[Foodie Friday Recipe] Easy Overnight Chocolate Caramel Cinnamon Rolls

Looking for a special treat? Try these sticky, yummy homemade chocolate caramel cinnamon rolls…

If you love ooey-gooey, sticky, sweet cinnamon rolls, you’ll adore this homemade version warm from the oven! These chocolate caramel cinnamon rolls are great for a special occasion, but not too tricky to make for a regular weekend breakfast brunch either.

The awesome thing about these is that you don’t even have to make icing – just turn the pan upside down after removing from the oven, and the caramel sauce will seep into the warm rolls to create a perfect, sticky, and delicious topping! Feel free to omit the cocoa powder and chocolate for a more traditional cinnamon roll flavor.

You can make these in a cast-iron skillet, or a regular 9″ x 13″ baking pan or glass casserole dish – whatever you have handy will work just fine.

For a faster breakfast in the morning, prepare the rolls the night before, then just bake in the morning!

Homemade Chocolate Caramel Cinnamon Rolls

Prep Time: 20 Min
Rise Time: 2 Hours (or Overnight)
Bake Time: 25 Min
Makes: 15 rolls

Ingredients:

  • 1/2 cups warm water (120 degrees or lukewarm on your wrist)
  • 1/2 cup warm milk
  • 2 1/4 tsp yeast
  • 1 egg
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 3 3/4 cups flour unsifted, all-purpose, pastry or bread flour (plus 1/2 cup or so for dusting your work surface)
  • 1/2 cup butter, melted (or coconut oil for dairy-free)
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder (optional)
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • Cinnamon to taste
  • 1/2 cup semi-sweet chocolate chips OR raisins, nuts, or other dried fruit
  • 1/4 cup cocoa powder (optional)

Instructions:

Dough

  1. Pour warm water and milk over yeast in a glass, plastic, or wooden bowl. (Never use metal for bread. It doesn’t hold the heat and will kill your yeast.) Let sit for 8 to 10 minutes until foamy.
  2. Add egg, butter, and sugar to bowl and stir to combine. Stir
  3. Stir in salt and flour. Knead for 6 to 8 minutes on a lightly floured surface. Dough should feel smooth, not sticky. If it’s sticky, keep adding small amounts of flour, 1 tablespoon at a time, until smooth.
  4. Cover dough with a tea towel (traps warmth and helps dough to rise) and allow to rise for an hour in a draft-free spot. I always put mine on the top of the fridge or your oven with just the oven light on works, too.

Caramel Sauce

  1. Layer ingredients for caramel sauce in your cast iron or 9×13 pan.

Chocolate Cinnamon Filling

  1. Once the dough has doubled in size (usually takes 45 to 60 minutes) roll out on a lightly floured surface into a rectangle approximately 18×14 inches. Spread softened butter over the surface of the dough. Sprinkle brown sugar, cinnamon, chocolate chips, and optional cocoa powder over the surface.
  2. Roll up, keeping it tight as you go. Cut into approximately 15 equal pieces. Place cut edge down in the pan on top of the sauce with sides just touching.
  3. Cover with tea towel and allow to rise for one hour. Or cover with plastic wrap and put in fridge if baking in the morning (allow to come to room temperature before baking).

Baking

  1. Bake at 375 degrees for 12 to 25 minutes, depending on how thick you cut them. I prefer mine on the doughier side so I pull them out as soon as they’re golden on top.
  2. Let cool in pan for 3 minutes then invert over platter or plate. Scrape remaining caramel sauce from pan onto cinnamon rolls. Enjoy warm!
For more tips plus instructional video, see full recipe at MelissaKNorris.com.

 

 

Add a Comment

Your email address will not be published.