Many caramel roll recipes call for ingredients such as buttermilk or sour cream. I was delighted to come across this simple but truly tasty recipe which uses just basic ingredients. I modified it so I can make it in my bread machine. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It’s likely to quickly become your go-to recipe for sweet rolls!
3 1/3 flour (either all-purpose or bread flour)
1/3 cup granulated sugar
1 teaspoon salt
4 ½ teaspoons yeast (I use instant yeast)
1 cup milk
¼ c butter, softened or chopped
1 egg, beaten
1 cup brown sugar, packed
¼ cup brown sugar, packed
1 teaspoon ground cinnamon
2 Tablespoons softened butter
½ cup butter
¼ cup corn syrup
Warm milk to temperature between 105- and 110-degrees (Fahrenheit). Mix in granulated sugar, stirring to dissolve. Use a digital thermometer to verify temperature range is accurate. If it’s too cold, warm a small amount to reach proper temperature range. If it’s too warm, allow it to cool. Once the temperature range is correct, add yeast, stirring to dissolve. Set the mixture aside for at least 3 minutes.
Sift flour and salt together in two-quart (or larger) bowl. Use a fork or small whisk to beat the egg.
Pour the yeast mixture into your bread machine canister (you can warm the canister with hot water if your ambient temperatures are below 80 degrees Fahrenheit). Add the beaten egg; slowly add the flour mixture. Place the butter on top of the flour. Set the bread machine on a cycle that includes: mix/knead (10-18 minutes) – 20-minute rest – mix/knead (10-18 minutes).
Melt the butter; stir in the brown sugar and bring the mixture to a boil. Remove from heat and add the corn syrup, stirring to blend it in. While it’s still hot, pour it into the 9×13-inch pan.
Using a small bowl, mix all ingredients and set aside.
At any point during the bread machine cycle you can prepare the caramel topping and pour it into a 9×13 pan. You can also prepare the filling and set it aside.
Prepare a place to roll out the dough, such as a lightly floured flat surface or silicone baking mat. Once the bread machine cycle has completed, you will remove the dough from the machine and roll it out into a rectangular shape. I(f preferred, you can cut the dough ball in half and work with each half to prepare the rolls.) Using a spoon or knife, spread the softened butter across the dough surface. Sprinkle the filling mixture evenly across the dough. Roll the rectangle into a tight, rope-like shape. Seal edges with your fingers. You can stretch the dough to even it out. Use a serrated knife to slice it. The dough will yield approximately 24 pieces.
Place each roll on top of the caramel topping in your 9×13-inch pan, spacing each piece as evenly as possible. Bake at 350-degrees for 25 to 30 minutes.
Remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!
When properly stored, these rolls don’t dry out right away (they may disappear so fast you never get to find that out!). If overbaked, the caramel will harden, so watch the baking time carefully
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