Caramel Cinnamon Rolls Recipe 435 Food

CARAMEL CINNAMON ROLLS

Steps:

• Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
• Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
• Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

NANA'S CARAMEL CINNAMON ROLLS

Steps:

• Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
• In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
• By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
• Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
• Place in prepared pan. Cover and let rise until doubled.
• Bake at 350° for 20-25 minutes.
• Invert onto serving plate.

CARAMEL CHOCOLATE CINNAMON ROLLS

Steps:

• For the rolls: Mix two cups of the flour along with the cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, margarine and egg. Beat on low speed for one minute, scraping bowl frequently. Beat on medium speed for one minute, scraping bowl frequently. Stir in remaining flour (dough will be stiff).
• Turn dough onto lightly floured surface. Knead about five minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.).
• For the topping: Heat brown sugar and margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour in un-greased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.
• Punch dough down. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with two tablespoons margarine.
• Preheat oven to 350 degrees F.
• Mix chocolate chips, brown sugar and cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side.
• Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double.
• Bake 30 to 35 minutes or until dark brown.
• Immediately invert on heatproof tray or serving plate. Let stand one minute so caramel will drizzle down; remove pan.