Prep 25 mins
Cook 30 mins
Years ago, when most farmers milked cows, cream was often used in baking. My grandmother and mother always made caramel sauce on their cinnamon rolls. I have adapted this recipe for the modern convenience of a bread machine, but have kept all of the old-fashioned taste.
- 1 1⁄4 cups warm water
- 3 cups unbleached all-purpose flour
- 2 tablespoons powdered milk
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter, softened
- 2 teaspoons bread machine yeast
- 1⁄4 cup butter, softened
- 1⁄2 cup brown sugar
- 1⁄2 tablespoon cinnamon
- 1 cup whipping cream (35%)
- 3⁄4 cup brown sugar
- Place dough ingredients in bread machine in order given.
- Press dough cycle.
- While dough is mixing, combine filling ingredients.
- In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
- Stir well to mix.
- Set aside.
- In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
- Stir mixture together well.
- Place in fridge.
- When dough cycle has completed, remove dough from the machine and place on floured surface.
- With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
- Spread filling onto dough spreading close to edges.
- Roll up dough, jellyroll style, starting at long edge.
- Pinch seam closed.
- Slice into 1 1/2 inch thick slices.
- Place in 9x13 pan, that has been coated lightly with non-stick spray.
- Place cinnamon rolls in warm place until doubled in bulk.
- (About 1 hour).
- Preheat oven to 350 F.
- Just before placing in oven, remove caramel sauce from fridge, stir once more.
- Next, evenly pour caramel sauce over rolls.
- Bake for 25-30 minutes or until light golden brown.
- Let cool on wire rack for about 10 minutes, then invert.
- The gooey caramel sauce will be on top.
- Store leftovers in tightly closed container.
- Leftovers can be warmed up in microwave.
These are really good cinnamon rolls. It's a lovely dough, nice and soft, not overly sweet. I used bread flour, and for the amount of liquid called for in the recipe, the dough took up about 4 cups plus 1 T (487 g) of flour. I added about 4 tsp of cinnamon to the filling because we love it so much in our house...I had about 2-3 T of filling left over after rolling it up. The caramel sauce was a nice touch with good flavor. I think next time I'd simmer it down on the stovetop, thicken as needed, apply it to the top when the rolls are finished baking, and then maybe run it quickly under the broiler. Thanks for posting.
I just realized that I haven't reviewed these yet! I have been making them for over a year, at least a few times a month and they are wonderful! I love using my bread machine for the dough and the caramel sauce is just wonderful, not such a dark brown, but more creamy and great tasting. I highly recommend this recipe to anyone looking for caramel rolls that are super quick and easy. One quick tip is to cover the rolls with a towel while preheating the oven. In about 20 minutes you'll have a hot oven and rolls that are ready to go in!
Tasted good, although I should have read Heather's review before making. With the recipe as stated, the dough was so soft and sticky it was almost unworkable and needed LOTS of flour when forming the rolls. The caramel sauce at the bottom was simple, not overly sweet, but the appearance wasn't too beautiful. I like the idea of cooking it on the stove and adding to the finished product. My crew ate all of the rolls in record time, and I would make tham again with the changes above. Thanks for sharing your recipe!