Mom’s Caramel Rolls

Caramel Rolls with Pumpkin Butter!I’ve been wanting to share this recipe for a long time, but I just had to wait until the air was truly chilly. Rolls always taste better this time of year. These caramel rolls melt in your mouth, with a sticky caramel sauce that knocks any powdered sugar icing out of the park!Caramel Rolls with Pumpkin Butter!My mom has made these rolls countless times, and every time they were fabulous. I used to help her by using dental floss to cut the rolls. It’s a good trick!

Caramel Rolls with Pumpkin Butter!She gave me a photocopy of the recipe years ago, but the first few times I tried them they were awful. Even last night, I managed to kill the yeast, which I never do anymore, and ended up with little bricks for rolls. So I made them again this morning to redeem myself, and they smell so good that they motivated me to type this up finally!Caramel Rolls with Pumpkin Butter!The last few times I’ve made them, I put pumpkin butter as the filling instead of the cinnamon/butter/brown sugar mix. It’s so stinkin’ good. You have no idea. But now you can, because now you can make my mom’s insanely good caramel rolls! My whole family adores them, and while I still can’t make them as well as she can, I certainly enjoy trying.

One more picture to convince you:
Caramel Rolls with Pumpkin Butter!

*Makes 12 rolls

Ingredients:
3 ½ c. flour
1 pkg. active dry yeast
1 ¼ c. milk
¼ c. sugar
¼ c. coconut oil (or shortening)
1 t. salt
1 egg
¼ c. butter, melted
½ c. brown sugar
2 t. cinnamon

Caramel Sauce Ingredients:
1 c. brown sugar
½ c. butter
2 T. corn syrup

Directions:
In a largemixing bowl, combine 1 ½ cups of the flour and the yeast. In a small, heatproof bowl, microwave the milk, sugar, oil, and salt just until warm (115-120 F), stirring often until coconut oil is almost melted. Add to dry ingredients; add egg. Stir with a rubber spatula until well blended. Stir in remaining flour to make a soft dough. Shape into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until double, 1 ½ to 2 hours. Punch dough down and turn out on floured surface. Cover and let rest 10 minutes. Meanwhile, in a medium saucepan combine brown sugar, butter, and corn syrup and heat slowly until boiling; stir often. Pour sauce into 9×13 baking pan. Roll out the roll dough to 12×8-inch rectangle and brush with melted butter. Sprinkle the brown sugar and cinnamon on top. Roll like a jelly roll, starting with long edge; seal. Cut into 1-inch slices (I use floss, just like my momma taught me!) and place, cut side down, over sauce. Cover and let rise in a warm place for 30 minutes. Bake at 375 F for 20 minutes. Cool for 5 minutes; invert on wire rack; remove pan.

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