bread cooking for 1 or 2

Caramel Crown

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Shaping Variation:  Caramel Crown

My aunt Sharon would fix Caramel Rolls for a special breakfast whenever we traveled to the Midwest to visit her, Uncle George, and my cousins John and Alayne.  I’ve adapted Aunt Sharon’s idea, which used ready-made frozen rolls in dough form.  We traditionally have Caramel Crown with scrambled eggs and ham for Christmas morning breakfast.  I think you’ll agree it tastes a little too good!

1 batch Favorite Buttermilk Bread dough, either size, made with vanilla
12 perfect pecan or walnut halves
1 cup brown sugar
1 cup whipping cream
2 tsp vanilla extract
1 Tbs light corn syrup, optional
Bundt pan
Cookie sheet with sides

*Prepare Caramel Crown the night before you plan to serve it.  Use one-half of the Favorite Buttermilk Bread dough made from the smaller recipe or one-third of the larger recipe.

One batch of dough given one
rising in the bowl.
Divide dough in half with a chef’s
knife or dough card.  Use one half
for one Caramel Crown.

Thoroughly grease Bundt pan.  Arrange pecans in bottom of pan.  Mix brown sugar, whipping cream, vanilla, and corn syrup in a small bowl and set aside.

Divide in 4 equal pieces.
Divide in half to make 8 equal pieces.

Divide those 8 in half to make 16 pieces.

Gather up the ends and pinch them together to form a ball.
Keep pinching and squeezing until a
smooth ball of dough is formed.

Divide dough into about 16 pieces, shape into smooth rolls, and place seam side up in prepared pan.  Pour caramel sauce mixture over the rolls.

Nut halves are arranged in bottom of greased Bundt pan;
rolls are arranged seam side up so that when you unmold
the crown onto a serving platter the smooth sides are up!

Set Bundt pan on the cookie sheet.  Cover loosely with plastic wrap and a towel and refrigerate.  Crown will rise slowly overnight while caramel-y goodness soaks into each roll.  

In the morning, remove crown from refrigerator and set on counter-top for 30 minutes while oven preheats.  

Bake at 350 degrees F for 30 – 35 minutes, until rolls are browned and baked through.  Cool in pan 5 minutes, then unmold onto a serving platter.  Serve warm!

These won’t last through the day!


*Note ~ to make a smaller version of Caramel Crown, use a loaf pan and 8-10 balls of dough.  Cut caramel sauce ingredients in half.  Bake about the same length of time, or 5 minutes less.


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