Sweet Cinnamon Rolls – Dakota style

If there is one thing I could ask for with my coffee is a large, hot from the oven, gooey cinnamon roll. And by gooey I mean covered in a homemade Caramel glaze. Doesn’t that just sound like the perfect morning. Okay, so maybe you should include a baked omelet and orange slice or two to make this a complete breakfast but that’s only if you are feeling guilty. These rolls aren’t just a breakfast treat. In fact, most of us along the Rocky Mountains believe our chili isn’t complete unless we have cinnamon rolls to accompany the spicy soup.

When I make these rolls I go all out. I mean double or triple the recipe. I make these only once or twice a year and I freeze a few pans for later. They only last a few months in our freezer because my husband suffers from a seasonal sweet tooth and if he find them… They don’t stay in the freezer.  I personally like using the freezer trick because I can pretend they aren’t available for consumption. Plus, I like to have a waistline and my self-control with these rolls… Well, it is pretty much non-existent.

Don’t say I didn’t warn you!

Sometimes you find recipes that are perfect the way they are but often I find there is always room for improvement. The best sweet dough recipe I have made I found several years ago online but I haven’t found it since. It was originally created by Laura Jeffreys. They taste great with a cream cheese frosting. Or better yet, if you like orange cinnamon rolls add a tablespoon of orange zest in the dough and flavor your cream cheese frosting with more zest and a table spoon of condensed orange juice.  Mmm. I might have a slight crush on cinnamon rolls of all kinds

Okay back to the Dakota Caramel Rolls, I promised. The most delicious caramel glaze I’ve tested (and adapted to my own taste) is from Married to Ginger. With this glaze, I can’t say no even after eating three. Tell me what you think. Can you stop at just one?

Cinnamon Rolls from the Dakotas

  • Servings: 2 9x13 inch pans
  • Difficulty: medium
  • Print

A sinfully, good, gooey cinnamon roll to pair with your morning coffee.

Credit: Dough from Laura Jeffries
Caramel sauce adapted from Married to Ginger


    Dough ingredients
  • 4 1/2 tsp Active Yeast
  • 1/2 Cup warm water (let your hot water run from the tap for 1 min for about the right temperature)
  • 1/2 Cup butter
  • 3/4 Cup milk, warmed (do NOT scald)
  • 1/2 Cup sugar
  • 1 Egg
  • 1 tsp salt
  • 4 1/2 cups flour (+/-)
  • 1 Tbsp olive oil


  1. Whisk yeast and warm water in medium size bowl and set aside.
  2. Melt butter and warm milk in the same sauce pan on the stove. Set burner to a low setting. Stir occasionally to keep milk from sticking.
  3. Once butter is melted pour into electric mixer, let it cool for 2-5 minutes and then add yeast/water mixture. Combine on low using the dough or cookie attachment.
  4. Add sugar until mixed and then add the egg. Continue to mix on low.
  5. Add salt and slowly add the flour mixing a cup or two at a time.
  6. Once it no longer sticks to the sides of the bowl. Knead the dough 2-3 minutes in the mixer.
  7. Pour the olive oil into the bottle of a large clean bowl. Place dough in the bowl and roll it around, coating the outside of the ball of dough. Cover with a light tea towel and let sit for 1-2 hrs, or until the dough has doubled in size.
  8. Caramel topping 3 cups brown sugar 2 cups (small carton) Whipping cream (or vanilla ice cream) 2 Tspn light corn syrup (ignore if using ice cream) 1/4 cup butter 2 Tsp cinnamon 1/4 tsp vanilla 3 Tbsp white sugar (ignore if using ice cream)

  9. Combine all in sauce pan on low. Stirring until the sauce begins to thicken.
  10. Equally distribute into 2 9×13 inche pans.
  11. Cinnamon-sugar filling – 1/2 Cup of butter, melted

    – 1 1/4 cup brown sugar – 1/4 cup sugar – 3 Tbsp Cinnamon – pinch of nutmeg – pinch of cloves (optional)

  12. Lay dough out on a floured surface. Roll out into a rectangle.
  13. Brush dough with melted butter.
  14. Whisk brown sugar, sugar, cinnamon, nutmeg and cloves. Sprinkle buttered dough heavily. No dough should be showing.
  15. Roll tightly from one direction. Stop when the end is under the roll.

  17. Use a long piece of dental floss. Slide underneath and pull strings together to cut the dough. Cut every 1-2 inches. Place an inch or so apart in the pans fill with the caramel sauce.
  18. Set pans on top of stoe to raise to your preferred size.
  19. Pre-heat 350 degrees. Bake for twenty minutes. If the tops are are slightly browned they are done. Use a toothpick to make sure the dough close to the caramel is no longer doughy.
  20. When still warm, flip pan over onto a wooden cutting board or a baking pan. The caramel will drip down the sides, adding more deliciousness to the rolls.



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