Introduction

Oh, friends, do you ever get that craving for something warm, sweet, and just utterly comforting? You know, the kind of treat that instantly takes you back to cozy mornings or special weekend brunches? Well, I’ve got a recipe that’s going to do just that for you! These Butterscotch Pudding Caramel Rolls are ridiculously easy to make, and the smell that fills your kitchen while they bake is pure magic. Seriously, get ready to fall head over heels for this sweet, gooey, caramel-drenched delight. They’re a little bit nostalgic, a whole lot delicious, and I can’t wait for you to try them!

Why You’ll Love This Recipe

Fast: From start to finish, these rolls come together surprisingly quickly, especially when you use pre-made dough!
Easy: No fancy techniques here, just simple steps that even beginner bakers can master.
Giftable: Imagine bringing a pan of these warm, bubbling beauties to a friend’s house – they’ll be gone in a flash!
Crowd-pleasing: Everyone loves a good cinnamon roll, and the addition of butterscotch and gooey caramel makes these irresistible to all ages.

Ingredients

Gather ’round, bakers! Here’s what you’ll need to create these little slices of heaven:

1 loaf frozen bread dough, thawed: This is our secret weapon for speed! Make sure it’s fully thawed and ready to go.
3 tablespoons unsalted butter, softened: For spreading on the dough to help all that goodness stick.
⅓ cup (67 g) light brown sugar, packed: That classic, warm sweetness for the cinnamon layer.
2 teaspoons ground cinnamon: The heart and soul of any good cinnamon roll!
½ cup (1 stick / 113 g) unsalted butter, melted: This forms the base of our luscious caramel sauce.
¾ cup (150 g) light brown sugar, packed: More brown sugar for that deep, rich caramel flavor.
½ cup (170.5 g) light corn syrup: This is what keeps our caramel from crystallizing and makes it wonderfully smooth.
3 tablespoons instant butterscotch pudding mix: The star ingredient that gives these rolls their unique, amazing butterscotch flavor!

How to Make It

Alright, let’s get our hands a little sticky and make some magic happen!

Prepare the rolls: First things first, take your thawed bread dough and unroll it onto a lightly floured surface. This makes it easier to work with.
Butter up: Grab that softened butter and spread it evenly all over the unrolled dough. Don’t be shy!
Sweet and spicy: Now, sprinkle that ⅓ cup of light brown sugar and the ground cinnamon evenly over the buttered dough. This is where the magic starts!
Roll ’em up: Starting from one of the longer sides, roll the dough up as tightly as you can. Think of it like a cozy little log.
Slice and dice: Using a sharp knife or even some dental floss (it’s my secret for clean cuts!), cut your dough log into 12 equal slices.
Arrange with care: Place these beautiful little rolls, cut-side up, into a greased baking dish. Make sure they have a little room to snuggle up as they bake.
Whip up the butterscotch magic: In a medium saucepan, combine the melted butter, ¾ cup of light brown sugar, light corn syrup, and that wonderful instant butterscotch pudding mix.
Stir until smooth: Place the saucepan over medium heat and stir constantly. You want to keep going until the sugar is all dissolved and you have a lovely, smooth caramel mixture.
Drench those rolls: Carefully pour this warm butterscotch mixture evenly over the rolls in your baking dish. Get it into all those nooks and crannies!
Let them rise: Cover your baking dish loosely with plastic wrap or a clean kitchen towel. Find a nice, warm spot in your kitchen for them to rise for about 30 minutes. They’ll get nice and puffy!
Preheat the oven: While they’re puffing up, preheat your oven to 350°F (175°C).
Bake to perfection: Pop the baking dish into the preheated oven and bake for 25-30 minutes. You’re looking for that gorgeous golden brown color and toasty, bubbly caramel.
Cool and enjoy: Let the rolls cool for just a few minutes in the dish before digging in. That caramel will be HOT!

Substitutions & Additions

Feeling a little creative? You can absolutely make these your own!

For a richer caramel: You can use dark brown sugar instead of light for a deeper, more molasses-like flavor.
Add some crunch: Sprinkle chopped pecans or walnuts over the cinnamon layer before rolling for a delightful nutty texture.
Chocolate lovers rejoice: Toss in some mini chocolate chips with the cinnamon and sugar. They melt into the caramel beautifully!
Cream cheese frosting: While not traditional for caramel rolls, a drizzle of simple cream cheese frosting would be absolutely decadent.

