Best 10 Easy Overnight Ooey Gooey Pull Apart Caramel Rolls Recipes

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**Indulge in the Ultimate Breakfast Treat: Easy Overnight Ooey-Gooey Pull-Apart Caramel Rolls**

Begin your day with a delightful culinary experience with our easy overnight ooey-gooey pull-apart caramel rolls. These delectable rolls, bursting with gooey caramel, soft dough, and a hint of cinnamon, are perfect for special occasions or weekend brunches. With minimal effort and a touch of patience, you'll create a masterpiece that will impress family and friends alike. Our recipe includes step-by-step instructions for overnight dough preparation, ensuring a tender and fluffy texture. Dive into the rich caramel filling and discover the secrets to achieving that perfect pull-apart moment. Don't forget to explore our variations, including the indulgent chocolate caramel rolls and the irresistible cinnamon-sugar rolls, each offering a unique flavor journey. Get ready to indulge in a heavenly breakfast or brunch experience with our easy overnight ooey-gooey pull-apart caramel rolls.

Check out the recipes below so you can choose the best recipe for yourself!

EASY GOOEY CARAMEL ROLLS



Easy Gooey Caramel Rolls image

I got this recipe from my aunt. It's a Christmas morning tradition and always a hit at church. We sometimes add chopped pecans before we bake.

Provided by wilco

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 4h

Yield 24

Number Of Ingredients 6

24 frozen dinner roll dough, thawed, divided
½ cup butter
1 cup brown sugar
1 (4.6 ounce) package cook-and-serve vanilla pudding mix
2 tablespoons milk
½ teaspoon ground cinnamon

Steps:

  • Grease a 9x13-inch baking dish.
  • Arrange 12 dinner rolls in the prepared baking dish.
  • Melt butter in a saucepan over medium-low heat. Add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. Pour pudding mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 34.9 g, Cholesterol 11.9 mg, Fat 6.5 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 285.2 mg, Sugar 15.4 g

EASY OVERNIGHT OOEY-GOOEY PULL-APART CARAMEL ROLLS



Easy Overnight Ooey-Gooey Pull-Apart Caramel Rolls image

These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my recipe#78579 nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)

Provided by Kittencalrecipezazz

Categories     Breads

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 6

16 unbaked frozen yeast dinner roll dough (reduce to 12 for a bundt pan)
1 (3 ounce) package regular butterscotch pudding mix (do not use instant)
1/2 cup packed brown sugar
1 1/2 cups chopped pecans or 1 1/2 cups walnuts
1/2 cup melted butter
1/2-1 teaspoon cinnamon (optional)

Steps:

  • The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
  • If using the cinnamon mix with the melted butter.
  • Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
  • Place the frozen rolls into the pan around and on top of each other over the nuts.
  • Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
  • Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
  • Drizzle the melted butter over all.
  • To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
  • Allow to rise overnight at room temperature or about 8-10 hours.
  • Set oven to 350 degrees F.
  • Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
  • Remove the pan from oven and allow to cool for 5 minutes.
  • Turn the pan over and invert onto a serving plate.
  • Serve by pulling apart chunks with a fork.

Nutrition Facts : Calories 295.2, Fat 26.2, SaturatedFat 8.6, Cholesterol 30.5, Sodium 105.2, Carbohydrate 16.3, Fiber 2, Sugar 14.2, Protein 2

TOO EASY GOOEY CARAMEL ROLLS



Too Easy Gooey Caramel Rolls image

Easy, easy, easy! I can't count the compliments I've received from these. I used to take three of them to bake sales when I worked. They always sold first! They just look so yummy, people think you just had to work very hard and long on them! I got this recipe from my mom at least 30 yrs ago and my family has enjoyed them ever since! I was out of pecans once and the kids begged for them so I made them anyway and they were almost as good. If you have a timer on your stove, you can set it for the baking time to begin and end. The wonderful aroma will wake you up! Set your alarm anyway,,don't want to ruin a good thing! I hope this becomes a family favorite of yours too. Also, the first time you make them, watch them closely not to over or undercook the rolls. use 1 large round platter or pizza pan covered with foil. They look awesome on a fancy platter

