My Dad is an amazing man, and when I was younger he ran a tow truck business, volunteered as both a fire fighter and a first responder, and well he was always helping people out. I think the first time we had these rolls was when he happened to help an older lady out of a pickle. Well, in a small town in the mid-west you are usually repaid or thanked by that said person’s cooking perfection. And this lady’s specialty was the most delectable Caramel Rolls.
She brought these to us one weekend, and at that time I had never heard of them before. I was hooked on the first bite! I know we got them from her many times, and she knew how much I loved her rolls! Not too many years later, she became ill and was unable to make them, but at that point I just knew I couldn’t live without them.
I eventually came across this recipe in one of my mom’s old cookbooks. At the time, I was only in my early teen years, but I very quickly perfected this recipe! Though I don’t think it was the same recipe as the lady’s my father assisted, it was definitely close.
Although I don’t make these as often as I used to, they are a great treat for a special breakfast.
- 1 pkg. active dry yeast
- ¼ cup warm water
- 1 cup milk
- ¼ cup sugar
- ¼ cup butter
- 1 tsp. salt
- 3 ½ cups all- purpose flour
- 1 egg
- ½ stick melted butter
- ½ cup brown sugar
- 2 tsp. cinnamon
- 1 cup brown sugar
- ½ cup butter
- 2 Tablespoons light corn syrup
- In a small saucepan combine milk, butter, sugar, and salt. Scald; turn stove top onto medium-high heat. Continually stir mixture until all the butter has melted and sugar is dissolved. Do not allow milk mixture to boil. Once mixture is combined, take off heat and allow to cool to luke warm.
- Mix water and yeast together and set aside.
- Add milk mixture to stand mixer fitted with paddle attachment, add 1½ cup flour and beat well. Then with mixer still going mix in yeast and egg. Gradually add remaining flour to form a soft dough, mixing well. Cover mixture and let it rise until double its original size(about 1 hour).
- Mix together the ½ cup brown sugar and cinnamon, set to the side. In a small sauce pan place 1 cup brown sugar, ½ cup butter, and light corn syrup. Turn stove top on to medium-low heat and slowly heat up mixture, stirring often. When all of the butter has absorbed and the sugar is dissolved, remove from heat and pour into an 8x10 pan.
- Lightly flour your working surface. Take out half of the dough and roll out on floured surface to about a 12"x8” rectangle. Brush heavily with butter then sprinkle with half of the brown sugar/cinnamon mixture. Slowly roll dough up lengthwise and seal the edges by pinching them together. Cut into 1” slices. Repeat with other half of dough.
- Place rolls into the 8x10 pan, cut side down over caramel mixture. Let rise until doubled in size (about 1 hour). Bake at 375 degrees for 20 minutes. Cool for about 3 minutes. Place a foil wrapped cooling rack on the top of pan and then flip the entire thing over, so that the rolls come out of the pan with caramel on top. Remove the pan and allow to cool.
These are the best served warm. If you can’t eat them until later they are just as good cold, but you can stick them in the microwave for 10 seconds and they are the perfect temp again.