1 rating

Caramel Rolls

Tone’s Spices

This award-winning recipe by Lana Ross almost entirely consists of butter. OK, maybe not all butter, but this recipe took Tone's Best Cinnamon Roll competition to a new level, blending the flavors of oozing caramel, fluffy rolls, and mashed potatoes. Try this unique recipe in your own kitchen and discover flavor like you've never experienced before.

Ready in
3 h, 10 m
Calories Per Serving


For the caramel syrup

  • 1/2 Cup butter or margarine
  • 1 1/2 Cup brown sugar, plus 3/4 cup for the filling
  • 1/4 Cup light or dark corn syrup
  • 1 Teaspoon ground cinnamon, plus 2 tablespoons for the filling
  • 1/2 Cup chopped pecans, toasted

For the rolls

  • 1/4 Cup warm milk (100 to 110 degrees Fahrenheit)
  • 1 envelope yeast
  • 1/3 Cup butter or margarine, cut into slices
  • 3/4 Cups milk
  • 1/2 Cup sugar
  • 1 1/2 Teaspoon salt
  • 1/2 Teaspoon pure vanilla extract
  • 3 eggs
  • 1 Cup mashed potatoes (unseasoned)
  • 5 to 5 3/4 Cups all-purpose flour
  • 1/3 Cup butter or margarine, softened


For the caramel syrup

Combine the butter, brown sugar, corn syrup, and cinnamon in a heavy saucepan over low heat. Cook until the syrup is just starting to bubble around the edges of the pan, about 15 minutes. Remove from heat and pour an equal amount of hot syrup into 2 greased 9-inch square pans. Sprinkle toasted pecans over syrup and gently stir to coat the pecans. Set aside.


For the rolls

Pour 1/4 cup warm milk and yeast into a small bowl and let rest for 5 minutes to soften the yeast. Heat the butter and 3/4 cup milk until warm (100 to 110 degrees); butter does not need to be completely melted.

Pour the warm milk and butter mixture into large mixer bowl with 1/2 cup sugar, salt, and vanilla. Add the eggs, mashed potatoes, 2 cups flour, and the yeast mixture. Beat on medium speed for 3 minutes. Gradually add enough flour to make soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place, about 1 hour, until doubled in bulk.

Punch the dough down and divide in half. Roll out onto a lightly floured surface with a rolling pin to a 12-by-10-inch rectangle. Spread with half of the softened butter. Combine the brown sugar and cinnamon and sprinkle half of the filling evenly over dough. Roll up jellyroll style. Slice into 9 rolls, placing cut side down, in the pans, on top of the syrup. Repeat with remaining dough. Cover and let rolls rise in warm, draft-free place until doubled in size, about 45 minutes.

Preheat the oven to 350 degrees.

Bake for 20 to 25 minutes, until golden. Remove from oven and let stand 2 minutes. Invert the rolls onto serving platter or parchment paper. 

Nutritional Facts
Calories Per Serving400
Total Fat16g25%
Vitamin A124µg14%
Vitamin B120.2µg2.7%
Vitamin D0.5µg0.1%
Vitamin E0.6mg3.2%
Vitamin K2µg3%
Folate (food)27µgN/A
Folate equivalent (total)125µg31%
Folic acid57µgN/A
Niacin (B3)3mg13%
Riboflavin (B2)0.3mg15.8%
Sugars, added27gN/A
Thiamin (B1)0.4mg24.6%