North Dakota Caramel Rolls

A Northern Plains Delight 🍯

By Cheryl Odden December 27, 2024

There’s something magical about the aroma of freshly baked caramel rolls wafting through a kitchen on a cold morning. While sticky buns reign supreme in the South, here in the Northern Plains, caramel rolls hold a special place in our hearts and on our breakfast tables. Today, I’m excited to share my tried-and-true recipe that I’ve perfected over decades of baking.

Introduction

These North Dakota Caramel Rolls feature a perfectly tender dough enveloped in a rich, smooth caramel sauce. Through years of testing, I’ve discovered that the quality of ingredients, particularly the heavy cream, makes all the difference in achieving that perfect caramel consistency.

Prep Time

• Prep: 45 minutes
• Rise Time: 1-2 hours
• Bake Time: 25-30 minutes
• Total Time: 3-4 hours

Equipment Needed

• Stand mixer with dough hook
• 2 9×13-inch baking pans (aluminum preferred)
• Large mixing bowl
• Rolling pin
• Saucepan
• Measuring cups and spoons
• Kitchen scale (optional)
• Bread cloth
• Sharp knife

Ingredients

For the Dough:

• 720g (6 cups) bread flour
• 1 package (7g/2¼ tsp) rapid rise active dry yeast
• 100g (½ cup) granulated sugar
• 113g (½ cup) shortening
• 480ml (2 cups) buttermilk
• 12g (2 tsp) salt
• 10g (2 tsp) baking powder
• 1.25g (¼ tsp) baking soda
• 120ml (½ cup) warm water (for yeast)

For the Caramel Sauce:

• 600g (3 cups) brown sugar
• 480ml (2 cups) heavy cream (Land O’ Lakes recommended)
• 30ml (2 Tbsp) light corn syrup
• 57-113g (4-8 Tbsp) unsalted butter, softened
• 15ml (1 tsp) ground cinnamon
• 45g (3 Tbsp) white sugar

Instructions

1. Prepare the Dough:
   • Dissolve yeast in warm water (120°F/49°C)
   • In a stand mixer bowl, cream sugar and shortening
   • Add buttermilk, yeast mixture, 240g (2 cups) flour, salt, baking powder, and soda
   • Beat until smooth
   • Gradually incorporate remaining flour to form a soft dough
   • Knead 4-8 minutes until smooth and elastic
   • Rest 10 minutes
2. Make the Caramel Sauce:
   • Combine brown sugar, cream, and corn syrup in a saucepan
   • Heat over medium, stirring until sugar dissolves and sauce thickens slightly
   • Divide between two 9×13 pans
3. Assembly:
   • Roll dough into 10×18-inch rectangle
   • Spread with softened butter
   • Sprinkle with cinnamon and sugar
   • Roll from long side, seal edges
   • Cut into 1-inch slices
   • Place 6-7 rolls per pan on caramel sauce
   • Cover with bread cloth
   • Let rise near warming oven until doubled (1-2 hours)
4. Bake:
   • Preheat oven to 375°F (190°C)
   • Bake 25-30 minutes until golden brown
   • Invert onto platters while warm

Pro Tips

• Use aluminum pans for softer caramel consistency
• Don’t skimp on the butter, cinnamon, and sugar filling – measure with your heart! ❤️
• Optional: Add chopped walnuts or pecans to caramel before placing rolls
• For best results, use Land O’ Lakes heavy cream to prevent curdling

Nutrition Facts (per roll, approximate)

• Calories: 385
• Fat: 16g
• Carbohydrates: 58g
• Protein: 5g
• Fiber: 1g
• Sugar: 32g

Storage

Store covered at room temperature for up to 3 days, or freeze for up to 3 months.

These Northern Plains treasures are perfect for sharing with neighbors, family gatherings, or anytime you want to make someone’s day a little sweeter. As we say in North Dakota, #givebreadinstead 🌾

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Recipe contributed by Cheryl Odden, Admin All-star contributor