This recipe is one we often use for Christmas or for the children’s breakfasts as they head to summer camp. They are easy to turn into caramel rolls by a simple step that I included.
If you prefer to make the dough early, you can form the rolls, place in pan and then cover with heavy aluminum foil. Place in the refrigerator at least 12 hours, but not longer than 24. Then, when ready to bake, place unwrapped pan in cold oven and bake until golden brown (35-40 min).
Ingredients
- 3 1/2 - 4 c all-purpose flour
- 1/3 c granulated sugar
- 1 tsp salt
- 4 1/2 tsp yeast
- 1 c very warm milk 120°F to 130°F
- 1/3 c butter softened
- 1 egg
Caramel Topping Optional
- 1/2 c butter softened
- 1 c packed brown sugar
- 1/4 c corn syrup
- 1 c pecan halves optional
Filling
- 2 Tbl butter softened
- 1 Tbl molasses
- 1/4 c granulated sugar
- 1 tsp ground cinnamon
- 1 /2 -1 c pecans optional (nice if not making caramel)
- 2 Tbl butter softened
Servings: Rolls
Instructions
Rolls
- Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast.
- Add warm milk, 1/3 cup butter and egg.
- Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
- Beat on medium speed 1 minute, scraping bowl frequently.
- Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface.
- Knead about 5 minutes or until dough is smooth and springy.
- Grease large bowl, then place dough in bowl, turning dough to grease all sides.
- Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
- Dough is ready if indentation remains when touched.
- In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
Caramel (if desired)
- In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat.
- Stir in corn syrup.
- Pour into 13x9-inch pan.
- Scatter pecan halves over.
Cinnamon Rolls
- Gently push fist into dough to deflate.
- Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface.
- Spread with 2 tablespoons butter; sprinkle with filling.
- Roll rectangle up tightly, beginning at 15-inch side.
- Pinch edge of dough into roll to seal.
- Cut roll into 15 (1 -inch) slices.
- Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Place slices slightly apart in pan.
- Heat oven to 350°F.
- Bake rolls 30 to 35 minutes or until golden brown.
- Let stand 2 to 3 minutes.
- Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over.
- Let pan remain 1 minute so caramel can drizzle over rolls; remove pan.
- Serve warm.
Recipe Notes
Adapted from Betty Crocker Cookbook
Share this Recipe
Powered byWP Ultimate Recipe