Prep 1 hr
Cook 6 hrs
A childhood favorite that my Grandmother makes. Cinnamon rolls with a sweet, gooey top.
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 (1/4 ounce) packages yeast
- 2 cups milk, warm
- 4 eggs
- 6 1⁄2 cups flour
- 1⁄2 cup butter, melted
- 1⁄4 cup butter, softened
- brown sugar
- 1⁄4 cup butter
- 1⁄2 cup karo dark corn syrup
- 1 cup brown sugar
- For the goo (you can wait until the rolls are almost ready to start this process):.
- Melt 1/2 stick of butter, 1 cup brown sugar, and 1/2 cup of Karo dark syrup in a sauce pan.
- Pour the result into 4 round pans.
- For the rolls:.
- Combine 1/2 cup sugar, 1 tsp salt, yeast, and milk. Let stand for about 10 minutes.
- Beat 4 eggs in a separate bowl.
- Add eggs to the batter and beat until well blended.
- Add 3 1/2 cups of flour to the batter and mix inches.
- Add a stick of melted butter and mix inches.
- Gradually add another 3 cups of flour. Once mixed, knead or use a mixer with bread hook for about 10 minutes.
- Cover with a damp towel and let raise for 2 hours or until double in size.
- Punch down and then let it raise again until double.
- Divide the dough into 4ths and roll out to 1/2 to 1 inch thick.
- Spread some softened butter on the dough and sprinkle with brown sugar and cinnamon.
- Roll up the dough and cut into 9 rolls.
- Arrange the rolls in the pans (the pans should have the goo in them by this stage).
- Let the rolls rise a little bit.
- Bake at 375 degrees for about 20 minutes. If the tops start to brown early, you may want to cover them (a pie tin works well).
- Remove from oven and turn the pan upside down to extract the rolls onto a serving dish.