Wholesome Indulgence: The Best Whole Wheat Caramel Rolls Recipe

Step back in time to 1957 and discover a true baking gem: the original Whole Wheat Caramel Rolls recipe from the iconic Pillsbury Bake-Off. Unlike many modern sticky buns that rely heavily on cinnamon, these rolls offer a unique and exquisite flavor profile, highlighting the rich, earthy notes of whole wheat bread complemented by a luxurious mixture of brown sugar and crunchy pecans. It’s a combination that truly sings, delivering a comforting sweetness without overwhelming spices, allowing the wholesome essence of the wheat to shine through.

These caramel rolls stand apart not just in flavor, but also in their effortless presentation. Forget about meticulously mixing and spreading icing; these beauties are designed to be flipped and served upside down, revealing a glistening, sticky caramel topping studded with toasted pecans. This method ensures every bite is drenched in that irresistible gooey goodness, making them a stunning and fuss-free addition to any breakfast table or brunch spread.

Why You’ll Love These Whole Wheat Caramel Rolls

This recipe for homemade caramel rolls offers a perfect blend of nostalgia and wholesome goodness. While the original called for hand-kneading, our adapted version embraces modern convenience by utilizing a stand mixer, making the dough preparation significantly easier and quicker without compromising on texture. We’ve also refined the ingredient list to elevate the flavor and texture even further, incorporating bread flour for a chewier crumb, a touch of extra butter for richness, a hint of vanilla for warmth, and white whole wheat flour for a lighter, softer texture than traditional whole wheat. For those seeking an extra airy result, a tablespoon of vital wheat gluten can be a game-changer, yielding truly light and fluffy rolls.

The beauty of these sticky buns lies in their simplicity and the incredible depth of flavor achieved with minimal fuss. The caramel topping, formed as the rolls bake, naturally coats the buns when inverted, creating a delightful presentation and an explosion of taste in every bite. It’s a classic for a reason, and with our updated tips and tricks, you can master these Pillsbury Bake-Off-inspired caramel rolls in your own kitchen.

Ingredient Notes for Perfect Whole Wheat Caramel Rolls

Understanding each ingredient and its role is key to baking successful and delicious whole wheat caramel rolls. Here’s a detailed look at what goes into these fantastic sticky buns:

• Flour: For the best texture, we recommend a blend of bread flour and white whole wheat flour, with each cup weighing approximately 140 grams. Bread flour contributes to a stronger gluten structure, resulting in a chewier, more satisfying roll. White whole wheat flour offers the nutritional benefits of whole grain with a milder flavor and lighter texture than traditional red whole wheat. If you prefer a more robust, darker wheat flavor, feel free to substitute with organic whole wheat flour. For an even lighter crumb, consider adding a tablespoon of vital wheat gluten to your dry ingredients, especially when working with whole wheat.
• Sugar: We use granulated sugar in the dough to provide sweetness and aid yeast activation, and brown sugar for the luscious filling. The filling benefits from a mix of half light brown sugar and half dark brown sugar for a balanced flavor and deeper caramelization. If you must choose just one, dark brown sugar is preferred for its richer molasses notes, which truly enhance the caramel experience.
• Butter: Butter is a star in this recipe, contributing significantly to the richness and flavor of both the dough and the caramel topping. High-quality butter, such as European-style or a good Vermont butter, will make a noticeable difference. You can use salted butter, or unsalted butter with a small pinch of extra salt added to the filling mixture to balance the sweetness. Ensure the butter for the filling is softened for easy mashing and mixing.
• Vanilla: While not in the original 1957 recipe, a touch of vanilla extract in the caramel filling adds a wonderful depth of flavor and aromatic complexity. It pairs beautifully with brown sugar and pecans. If you’re a purist or simply don’t have it on hand, you can certainly omit it, but we believe it’s a worthwhile addition.
• Milk: Whole milk is our go-to for baking yeast breads. Its higher fat content results in a richer, softer dough and contributes to better browning. While other milks might work, whole milk delivers optimal results for these caramel rolls.
• Yeast: The type of yeast you use will affect your rising times. The batch pictured utilized Rapid Rise yeast, which significantly speeds up the proofing process, taking approximately one hour for the first rise and only 30 minutes for the second. If using active dry yeast, expect slightly longer rise times – about 1.5 hours for the first rise and 45-60 minutes for the second. Always ensure your yeast is fresh and the liquid temperature is warm (120-130°F / 49-54°C) for optimal activation.
• Nuts: Toasted chopped pecans are the traditional choice and provide a fantastic crunch and buttery flavor that complements the caramel perfectly. However, walnuts would also be an excellent alternative if you prefer their taste. The recipe suggests ½ cup, but don’t hesitate to add a little more if you’re a nut enthusiast. A great tip is to scatter some extra nuts on the bottom of the pan before adding the rolls; this ensures a delightful nutty surprise on top once the rolls are flipped!
• Shortening: Shortening helps to keep the rolls incredibly light and tender. While we haven’t tested this recipe with oil, butter would likely be a good substitute for shortening, though it might result in a slightly denser crumb.
• Parchment Paper: While not strictly essential, lining your baking pan with parchment paper makes the transfer and cleanup process incredibly easy. It ensures your sticky caramel rolls won’t adhere to the pan, guaranteeing a perfect flip every time.

