BHG Delish Dish

Stirring Up Ideas In The Kitchen

cinnamon roll recipe

Creamy Caramel Crunch Rolls

This year I’m hosting both sets of moms for Mother’s Day brunch. My mom loves a variety—sweet and savory should both make an appearance…while my husband’s mom is a master baker and loves a tasty baked bite. To prep for the discerning tastes I’ve been experimenting with cinnamon rolls. And man, have I found a winner:

I want a fresh-from-the-oven batch that doesn’t take all morning so I was impressed that this recipe starts with frozen bread dough. It takes a little fussing, but you simply spread out your thawed dough to be the base of your rolls. I used white bread dough instead of the called-for sweet dough so it’s not over-the-top sugary:

Next up is the gooey topping. Your kitchen will smell divine with butter, cream, and brown sugar melting on the stove. I’ve decided I like this topping so much that it’s now my filling, too: I double the amount it calls for. Happiness is:

I pour half the melted mixture into the bottom of a prepared pan, then I add a few tablespoons of creamy peanut butter and melt it in the remaining caramel. This is now my filling. Drizzle onto your rolled-out bread, and, per the recipe, sprinkle brown sugar and cinnamon. I skip the peanuts but this would be their moment. Then get rolling and slicing! No photos here because my hands were a mess. I’m far from a perfectionist and these babies turn out a-OK anyway.

Time for baking! Pop them in the oven and watch them expand into fluffy rolls (Tip: I set a timer for 30 minutes, then put a piece of foil over the top for the last 10 to avoid over-browning):


They’re almost good enough to eat as-is, but you’ll want to flip them to get the ooey-gooey topping on, well, the top. I end up with a spatula-aided flip every time, but maybe you’re smoother than me:

I think my moms are going to love these!

Get the recipe here:


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