Provided by peppermintkitty

Categories     Yeast Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (22 count) package rhodes frozen dinner rolls (or your favorite brand)
1 (3 1/2 ounce) box butterscotch pudding mix (NOT instant)
1/2 cup butter or 1/2 cup margarine
3/4-1 cup packed brown sugar
1/2 cup pecan pieces (or more)
cooking spray

Steps:

  • All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
  • Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.
  • That's it!
  • Place bundt pan in the cold oven overnight.
  • When you arise the next morning, set the oven temp to 325°F
  • Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
  • Don't remove rolls while the oven is heating, leave inches.
  • Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake.
  • Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
  • Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
  • Do this over the counter top so if some spills, it won't get on the floor.
  • All that's left is to enjoy!
  • Company or family will think you slaved hours, it looks so yummy.
  • This is great for bake sales also.
  • Tip: don't put over 22-24 at most rolls in the pan.
  • I always use just 22.
  • Any more and they will rise over the top of the pan and hang over.
  • If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them.
  • I use more butter and sugar than other recipes because my family really likes alot of caramel.
  • However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup.
  • I just prefer too much to too little.
  • The caramel can be scooped up and put toward the middle rolls.

Nutrition Facts : Calories 1280.4, Fat 42.3, SaturatedFat 14.6, Cholesterol 53.3, Sodium 1833, Carbohydrate 192.3, Fiber 7.2, Sugar 44.5, Protein 35.3

GOOEY CARAMEL CINNAMON ROLLS



Gooey Caramel Cinnamon Rolls image

Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.

Provided by DiaperBrigade

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

2 tablespoons warm water
1 (.25 ounce) package active dry yeast
¾ cup buttermilk
¼ cup vegetable oil
2 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 ½ cups brown sugar, divided
10 tablespoons butter, melted and divided
1 teaspoon ground cinnamon
2 tablespoons molasses

Steps:

  • Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
  • Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
  • Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
  • Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
  • Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown on top, 20 to 25 minutes.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 50.6 g, Cholesterol 26.1 mg, Fat 14.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 217.2 mg, Sugar 29.4 g

CARAMEL PULL APARTS



Caramel Pull Aparts image

Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.

Provided by Airisaiia

Categories     Bread     Yeast Bread Recipes

Time 35m

Yield 20

Number Of Ingredients 6

1 cup brown sugar
¼ cup butter
1 tablespoon milk
1 teaspoon ground cinnamon
1 cup chopped pecans
3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
  • Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
  • Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.2 g, Cholesterol 6.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 438.3 mg, Sugar 10.4 g

PULL-APART CARAMEL ROLLS



Pull-Apart Caramel Rolls image

These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!

Provided by Gabriela Rodiles

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, at room temperature, for the baking dish
1/4 cup granulated sugar
1 tablespoon ground cinnamon
One 16.3-ounce can refrigerated biscuits, such as Pillsbury
3/4 cup heavy cream
1/3 cup packed light brown sugar
1/3 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
  • Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
  • For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
  • Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
  • For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
  • Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.

EASY OVERNIGHT CARAMEL ROLLS



Easy Overnight Caramel Rolls image

Found this recipe in a local cookbook and thought I better post it here for safe keeping. Looks interesting.

Provided by looneytunesfan

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

1 dozen frozen dough rolls
1 (3 1/2 ounce) package butterscotch pudding mix (NOT INSTANT)
1 cup brown sugar
1/2 cup butter, melted
1/3 cup pecans, coarsely chopped

Steps:

  • Spray a bundt pan or an angel food cake pan with nonstick cooking spray.
  • Place the rolls in the pan, sprinkle the whole package of butterscotch pudding mix over the rolls, sprinkle the brown sugar over the pudding mix, pour the butter over the brown sugar, and top with the pecans.
  • Cover and place in the refrigerator overnight, or let rise for 4-5 hours before baking.
  • Preheat oven to 350*. Bake the rolls for 20-25 minutes. Let cool.