Tips for Baking Perfect Whole Wheat Caramel Rolls

Achieving bakery-quality whole wheat sticky buns at home is easier than you think with these expert tips:

• Dough Consistency is Key: Pay attention to the dough as it kneads. It should pull away cleanly from the sides of the bowl, clinging only slightly to the bottom. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time. If it seems too dry, a teaspoon of water or milk can help.
• Warmth for Rising: Yeast thrives in a warm, draft-free environment. A slightly warmed oven (turned off!) or a warm spot in your kitchen can encourage a quicker and more consistent rise. Covering the bowl with plastic wrap or a clean kitchen towel helps retain moisture.
• Don’t Over-Flour: When rolling out your dough, use just enough flour to prevent sticking. Too much extra flour can make your rolls dry and tough.
• Even Slices: For uniform rolls that bake evenly, try to cut your rolled dough log into consistent slices. A sharp, un-serrated knife or even unflavored dental floss can help achieve clean cuts.
• Pan Preparation: The generous buttering and optional parchment paper are crucial for a clean release. Don’t skimp on the butter, as it contributes to the delicious caramel.
• Perfect Golden Brown: Keep an eye on your rolls towards the end of baking. They should be golden brown and the caramel mixture should be bubbly. If they start browning too quickly, you can loosely tent them with foil.

Recipe: Whole Wheat Caramel Rolls

Whole Wheat Caramel Rolls

Adapted from a beloved 1957 Pillsbury Bake-Off recipe, these Whole Wheat Caramel Rolls are a delicious twist on traditional sticky buns. Featuring a unique brown sugar and pecan topping instead of cinnamon, they offer a wholesome yet indulgent experience. Feel free to add a touch of cinnamon if desired, or enjoy them in their classic, simple glory.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising and Cooling 2 hours hrs

Total Time 3 hours hrs

Course Breakfast

Cuisine American

Servings 12

Ingredients

 

• 1 cup all-purpose flour or bread flour (140 grams)
• 1 cup whole wheat flour or white whole wheat flour (140 grams)
• 3 tablespoons sugar (40 grams)
• 1 teaspoon salt
• 1 package active dry or Rapid Rise yeast (2 ¼ teaspoons)
• ¾ cup whole milk whole
• ¼ cup water
• 2 tablespoons shortening or vegetable oil
• ¼ to ¾ cup optional additional bread flour (100 grams), but you shouldn’t need it all

Filling

• 1 cup firmly packed brown sugar (200 grams)
• ⅓ cup butter, softened plus extra for pan (80 grams)
• ⅛ teaspoon salt, only if using unsalted butter
• ¼ teaspoon vanilla extract optional
• ½ cup toasted chopped nuts, plus more for pan

Instructions

 