Tips for Success

A few little secrets from my kitchen to yours:

Thawing Dough: Make sure your bread dough is properly thawed according to package directions. Dough that’s too cold won’t rise as well.
Don’t Over-Mix the Caramel: Once the sugar is dissolved and the mixture is smooth, take it off the heat. Overcooking can make the caramel hard.
Prep Ahead: You can prepare the rolls up to the point of pouring the caramel and covering them. Then, just let them rise and bake when you’re ready for them.
Sharp Knife is Key: For clean cuts on your dough roll, a sharp serrated knife or dental floss works wonders.

How to Store It

Leftovers? Not likely! But if you happen to have any:

Store any leftover Butterscotch Pudding Caramel Rolls in an airtight container at room temperature for up to 2 days. If they seem a little dry, you can gently warm them in the microwave for a few seconds before serving to bring back that gooey goodness.

FAQs

Can I make the caramel sauce ahead of time?: Yes! You can prepare the butterscotch caramel mixture a day in advance and store it in an airtight container in the refrigerator. Gently reheat it on the stovetop or in the microwave until pourable before adding it to the rolls.
What kind of baking dish should I use?: A 9×13 inch baking dish is perfect for this recipe. Make sure it’s well-greased so those delicious rolls don’t stick!
Why didn’t my rolls rise properly?: This could be due to the dough not thawing completely, or the “warm place” not being warm enough. Make sure your dough is pliable and the rising spot is draft-free and comfortably warm.

Melt-in-Your-Mouth Butterscotch Pudding Caramel Rolls

Ridiculously easy to make, these Butterscotch Pudding Caramel Rolls are warm, sweet, and utterly comforting. The smell that fills your kitchen while they bake is pure magic. They are a little bit nostalgic, a whole lot delicious, and a crowd-pleasing treat for all ages.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Servings 12 rolls

Equipment

Baking dish 9x13 inch
Medium saucepan
Knife sharp or serrated, or dental floss for cutting

Ingredients

Rolls

1 loaf frozen bread dough thawed
3 tablespoons unsalted butter softened
0.33 cup light brown sugar packed, for cinnamon layer
2 teaspoons ground cinnamon

Butterscotch Caramel Sauce

0.5 cup unsalted butter melted
0.75 cup light brown sugar packed, for caramel
0.5 cup light corn syrup
3 tablespoons instant butterscotch pudding mix

Instructions

Prepare the rolls: Take your thawed bread dough and unroll it onto a lightly floured surface.
1 loaf frozen bread dough
Butter up: Spread the softened butter evenly all over the unrolled dough.
1 loaf frozen bread dough
Sweet and spicy: Sprinkle the ⅓ cup of light brown sugar and the ground cinnamon evenly over the buttered dough.
1 loaf frozen bread dough
Roll 'em up: Starting from one of the longer sides, roll the dough up as tightly as you can.
Slice and dice: Using a sharp knife or dental floss, cut your dough log into 12 equal slices.
Arrange with care: Place these slices, cut-side up, into a greased baking dish. Make sure they have room to snuggle.
Whip up the butterscotch magic: In a medium saucepan, combine the melted butter, ¾ cup of light brown sugar, light corn syrup, and the instant butterscotch pudding mix.
1 loaf frozen bread dough
Stir until smooth: Place the saucepan over medium heat and stir constantly until the sugar is dissolved and you have a smooth caramel mixture.
Drench those rolls: Carefully pour the warm butterscotch mixture evenly over the rolls in the baking dish.
Let them rise: Cover the baking dish loosely and let the rolls rise in a warm spot for about 30 minutes.
Preheat the oven: While they rise, preheat your oven to 350°F (175°C).
Bake to perfection: Bake for 25-30 minutes, or until golden brown and bubbly.
Cool and enjoy: Let the rolls cool for a few minutes in the dish before serving.

Notes

Store any leftover Butterscotch Pudding Caramel Rolls in an airtight container at room temperature for up to 2 days. Gently warm them in the microwave for a few seconds before serving to bring back gooeyness if they seem dry. The caramel sauce can be made a day in advance and stored in the refrigerator, then gently reheated until pourable.