Southern Butter Rolls (Self-Saucing Syrup Bake)¶

Tender rolled biscuit dough filled with butter and sugar, baked in a sweet syrup that transforms into a rich, caramel-like sauce. A classic Southern comfort dessert.

Details¶


Cuisine	American (Southern)
Servings	8–10
Cook Time	45–55 minutes
Baking Dish	9×13-inch (23×33 cm)

Ingredients¶

Dough¶

Ingredient	Imperial	Metric
All-purpose flour	2 cups	250 g
Baking powder	1 tbsp	1 tbsp
Salt	1/2 tsp	1/2 tsp
Milk	3/4 cup	180 ml
Melted butter	1/4 cup	57 g

Butter-Sugar Filling¶

Ingredient	Imperial	Metric
Softened butter	1/2 cup	113 g
Granulated sugar	3/4 cup	150 g
Cinnamon (optional)	1 tsp	1 tsp

Sweet Baking Syrup¶

Ingredient	Imperial	Metric
Whole milk or water	2 cups	480 ml
Sugar	1 1/2 cups	300 g
Butter	4 tbsp	56 g
Vanilla	1 tsp	1 tsp
Salt	pinch	pinch
Molasses or brown sugar (optional)	2 tbsp	2 tbsp

Instructions¶

Preparation¶

Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.

Dough¶

Whisk together the flour, baking powder, and salt.
Add the milk and melted butter. Stir until a soft dough forms.
Knead lightly for about 30 seconds.
Roll the dough into a 1/4-inch thick rectangle (about 12×16 inches).

Filling & Assembly¶

Spread the softened butter over the dough.
Sprinkle the sugar evenly over the butter (and cinnamon, if using).
Roll the dough tightly into a log.
Slice the log into 1 1/2 to 2-inch thick rounds.
Place the rounds in the prepared baking dish with small gaps between them.

Syrup¶

Heat the milk (or water), sugar, butter, vanilla, and salt together until the butter melts and the sugar dissolves. Stir in molasses or brown sugar if using.
Pour the hot syrup around and between the rolls until the liquid comes about halfway up the sides.

Bake¶

Bake for 45–55 minutes until the rolls are golden, the syrup is bubbling, and the sauce has thickened.
Let stand 10–15 minutes before serving. Serve warm and scoop generously.

Nutrition¶

Approximate values per serving (9 servings).

	Per Serving
Calories	485
Protein	4g
Carbs	65g
Fat	23g

Notes¶

Milk vs. water for syrup: Milk produces a richer, custard-like syrup. Water gives a lighter, more traditional variation.
The syrup will look like too much liquid going in — this is normal. It thickens and becomes caramelized during baking.