Cinnamon-Caramel Rolls recipe
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Ingredients
- 1 (.25 ounce) package active dry yeast 1 ¼ cups warm water, divided 2 eggs, lightly beaten 4 cups all-purpose flour ⅓ cup vegetable oil ⅓ cup white sugar 1 ¼ teaspoons salt 1 teaspoon vanilla extract ⅔ cup butter ½ cup brown sugar 3 tablespoons corn syrup ¼ cup butter, or to taste ¼ cup white sugar, or to taste ground cinnamon, or to taste ⅓ cup caramel ice cream topping, or to taste
Nutrition Info
- 455.4 caloriescarbohydrate: 61 gcholesterol: 68.4 mgfat: 21.5 gfiber: 1.5 gprotein: 5.9 gsaturatedFat: 10 gservingSize: -sodium: 393 mgsugar: 20.2 gtransFat: : -unsaturatedFat: : -
Directions Cinnamon-Caramel Rolls
Directions
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Please yeast in a measuring cup and add warm water to the 1/4-cup line. Pour mixture into a bread machine, add eggs. Add the remaining water, flour, oil, 1/3 cup sugar, salt, and vanilla extract. Run Dough cycle, 1 to 2 hours.
Mix 2/3 cup butter, brown sugar, and corn syrup together in a bowl. Spread caramel mixture into the bottom of a 9x13-inch baking pan.
Roll dough out onto a floured work surface. Spread 1/4 cup butter, 1/4 cup sugar, and cinnamon over the dough, add the caramel topping. Roll up the dough and cut into rolls using a thread. Place rolls on top of the caramel sauce in the pan. Cover with a kitchen towel, let rise until doubled in volume, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake rolls in the preheated oven until golden brown, about 30 minutes. Turn out immediately to avoid sticking.