Cinnamon Rolls

 



 

Caramel Rolls

Dough:

1 tablespoonactive dry yeast

½ cup very warmwater (but not “hot”)

½ cup luke-warmmilk (scalded for 1 minute in the microwave & then cooled to a luke warmtemperature)

1/3 cup sugar

1/3 cup oil

1 teaspoon salt

1 egg

3 ½ cups all-purposeflour

Filling:

¼ cup margarine orbutter (approximately)

½ cup white sugar(approximately)

1 teaspooncinnamon

Caramel:

1 ½ cups brownsugar

¾ cup heavywhipping cream

1 tablespoon cornsyrup

Dash of salt

Day 1

1.Scald milk by measuring it into a liquid measuring cup and placing it in themicrowave oven. Cook on high temperaturefor one minute. Place in freezer with a metal spoon to help it cool downfaster. While cooling, continue steps 2 & 3.

2. Measure “warm” water in a liquid measuringcup. Add yeast to the water in this cup and stir until it is dissolved. Pourthis into a large mixing bowl.

3.Add the sugar, oil, salt, and egg into the yeast/water mixture and stir untilyou have it mixed as well as you can.

4.Test milk on your wrist. It must not feel hot on your wrist, or feel like itwould burn a baby’s mouth if it were in a baby bottle. If still hot, put intofreezer again until it cools down. Addthe milk to the above mixture when cooled and stir.

5. Measure 2 cups of the total amount of flourand dump into bowl with other ingredients. Stir until you have a smooth batter.

6. Add 1 ½ cups more of flour and stir slightlywith a wooden spoon. Dump onto floured table and begin kneading dough. Knead until bread feels soft, smooth, andelastic. Sprinkle additional flour ontotable, dread, or hands to keep it from sticking….but be careful not too add toomuch flour or your bread will be dry and/or hard. Knead for about 5 minutes.

7. Spray a clean large bowl with “Pam” cookingspray. Dump kneaded ball of bread intobowl and push down to flatten slightly. Tip bread over so that the greased sideof the bread is up. Cover with plastic wrap securely so bread doesn’t dry out.Label and refrigerate.

Day2

1.Let dough warm up about 1 hour at room temperature.

2.Punch down the dough in the bowl and then remove and place dough on a clean,dry surface/tabletop.

3.Shape into a rectangle with your hands before rolling out.

4.With rolling pin, roll into a rectangular shape about the size of a 9X13” cakepan.

5. Spread soft margarine/butter over doughleaving a 1/2 inch margin around the edge of the dough that is free ofmargarine.

6.Sprinkle sugar on top of the margarine. Sprinkle cinnamon over the sugar.

7.Roll up dough-jelly roll fashion, starting with one of the long sides androlling that edge up to the other long side. Make sure you roll the doughtightly so the cinnamon and sugar mixture doesn’t spill out of the dough. Pinchto seal seam.

8.Using a serrated-edged knife, slice roll into 12 even size rolls. (Cut doughinto halves, then each half in half to make fourths, and then with each fourthof dough, cut three rolls. This will make 12 rolls)

9.In a 9X13” cake pan, mix up caramel ingredients until smooth and creamylooking. Place rolls on top of caramel, spacing in pan to allow for expanding.Cover, Label, and refrigerate.

Day3

1.Let pans warm up approximately 1 hour before baking. Bake at 350-375 degreesfor 25-30 minutes, or until golden brown.

2. Remove from oven and loosen around outsideedges. Turn pan upside down onto a largeplatter or tray after a minute or two so the rolls don’t stick to the bottom ofthe pan. Scrape any excess caramel outof pan onto rolls. SOAK YOUR PANSimmediately while eating so they aren’t difficult to clean. Serve rolls withmargarine if you would like.