What better way to spend a cool, autumn morning than baking up some delicious doughy treats? I have been on a major yeast kick lately as this is my third time pulling it out this week.
I woke up this morning really in the mood for a cinnamon roll so I decided to try out this recipe for caramel rolls. The only difference is in the topping; rather than drizzle the rolls with an icing, you bake them with a gooey caramel mixture. Need I say more?
The changing leaves all ablaze in my backyard…so beautiful!!
As with most recipes involving yeast, this recipe is really very simple but takes a couple of hours to make with all of the rises it needs. The end result is so worth it though!! A light and buttery, cinnamon-filled, roll coated with gooey caramel.
Sticky Caramel Rolls
- 1 package yeast (I used Rapid Rising)
- 1/2 cup warm water
- 1/2 cup lukewarm milk
- 1/3 cup sugar
- 1/3 cup butter, melted
- 1 tsp. salt
- 1 egg
- 3 1/2-4 cups flour
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 2 tsp. cinnamon
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 Tbsp. corn syrup
Dissolve yeast in water. Stir in milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Stir in remaining flour to make a smooth dough. Turn onto a lightly floured surface and knead for about five minutes, or until dough is smooth and elastic. Transfer to a lightly oiled bowl, cover, and rise in a warm place until doubled in size, about 1-1.5 hours.
Tip: Put a bowl of hot water on the bottom rack of your cold oven and place your bowl of dough on a rack above it to rise. This works as a controlled environment and really helps with the rise. Just remember to take the bowl of water out of the oven before you turn it on! 🙂
Once your first rise is complete turn the dough out onto a lightly floured surface. Roll out your dough into a thin rectangle. Spread with the melted butter and sprinkle the brown sugar and cinnamon on top. Roll into a log and cut into even slices. Depending on the size you desire this can make around 6-8 rolls.
In a saucepan combine the caramel topping ingredients over medium heat. Stir until the mixture is combined and slightly thickened. Pour into a greased 8×8 pan. Arrange the rolls on top of the caramel mixture. Cover lightly with plastic wrap and allow to rise until doubled, 45-60 minutes.
Bake at 375 degrees for 20-25 minutes (I took mine out after 20 minutes since they looked done but after inverting them I noticed that they weren’t cooked through so I had to put them back in for about 5 more minutes. Cover them with foil towards the end if they are getting to brown on top.) Allow to sit for a few minutes once out of the oven, then invert onto a serving plate. Let cool slightly and enjoy!!
Source: Recipe from a family cookbook
Rolling the dough…I like to roll it really thin so that the dough to filling ratio is more even, rather than a thick dough with a small amount of filling.
Now spread on that butter!
Sprinkle on the brown sugar and cinnamon…come on, don’t be shy! 🙂
Prepare the sauce…I only had dark brown sugar so I used some regular sugar in there as well and just cut back on the amount of the dark brown…just because I felt like it!
Stir your way to caramel-ly goodness…
And put your rolls on top! And apparently my rolls are nowhere close to being even…don’t judge me! 😀
Allow to rise again…
And finally, pop ‘em into the oven. Pace around kitchen for 20 minutes. The scent of cinnamon will fill your whole house…mmm!! 🙂
Yes, I skipped my run today…why do you ask? 🙂 Enjoy the deliciousness!