Do you have someone you need to bribe? Someone you want something from, but they're holding out on you? These might make them change their mind. They're just so good. I don't make them very often, because, like almost any yeast bread, they can be time consuming. But they're worth waiting for, and they're a fun and relaxing way to spend a weekend morning. You can even make these the night before, then bake them in the morning.
They're like cinnamon rolls, with a cinnamon-sugar filling that's rolled up in tender bread, but instead of icing, they have a most delicious caramel sauce. You can bake them without the caramel if you like, and use the icing of your choice after baking--but be sure to grease the pan lightly. I like to sprinkle pecans over the caramel before putting the rolls in the pan.
So, who is Deb? She's one of my best friends, and I was lucky enough to meet her about 5 years ago. She shared her mom's recipe and it became an instant favorite with us. Have I bribed anyone with them? I'll never tell...hehehe.
Deb's Mom's Caramel Rolls
**For a printable version of this recipe, click here.
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)
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.)
Look! I've doubled! Woo!
|6||Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.|
||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.
||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.|
||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.