Best Gooey Caramel Cinnamon Rolls Recipes

GOOEY CARAMEL CINNAMON ROLLS

Steps:

• Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
• Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
• Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
• Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
• Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown on top, 20 to 25 minutes.

GOOEY CARAMEL CINNAMON ROLLS

Steps:

• Freezing Day In mixing bowl, combine 1 1/2 cups flour and the yeast. In a medium saucepan, heat milk, sugar, shortening, and salt until just warm (115-120 degrees), stirring constantly until shortening almost melts. Add to dry mixture; add egg. Beat at low speed with electric mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand or with mixer on low speed, stir in remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl, turning one to grease surface. Cover and let rise in warm place until dough doubles in size (Approximately 1 1/2 to 2 hours). Meanwhile blend filling ingredients together in a bowl. Set aside. Prepare caramel topping: In a medium saucepan, mix the brown sugar, butter and corn syrup. Heat slowly, stirring often. When dough has risen, punch down and turn onto a floured surface. Cover and let rest for 10 minutes. Divide dough in half and roll out one piece into a 16x8 rectangle. Spread half of filling mixture over entire surface. Roll up jelly roll style, starting with long edge; seal edges by pinching together. Cut in 1 1/2 inch slices. Repeat with other half of dough. Line two baking pans (using the plastic wrap and foil method) or use disposable aluminum baking pans, and divide caramel topping into each pan. Place rolls cut side down, over mixture. Seal, well label, and freeze. Reheating Instructions Be sure to remove outer wrap from cinnamon rolls while still frozen and return rolls to pans with caramel mixture facing down. Thaw and let rise in warm place until doubled in size. Bake at 375 degrees about 20 minutes. Cool 2-3 minutes, then invert onto a plate or tray and remove pan.