks, divided: 6 tablespoons melted and cooled for the dough, 6 tablespoons for the topping, and 4 tablespoons softened for the filling
  • 1 tsp salt
  • 4 cup all-purpose flour plus more for dusting
For the caramel topping
  • 1.5 cup light brown sugar packed, divided: 1 cup for the topping and 1/2 cup for the filling
  • 0.25 cup light corn syrup
  • 0.5 cup heavy cream
For the filling
  • 2 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Lightly grease a large bowl and a 9x13-inch baking dish with the oil.
  2. Stir the warm milk, yeast, and granulated sugar together in the bowl.
  3. Let the mixture stand for 5–10 minutes, until foamy.
  4. Whisk in the eggs, 6 tablespoons melted butter, and salt.
  5. Stir in the flour until a shaggy dough forms.
  6. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.
  7. Return the dough to the greased bowl and cover it.
  8. Let the dough rise in a warm place for 1–1 1/2 hours, until doubled in size.
Make the caramel topping
  1. Melt the remaining 6 tablespoons butter in a small saucepan over medium heat.
  2. Whisk in 1 cup brown sugar, the corn syrup, and heavy cream.
  3. Bring the mixture to a gentle boil, whisking, and cook for 1 minute, until smooth.
  4. Pour the mixture into the greased baking dish and spread evenly.
Fill and bake
  1. Mix the remaining 1/2 cup brown sugar with the cinnamon in a small bowl.
  2. Roll the dough on a lightly floured surface into a 12x18-inch rectangle.
  3. Spread the rectangle with the remaining 4 tablespoons softened butter.
  4. Sprinkle evenly with the cinnamon-sugar mixture.
  5. Roll the dough up tightly from a long side.
  6. Cut the roll into 12 equal pieces.
  7. Arrange the pieces cut side up in the baking dish over the caramel.
  8. Cover loosely and let rise for 30–45 minutes, until puffy and nearly touching.
  9. Heat the oven to 350°F while the buns rise.
  10. Bake for 25–30 minutes, until the buns are golden brown and the centers are baked through.
  11. Let the buns rest in the pan for 5 minutes.
  12. Carefully invert the buns onto a large serving platter while the caramel is still warm.

Notes

For a neat inversion, turn the buns out while the caramel is still warm. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free milk, cream, and butter alternatives.