Grandmas Caramel Rolls Food

GRANDMA'S CARAMEL ROLLS

Steps:

• Once your dough has completed the first rise, you are going to shape your loaves and/or make your rolls.
• Preheat your oven to 350 degree Fahrenheit.
• Take whatever size pan you are using and add butter. If a 9x9, I use about 3 tablespoons. Double it for a 13x9. Then coat the bottom with brown sugar. You shouldn't be able to see the bottom. For a 9x9 this is 1 generous cup.
• Next, drizzle 1/3 cup of heavy cream across the top.
• Place your pan in the warming oven.
• Grease a clean counter top with oil or butter.
• Grease up your rolling pin and roll out the dough into a large rectangle, not paper thin but pretty darn thin.
• Spread 1/2 stick of room temperature butter over your dough in a thin, even layer.
• Generously coat the dough with brown sugar. For a 9x9 pan we're talking about 1.5-2 cups of brown sugar. Double that for a larger pan.
• Sprinkle cinnamon across the whole thing. Again, this is to taste. I sprinkle it has a light dusting
• Starting on a long edge, start rolling the dough into a long, tight tube. You want to keep the roll snug, and it is easiest to roll it towards you.
• Take a very big piece of floss (mint works, it won't make minty rolls) and loop either end around your pointer fingers on either hand. Slide the floss under your roll, criss-cross the floss ends, then pull tight. I make my slices about 1.5-2 inches thick.
• Grab your pan out of the oven. Stir the contents with a rubber spatula until it looks smooth and caramely. If it is too runny looking, add a few tablespoons of brown sugar and stir again. If it is too thick, add a tablespoon or two of cream and stir.
• Take each roll you have made it place it in the caramel sauce of your pan, cut side down. Do this with each one so the pan is full.
• Cover the rolls with a damp towel and let them rise for an hour or so.
• Place a baking sheet that is larger than your rolls on the lower rack of your oven.
• Put your rolls in the oven and set a timer for 30 minutes.
• Remove your rolls after your timer goes off, and let them sit for about 10 minutes.
• While they are resting, place a piece of parchment paper on a rimmed cookie sheet. After the ten minutes is up, take a butter knife and run it around the edge of your rolls. This will keep them from clinging to the pan. Place the cookie sheet and parchment paper upside down on your rolls, then flip them.

PERFECT HOMEMADE CARAMEL ROLLS

Steps:

• In a measuring cup, mix together warm water, yeast, and 1/2 tsp sugar. Allow to rise for 5-10 minutes while you get started on the rest of the dough.
• In the bowl of a stand mixer fitted with a dough hook pour the warm milk over the butter and to get it melting. Add in the eggs and sugar and mix.
• Once the yeast mixture has grown add it to the bowl of the stand mixer along with the salt and 3-4 cups of flour. Mix with the dough hook.
• Slowly add in the remaining flour until the dough comes together. It should be soft and not overly sticky. Knead for several minutes to bring it together.
• Put the dough in a large bowl coated in oil or cooking spray and let rise for 2-3 hours, or doubled in size.
• Once the dough has doubled, punch it down and allow it to rise for an additional 1-2 hours.
• After punching the dough down, start the caramel sauce. Add brown sugar and butter (plus optional cream) to a sauce pan and melt over low heat. You do not want this to boil!
• Stir the sauce continually until the sugar is completely dissolved. There will be butter remaining on the top of the sugar - do not add more sugar! The caramel sauce will become too thick if extra sugar is added.
• Pour the finished caramel sauce into two 9x13 glass pans. You can use metal pans but I've always had the best luck using glass. Allow the caramel to cool while you continue with the rolls.
• After the second rise, split the dough in half and on a floured surface, roll out the dough into a rectangle, about 6"x12". This doesn't need to be perfect, but you do want the dough to stay about 1/4" inch thick.
• Spread softened butter over the dough. I usually start with a few tablespoons up to half a stick for each half of the dough. You need enough butter for the filling to stick. Spread brown sugar and cinnamon over the butter. I usually use about 1/2-3/4 cup per half of the dough because we like them really full of filling, but you can cut back on this if you'd like.
• Starting at one side, roll the dough evenly and somewhat tight. Not too tight, or they won't have room to expand! You can pinch the end closed, but I never do and don't have an issue.
• Cut the log into even-sized rolls. I start by cutting it in the middle, lining the two sides up side by side, and cutting those in half, then each half into three rolls for a total of 12 rolls. You could cut them thinner if you want more small rolls. I've used both a bench scraper and a pizza cutter for slicing my rolls - both work fine.
• Place the rolls into one pan of caramel then repeat with the second half of dough into the second pan of caramel.
• Let the rolls rise on the counter for 30 minutes while your oven preheats to 350*. Make-ahead directions are below!
• Bake the rolls for 20-25 minutes or until the tops are starting to brown.
• Remove from oven and place a large flat cookie sheet on the top of each pan. Very, very carefully flip the pan to invert the rolls on to the cookie sheet. This will allow the rolls to release from the pan and all the caramely goodness to ooze all over the rolls. This may or may not be one of my favorite steps ;) But be careful! That caramel is hot and can burn you.
• Use a rubber spatula to scrape out any lingering caramel. Let cool just long enough to be safe then enjoy! Rolls will last on the counter up to 3 days.
• Follow steps 1-14 above. Once you've put the rolls in the pans, cover and place in the fridge to rise overnight.
• Remove from the fridge and allow to rise on the counter for 30 minutes while the oven preheats to 350*. Continue following steps 16-18 above. Enjoy!

