Ingredients and Weight:
- All-purpose flour: 3 1/2 cups (420g)
- Granulated sugar: 1/2 cup (100g)
- Active dry yeast: 1 packet (2 1/4 teaspoons, 7g)
- Warm milk: 1 cup (240ml)
- Butter, softened: 1/2 cup (113g)
- Egg: 1 large
- Salt: 1 teaspoon (5g)
Filling:
- Brown sugar: 1 cup (200g)
- Ground cinnamon: 1 tablespoon (5g)
Topping:
- Butter, melted: 1/4 cup (57g)
- Caramel sauce: 1/2 cup (120ml)
Preparation Time: 1 hour
Cooking Time: 30-35 minutes
Difficulty Level: 2 (Moderate)
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk together the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5 minutes, or until foamy.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, make the filling. In a small bowl, combine the brown sugar and cinnamon.
- Punch down the dough and divide it in half. Roll out each half into a 12x18 inch rectangle.
- Spread the brown sugar filling evenly over the dough rectangles.
- Roll up the dough rectangles tightly, starting from the long side.
- Cut each roll into 12 pieces.
- Place the rolls in a greased 9x13 inch baking dish.
- Cover the rolls with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
- Preheat oven to 375°F (190°C).
- Remove the plastic wrap and bake for 30-35 minutes, or until golden brown.
- While the rolls are baking, make the topping. In a small bowl, whisk together the melted butter and caramel sauce.
- Brush the topping over the hot rolls as soon as they come out of the oven.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Soft, pillowy rolls filled with a sweet and flavorful brown sugar and cinnamon filling
- Topped with a rich and decadent caramel sauce
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These are the best caramel rolls I've ever had! They're so soft and fluffy, with the perfect amount of cinnamon and caramel."
- "I love that these rolls are easy to make, even for beginners. They always turn out perfect!"
- "These rolls are a crowd-pleaser. I've made them for parties and everyone loves them."
Special Precautions and Tips:
- Make sure the milk is warm to the touch, not hot. If the milk is too hot, it will kill the yeast and the dough will not rise.
- If you don't have caramel sauce, you can substitute maple syrup or honey.
- To make the caramel rolls ahead of time, bake them as directed and then let them cool completely. Wrap the rolls tightly in plastic wrap and store them in the refrigerator for up to 3 days. When ready to serve, reheat the rolls in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
