These gooey caramel rolls will fill your home with a heavenly aroma! I don't bake these very often because they are somewhat involved, but when I'm in the mood for one, nothing else quite hits the spot! I make a double batch of these for our big family. There are plenty to share with friends, too, that way. Normally I put pecans on all of them, but this time I left half of them pecan-less for our non-nut-loving guests. These are amazing warm out of the oven, but they reheat nicely the next day as well. If you have a lazy day to mess about in the kitchen a while, these rolls will be a big hit with your family. Share the love!
Start by heating the butter, milk, salt and sugar till warm.
Add some of the flour and the egg to the butter mixture.
Now stir in the rest of the flour to make a soft dough.
Form a ball and transfer it to a lightly greased bowl.
Cover with plastic wrap and let it rise for a couple hours.
Toward the end of the dough rising time, start mixing up the caramel ingredients:
butter, brown sugar, corn syrup.
Heat slowly until mixed well then pour
in bottom of your baking pan.
After a couple hours, your dough should look like this.
My favorite part--punching the dough!
Roll out the dough and spread with the melted butter.
Sprinkle brown sugar and cinnamon over the dough.
Roll up jelly roll style.
Use thread or floss to cut the rolls. Slide the thread under the rolls and bring
the ends across the top and cross over, pulling to cut the dough.
Lay the rolls in the pan atop the caramel.
Let them rise in a warm place for 30-45 minutes.
Bake to lightly golden, about 20 minutes.
Turn rolls out onto serving platter.
Basic Roll Dough
- 2 cups all-purpose flour
- 1 heaping teaspoon yeast
- 2/3 cups milk
- 2 tablespoons sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
In mixing bowl combine 1 cup of the flour and the yeast. Heat milk, sugar, butter, and salt until just warm, stirring constantly until butter melts. Add to dry mixture; add egg. Beat by hand 3 minutes. Stir in remaining flour to make a soft dough. Form into a ball and place into a lightly greased bowl. Cover with plastic wrap and allow to rise till double, about 1 1/2 to 2 hours. Punch down dough.
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Roll out dough into a 12X8" rectangle and spread with melted butter. Sprinkle with brown sugar and cinnamon. Roll up jelly roll style, starting with long end. Cut into 12 rolls.
In a saucepan mix 1/2 cup brown sugar, 1/4 cup butter, and 1 tablespoon light corn syrup. Heat slowly. Pour into an 8X8" baking pan. Place rolls over caramel mixture in pan. Cover and let rise until double, 30-45 minutes. Bake at 375 degrees about 20 minutes. Cool for a couple minutes then invert onto serving plate. Makes 12 rolls.