Rose-Shaped Sweet Rolls with a Warm Caramel Nut Sauce

By: Jennifer M February 9, 2014 Breads, Sweets 24 Comments
Rose-shaped Sweet Rolls with a Warm Caramel Nut Topping
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In honour of upcoming Valentine’s day, a dozen {sweet} roses! I mean what says “I Love You” more than a dozen sweet and buttery roses covered in a warm, nutty caramel sauce to celebrate Valentine’s, right?

This recipe is my very loose adaptation of a classic Italian rose sweet bread (Torta delle Rose) The classic is traditionally prepared over several days and baked in a tall springform pan with the rolls filled with butter that is whipped with white sugar. I decided I want to do a quicker, more rustic version (read, how can I make this in my skillet?) and change it up a bit. I thought about making it red velvet (no, not really! :), but in the end, decided to fill my sweet rolls with mixture of brown sugar and butter, with a touch of cinnamon. And since I was on a brown sugar and butter roll (no pun intended), I decided to top it all off with a quick, warm brown sugar, butter and nut sauce after it was baked.

Rose-Shaped Sweet Rolls with a Warm Caramel Nut Sauce
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There are a couple of points to pass along should you decide to make this recipe. They are made just like cinnamon/sticky rolls right up until the point you place them into your pan. Before you do, you need to pinch together the bottom of the slice. This serves two purposes – it keeps the butter/sugar filling from escaping out the bottom, and it pushes up and loosens the spiral a bit, making a fun “rose” shape as it bakes.

And speaking of the spiral shape, let me tell you, these rolls have a bit of trouble controlling their enthusiasm when not confined in a large pan, and have a tendency to grow exponentially in the oven. You may even encounter a rogue rose that will unravel itself and pop right out of the top or even right out of the pan. Of course, you’ll have less of a problem if you use a springform pan or at least a pan with higher sides than my skillet. If you use a skillet and you have any escapees, never fear, you can just pop it back in where it belongs and all will be well.

In any event, I strongly recommend placing a baking sheet under whatever pan you use, to catch any escaping butter/sugar mixture or the odd centre of a rose.

Rose-shaped  Sweet Rolls with a Warm Caramel Nut Sauce
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One last thing, the dough on these rolls is just lovely – a rich and sweet brioche-like dough. Despite that, they keep remarkably well and were moist and delicious the second day and beyond. And like all breads, these freeze well.

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email


  1. Katrina @ Warm Vanilla Sugar February 9, 2014 at 2:54 pm

    I love the shape of these rolls! And the caramel on top looks killer :)

    • Jennifer M February 9, 2014 at 3:23 pm

      Thanks Katrina. They were fun to make (and seriously delicious!)

  2. Maureen | Orgasmic Chef February 9, 2014 at 3:44 pm

    These are so pretty. What a lovely way to wake someone up on Valentine’s Day morning!

    • Jennifer M February 9, 2014 at 5:22 pm

      Thanks so much, Maureen.

  3. Chung-Ah | Damn Delicious February 9, 2014 at 9:40 pm

    How amazing is this?! I could just shove my face in the entire pan!

    • Jennifer M February 9, 2014 at 9:58 pm

      Thanks Chung-Ah. I like your idea ;)

  4. Laura (Tutti Dolci) February 9, 2014 at 10:18 pm

    These rolls look like absolute heaven and that sauce is divine!

    • Jennifer M February 9, 2014 at 10:29 pm

      Thanks so much, Laura. Can never go wrong with a simple brown sugar and butter sauce.

  5. thelittleloaf February 10, 2014 at 9:46 am

    Oh wow, I’d rather receive these than a dozen roses any day!

    • Jennifer M February 10, 2014 at 9:51 am

      Thanks and I think the same way, Kate :)

  6. Sophie February 10, 2014 at 4:31 pm

    Oh — reading food blogs when hungry — you know the rest! These look killer-good! Caramel anything, sign me up

    • Jennifer M February 10, 2014 at 4:36 pm

      Thanks Sophie. I do know :)

  7. MB February 10, 2014 at 5:05 pm

    How completely ingenious to bake sweet rolls in a lovely rustic skillet! With caramel! This is my kind of cooking… I am thrilled to have discovered your blog, and look forward to following it!

    • Jennifer M February 10, 2014 at 7:07 pm

      Thanks so much, MB. You’ll find I don’t need much encouragement to stuff something into a skillet ;) It’s my favourite cooking vessel.

  8. Dana February 10, 2014 at 9:30 pm

    I had just about given up trying to find a decent caramel roll recipe. These look like they are definiteyl worth trying.

    • Jennifer M February 10, 2014 at 9:38 pm

      I think you would really enjoy these, Dana. The rolls are lovely and the caramel sauce, well…just delicious.

  9. whilehewasout February 12, 2014 at 7:08 am

    Wow these rolls look wonderful! And that sauce is lovely :)

    • Jennifer M February 12, 2014 at 8:03 am

      Thanks so much!

  10. Alexandra @ Confessions of a Bright-Eyed Baker February 12, 2014 at 1:25 pm

    These rolls are absolutely gorgeous, and I would never EVER say no to a homemade sweet roll, especially when it’s smothered in an incredible caramel nut sauce. Love this!

    • Jennifer M February 12, 2014 at 3:38 pm

      Thanks so much, Alexandra. I would never say no to a roll, either :)

  11. Laura Dembowski February 13, 2014 at 3:58 pm

    These rolls are beautiful! So glamorous and comforting at the same time.

    • Jennifer M February 13, 2014 at 4:49 pm

      Thanks so much, Laura.

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    This post truly made my day. You can not imagine simply how much time I had spent for
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    • Jennifer M April 6, 2014 at 1:22 pm

      So glad to hear!

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