Sour Cream Caramel Rolls
What are Sour Cream Caramel Rolls?
Sour Cream Caramel Rolls are a cinnamon roll with a caramel sauce made with brown sugar, sour cream, and a little corn syrup.
What ingredients are in Sour Cream Caramel Rolls?
How do you make sour cream caramel?
Sour cream, brown sugar, and corn syrup are mixed in the bottom of the baking pan for the cinnamon rolls.
Can you make the Sour Cream Caramel Rolls Ahead?
Yes! I like to make the dough, let it do the first rise and shape the rolls. Once the rolls are shaped and in the pans, I spray a piece of plastic wrap with cooking spray, place it on top of the rolls and refrigerate overnight.
The next morning, I bake the rolls for 45-55 minutes at 350 degrees Fahrenheit. It takes a little longer to bake the cold rolls, but they turn out golden brown and covered in gooey sour cream caramel.
Can you make sour cream caramel rolls with dairy-free sour cream?
Yes. I have made them with dairy free sour cream and they turn out well.
Can you omit or substitute the nuts?
Yes. I usually make one pan with pecans and the other pan without nuts. You could substitute chopped walnuts for the pecan halves if you prefer. You can also use chopped pecans rather than pecan halves.
How do you get the caramel on the top of the rolls when it is in the bottom of the pan?
When you remove the rolls from the oven, immediately run a knife around the edge of the pan. Place your serving plate on top of the pan and using oven mitts, flip the pan and plate together. Gently lift off the baking pan and the caramel will be on top of the rolls.
Can I use a different bread dough for Sour Cream Caramel Rolls?
I have not tried other doughs, but any sweet yeast bread dough should work.
Can I make Sour Cream Caramel Rolls without Corn Syrup?
There is corn syrup in Sour Cream Caramel Rolls to prevent the caramel from curdling. I do not recommend making Sour Cream Caramel Rolls without corn syrup.
Sour Cream Caramel
- 6 Tablespoons Sour Cream, divided
- 1 1/2 Cups Brown Sugar, packed and divided
- 4 Tablespoons Corn Syrup
- 1 Cup Pecan Halves, Optional and divided
- Cooking Spray
- 1 Batch Food Processor Bread Dough made with all-purpose flour.
- 1/2 Cup Unsalted Butter, melted
- 1/4 Cup Cinnamon
- 1 3/4 Cup Brown Sugar
Prepare the Food Processor Bread Dough and let it rise for 30-45 minutes at room temperature.
Follow the Food Processor Bread Dough Recipe through step 5 which is the 1st rise.
Prepare the pans and the Sour Cream Caramel.
- Spray two 9 Inch baking pans with cooking spray.
- In each pan, add 3 Tablespoons of Sour Cream, 3/4 Cup Brown Sugar, and 2 Tablespoons of Corn Syrup.
- Mix the Sour Cream and Brown sugar with a spoon or whisk until thoroughly combined and you do not see any streaks of white sour cream.
- If you are using nuts, place 1/2 Cup of nuts on top of the sour cream mixture in each pan.
Prepare the Cinnamon Rolls.
- Roll out the Food Processor Bread Dough after it has risen into a 12 x 18 inch rectangle.
- Pour the melted butter over the dough and use a pastry brush to spread the butter to the edge of the dough.
- Sprinkle the cinnamon over the melted butter.
- Spread the brown sugar over the cinnamon and butter.
- Roll the dough beginning with the 18 inch side into a long log.
- Cut the log into 16 rolls.
- Place 8 rolls on top of the Sour Cream Caramel mixture in each pan.
- Spray 2 pieces of plastic wrap with cooking spray and cover each pan with the plastic wrap. (The cooking spray will prevent the rolls from sticking to the wrap.
Let the rolls Rise (2 options)
You have two options for letting the dough rise.
- Keep the rolls in a warm place and let rise for 35-45 minutes.
- Place the rolls in the refrigerator and let rise for 8 hours or up to 18 hours overnight.
Bake the Rolls
- Preheat oven to 350 degrees Fahrenheit.
- Remove plastic wrap from rolls and place in oven.
- Bake for 30-50 minutes until well-browned on top. NOTE- If you have let the rolls rise at room temperature it will take 30-40 minutes and if you let the rolls rise in the refrigerator it will take 40-50 minutes.
- Remove the baked rolls from the oven and run knife around the inside of the pan to separate the rolls from the edge of the pan.
- Place a serving plate on top of the pan.
- Using oven mitts or pot holders, grasp the pan and the plate and flip the pan and plate together so the pan is now on top of the plate.
- Gently lift the pan off the plate. The caramel will drip over the top of the rolls. If there is extra caramel left in the baking pan, use a spatula to scrape it out on top of the rolls.
I like to use all-purpose flour rather than white whole wheat flour for sour cream caramel rolls.
I have made this with non-dairy sour cream and they turned out great. To make the dish dairy-free, you can use non-dairy sour cream and vegan butter.
This recipe is easy to prep the day before and let the rolls do their final rise in the refrigerator overnight. The rolls that have been refrigerated will take longer to bake than rolls that rose at room temperature.
I like to use unwaxed and unflavored dental floss to cut the rolls. You can see how to use dental floss to cut the rolls in the video.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 16mgCarbohydrates: 49gFiber: 2gSugar: 41gProtein: 2g
Nutrition information is provided as a courtesy and may not be completely accurate.
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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.