Name: Caramel Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 packages (1/4 ounce each) active dry yeast -; 1 cup warm 2% milk (110° to 115°) -; 2 large eggs, room temperature -; 5 tablespoons butter, melted -; 1/2 cup sugar -; 1 teaspoon salt -; 5 cups all-purpose flour -; CARAMEL SAUCE: -; 1 cup butter, cubed -; 2 cups packed brown sugar -; 1/4 cup corn syrup -; 1/2 to 3/4 cup chopped pecans -; Filling: -; 2 tablespoons butter, melted -; 1/2 cup sugar -; 1 teaspoon ground cinnamon -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Rolls

1. 2 packages (1/4 ounce each) active dry yeast -

2. 1 cup warm 2% milk (110° to 115°) -

3. 2 large eggs, room temperature -

4. 5 tablespoons butter, melted -

5. 1/2 cup sugar -

6. 1 teaspoon salt -

7. 5 cups all-purpose flour -

8. CARAMEL SAUCE: -

9. 1 cup butter, cubed -

10. 2 cups packed brown sugar -

11. 1/4 cup corn syrup -

12. 1/2 to 3/4 cup chopped pecans -

13. Filling: -

14. 2 tablespoons butter, melted -

15. 1/2 cup sugar -

16. 1 teaspoon ground cinnamon -

How to cook deliciously - Caramel Rolls

1. Stage

In a large bowl, dissolve the yeast in warm milk. Add the eggs, melted butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Editor's Tip: Pause to check the texture of the dough as you add the extra flour, and stop when it is still a little sticky. Too much flour can make dry caramel rolls. To make it easier on yourself, use a stand mixer with a dough hook attachment for this and the next step.

2. Stage

Turn the dough onto a lightly floured surface and knead until smooth and elastic, six to eight minutes. Place in a greased bowl, turning the dough so the whole ball has a light coating of oil. Cover and let rise in a warm place until doubled in size, around an hour. Editor's Tip: If trying to proof the dough in a cold kitchen, try using the oven, a proofing box or a heating pad.

3. Stage

While the dough is rising, melt the butter in a large saucepan. Stir in the brown sugar and corn syrup. Boil over medium heat for two minutes, stirring constantly. Pour into a greased 13x9-inch baking dish. Sprinkle with pecans and set aside.

4. Stage

Punch down the dough and turn it onto a floured surface. Roll into a 17x15-inch rectangle. Spread the dough with butter to within 1/2 inch of the edges. Mix the sugar and cinnamon, and sprinkle over the dough. Roll it up jelly-roll style, starting with a long side. Pinch the seam to seal.

5. Stage

Cut the log of dough into 15 slices. Arrange the slices cut-side down atop the caramel in the baking dish. Cover and let the dough slices rise until doubled in size, around 30 minutes. Meanwhile, preheat the oven to 350°F.

6. Stage

Bake the rolls until golden brown, 30 to 35 minutes. After removing them from the oven, let the rolls rest for five minutes and invert them onto a serving platter. Editor's Tip: To turn the rolls onto a platter, place the platter flat on top of the baking pan, with a long side facing you. Using oven gloves or potholders to protect your hands, grasp both the platter and the baking pan on the short sides (if the baking pan has handles, grab those). Quickly but carefully rotate the platter and pan so the baking pan is on top. It may take a moment, but the rolls should loosen themselves from the pan and drop onto the platter.