Gooey Caramel Cinnamon Rolls

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Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.


  • 2 tablespoons warm water
  • 1 (.25 ounce) package active dry yeast
  • ¾ cup buttermilk
  • ¼ cup vegetable oil
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ½ cups brown sugar, divided
  • 10 tablespoons butter, melted and divided
  • 1 teaspoon ground cinnamon
  • 2 tablespoons molasses


Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.

Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.

Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.

Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.

Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9×13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown on top, 20 to 25 minutes.

Preparation time: 30 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Servings: 12 – Yield: 12 cinnamon rolls



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