Sticky Caramel Cinnamon Rolls
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
YIELD: 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
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2 packages (1/4 ounce each) active dry yeast
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1-1/2 cups warm water (110° to 115°)
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1 cup warm milk (110° to 115°)
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1/3 cup sugar
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1/3 cup canola oil
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1 egg
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3 teaspoons baking powder
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2 teaspoons salt
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6 to 7 cups all-purpose flour
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FILLING:
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1/4 cup butter, softened
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1-1/2 cups sugar
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4 teaspoons ground cinnamon
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TOPPING:
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1 cup packed brown sugar
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1 cup vanilla ice cream
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1/2 cup butter
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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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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