Kathy Helm Recipe

CARAMEL/CINNAMON ROLLS

By Kathy Helm helbowl


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

Kathy's Story

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.

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
Find more recipes at goboldwithbutter.com
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
Find more recipes at goboldwithbutter.com
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
Find more recipes at goboldwithbutter.com
1/4 tsp
vanilla
1-2 Tbsp
milk
AFTER DOUGH IS ROLLED OUT SPRINKLE WITH
1/4 c
butter, softened
Find more recipes at goboldwithbutter.com
1/2 c
brown sugar, firmly packed
2 tsp
cinnamon
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American