Caramel Cinnamon Sweet Rolls Recipes

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter. , Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours., Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. , Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

Steps:

• Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
• Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
• Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

Steps:

• Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
• Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
• Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
• Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
• Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
• Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
• Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
• Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
• Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

Steps:

• For the dough: Combine the butter, milk and orange juice in a small saucepan over low heat and cook, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave.)
• Combine the flour, granulated sugar, instant yeast, salt and cinnamon in a large bowl or bowl of a stand mixer fitted with a dough hook and whisk to combine. Add the milk mixture and eggs, then mix with the dough hook until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, this can be mixed in a large bowl and turned onto a work surface to knead by hand.) Transfer to an oiled bowl, cover with plastic wrap and allow to rise until the dough has doubled in size, about 1 hour 30 minutes to 2 hours.
• Meanwhile, make the brown sugar filling and caramel.
• For the brown sugar filling: In a small bowl, combine the brown sugar, cinnamon, salt and orange zest and rub together with your fingers until everything is evenly combined. Set aside.
• For the tahini caramel: In a 3 1/2-quart enameled braiser over low heat, add the brown sugar, milk, tahini, butter and salt. Whisk to combine. Increase the heat to medium and bring to a boil. Allow the caramel to boil until it begins to darken in color, 2 to 3 minutes. Remove from the heat and add the vanilla. Allow to cool until it is just warm to the touch. (Alternatively, the caramel can be prepared in a small saucepan and transferred to a greased 9-by-13-inch baking dish.)
• For the assembly: Turn dough out onto a lightly floured surface and roll out into a 10-by-18-inch rectangle. Schmear the softened butter evenly over the entire surface of the dough with a 1/2-inch border at the top only, then sprinkle over an even layer of the brown sugar filling mixture. Roll up the dough (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the pan with the cooled caramel. At this point you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, about 1 hour to 1 hour 30 minutes. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Bake until rolls are golden (begin checking at 38 minutes). Remove from the oven and allow to cool for a few minutes, but not completely. Carefully invert the rolls onto a serving dish and garnish with sesame seeds and flaky salt. Eat while warm. The caramel rolls will keep in an airtight container at room temperature for up to 2 days.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup of butter, 1 cup of the flour, 1 1/4 cups of the sugar, and the egg to the bowl. Beat for 2 minutes, then add the remaining 1 1/4 cups of flour and beat until smooth, about 2 minutes. Scrape the batter from the sides of the bowl. Transfer the dough to a clean bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (about 85°F) until doubled in size, about 1 hour.
• Turn the dough out onto a well-floured counter. Roll into a 9 x 12-inch rectangle. Gently spread 1 tablespoon of softened butter on the dough. In a small bowl, combine the cinnamon and remaining 3 tablespoons sugar; sprinkle onto the dough, leaving a 1/2-inch border around the dough. Roll the dough up like a jelly roll, starting from the larger side. Cut the dough into 12 equal pieces.
• Place the rolls in a 9 x 13-inch casserole dish that has been greased with the other tablespoon of softened butter, tucking the loose ends of the dough under each roll so they'll hold together when baked. Cover the pan with a clean kitchen towel and let the rolls rise in a warm place (about 85°F) until doubled in size, about 1 hour.
• Preheat the oven to 350°F. Bake the rolls for 15 to 20 minutes, or until light golden brown. Brush the hot caramel sauce on the rolls while still hot.
• Caramel Sauce
• In a large pot set over medium-high heat, melt the butter. Add the brown sugar, granulated sugar, and honey. Bring to a boil, and cook for 4 to 5 minutes, stirring once or twice (watch carefully to avoid scorching). Remove the pot from the heat and swirl in the cream until it is fully incorporated. Be very careful when adding the cream because the mixture will bubble up.
• note
• Sandy's Granny Haley made the best cinnamon rolls in the world. It seemed so effortless and magical to her grandkids. The smell the cinnamon wafting through the house stopped people in their tracks. As Sandy grew older and really began to appreciate the lessons given her by her family, she started taking note when Granny would cook. Unfortunately for Sandy, one of her biggest regrets was not getting the exact measurements for the cinnamon rolls. When Sandy graduated from culinary school, one of the first tasks given to her by her mother was to re-create Granny's cinnamon rolls. Sandy was able to locate an old hand-written recipe card with the general method, but the problem was that the recipe said things like a "drop" of this and a "handful" of that. Sandy has worked diligently on these cinnamon rolls. She feels like hers have gotten really close to Granny's, but she thinks Granny's hands must have been much smaller. Her laughter and tiny hands are missed.

Steps:

• 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.