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Caramel Rolls


1 package active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup shortening
1 cup buttermilk
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 tbsp cinnamon
1 tbsp melted butter

1 cup heavy cream
1-1/2 cup brown sugar (dark brown is best)


1. Dissolve yeast in water with a pinch of sugar.
2. Mix the sugar and cinnamon together, set aside 1-1/2 tbsp for topping.
3. Cream the shortening and sugar mixture together in a large bowl.
4. Add buttermilk, yeast mix, salt, baking powder & soda, and 1 cup flour. Mix until smooth.
5. Switch to dough hook on the mixer. Add remaining flour and mix until a soft dough forms.
6. Turn out onto a lightly floured surface and knead for 5-ish minutes until dough is smooth and elastic. Let the dough rest while you're making the caramel.
7. In a pot over medium heat, combine the cream and brown sugar.
8. Stir constantly for 10-15 minutes until sugar is melted and sauce starts to thicken.
9. Pour sauce into a 9x13 baking pan.
10. Roll out the dough into an 8" by 16" rectangle. Brush with melted butter and sprinkle with set-aside sugar mix.
11. Starting with the short side, roll up gently. Cut into 8 sections.
12. Place the rolls in the pan on top of the caramel sauce. Cover with a bread cloth or plastic wrap, and let rise in a warm spot for 1-2 hours.
13. Bake at 375F for 25-30 minutes. Let sit 5 minutes, then invert onto a serving platter.