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

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.

GRANDMA'S CARAMEL ROLLS

Steps:

• Place frozen rolls in 9x13 pan.
• Sprinkle pudding over top.
• Melt margarine and add brown sugar.
• Drop by spoonfuls over rolls.
• Sprinkle on nuts.
• Put in COLD oven before you go to bed.
• IMPORTANT: In the morning do NOT open the oven, just turn it on to 350.
• Bake for 20 minutes.
• When finished, take out and turn upside down on wax paper.
• Wait a few minutes and take pan off to enjoy.

GRANDMA'S BEST CINNAMON ROLLS

Steps:

• Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
• Process on dough/manual cycle.
• To shape and fill: When cycle is complete, remove dough to floured surface.
• If necessary, knead in additional flour to make dough easy to handle.
• Roll dough to 18 x 8 inches; brush with melted butter.
• Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
• Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
• Place, cut sides up, in greased 8 x 8-inch pan.
• Cover; let rise in warm place 45 to 60 minutes or until doubled.
• Bake at 350°F for 25 to 30 minutes or until done.
• Remove from pan; cool on wire rack.
• In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
• Drizzle or spread on rolls.

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

MOM'S CARAMEL ROLLS

Steps:

• Mix water and yeast and wait 5 minutes.
• Stir in sugar, salt and 2 cups of flour.
• Add egg and butter and mix.
• Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
• Let raise until dough is double in size.
• Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
• Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
• Roll dough from the long side, it should look like a log.
• Cut into 1 inch pieces.
• Should be 18 pieces.
• Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
• Stir in 3 T water.
• Divide mixture into 3 pans (8-inch cake pans).
• Place 6 pieces in each pan.
• Let raise for about 45 minutes.
• Bake for 20 minutes in a 325°F oven.
• When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
• If you can, let them cool slightly and enjoy them when they are still warm.

GRANDMA BLAIRS PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine 1/3 cup melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks).
• On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours).
• Bake in a preheated 375 degree F oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

GRANNY'S CARAMEL CINNAMON ROLLS

Steps:

• Place dough ingredients in bread machine in order given.
• Press dough cycle.
• While dough is mixing, combine filling ingredients.
• In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
• Stir well to mix.
• Set aside.
• In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
• Stir mixture together well.
• Place in fridge.
• When dough cycle has completed, remove dough from the machine and place on floured surface.
• With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
• Spread filling onto dough spreading close to edges.
• Roll up dough, jellyroll style, starting at long edge.
• Pinch seam closed.
• Slice into 1 1/2 inch thick slices.
• Place in 9x13 pan, that has been coated lightly with non-stick spray.
• Place cinnamon rolls in warm place until doubled in bulk.
• (About 1 hour).
• Preheat oven to 350 F.
• Just before placing in oven, remove caramel sauce from fridge, stir once more.
• Next, evenly pour caramel sauce over rolls.
• Bake for 25-30 minutes or until light golden brown.
• Let cool on wire rack for about 10 minutes, then invert.
• The gooey caramel sauce will be on top.
• Store leftovers in tightly closed container.
• Leftovers can be warmed up in microwave.
• Enjoy!