Best Sticky Caramel Cinnamon Rolls Recipes

STICKY CARAMEL CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter. , Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours., Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. , Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

STICKY PECAN CARAMEL CINNAMON ROLLS

Steps:

• The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients. FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves FOR THE FILLING: Cream together all ingredients except the pecans. Set aside. Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over. Roll it up, starting with the long side. Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan). Set it in the pan on top of the caramel, cover with towel and rest for 1 hour Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark. While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.