Deb’s Mom’s Caramel Rolls

We usually get 3 round cake pans worth, but you can also use a 9 x 13″ pan. You can get these ready, and leave them in the fridge overnight, then bake in the morning. Be sure to remove them from the pans while they’re still warm, otherwise the caramel will harden and stick to the pan.

2 cups warm water (about 95-105°)
2 packages yeast (2 T bulk)
1/2 cup sugar
2 tsp salt
4 Tbs butter (let sit out until soft)
1 egg
5 1/2 – 6 1/2 cups flour
cinnamon-sugar mixture (1/2 cup sugar + 1 Tbsp cinnamon)

1 1/2 cups brown sugar
3/4 cup butter
3 Tbs water

1. Mix water and yeast, and 1/4 tsp of sugar and wait 5 minutes. After 5 minutes, you should see some action happening in the bowl. like bubbling and foaming action.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in about 3-4 cups of flour by hand, and if the dough is still sticky add just enough to make it not sticky anymore. (I needed about 3 3/4 total in this step today.)
5. Let rise until dough is double in size.
(I usually put the oven on to about 175° for a few minutes, then shut it off and put the bowl of dough in it to rise.)
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll the dough up from the long side, it should look like a log.
9. Cut into eighteen 1 inch pieces.
10. Place brown sugar and butter into microwave dish and heat
until butter is melted.
11. Stir well.

12. Stir in 3 T water.
13  Divide mixture into three 8 inch cake pans.
14  Sprinkle nuts over caramel, if desired.
15  Place 6 pieces in each pan.
16  Let rise for about 45 minutes.
17  Bake for 20 minute in a 325 degree F. oven.
18  When you take them out of the oven, turn each pan of rolls over on a plate well before they cool,
otherwise you will have cemented your gorgeous caramel rolls to the pans.
Elle’s New England Kitchen

Explore posts in the same categories: Bread, Breakfast, Snacks, Sweet

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