If you’ve ever woken up craving a warm, gooey sticky roll for breakfast, but just don’t want to make a huge batch, this recipe is just for you (and one other person). These made-from-scratch rolls are surprisingly simple, full of buttery caramel flavor and have just the right sticky-and-tender texture to make them an all-time-favorite recipe.
Classic Sticky Rolls (Cooking for 2)
- Prep Time 30 min
- Total 3 hr 20 min
- Servings 4
- Ingredients 13
Ingredients
Rolls
- 1 1/2 to 2 cups Gold Medal™ all-purpose flour or bread flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
- 1/2 cup warm milk (110°F to 115°F)
- 2 tablespoons butter, softened
- 1 egg yolk
Caramel Topping
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 2 tablespoons light corn syrup
Filling
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, softened
Make With
Gold Medal Flour
Instructions
-
Step1In medium bowl, mix 1 cup of the flour, the granulated sugar, salt and yeast. Add milk, 2 tablespoons softened butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
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Step2Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
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Step3Spray 8-inch square pan with cooking spray. In 1-quart saucepan, heat 1/2 cup brown sugar and 1/4 cup softened butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into pan.
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Step4In small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon; set aside.
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Step5Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 8x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons softened butter; sprinkle with cinnamon sugar. Roll rectangle up tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With serrated knife, cut roll into 4 (2-inch) slices.
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Step6Place slices, cut sides up, slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
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Step7Heat oven to 350°F. Bake 28 to 32 minutes or until golden brown. Let stand 2 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain on top of rolls 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Nutrition
630
Calories
25g
Total Fat
7g
Protein
93g
Total Carbohydrate
51g
Sugars
Nutrition Facts
Serving Size: 1 Roll
- Calories
- 630
- Calories from Fat
- 230
- Total Fat
- 25g
- 39%
- Saturated Fat
- 15g
- 77%
- Trans Fat
- 1g
- Cholesterol
- 110mg
- 36%
- Sodium
- 510mg
- 21%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 93g
- 31%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 51g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
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