Caramel Cinnamon Rolls Recipe

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Caramel Cinnamon Rolls Recipe

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4 1
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My husband and our four sons are delighted when I bake these sweetly satisfying cinnamon rolls with a terrific caramel glaze. They make any meal special.
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 30 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 30 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup mashed potatoes (without added milk and butter)
  • 2 eggs
  • 1 teaspoon salt
  • 1-1/2 cups whole wheat flour
  • 7-1/4 cups all-purpose flour
  • FILLING:
  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 3 tablespoons ground cinnamon
  • CARAMEL GLAZE:
  • 1/2 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter
  • 1 cup miniature marshmallows
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, potatoes, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a floured surface; divide into thirds. Roll each portion into a 12x8-in. rectangle; spread with melted butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 27-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Meanwhile, for glaze, combine the cream, sugars and butter in a large saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows until melted. Beat in confectioners' sugar and vanilla. Drizzle over rolls. Yield: 3 dozen.
Originally published as Caramel Cinnamon Rolls in Country Woman Christmas Annual 2002, p19

Nutritional Facts

1 each: 293 calories, 10g fat (6g saturated fat), 38mg cholesterol, 157mg sodium, 48g carbohydrate (23g sugars, 2g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup mashed potatoes (without added milk and butter)
  • 2 eggs
  • 1 teaspoon salt
  • 1-1/2 cups whole wheat flour
  • 7-1/4 cups all-purpose flour
  • FILLING:
  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 3 tablespoons ground cinnamon
  • CARAMEL GLAZE:
  • 1/2 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter
  • 1 cup miniature marshmallows
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, potatoes, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Punch dough down. Turn onto a floured surface; divide into thirds. Roll each portion into a 12x8-in. rectangle; spread with melted butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 350° for 27-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
  6. Meanwhile, for glaze, combine the cream, sugars and butter in a large saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows until melted. Beat in confectioners' sugar and vanilla. Drizzle over rolls. Yield: 3 dozen.
Originally published as Caramel Cinnamon Rolls in Country Woman Christmas Annual 2002, p19

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