Name: Nana's Caramel Cinnamon Rolls
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 rolls, 12 serving(s)
Ingredients: 1 cup brown sugar; 1 cup whipping cream; 3 -3 1/2 cups flour; 1/4 cup sugar; 1 teaspoon salt; 2 1/4 teaspoons yeast; 1 cup warm water (130); 1 egg; 2 tablespoons melted butter; 1/2 cup soft butter; 1/2 cup brown sugar; 2 teaspoons cinnamon

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Recipe by jamerlynn

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Nana's Caramel Cinnamon Rolls created by KateL

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These are very gooey and moist--the best ever!

Ready In:: 2hrs 30mins
Serves:
Yields:
Units:

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ingredients

caramel
1 cup brown sugar
1 cup whipping cream
dough
3 - 3 ¹⁄₂ cups flour
¹⁄₄ cup sugar
1 teaspoon salt
2 ¹⁄₄ teaspoons yeast
1 cup warm water (130)
1 egg
2 tablespoons melted butter
filling
¹⁄₂ cup soft butter
¹⁄₂ cup brown sugar
2 teaspoons cinnamon

directions

Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
Place in prepared pan. Cover and let rise until doubled.
Bake at 350° for 20-25 minutes.
Invert onto serving plate.

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RECIPE MADE WITH LOVE BY

@jamerlynn

"These are very gooey and moist--the best ever!"

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photo by KateL

11/27/2013

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photo by KateL

11/27/2013

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review by KateL

11/27/2013

Wonderful taste! Forgiving of many goofs I made. Although my Filling butter had been at room temperature over a day, I couldn't spread it, so I melted it; I ended up using only a thin layer of butter with the filling, and it didn't seem to matter. After rolling up the dough with the filling, I refrigerated it for an hour to allow cleaner slicing. Our house stays at 62F on cold days, so it took 2 hours for my rolls to rise. But, everything came out just fine anyway! Note: I baked the rolls in a standard metal 13x9 pan, but inverted the pan onto a 13x9 Gladware pan for travelling; the pans didn't match up exactly, allowing some of the goo to escape on inversion. The inversion made a belly flop splash and required immediate cleanup before the goo solidified. Good time to wear an apron... Just keep this in mind. Made for Zaar Cookbook Tag.

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review by Melaine

12/25/2010

This Caramel is amazing, thanks for sharing this great recipe,I will make these again.

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review by lilsweetie

6/19/2010

This is the easiest caramel topping ever and absolutely delicious. No need to fuss over cooking caramel on the stove - this carmelizes on its own in the oven. I used a glass baking dish so I could gauge the browning of the bottoms and the caramel.

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