Recipe Index

Ingredients

• 1 cup plus 3 Tbsp. whole milk
• 1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
• 5 Tbsp. plus 1 tsp. (2¼ oz) granulated sugar, divided
• 3 large eggs, room temperature
• 5¼ cups bread flour
• 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
• ½ cup (1 stick) unsalted butter, room temperature, plus more for bowl
• ½ cup (1 stick) unsalted butter
• 1½ cups (packed; 10½ oz) light brown sugar
• ¼ cup heavy cream
• ¼ cup whole milk
• 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• ½ cup (packed; 3½ oz) light brown sugar
• 1 Tbsp. ground cinnamon
• 2 tsp. bread flour, plus more for surface
• 4 Tbsp. (½ stick) unsalted butter, room temperature

Method

1. Warm the 1 cup plus 3 tablespoons of whole milk to 110° to 115°, pour it into a stand mixer bowl, stir in the yeast and 1 tablespoon of the granulated sugar and wait 8 to 10 minutes until the surface turns milky and foamy.
2. Add the 3 eggs, the bread flour, the tablespoon plus 2 teaspoons of salt and the remaining granulated sugar, and mix on medium-high for about 3 minutes until the dough pulls together into a cohesive mass.
3. With the mixer running, work the 1/2 cup of room-temperature butter into the dough a tablespoon at a time, then keep mixing for 8 to 12 minutes until the dough is soft, pillowy and stretchy enough to let light through a thin window.
4. Move the dough to a lightly buttered bowl, cover it and leave it somewhere warm and still for 1 1/2 to 2 hours until it has almost doubled.
5. While the dough rises, melt the second 1/2 cup of butter in a saucepan, whisk in the 1 1/2 cups of light brown sugar and let it simmer gently for about a minute, then whisk in the heavy cream, the 1/4 cup of milk, the second measure of salt, the vanilla and the teaspoon of cinnamon until the pan caramel is completely smooth.
6. Pour that caramel into a 13x9-inch baking pan so it coats the whole base in a thin layer and leave it to cool for at least 30 minutes.
7. Whisk the 1/2 cup of light brown sugar with the tablespoon of cinnamon and the 2 teaspoons of bread flour for the filling of the caramel rolls.
8. Punch the risen dough down, roll it on a floured surface to a 16x14-inch rectangle about 1/4 inch thick, spread the 4 tablespoons of soft butter over it inside a 1-inch border and press the cinnamon sugar firmly onto the butter.
9. Roll the rectangle up tightly from a long side, pinch the seam shut, trim the ends, then cut the log first into quarters and each quarter into 3 so you have 12 rolls.
10. Set the rolls presentation side down in a 4x3 grid on the cooled caramel, cover the pan and proof for 45 to 60 minutes until the rolls look puffy and spring back slowly under a fingertip.
11. Heat the oven to 350° and bake the caramel rolls for 32 to 37 minutes until their tops are golden brown and feel firm.
12. Rest the pan for exactly 10 minutes, lay a parchment-lined baking sheet upside down over it, flip the two together in one quick motion, tap the pan to release the rolls and lift it away so the caramel drapes over them.

Cook: 1 hour · Total: 3 hours 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data