I had posted the review and GIVEAWAY (enter here, it ends TONIGHT!!) for the Chinet Bakeware Set a couple of weeks ago – and made my ever-so-famous (well, at least with my friends and family!) Caramel Cinnamon Rolls. I had quite a few of you requesting the recipe, and you would like to try them out. Your wish is my command!!!
We LOVE cinnamon rolls around our house. Yes, they are a bit time-consuming, but ohhh, so worth every minute! The nice thing about this recipe is that it makes two 9 X 13 pans of rolls. So, before the rolls rise, we simply freeze one pan of them and the next time we want Caramel Cinnamon Rolls, we just pull them out of my freezer – thaw, raise and cook!!
My Little Chefs first made the dough. A trick for this recipe is that we scald the milk and then let it cool to 110 degrees. We added the cooled milk to the sugar and yeast, and let it sit for about 10 minutes. Then we added the remaining ingredients.
We used a Bosch for making our cinnamon rolls, which makes it so easy. If you are making them with a mixer or by hand, after all the ingredients are added, just turn the dough onto a sprayed surface to knead for about 5 minutes. We do not like flour my surfaces for any type of dough, because we feel that it adds too much flour and drys it out. We simply just spray the surface with pam spray. Then we let the dough rise till double in size.
We make the simple cinnamon sugar by mixing the brown and white sugar with the cinnamon. I always have a bit of extra, so I just keep it in an airtight container and use it in my pancakes or cookies.
We then make the yummy goodness that makes these Caramel Cinnamon Rolls so delicious! We mix the cream, sugars, and corn syrup for the caramel bottom (which becomes the top!!!) on the cinnamon rolls.
After the dough has risen. We then punch it down and divide the dough in 1/2, each half will make 12 rolls. Then we let the dough rest for about 5 minutes. Then took one of the halves of dough and rolled it out into a large rectangle. We covered the dough with a layer of butter, and then spread about 1 cup of the cinnamon sugar on the dough.
Little Chef B did a great job rolling the dough for the cinnamon rolls, and made sure the ends were pinched tight so it would stay rolled up. Repeating to the other half of dough. We then pour about 1 cup of the caramel sauce into the bottom of each pan. Then cut the dough into 1 1/2 inch slices and placed them into the sauce. We then covered them and let them rise till double in size. My Little Chefs always get really anxious to hurry and cook them, but we found that the best rolls are left alone to rise!!! Finally, we cooked them and then let them cool for about 5 minutes. Don’t let them sit in the pan too long after cooking or they will stick to the pan.
The Little Chefs kept asking for the frosting – I told them that these are magic and they already have the frosting on them! They were so excited to see once we flipped them out onto another pan, the Caramel sauce just drizzled down each of the Cinnamon Rolls!!
- 2 c scalded milk, cooled to 110 degrees
- 1/4 c sugar
- 1 T instant yeast
- 2 eggs
- 2 tsp salt
- 6 c flour
- 1/4 c butter, softened
- 1 c brown sugar
- 1 c granulated sugar
- 2 T cinnamon
- 1 stick butter
- 1 c whipping cream
- 1 1/2 c brown sugar
- 1 1/2 c granulated sugar
- 2 T corn syrup
- Combine the cooled milk with the yeast and sugar, and let sit for about 10 minutes.
- Add eggs, salt, butter and flour until a smooth dough is formed.
- Let rest for 10 minutes, then knead for about 5 minutes.
- Place dough into a greased bowl, cover, and let rise till double in size.
- While rising, make the cinnamon sugar and caramel sauce.
- For the Cinnamon Sugar - mix together 1 cup brown sugar, 1 cup white sugar, and 2 tablespoons cinnamon.
- For the Caramel Sauce - mix the cream, 1 1/2 c brown sugar, 1 1/2 c white sugar, and corn syrup.
- Ounce the dough has doubled in size, punch it down, and let it rest for about 5 minutes.
- Divide the dough in 1/2, setting aside one half, and rolling out the other half into a large rectangle.
- Spread the butter evenly on the surface of the dough.
- Spread about 1 cup of cinnamon sugar over the butter on the dough.
- Roll the dough and pinch the edges to hold in place.
- Pour about 1 cup of Caramel sauce into the bottom of each pan.
- Cut the dough into 1 1/2 inch slices and place in the pan with the caramel sauce.
- Repeat steps with other half of dough.
- Cover the pan with plastic wrap and let rise, or cover with foil and put in freezer to cook for another time.
- Once the rolls have doubled in size, Bake 22-25 minutes at 350 degrees.
- Remove from oven and let cool about 5 minutes, then turn them onto another pan.