Caramel Cinnamon Rolls
From ozrocks 13 years agoIngredients
- Recipe for caramel cinnamon rolls dough shopping list
- 1 cup of water shopping list
- 1 egg, beaten shopping list
- 2 tablespoons real butter shopping list
- 3 ¼ cup of bread flour shopping list
- ¼ cup sugar shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon salt shopping list
- 1 package or 2 teaspoons yeast shopping list
- Filling ingredients: shopping list
- 1/3 cup of butter shopping list
- 1/3 cup of brown sugar shopping list
- ½ cup of sugar shopping list
- 1 tablespoon cinnamon shopping list
- 1 tablespoon corn syrup, (light or dark is fine) shopping list
- ½ cup of chopped walnuts or pecans (optional) shopping list
- ½ cup of raisins (optional) shopping list
How to make it
- Whisk the egg until it's frothy.
- Add the ingredients to the bread pan in the order listed.
- Make a well in the flour and place the yeast in the well to keep it separate from the wet ingredients.
- Use the knead setting on your bread machine to knead the dough.
- When the cycle is complete, roll out the dough to a 13x9 inch rectangle.
- Filling:
- Stir together the topping ingredients except for the nuts and raisins.
- Spread the sugar filling over the bread dough.
- Spread the raisins and nuts over the topping.
- Roll up the dough with the filling inside. Pinch the ends.
- Using dental floss, cut the dough into one inch slices.
- Place the rolls in a buttered jelly roll pan, cut side down.
- Cover and allow to rise until double, about 1 to 1 ½ hours.
- Bake the cinnamon rolls:
- Preheat the oven to 375 degrees.
- Bake the rolls 25 to 30 minutes or until golden brown. Flip the pan over onto a serving dish and let the rolls fall out.
- Cool slightly, then frost with cream cheese frosting.
- I use the cream cheese icing recipe from the Joy of Baking website ( I halve the recipe ).
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