Nutrition Facts : Calories 158.4, Fat 9.8, SaturatedFat 5, Cholesterol 20.3, Sodium 72.7, Carbohydrate 18.4, Fiber 0.3, Sugar 17.9, Protein 0.4

MINI CARAMEL ROLLS



Mini Caramel Rolls image

Here's the perfect warm treat for pajama-clad family mornings. These ooey-gooey baked rolls come together in moments-thanks to a tube of refrigerated crescent rolls-and disappear just as quickly. -Kayla Wiegand, Congerville, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 12 servings.

Number Of Ingredients 7

1/3 cup packed brown sugar
1/3 cup butter, cubed
2 tablespoons light corn syrup
1-1/2 teaspoons 2% milk
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate., Separate crescent dough into 4 rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Cut each roll into 9 slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.

Nutrition Facts : Calories 155 calories, Fat 9g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 189mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

OVERNIGHT CARAMEL PECAN ROLLS



Overnight Caramel Pecan Rolls image

These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!

Provided by ERIBERRY

Categories     Bread     Yeast Bread Recipes

Time 16h40m

Yield 24

Number Of Ingredients 16

2 cups milk
2 (.25 ounce) packages active dry yeast
½ cup warm water
⅓ cup white sugar
⅓ cup vegetable oil
1 tablespoon baking powder
2 teaspoons salt
1 egg
7 cups all-purpose flour
1 cup packed brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup pecan halves
¼ cup butter, softened
½ cup white sugar
1 ½ tablespoons ground cinnamon

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
  • When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
  • Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 47.4 g, Cholesterol 24.6 mg, Fat 13.3 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 292.7 mg, Sugar 17.6 g

GOOEY CARAMEL ROLLS



Gooey Caramel Rolls image

Make and share this Gooey Caramel Rolls recipe from Food.com.

Provided by looneytunesfan

Categories     Breads

Time 38m

Yield 12 rolls

Number Of Ingredients 9

1/4 cup butter, melted
3 tablespoons sugar
3 tablespoons firmly packed brown sugar
3 tablespoons light corn syrup
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened
1 (11 ounce) can refrigerated breadstick dough

Steps:

  • Heat oven to 375°. Combine all topping ingredients except pecans in 9-inch round cake pan; stir until well mixed. Sprinkle with pecans. Set aside.
  • Combine 1 tablespoon sugar and cinnamon in small bowl. Set aside.
  • Unroll dough; separate into 12 strips. Spread each strip with melted butter; sprinkle evenly with sugar-cinnamon mixture. Roll up loosely. Pinch seam to seal. Place rolls evenly in pan.
  • Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes. Invert onto serving platter. Let stand 1 minute before removing pan. Serve warm.

Nutrition Facts : Calories 111.9, Fat 7.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 45.7, Carbohydrate 12.2, Fiber 0.3, Sugar 9.1, Protein 0.3

Tips:

  • Use a stand mixer fitted with a dough hook to make the dough. This will save you time and effort.
  • If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
  • Be sure to let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
  • When you are assembling the rolls, be sure to spread the caramel evenly over the dough. You can also add other fillings, such as chocolate chips, nuts, or fruit.
  • Bake the rolls at 350 degrees Fahrenheit for 25-30 minutes, or until they are golden brown and the caramel is bubbly.
  • Let the rolls cool for a few minutes before serving. They are best served warm and gooey.

Conclusion:

These overnight ooey-gooey pull-apart caramel rolls are the perfect breakfast or brunch treat. They are easy to make and always a hit with family and friends. With a few simple tips, you can make these rolls perfect every time.

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