Caramel Cinnamon Rolls
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
- 1 ½ cups milk
- 1 ½ teaspoons salt
- ½ cup shortening
- ½ cup white sugar
- 2 (.25 ounce) packages active dry yeast
- 6 cups all-purpose flour, or more as needed
- 2 eggs, beaten
- 6 tablespoons butter
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- 1 ½ cups brown sugar
- ¾ cup butter
- ¾ cup pecan halves
- 6 tablespoons light corn syrup
- 1. Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- 2. Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- 3. Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- 4. Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- 5. Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- 6. Preheat oven to 375 degrees F (190 degrees C).
- 7. Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- 8. Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- 9. Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
serving: 27 rolls
calories: 327.2 kcal
carbohydrates: 46.1 g
protein: 4.4 g
saturated fat: 6.3 g
cholesterol: 35.2 mg
sodium: 202.7 mg
fiber: 1.4 g
sugar: 21.6 g