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Caramel Cinnamon Rolls

3

213 min

Caramel Cinnamon Rolls

Caramel Cinnamon Rolls Photo 1

Time

213 min

Serving

27 persons

Calories

327

Rating

3.00★ (5)

Cuisine

Author: Victoria Buriak
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.

Ingredients

  • ½ cups milk: 1 piece
  • ½ teaspoons salt: 1 piece
  • shortening: 0.5 cup
  • white sugar: 0.5 cup
  • active dry yeast: 2 packages (.25 ounce packages)
  • all-purpose flour: 6 cups (or more if needed)
  • eggs: 2 piece (beaten)
  • butter: 6 Tbsp
  • brown sugar: 0.75 cup
  • ground cinnamon: 2 Tbsp
  • ½ cups brown sugar: 1 piece
  • butter: 0.75 cup
  • pecan halves: 0.75 cup
  • light corn syrup: 6 Tbsp

Metric Conversion

Stages of cooking

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  1. Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
    Caramel Cinnamon Rolls Photo 2
  2. Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
    Caramel Cinnamon Rolls Photo 3
  3. Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
    Caramel Cinnamon Rolls Photo 4
  4. Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
    Caramel Cinnamon Rolls Photo 5
  5. Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
    Caramel Cinnamon Rolls Photo 6
  6. Preheat oven to 375 degrees F (190 degrees C).
    Caramel Cinnamon Rolls Photo 7
  7. Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
    Caramel Cinnamon Rolls Photo 8
  8. Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
    Caramel Cinnamon Rolls Photo 9
  9. Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
    Caramel Cinnamon Rolls Photo 10

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