Caramel Rolls

By Texaschef11

Ingredients

• CARAMEL SAUCE:
• 2 Tbs. active dry yeast
• 1/2 cup warm water (105-115 degrees)
• 1-1/2 cups lukewarm milk (95-100 degrees)
• 1/2 cup sugar
• 2 tsp. salt
• 2 eggs, room temperature
• 1/2 cup oil
• 6-3/4 to 7-1/2 cups flour, divided
• 1/3 cup butter, softened
• 1/2 cup brown sugar
• 2 tsp. cinnamon
• 1 cup butter
• 2 cups brown sugar
• 1/2 cup whipping cream or half & half

Preparation

Step 1

Prepare caramel sauce first, by combining in a medium saucepan butter, brown sugar, and cream. Bring to boil; cook, stirring constantly for 5 minutes or until sugar is dissolved. Remove from heat; pour sauce into greased 9x13-inch baking pan. Cool completely at room temperature.

Next dissolve yeast is warm water; let rise. In a large mixing bowl, combine lukewarm milk, sugar, salt, eggs, oil, and 3-3/4 cups of the flour; add yeast mixture, mixing until smooth. Knead dough with up to 3-3/4 cups of the remaining flour; place into greased bowl, turning once to coat. Cover; let rise until doubled.

Roll out dough into a 15x6-inch rectangle. Spread with softened butter, sprinkle with brown sugar and cinnamon. Roll up into a long skinny tube; pinch shut. slice dough into rolls, 3/4-inch thick. Place dough, face down, into prepared pan with caramel sauce; let rise. Bake in oven at 350 degrees for 20 minutes or until done. Let cool 10 minutes then invert onto serving tray. I spooned whatever caramel sauce remained in the pan over the rolls. Makes 12.