Recipe 65: Caramel Sticky Rolls

The sticky rolls were easy to make, even on the time crunch I was on. I began them last night because I was donating blood with Dad this morning. So, I preheated the oven and mixed up the dough. After the dough was mixed, I turned off the oven and opened it. I put the bowl (that held the dough) on the oven door so the heat would help the dough rise faster. It took about 45 minutes instead of 1.5 hours. While the dough was rising, I made the caramel sauce (which turned out MUCH better than the last time I tried to make caramel sauce). When the dough finished rising, I punched it down and rolled it out. Spread the butter on the dough then sprinkled with cinnamon sugar mixture (I 1.5 the cinnamon sugar). I was only able to cut it into 14 rolls, not 15 and put in the baking pan. Covered it and put in the fridge until this morning.

The dough can sit in the fridge 4-24 hours before baking it, but you are suppose to take it out to rise for 2 hours before baking, or less if it rose in the fridge. I was lucky. The rolls rose 2X their size over night. So I baked them for 25 minutes, then kept warm until serving.

From Betty Crocker's Baking Basics

Also online

Roll Ingredients

3 1/2 to 4 cups flour

1/3 cup sugar

1 teaspoon salt

2 packages regular or fast-acting yeast

1 cup milk

1/4 cup (1/2 stick) butter, room temperature

1 egg

Caramel Topping Ingredients

1 cup packed brown sugar

1/2 cup (1 stick) butter

1/4 cup corn syrup

1 cup pecan halves, if desired (I left out)

Filling Ingredients

1/2 cup chopped pecans, if desired (I left out)

1/4 cup granulated or packed brown sugar (I did half of each)

1 teaspoon cinnamon

2 tablespoons butter, soft enough to spread

Directions

1. In a large bowl, stir 2 cups of flour, 1/3 cup sugar, salt and yeast with a wooden spoon until well mixed. In a 1-qt. saucepan, heat the milk over medium heat until very warm (thermometer reads 120-130 degrees). Add the milk, butter and egg to flour mixture. Beat with an electric mixer, topping frequently to scrape the sides of the bowl, until flour is moistened. Add in additional flour, 1/2 cup at a time, until dough is soft, leaves the sides of the bowl and is easy to handle.

2. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead about 5 minutes, sprinkling surface with more flour as needed. The dough will be smooth and springy. Spray a large bowl with cooking spray. Place dough in bowl and grease all sides. Cover bowl loosely with plastic wrap and let rise until doubled in size.

3. In a 2-qt. saucepan, heat the brown sugar and 1/2 cup butter to boiling over medium-high heat, stirring constantly. Remove from heat and stir in corn syrup. Pour into an ungreased 13X9 inch pan. Sprinkle with pecan halves (if desired).

4. In a small bowl, mix chopped pecans, sugar and cinnamon. Set aside. (I 1.5-ed the filling).

5. Sprinkle flour lightly on a countertop or large cutting board. Push your fist in the dough to deflate it. Place dough on covered surface.

6. Using your hands or rolling pin, flatten dough into a 15X10-inch rectangle. Spread 2 tablespoons butter over the dough to within 1/2 inch of the border. Sprinkle with cinnamon sugar mixture. Beginning with the 15-inch side, roll dough up tightly. Pinch edges into the roll to seal the dough. Stretch and shape the roll until even and cut ino 15, 1-inch slices. Places slices in the pan. Cover and let rise 30 minutes or until doubled in size. (If making ahead of time, can put in the fridge for up to 24 hours. Be sure to take the dough out 2 hours before baking to let it fully rise).

7. Preheat oven to 350. Bake 30-35 minutes. Let cool so the caramel can cool on onto the rolls.

The Verdict? They are delicious! Very sweet (and bad for you), but perfect for a breakfast with friends.