When I was growing up, one of the BEST things my mom made were her caramel rolls. They were (and still are) melt-in-your-mouth delicious! She got the recipe from her mother, who got the recipe from her mother…well, you get the picture. I do use actual sugar (although not the super-refined white sugar you’ll find in grocery stores), because these rolls are just not the same with honey or maple syrup.
So without further ado, I present to you….
BEST EVER CARAMEL ROLLS
DOUGH: (recipe adapted from foodnetwork.com)
- 1/2 cup whole milk
- 2 1/4 tsp active dry yeast
- 1/3 cup honey
- 4 tablespoons unsalted butter
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 3/4 cup all-purpose flour (I used Bob’s Red Mill Organic Unbleached Pastry flour)
- 3/4 tsp salt
- 1/2 tsp cinnamon
- dash nutmeg
- 1/2 cup Sugar-in-the-Raw (turbinado sugar)
- 2 tsp cinnamon
- 1 cup cream
- 1 cup organic brown sugar
1. For the dough, combine all ingredients in your breadmaker, following the manufacturer’s instructions. Then set on the “Dough” cycle. That’s it! No need for super-complicated steps. It’s easy, and the dough turns out fantastic.
2. After the dough is done, you can immediately continue or you can refrigerate the dough for a couple of hours (this will make it easier to work with). Grease some wax paper with a little bit of butter, and roll out the dough using a floured rolling pin. (You will have to roll out the dough in batches, there will be too much to do all at once.)
3. Lightly butter the surface of the dough. Then sprinkle with the Filling Mixture. (I never really measure my sugar to cinnamon ratio, so this is approximate. Use your best judgment!)
4. Roll up the dough, and cut into about 1-inch segments.
5. Grease a 9 X 13 in. pan. (The wax paper your butter comes in works great for this, if you have any handy.) Fill the pan with the cream and brown sugar mixture, and stir until evenly combined.
6. Place your cut rolls in the pan, making sure to give them a little space to allow them to rise. Place a dish towel over them, and let them rise for about an hour or so.
7. Preheat oven to 350 degrees. Bakes rolls uncovered for 20-25 minutes (this may vary slightly depending on your oven).
8. Remove the rolls and allow them to sit 1-2 hours until they have completely cooled off. Flip the pan over onto a piece of aluminum foil, and scrape any left over topping out onto the rolls.
*Note: Any basic bread recipe will work for these rolls…the one provided is one that I have tweaked over time and really like. Even store bought would work…but don’t do that. Just kidding, you can do that….but seriously, don’t. 🙂