Gooey caramel milk breads

Featured in Fresh bread hot from the oven.

Find out how to make soft and fluffy milk breads that are perfect for breakfast or a snack. Start by mixing warm milk and yeast, then create a dough using flour, sugar, salt, and eggs. After working in the butter, let the dough rise until it doubles. Shape it into small portions, let it rest again, and bake until golden. Once done, fill them with rich, gooey caramel for an irresistible sweet bite.

Maria from tastyhush
Updated on Mon, 23 Jun 2025 16:51:44 GMT
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Gooey caramel milk breads | tastyhush.com

These milk bread rolls packed with caramel are an awesome treat for breakfast or snack time. Homemade milk bread and rich gooey caramel make for a crazy delicious combo. It takes a classic up a serious notch!

I've been whipping up these rolls for years. They're kind of a family essential now. The first time I stuffed them with caramel, my kids said it was the best snack ever.

Dreamy Ingredients

  • Softened butter: 230 g to make the rolls rich and silky
  • Eggs: 2, for a golden glow and extra soft dough
  • Fine salt: About 2 teaspoons for flavor balance
  • Sugar: 60 g gives them a hint of sweetness
  • Type T45 flour: 500 g for light, fluffy insides
  • Fresh baker's yeast: 20 g so your rolls rise perfectly
  • Warm milk: 230 g helps start the yeast and makes your bread pillowy
  • Good caramel filling: 90 g for that delicious gooey middle

Simple How-To Steps

Caramel filling:
When your rolls are cool, take a piping syringe, stick it in the top, and squirt in as much caramel as you can without making a mess.
Baking:
Heat up your oven to 180°C. Brush the rolls with a little milk for a shiny top. Cook them for about 15 minutes until golden. Let them cool off on a rack.
Second rise:
Space the dough balls out on a parchment-lined tray, leaving a bit of room between each. Let them puff up for 2 hours at room temp.
Shaping the dough:
Move your dough to a floured surface and punch it down to get rid of big bubbles. Split it into 18 pieces, each about 60 g. Roll them into smooth balls.
First proof:
Plop your dough in a lightly oiled bowl and cover it with a towel or cling film. Let it rise around 25°C for about an hour until doubled in size.
Working in the butter:
Keep kneading as you add the butter in bits. It takes around 10 minutes for the dough to get shiny and stretchy and pull away from the bowl.
Initial knead:
Mix everything together for five minutes on medium speed until you get a smooth dough. This wakes up the gluten and starts building the bread's texture.
Mix the dough:
In a mixing bowl, stir the warm milk and yeast together and let it get foamy for about five minutes. Toss in the flour, sugar, salt, and eggs and mix well either by hand or with a stand mixer.

It's the caramel that totally takes these simple milk buns to another level. I still remember making them for my daughter's birthday – every guest wanted to know how I did it before they left.

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Bake fluffy caramel buns | tastyhush.com

Keeping Them Tasty

These are at their best the first day, but they'll keep in an airtight tub at room temp for about three days. Want that fresh-out-of-the-oven feel? Just pop one in the microwave for a few seconds and the caramel will go all gooey again. Don't stick them in the fridge though, since that'll just dry them out faster.

Yummy Twists

You can totally swap out the filling whenever you like. Chocolate spread, vanilla custard, or some berry jam all work great. For a fun twist, toss a little orange zest in the dough and fill with salted caramel. Feeling adventurous? Try pistachio or hazelnut cream for something different.

Serving Ideas

These caramel-stuffed buns are perfect after school with a glass of hot milk or cocoa. Grown-ups can enjoy them with strong coffee or black tea. If you're doing brunch, pop them in a cute basket and serve with fresh fruit and plain yogurt to keep things balanced and light.

Frequently Asked Questions

→ How can I make the breads extra soft?

To achieve a super soft texture, knead the dough well to build strength and let it rise in a warm spot until it’s doubled in size.

→ Can I use a different filling?

Absolutely! Swap the caramel with chocolate, jam, or your favorite spread for a different twist.

→ How do I avoid dry breads?

Don’t overbake. Check them around the 12-minute mark and pull them out as they just start to turn golden.

→ Do I need to warm the milk before adding yeast?

Yes, slightly warm milk helps activate the yeast. Just make sure it’s not too hot, or it can kill the yeast.

→ What’s the best way to store these breads?

Keep them in an airtight container at room temperature to prevent drying. They’re best eaten within 2 days.

→ Can I make them ahead of time?

Yes, bake and freeze the breads without caramel, then fill and reheat them slightly after thawing.

Caramel-filled breads

Soft breads with a gooey caramel center.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Maria

Category: Breads

Difficulty: Intermediate

Cuisine: French

Yield: 18 Servings

Dietary: Vegetarian

Ingredients

→ Milk bread rolls

01 230 g butter
02 2 eggs
03 2 teaspoons salt
04 60 g sugar
05 500 g all-purpose flour (T45)
06 20 g baker’s yeast
07 230 g milk

→ Filling

08 90 g caramel filling

Instructions

Step 01

Warm up the milk and dissolve the yeast in it. Mix in the flour, sugar, salt, and eggs, then knead for about 5 minutes. Add the butter bit by bit while kneading until the dough becomes stretchy and separates from the bowl. Let it rest at around 25°C for an hour so it can rise and double in size.

Step 02

Put the dough on a floured surface and press it gently with your hands to release any air. Cut it into 18 equal pieces and leave them to rest at room temperature for two hours.

Step 03

Set the oven to 180°C and let it heat up. Brush the small rolls with milk using a kitchen brush. Bake them for 15 minutes. Once done, move them to a cooling rack to cool down completely.

Step 04

Take a pastry syringe and fill the rolls with caramel by injecting from the top.

Notes

  1. Make sure the milk is warm enough to activate the yeast properly.

Tools You'll Need

  • Work surface
  • Cooling rack
  • Kitchen brush
  • Pastry syringe

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten
  • Dairy products
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 10 g
  • Total Carbohydrate: 30 g
  • Protein: 5 g