CARAMEL/CINNAMON ROLLS

Recipe Rating:
 1 Rating
Serves: 12-24
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

6-7 c flour
1/2 c sugar
2 tsp salt
2 pkg active dry yeast
1 c water
1 c milk
1/2 c butter
1 large egg
CARAMEL NUT STICKY BUNS MIXTURE
(PUT IN BOTTOM OF PAN)
1/2 c brown sugar, firmly packed
1/2 c butter, softened
2 Tbsp light corn syrup
1/2 c chopped nuts ( i use pecans)
CINNAMON ROLLS GLAZE
3/4 c powdered sugar
1 Tbsp butter, softened
1/4 tsp vanilla
1-2 Tbsp milk
AFTER DOUGH IS ROLLED OUT SPRINKLE
WITH
1/4 c butter, softened
1/2 c brown sugar, firmly packed
2 tsp cinnamon

The Cook

Kathy Helm Recipe
Lightly Salted
Springbrook, WI (pop. 3,407)
helbowl
Member Since Jan 2012
Kathy's notes for this recipe:
I have made these for years, and everyone loves them. Made them everyday 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 a easy recipe. Enjoy! Bake at 375 degrees.
Make it Your Way...

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Directions

1
I use my kitchen aid mixer to mix. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and butter until very warm (120-130 degrees). (I use a candy therometer) Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additonal 3 cups flour until dough pulls cleanly away from bowl.
2
On floured surface, knead in 1 to 2 cups flour until smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with platic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 60 minutes.
3
I mix all the flour in my kitchen aid and don't hand knead at all.
4
Punch down dough several times to remove all air bubbles. Divide dough in half. On floured surface roll dough out to 18 X 12 inch rectangle. Spread 1/4 c. butter, sprinkle with 1/2 c. brown sugar, and 2 tsp. cinnamon. Roll up tightly, pressing edges to seal. Cut into 18 slices.
5
Use 1/2 of basic roll recipe. For Cinnamon Rolls, place cut side down in greased 9 x 13 pan. Cover and let rise in warm place til light and doubled in size. Bake 25-35 minutes. Mix cinnamon roll glaze and glaze warm rolls.
6
Use 1/2 of basic roll recipe. For Caramel Rolls, grease 9 x 13 pan. In small bowl, combine brown sugar, butter, and corn syrup. I put this mixture in the microwave for 30 seconds, and mix. Pour into pan, and sprinkle with nuts. Place rolls cut side down. Cover and let rise in warm place til light and doubled in size. Bake 25-35 minutes. Cool 1 minute; invert onto cookie sheet or wire rack, be careful, caramel is hot.
7
I make these ahead, once rolled out, I put in pans, I cover with aluminum foil and freeze. Take out in plenty of time to raise and bake, usually over night.

About this Recipe

Comments

5 comments

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user Emily Fields Johnson auntiem1964 - Sep 2, 2012
I'll have to try these. Your basic dough recipe is very similar to mine. Your caramel rolls sound great.Thanks for sharing.
user Kathy Helm helbowl - Nov 14, 2012
I shared a photo of this recipe. View photo
user Kathy Helm helbowl - Nov 14, 2012
Bake these at 375
user Pat Duran kitchenchatter - Apr 2, 2013
Kathy, You need to add the oven temperature in the direction- Everyone does not read all the comment section. And when printed out the comment are not in the print out.
user Bobby Webb Bobdoescooking - Jan 18, 2014
Hi Kathy, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click www.justapinch.com/groups/v... hope to see you there. Bobby

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