Tevah Versatile Caramel Cinnamon Rolls

Soft, sticky, and golden — made from your wholesome dough.

These cinnamon rolls are wonderfully flexible and can be made from almost any of your Tevah base doughs —
Honey Wheat, Whole Wheat Sourdough, Fresh-Milled Heritage, or even your Artisan-style sourdough if you want a little tang.
Each dough brings a slightly different personality: Honey Wheat is the softest and sweetest; Whole Wheat Sourdough
is a bit deeper and more complex.

To keep it simple, we start with 1,000 g of prepared dough (after first rise) to make one dozen rolls.
The rest of your batch can become loaves, dinner rolls, or pretzels.

Prep: 20 min  | 
Bake: 20–30 min  | 
Yields: 12 rolls

Ingredients

For the Rolls

• 1,000 g prepared bread dough (after first rise)
• ½ cup brown sugar
• ¼ cup white sugar
• 4–6 Tbsp soft butter
• 2–3 Tbsp ground cinnamon (to taste)
• 12 Tbsp cream (1 Tbsp per roll)

For the Caramel Pan Lining

• ¼ cup butter
• ½ cup brown sugar
• 2 Tbsp cream
• 1 tsp vanilla

Optional Topping

• Cream cheese icing (to drizzle after baking)

Instructions

1. Prepare the dough: Use 1,000 g of your favourite Tevah dough (Honey Wheat, Whole Wheat Sourdough, or Fresh-Milled).
   The dough should have completed its first rise and be light and workable.
2. Make the caramel sauce: In a small saucepan, melt ¼ cup butter. Stir in ½ cup brown sugar,
   2 Tbsp cream, and 1 tsp vanilla. Heat gently until smooth and just bubbling. Pour into the bottom of a greased baking pan and swirl to coat.
3. Roll and fill: On a lightly floured or oiled surface, roll the dough into a large rectangle about ½ inch thick.
   Spread with 4–6 Tbsp soft butter. In a small bowl, mix the brown sugar, white sugar, and cinnamon, then sprinkle generously over the dough
   (use “what feels right to your heart” ❤️). Optional: sprinkle raisins, chopped pecans, or walnuts. Roll up tightly from the long side and slice into 12 even rolls.
4. Assemble: Place the sliced rolls into the caramel-lined pan, cut side up. Spoon 1 Tbsp of cream over each roll.
   (This keeps them extra soft and gooey, even if your base dough doesn’t include milk.)
5. Bake: Bake at 350°F (175°C) for 20–30 minutes, until golden, puffed, and cooked through in the centre.
6. Flip & finish: While still warm, carefully invert the pan onto a serving tray so the caramel runs over the rolls.
   Serve warm, or cool slightly and drizzle with cream cheese icing.

Baker’s Notes

• This method works beautifully with most Tevah doughs — especially Honey Wheat and Whole Wheat Sourdough.
• If your dough is on the firmer side, the cream step helps it stay soft and bakery-style.
• For extra indulgence, double the caramel and use a slightly deeper pan.
• You can bake without flipping, but flipping gives that gorgeous sticky-bun finish.

✨ Reflection

These rolls are pure joy — soft, messy, generous, and made to share. They remind me that even the simplest dough can become
something extraordinary with a little warmth, sweetness, and time.

There’s something about honey and cinnamon that feels like comfort and wisdom all at once —
the kind of sweetness that nourishes both body and spirit.

“Eat honey, my son, for it is good; honey from the comb is sweet to your taste.
Know also that wisdom is sweet to your soul; if you find it, there is a future hope for you.”

— Proverbs 24:13–14

➤ Cream cheese icing note: These rolls pair perfectly with my lemon cream cheese icing recipe

🌾 Baked with fresh-milled flour from Tevah Flour Co. | Shop our Flour here