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Hi hi hello.

I couldn’t be more excited to share this caramel cinnamon roll recipe with you all!! If you’ve been following me on instagram, then you know these are the best cinnamon rolls ever.

So good- in fact, that my mom went crazy over them during Christmas this past year. She was literally JUMPING UP AND DOWN, and SCREAMING. I’ve never seen her more active???

Anyways, Craig's mom (Joyce) is a PRO baker. She can practically whip up bread with her eyes closed.

This recipe is passed down from her mom, and her mom’s mom, etc, etc.

And now for the first time ever… this recipe is shared with the world! Jk. Just you guys! If you make it, be sure to tag me on Instagram so I can share it with her!


2 packages (1/4 ounce each) active dry yeast

1 cup warm 2% milk (110-115F)

2 large eggs, room temperature

5 tablespoons butter, melted

1/2 cup sugar

1 teaspoon salt

5 cups all-purpose flour

Caramel sauce:

1 cup butter, cubed

2 cups packed brown sugar

1/4 cup corn syrup

1/2 to 3/4 cup chopped pecans


2 tablespoons butter, melted

1/2 cup sugar

1 teaspoon ground cinnamon


1. In a large bowl, dissolve yeast in warm milk. Add eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in remaining flour to form a soft dough.

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double, about 1 hour.

3. Meanwhile, make the caramel sauce. Melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in baking dish. Sprinkle with pecans- set aside.

4. Grab your dough and turn it onto a floured surface. Roll into a 17x15 in rectangle. Spread butter to within 1/2inches of edges.

5. Combine 1/2 cup sugar and 1 teaspoon cinnamon and sprinkle it over the dough.

6. Roll it up (jelly-roll style), starting with longside- pinch seam to seal.

7. Cut into 15 slices. Place cut side down over the caramel sauce. Cover- let it rise until doubled, about 30 minutes.

8. Bake at 350 F until golden brown, 30-35 minutes. Let stand 5 minutes; then invert onto serving platter.


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