CARAMEL CINNAMON ROLLS RECIPE
These caramel cinnamon rolls are ah-mazing!! They're made using my favorite homemade cinnamon roll recipe and have a delicious caramel sauce for cinnamon rolls.
Provided by The Carefree Kitchen
Categories Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
- Add the melted butter, eggs, salt, and 2 cups of flour, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
- Add an additional 3.5 cups of flour, then stir on low to combine. You may need to add up to 1/2 a cup more (you will know you've added enough flour when the dough pulls away from the sides of the mixing bowl). Once all of the flour has been added, continue to knead on low for 3 minutes more.
- Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
- Once the dough has double, turn it out onto a floured surface and form it into a small rectangle with your hands. Then, using a rolling pin, gently roll the dough into an approximately 24" x 12" rectangle (should be about 1/2" thick).
- Using an offset spatula, or knife, carefully spread the 1/2 cup of soft or melted butter evenly onto the rolled dough. Sprinkle the cinnamon and brown sugar evenly over the top, then pat down gently.
- Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 12 evenly sized slices using a very sharp knife (they should be about 2" each). We recommend using a ruler and pre-marking before you actually make any cuts.
- Lay the slices in a greased 9 x 13" baking pan, cover loosely with a kitchen towel, and let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
- While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
- Remove from the oven and pour the warm caramel sauce over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!
Nutrition Facts : Calories 607 kcal, Carbohydrate 104 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 77 mg, Sodium 772 mg, Fiber 2 g, Sugar 60 g, ServingSize 1 serving
CARAMEL CINNAMON ROLLS
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
Provided by Heather
Categories Bread Yeast Bread Recipes
Time 3h33m
Yield 27
Number Of Ingredients 14
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g
THE BEST CINNAMON ROLLS
Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
- Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
- Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
- Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
- Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
- Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
- Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.
CARAMEL CINNAMON ROLLS
Rita Hofer's caramel cinnamon rolls, which took second place in 2013 at the Montana Winter Fair, have been a local legend since she started taking them to her son's basketball games. Now she sells them at the school concession stand, and fans wipe out her stock every time.
Provided by Food Network
Time 3h30m
Yield 24 rolls
Number Of Ingredients 16
Steps:
- Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
- Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
- Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
ZUCCHINI DINNER ROLLS
Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. -Robert Keith, Rochester, Minnesota
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain. , Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough in half; shape each portion into 12 balls. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° until golden brown, 20-25 minutes. Remove from pan to a wire rack.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 133mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL-PECAN CINNAMON ROLLS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
STICKY CARAMEL CINNAMON ROLLS
Everyone will gobble up these light and airy rolls-the caramel flavor is wonderful. Pretty as well as tasty, they will brighten breakfast or snacktime.-Frances Amundson, Gilby, North Dakota
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter. , Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours., Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. , Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.
Nutrition Facts : Calories 306 calories, Fat 10g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 321mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL ROLLS
This is my absolute favorite thing on earth! It's perfect for all holiday mornings!
Provided by HungerGames12
Categories Bread Yeast Bread Recipes
Time 3h56m
Yield 12
Number Of Ingredients 13
Steps:
- Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
- Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
- Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 33.9 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 177.8 mg, Sugar 13.5 g
GOOEY CARAMEL CINNAMON ROLLS
Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.
Provided by DiaperBrigade
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
- Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
- Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
- Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
- Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown on top, 20 to 25 minutes.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 50.6 g, Cholesterol 26.1 mg, Fat 14.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 217.2 mg, Sugar 29.4 g
More about "homemade caramel cinnamon rolls recipe recipe for zucchini"
ZUCCHINI CINNAMON ROLLS RECIPE | FOODACIOUSLY
From foodaciously.com
Cuisine SwedishTotal Time 2 hrsCategory Breakfast & TreatsCalories 199 per serving
- In a bowl, combine the flour, salt, olive oil, maple, warm almond milk, and the yeast. Work the ingredients into a dough, knead for 5 minutes, and then, leave it to prove in a warm place for one hour.
- In a food processor, blitz the dates with water to make a dense paste and then mix them with grated zucchini and cinnamon.
- Briefly knead the proved dough for a few minutes and then roll it out into a rectangular shape. Then, spread the zucchini and date filling over the entire surface. Roll the dough tightly and then cut it into 4 cm (1.5 inches)-thick pieces with a sharp knife.
- Next, transfer the slices, cut side up, onto a baking tray and allow proving for 15 minutes. Bake the buns at 200°C (390°F) for 15 minutes and leave them to cool down on a wire rack.
ZUCCHINI CINNAMON ROLLS - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 71Estimated Reading Time 6 mins
- Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s about 120 degrees. Add yeast and stir. Let it sit for a few minutes.
- Mix cream cheese and butter with a hand mixer until well blended. Mix in powdered sugar until smooth, stir in vanilla. Frost rolls and serve warm.
STICKY CARAMEL CINNAMON ROLLS - SUEBEE HOMEMAKER
From suebeehomemaker.com
EASY HOMEMADE CINNAMON CARAMEL SAUCE - CRAZY FOR …
From crazyforcrust.com
THIS CINNAMON ROLL RECIPE WON THE IOWA STATE FAIR
From tasteofhome.com
STUPID EASY HOMEMADE CARAMEL ROLLS - JULIE'S EATS & TREATS
From julieseatsandtreats.com
CARAMEL CINNAMON ROLLS {STEP BY STEP} - MARCELLINA IN …
From marcellinaincucina.com
5/5 (6)Total Time 3 hrs 40 minsCategory BreakfastPublished Jul 14, 2020
MOM'S FAMOUS HOMEMADE CINNAMON ROLLS | LIL' LUNA
From lilluna.com
EASY & VERSATILE 15 MINUTE CARAMEL SAUCE FOR CINNAMON ROLLS
From cakedecorist.com
CARAMEL CINNAMON ROLLS - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love