Caramel Cinnamon Rolls Recipe @pinch

We love the versatility of these sweet rolls. Follow Kathy's directions, and you can make both cinnamon rolls and caramel nut rolls. The rolls themselves are soft and tender. For the cinnamon rolls, the glazed topping is smooth and creamy and pairs wonderfully with the cinnamon flavor of the rolls. For the caramel rolls, the nut topping is easy to make. Once turned out of the pan, they're sticky, sweet, and delicious. The mouthwatering smell from the oven while these breakfast rolls bake is almost too much to handle. They take some time to make, but are perfect for a holiday or special breakfast. I have made these for years, and everyone loves them. I made them every day for a small motel we owned. People used to call and ask if I still made those fantastic rolls. This takes time, but it's an easy recipe. Enjoy!

caramel cinnamon rolls
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Sweet Breads Yield: 6 Servings
Ingredients :
  • 6-7 cup(s) all-purpose flour
  • divided
  • 1/2 cup(s) granulated sugar
  • 2 teaspoon(s) salt
  • 2 package(s) active dry yeast
  • 1 cup(s) water
  • 1 cup(s) milk
  • 1/2 cup(s) butter
  • 1 large egg
  • 1/4 cup(s) softened butter
  • 1/2 cup(s) brown sugar
  • firmly packed
  • 2 teaspoon(s) cinnamon
  • 1 tablespoon(s) butter
  • melted
  • 3/4 cup(s) powdered sugar
  • 1/4 teaspoon(s) vanilla extract
  • 1-2 tablespoon(s) milk
  • 1/2 cup(s) brown sugar
  • firmly packed
  • 1/4 cup(s) butter
  • 2 tablespoon(s) light corn syrup
  • 1/2 cup(s) chopped nuts (I use pecans)
Intructions :
  • To make the dough
  • combine 2 cups of the flour
  • the sugar
  • salt
  • and yeast, mix well. (I use my KitchenAid mixer.)
  • In a small saucepan
  • heat the water
  • milk
  • and butter until very warm (120-130 degrees F - I use a candy thermometer).
  • Slowly add the warm liquid and egg to the flour mixture. Blend at low speed until moistened, beat 3 minutes at medium speed.
  • By hand or with the mixer
  • stir in an additional 3 cups of flour until the dough pulls cleanly away from the bowl.
  • Turn the dough out onto a floured surface and knead in 1 to 2 cups flour until the dough is smooth and elastic
  • about 8 to 10 minutes.
  • Place the dough in a greased bowl. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size
  • about 1 hour.
  • Punch down the dough several times to remove all the air bubbles. Divide the dough in half.
  • On a floured surface
  • roll each piece of the dough out into an 18 x 12 inch rectangle. Create the filling by spreading the softened butter over each dough. Sprinkle with the brown sugar and cinnamon.
  • Roll each rectangle of dough up tightly
  • pressing the edges to seal. Cut into 18 slices each.
  • Use 1/2 of the basic roll recipe for the cinnamon rolls. Place the cut side down in a greased 9 x 13 pan. Cover and let rise in a warm place until light and doubled in size.
  • Preheat oven to 375 degrees F. Bake for 25-35 minutes.
  • In a small bowl
  • mix the ingredients for the cinnamon roll glaze and glaze the warm rolls.
  • Use the remaining 1/2 of the basic roll recipe for the caramel rolls. Grease a 9 x 13 pan. In a small bowl
  • combine the brown sugar
  • butter
  • and corn syrup. (I put this mixture in the microwave for 30 seconds and mix.)
  • Pour the mixture into the pan and sprinkle with the nuts.
  • Place the rolls cut side down in the mixture.
  • Cover and let rise in a warm place til light and doubled in size.
  • Bake for 25-35 minutes. Cool for 1 minute. Invert the rolls onto a cookie sheet or wire rack. Be careful
  • the caramel is hot.
  • You can make the dough ahead of time. Once rolled out and cut
  • put it in pans
  • covered with aluminum foil
  • and freeze. Take them out in plenty of time to rise and bake
  • usually overnight.

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Keyword : recipe-American-Sweet Breads-Bake

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