Recipe Details
Butterscotch Wheels: A Timeless Classic of Buttery Caramel Twist
Recipe Overview
Total Time: 50 minutes (15 minutes prep + 35 minutes baking)
Difficulty: Easy (ideal for beginner bakers)
Rating: 4.0/5 (based on 45 reviews)
Number of Comments: 3
Recipe Origin & Background
This recipe hails from More Quick Breads, a 1954 pamphlet produced by the Food News Department of The New York Times. The booklet, part of a series of 15 “easy-to-make” cookbooks, focused on accessible recipes ranging from quick fish dishes to party cakes. Butterscotch Wheels, a signature treat in this collection, embodies the era’s emphasis on nostalgic, homey baking—marrying buttery dough with rich caramel notes, perfect for casual gatherings or sweet indulgences.
Ingredients (Makes 12 small wheels)
For the dough:
2 cups all-purpose flour
1 tsp active dry yeast
¼ cup granulated sugar
½ tsp fine sea salt
6 tbsp unsalted butter, softened
⅔ cup whole milk (lukewarm)
For the filling:
4 tbsp unsalted butter, melted
2 tbsp packed light brown sugar
1 tsp ground cinnamon
For the butterscotch glaze (optional):
¼ cup butterscotch chips (or caramelized sugar)
2 tbsp heavy cream
Instructions
Prepare the dough: In a large bowl, whisk together flour, yeast, sugar, and salt. Add softened butter and lukewarm milk, mixing with a wooden spoon until a shaggy dough forms.
Knead & proof: Transfer dough to a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot (75–80°F/24–27°C) for 15–20 minutes, until doubled in size.
Shape the filling: In a small bowl, combine melted butter, brown sugar, and cinnamon; set aside.
Roll & fill: Punch down the dough and roll into a 12x8-inch rectangle. Spread the butterscotch-cinnamon mixture evenly over the dough, leaving a ½-inch border on the long side.
Form wheels: Tightly roll the dough from the long side into a log (10 inches). Use a sharp knife to slice the log into 12 equal 1-inch thick rounds (like “wheels”).
Bake: Arrange rounds on a parchment-lined baking sheet, spacing 1 inch apart. Let rise for an additional 10 minutes. Preheat oven to 375°F (190°C), then bake for 15–18 minutes until golden brown.
Glaze (optional): For extra richness, melt butterscotch chips with heavy cream over low heat until smooth. Drizzle over warm wheels immediately.
Tips & Variations
Nuts or substitutions: Swap nuts (e.g., chopped pecans or walnuts) in the filling with chocolate chips, raisins, or dried cranberries for variety.
Texture: For a crispier exterior, brush dough edges with egg wash before rolling.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 3–5 minutes for best texture.
Pro Tip: Enjoy Butterscotch Wheels immediately out of the oven—the dough retains its buttery softness and caramel glaze melts slightly, creating a decadent, warm bite. This recipe stays true to its 1954 roots, proving that classic comfort food never goes out of style.
Source: More Quick Breads, Food News Department, The New York Times, 1954