• In the bowl of a stand mixer, combine 1 cup (140 grams) of the bread flour (or all-purpose), whole wheat flour, granulated sugar, salt, and yeast; blend these dry ingredients thoroughly to ensure even distribution.
• In a small saucepan or a microwave-safe cup, gently heat the milk and water until very warm, ideally between 120-130 degrees F (49-54 degrees C). Be careful not to overheat, as this can kill the yeast. Add this warm milk mixture along with the shortening or vegetable oil to the dry flour mixture in the stand mixer bowl. Stir everything by hand until all dry ingredients are just moistened and a shaggy dough forms.
• Gradually stir in an additional ¼ cup of bread flour to help form a stiff dough. At this stage, you likely won’t need the remaining optional flour unless you plan to knead by hand or require it for dusting your work surface.
• Attach the dough hook to your stand mixer and begin kneading on a low to medium speed. The dough should start to pull away from the sides of the bowl, possibly clinging only to the bottom. Continue kneading for about 5 to 8 minutes, or until the dough becomes smooth, elastic, and springs back when lightly poked. Once kneaded, transfer the dough to a lightly greased bowl, cover it tightly with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place until doubled in bulk. This typically takes about 1 hour for Rapid Rise yeast, or 1 ½ hours for regular active dry yeast.
• While the dough is undergoing its first rise, prepare your baking pan. Line a 9-inch square baking pan with parchment paper, allowing some overhang on the sides for easy lifting. Generously rub the entire surface of the parchment paper and the sides of the pan with butter. For an extra nutty crunch, sprinkle some chopped pecans evenly across the bottom of the prepared pan.
• In a small bowl, combine the softened butter for the filling. Stir in the vanilla extract, if using. If you opted for unsalted butter, add a pinch or two of salt to balance the flavors. Finally, mix in the firmly packed brown sugar until a smooth, spreadable mixture is achieved.
• Once the dough has doubled, gently punch it down to release all the accumulated air bubbles. Transfer the dough to a lightly floured surface and roll it out into a large rectangle, approximately 16×12 inches in size.
• Evenly spread the brown sugar and butter mixture over the entire surface of the rolled-out dough, leaving a small border free on one of the longer edges. Sprinkle the remaining toasted chopped nuts over the brown sugar mixture. Starting from the opposite long edge, carefully roll the dough into a tight 16-inch spiral (or log), pressing the edges firmly to seal. Using a sharp knife or unflavored dental floss, cut the log into 16 uniform slices. Arrange these slices, cut-side up, in the prepared and greased baking pan. Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise for a second time, for 45 to 60 minutes (or about 30 minutes if using Rapid Rise yeast), until they look puffy and soft.
• Preheat your oven to 350 degrees F (175 degrees C). Bake the rolls for 30-35 minutes, or until they are golden brown on top and the caramel mixture is bubbling around the edges. Once baked, remove the pan from the oven and let it cool for exactly two minutes. This brief cooling period helps the caramel set slightly. Then, carefully invert the pan onto a large sheet of foil or a serving platter, so the sticky, nutty caramel topping is now facing up. Serve warm and enjoy these wholesome, sweet treats!

Keyword Caramel, Cinnamon Rolls, Whole Wheat, Sticky Buns

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Serving and Storage Suggestions

These whole wheat caramel rolls are best enjoyed warm, fresh from the oven, when the caramel is still gooey and the rolls are soft and tender. They make an unforgettable breakfast, a special brunch item, or a comforting treat with a cup of coffee or tea.

• Reheating: If you have leftovers, individual rolls can be gently reheated in the microwave for 15-30 seconds, or wrapped in foil and warmed in a 300°F (150°C) oven for about 10-15 minutes until soft and warm through.
• Storage: Store any leftover caramel rolls in an airtight container at room temperature for up to 2-3 days. For longer storage, they can be refrigerated for up to a week, or frozen for up to 1-2 months. If freezing, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before reheating.

Variations to Explore

While these whole wheat caramel rolls are perfect as is, feel free to customize them to your liking:

• Add Cinnamon: If you love the classic cinnamon roll flavor, simply add 1-2 teaspoons of ground cinnamon to the brown sugar filling mixture.
• Different Nuts: Experiment with other nuts like walnuts, hazelnuts, or even a mix of nuts for varied textures and flavors. If you’re not a fan of nuts, you can omit them entirely.
• Dried Fruit: For a different twist, you could try adding a sprinkle of finely chopped dried cranberries or raisins to the filling along with or instead of the nuts.
• Make-Ahead Option: To prepare these rolls in advance, after placing the cut slices in the buttered pan, cover them tightly with plastic wrap and refrigerate overnight. In the morning, remove them from the fridge about 1-2 hours before baking to allow them to come to room temperature and complete their second rise.

These whole wheat sticky buns are more than just a recipe; they’re a connection to baking history, offering a unique flavor profile that balances wholesome ingredients with indulgent sweetness. The simple pleasure of pulling apart a warm, sticky, nutty roll is truly unmatched. We hope you enjoy bringing this classic caramel roll recipe into your home and sharing its deliciousness with loved ones!