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caramel cinnamon rolls

(2 ratings)
helbowl avatar
Blue Ribbon Recipe by
Kathy Helm
@helbowl
Springbrook, WI

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!

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
►
(2 ratings)
yield 32 serving(s)
prep time 3 Hr
cook time 35 Min
method Bake

Ingredients For caramel cinnamon rolls

  • DOUGH
  • 6-7 c
    all-purpose flour, divided
  • 1/2 c
    granulated sugar
  • 2 tsp
    salt
  • 2 pkg
    active dry yeast
  • 1 c
    water
  • 1 c
    milk
  • 1/2 c
    butter
  • 1 lg
    egg
  • FILLING
  • 1/4 c
    softened butter
  • 1/2 c
    brown sugar, firmly packed
  • 2 tsp
    cinnamon
  • CINNAMON ROLL GLAZE
  • 1 Tbsp
    butter, melted
  • 3/4 c
    powdered sugar
  • 1/4 tsp
    vanilla extract
  • 1-2 Tbsp
    milk
  • CARAMEL NUT STICKY BUNS
  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    butter
  • 2 Tbsp
    light corn syrup
  • 1/2 c
    chopped nuts (I use pecans)

How To Make caramel cinnamon rolls

  • Flour, sugar, salt, and yeast in a bowl.
    1
    To make the dough, combine 2 cups of the flour, the sugar, salt, and yeast; mix well. (I use my KitchenAid mixer.)
  • Heat water, milk, and butter.
    2
    In a small saucepan, heat the water, milk, and butter until very warm (120-130 degrees F - I use a candy thermometer).
  • Add warm liquid and egg to the flour mixture.
    3
    Slowly add the warm liquid and egg to the flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
  • Adding flour to become a dough.
    4
    By hand or with the mixer, stir in an additional 3 cups of flour until the dough pulls cleanly away from the bowl.
  • Kneading more flour into the dough.
    5
    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.
  • Dough rising in a greased bowl.
    6
    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.
  • Punched down dough cut in half.
    7
    Punch down the dough several times to remove all the air bubbles. Divide the dough in half.
  • Spreading butter on rolled out dough and sprinkling with brown sugar and cinnamon.
    8
    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.
  • Dough rolled and cut into slices.
    9
    Roll each rectangle of dough up tightly, pressing the edges to seal. Cut into 18 slices each.
  • Cinnamon rolls in a baking dish to rise.
    10
    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.
  • Baking the cinnamon rolls.
    11
    Preheat oven to 375 degrees F. Bake for 25-35 minutes.
  • Spooning glaze over the cinnamon rolls.
    12
    In a small bowl, mix the ingredients for the cinnamon roll glaze and glaze the warm rolls.
  • Warming brown sugar, butter, and corn syrup.
    13
    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.)
  • Brown sugar and nut mixture poured into a baking dish for caramel rolls.
    14
    Pour the mixture into the pan and sprinkle with the nuts.
  • Sliced dough placed in the baking dish.
    15
    Place the rolls cut side down in the mixture.
  • Caramel rolls rising.
    16
    Cover and let rise in a warm place til light and doubled in size.
  • Baked caramel rolls turned out of the baking dish.
    17
    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.
  • Cinnamon roll on a plate.
    18
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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