Monday, November 15, 2010

Caramel Rolls

I was really excited to try this recipe! I love caramel/cinnamon rolls and have never made them from scratch! This recipe was very easy to do. I didn't refrigerate the rolls overnight before baking, but if you remember to do it beforehand I don't think it could hurt.  If I make these again, I would make them along with some cream cheese frosting (I"m more a fan of cinnamon rolls with the frosting than just caramel rolls). These would also probably be good with some toasted pecans.  This was taken from Kare 11's Cooking with Kare Cookbook.

Caramel Rolls
Serves 15
Prep 10 minutes  Bake 40 minutes
  • 2 cups firmly packed light brown sugar
  • 3/4 cup butter or margarine, melted
  • 1/2 cup whipping cream of milk
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 1/2 loaves frozen bread dough, thawed
  • Melted butter
In 13x9 inch baking pan, combine brown sugar, butter and cream; mix well. In small bowl mix together sugar and cinnamon; set aside.

On lightly floured board roll out bread dough to 15x6 inch rectangle; brush with melted butter. Sprinkle cinnamon sugar mixture over butter; roll up lengthwise. Pinch seam to seal; place seam on bottom. With sharp knife, cut into 15 slices, about 1 inch thick. Place rolls over brown sugar mixture; cover with plastic wrap. Refrigerate overnight.

Heat oven to 350 degrees. Bake rolls for 30 to 40 minutes or until golden brown. Remove from oven; let stand 5 minutes. Turn out hot rolls onto plate. 
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