Skip to Content

Semi Homemade Caramel Rolls

Semi Homemade Caramel Rolls are ooey, gooey and darn right amazing. They aren’t difficult to make right at home..thanks to a handy short cut!

Semi Homemade Caramel Rolls #semihomemade #caramel #rolls #caramelrolls

Let’s start this post out with some honesty : I ate too many of these rolls when these pictures were taken.

They are just…so good. 😌

Anyhoo, I shared this recipe originally back in 2012. These are rolls that my mom would make for us when we were kids and I continue that delicious traditional now with my own kids.

Semi Homemade Caramel Rolls #semihomemade #caramel #rolls #caramelrolls

They are definitely a special treat kinda roll, but, they are easy. Also, I’m giving you a few different & new options today when it comes to making them.

Ready? OK, let’s get right to it!

First, your ingredients ➞ ➞Refrigerator biscuits, butter & brown sugar.

Here are your options:

  • Bake your rolls in the oven. (full size biscuits)
  • Bake your rolls in your crock pot. (again, full size biscuits)
  • Cut up your rolls and bake them in the oven. (A monkey bread version.)

To Bake Rolls in the Oven: Spread the rolls in a greased 9 inch pie dish. Melt the butter and brown sugar together. Then, pour on top of rolls. Bake.

When, the rolls are done, let them cool for 10-15 minutes. Then, place the pie dish on a plate. Place another plate on top of the pie dish. Flip the pie dish and let the rolls naturally fall out on to the plate. (see above collage for visual)

Carefully (HOT!) remove the pie dish and if desired, sprinkle the rolls with chopped nuts. If not, just dig in.

To Make Rolls in Crock Pot/Slow Cooker: Line the bottom of your pot with parchment paper and lie biscuits on top. Again, pour melted butter/brown sugar mixture on top. Cover and cook on high for 60-90 minutes.

Monkey Bread Version: Grease a 8 or 9 inch baking dish. I think these work better in a deeper pan and wouldn’t advise using a pie plate for them.

Cut each biscuit into 4 equal pieces and place in dish. Pour same melted butter/brown sugar mixture on top. Bake for 20 minutes in a preheated 350 degree oven. Let them cool for 10-15 minutes before serving.

Semi Homemade Caramel Rolls #semihomemade #caramel #rolls #caramelrolls

A Few Recipe Notes:

  • Any brand/type of refrigerator biscuits will work for these. I’ve used all different types to make these, but, prefer a regular, buttermilk variety for them. If you chose a “flaky” biscuits, baking times/serving size will be different..due to the larger size of those biscuits.
  • The recipe card information is based on a 10 pack buttermilk biscuits made as full rolls.
  • When flipping your pie dish of baked caramel rolls onto a plate, be sure to chose plates that are larger than the pie dish. It makes it much easier.
  • Pecans and walnuts are both great ideas for your garnish.

These Semi Homemade Caramel Rolls  are gooey, sweet and just plain delightful. Whichever way to chose to make them, just be sure to do it soon and plan to eat several rolls in one sitting.

Semi Homemade Caramel Rolls #semihomemade #caramel #rolls #caramelrolls
Yield: 10 rolls

Semi Homemade Caramel Rolls

Semi Homemade Caramel Rolls #semihomemade #caramel #rolls #caramelrolls

Semi Homemade Caramel Rolls are ooey, gooey and darn right amazing. They aren't difficult to make right at home..thanks to a handy short cut!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 8-10 count refrigerator biscuits
  • 1/2 cup butter
  • 1 cup brown sugar
  • chopped walnuts or pecans, optional


  1. Preheat oven to 350 degrees. Grease a 9 inch pie dish.
  2. Place biscuits in dish. Melt butter with brown sugar in a saucepan. Pour over biscuits.
  3. Cook 15-20 minutes or until brown.
  4. Let rolls cool for 10 minutes. Place a plate on the top of the pie dish. Then, flip over.
  5. If desired, top with chopped nuts before serving.


  • See blog post for monkey bread and crock pot versions.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 307Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 355mgCarbohydrates: 37gFiber: 1gSugar: 16gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Leave a comment

Your email address will not be published. Required fields are marked *

  1. Toni says:

    I used Pillsbury Cinnabon as well. Oh my Gosh!! Sooooooo goooood. And sooooooo easy!! YUMMINESS

  2. Antonia @Zoale says:

    I haven’t ever had caramel rolls, but I definitely have to try these. Thank you for another delicious share at Fiesta Friday!

    • Erin Table for Seven says:

      Give them a try Antonia..they’re yummy! Thanks for dropping by 🙂

  3. Amanda Rich says:

    Love this… Thanks for sharing.👍👍👍

  4. Anonymous says:

    I used canned Pillsbury cinnabon cinnamon rolls and the brown sugar/cream mixture and this was SERIOUSLY the best cinnamon roll I've ever put in my maw.

  5. erin says:

    That's awesome Tonya! Thank you 🙂

  6. The Better Baker says:

    Oh I love caramel…and warm bread…together???? YOWZA! I'm having to stop myself from licking the screen. Thanks so much for linking up at Weekend Potluck.

  7. Diane Balch says:

    So simple… thanks for sharing these on foodie friday.

  8. Kim says:

    Oh my gosh, can they really be that easy? They look divine and are a perfect fall treat. I know these guys will be appearing at our table soon!

  9. erin says:

    Thank you Ladies 🙂 Have a good weekend!

    • Anonymous says:

      Thanks for the info. Today I seen the crescent rounds in the cooler and almost picked them up, now I'll have to go back! This looks delicious.

    • erin says:

      You can use any type of refrigerated biscuits. I used Pillsbury Crescent Rounds. They taste just like a regular crescent, but, are round with a spiral like a cinnamon roll.

    • Anonymous says:

      are these regular Grands biscuits? It looks like they spiral apart.(like a cinnamon roll)

  10. The Country Cook says:

    Hi Erin! Thank you so much for sharing over at Weekend Potluck today. (And thank you for linking back).I just love quick little recipes like this. I also shared on facebook. Hope you have a great weekend! ~Brandie

  11. Ericka Breedlove says:

    I love this idea! I'm always intimidated by baking homemade breads and rolls, so this is a great recipe! Thanks for sharing on Foodie Friends Friday!

  12. The Cooking Actress says:

    Yeah I'd totally gobble those babies up!

  13. Anita at Hungry Couple says:

    Oh, yeah…I would eat way too many, too! 🙂

Skip to Recipe