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Sticky Caramel Cinnamon Rolls

Total Time

Prep: 30 min. + rising Bake: 30 min.

Makes

2 dozen

Everyone will gobble up these light and airy rolls—the caramel flavor is wonderful. Pretty as well as tasty, they will brighten breakfast or snacktime.—Frances Amundson, Gilby, North Dakota

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup canola oil
  • 1 egg
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 6 to 7 cups all-purpose flour
  • FILLING:
  • 1/4 cup butter, softened
  • 1-1/2 cups sugar
  • 4 teaspoons ground cinnamon
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 cup vanilla ice cream
  • 1/2 cup butter

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn dough 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 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter.
  4. Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  5. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours.
  6. Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough.
  7. Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

Nutrition Facts

1 each: 306 calories, 10g fat (5g saturated fat), 28mg cholesterol, 321mg sodium, 50g carbohydrate (26g sugars, 1g fiber), 4g protein.

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