Best Caramel Sweet Rolls Recipes

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

(IOWA STATE FAIR) SWEET DOUGH CARAMEL CINNAMON ROLLS

Steps:

• For Rolls:
• Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes.
• Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
• Place in a greased bowl, turning once to coat.
• Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk.
• While dough is rising, make Caramel Pecan Mixture:
• Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat.
• Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly.
• Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans.
• Sprinkle toasted pecans on top of syrup.
• Set aside.
• Punch dough down.
• Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle.
• To apply Cinnamon Filling, spread 1/4 cup butter over surface.
• Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough.
• Roll up jellyroll style.
• Slice into 8 rolls.
• Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture.
• Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour.
• Bake in a preheated 350°F oven for 20 to 25 minutes, until golden.
• Remove from oven and let stand 5 minutes.
• Invert rolls on to serving plate or parchment paper.
• *To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once.
• Remove from oven.

SWEET AND STICKY CARAMEL-HAZELNUT ROLLS

Steps:

• Position the rack in the center of the oven and preheat to 375 degrees F.
• Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
• Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
• Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
• Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
• Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.

CARAMEL SWEET ROLLS

Steps:

• In a small bowl, combine brown sugar and cream until sugar is dissolved. Spread into a greased 8-in. square baking dish. Sprinkle with walnuts. , On a lightly floured surface, unroll breadstick dough (do not separate). Combine sugar and cinnamon; sprinkle over dough. Reroll, starting with a short end. Cut into six slices. Place cut side down in prepared pan. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 1 minute before inverting onto a serving plate. Serve warm.

CARAMEL CINNAMON SWEET ROLLS

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.