Prep 2 hrs
Cook 20 mins
Here is a recipe that I remember the most about my mom's baking. She has it committed to memory. I am glad I did get it out of her. It is a very easy recipe to make. I hope your family gets as much enjoyment out of it as mine does.
- Mix water and yeast and wait 5 minutes.
- Stir in sugar, salt and 2 cups of flour.
- Add egg and butter and mix.
- Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
- Let raise until dough is double in size.
- Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
- Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
- Roll dough from the long side, it should look like a log.
- Cut into 1 inch pieces.
- Should be 18 pieces.
- Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
- Stir in 3 T water.
- Divide mixture into 3 pans (8-inch cake pans).
- Place 6 pieces in each pan.
- Let raise for about 45 minutes.
- Bake for 20 minutes in a 325°F oven.
- When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
- If you can, let them cool slightly and enjoy them when they are still warm.
I snagged this recipe in one of the 'Zaar board games, Recipe Dare, by taking Sly Girl's dare! I've been making caramel rolls since I was a little girl, but had never followed an exact recipe for the caramel topping...just guesstimated, which led to inconsistant results from one pan to the next. The caramel topping was perfect in these, so I will be following this in the future. These would also be great with pecans, walnuts, black walnuts or butternuts added for those who like nuts. They didn't take all that long to make. I woke up earlier than the rest of my family, so I mixed them up and had them ready to go in the oven by the time everyone else got up. Sly Girl mentioned that they freeze well, but I didn't have any left over to freeze. Maybe next time, I'll double up on the recipe and freeze some for another time. I should mention that I don't have 3 8" cake pans, so I used my 11 X 17 cake pan. I had to bake them an additional 15 or 20 minutes, which I expected. They were somewhat crowded, so next time I'll use 2 8 X 10 pans and likely have to take them out of the oven in a couple minutes less than the specified time. Thanks for sharing a really good recipe Sly Girl! We really enjoyed these.
These were awesome, SG! I love how pretty they look when they turn out of the pans in a perfect little circle. I brought mine up to work and they disappeared in about 10 minutes. I did sprinkle the caramel topping wth crushed walnuts before I put the rolls in the pan. I only ended up using about 5 1/2 cups of flour, so don't feel like you have to get all 6 1/2 cups in if your dough doesn't need it.
I really, really impressed myself These are totally yummy, even though I ran into 2 hitches (my own fault) - first, I discovered I don't own a rolling pin. I used a 16 oz glass. Also, I was half paying attention in the first read-thru and thought the topping called for 3/4 of a STICK, ot 3/4 of a cup of butter - I only had one stick left. They were not overly gooey which the grownups I served them to said they liked. But I'll definitely be making these again - gooey this time.