Nana's Caramel Cinnamon Rolls
photo by KateL
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Yields:
-
12 rolls
- Serves:
- 12
ingredients
-
caramel
- 236.59 ml brown sugar
- 236.59 ml whipping cream
-
dough
- 709.77-828.06 ml flour
- 59.14 ml sugar
- 4.92 ml salt
- 11.09 ml yeast
- 236.59 ml warm water (130)
- 1 egg
- 29.58 ml melted butter
-
filling
- 118.29 ml soft butter
- 118.29 ml brown sugar
- 9.85 ml cinnamon
directions
- Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
- In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
- By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
- Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
- Place in prepared pan. Cover and let rise until doubled.
- Bake at 350° for 20-25 minutes.
- Invert onto serving plate.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wonderful taste! Forgiving of many goofs I made. Although my Filling butter had been at room temperature over a day, I couldn't spread it, so I melted it; I ended up using only a thin layer of butter with the filling, and it didn't seem to matter. After rolling up the dough with the filling, I refrigerated it for an hour to allow cleaner slicing. Our house stays at 62F on cold days, so it took 2 hours for my rolls to rise. But, everything came out just fine anyway! Note: I baked the rolls in a standard metal 13x9 pan, but inverted the pan onto a 13x9 Gladware pan for travelling; the pans didn't match up exactly, allowing some of the goo to escape on inversion. The inversion made a belly flop splash and required immediate cleanup before the goo solidified. Good time to wear an apron... Just keep this in mind. Made for Zaar Cookbook Tag.
see 3 more reviews