Caramel Rolls

I grew up with my Mom making these caramel rolls and I LOVE them. So, yes...another one of Carolyn's recipes is being let out into the masses.

I don't make them as often as she did but I always make them for Christmas morning and a random time or two throughout the year. They are easy so I don't know why, probably because truth be told, I eat too many of them when I do.

What you'll need:

2 loaves of Frozen Bread dough thawed
1 stick Butter plus 1/2 C melted
1 C Brown Sugar plus couple of Tablespoons
1/4 C Light Corn Syrup
Cinnamon

We'll make the caramel first. Melt 1 stick butter and 1 C Brown Sugar in a pan. When it's all melted, add your corn syrup. Simmer for about 1 minute. Remove from heat and pour into a 13x9 cake pan, I also spray the edges with cooking spray so I don't have anything sticking.

You can thaw your bread dough on the counter or overnight in the fridge. I did mine in the fridge so I had to give it about 10 minutes to warm up. We're going to work with one loaf at a time.

Sprinkle your surface with a bit of flour and get some on each side of the dough. Pull and roll your dough into a long rectangle. Pour on 1/4 C melted butter and spread it around. Sprinkle your dough with cinnamon, don't be stingy. Sprinkle with some brown sugar.

You are going to start with the long side of the rectangle and roll. Kind of pulling as you go. You want a nice tight roll. Keep rolling until you have a long tube tube. Cut with serrated knife..cut the end off and put to the side. Continue to cut about an inch thick and place the rolls into the pan. Leave a little breathing room in between because they are going to rise.

Repeat with other loaf.

Cover with Saran wrap and put in the fridge to rise until morning. Bake at 350 for about 30 minutes or until golden brown. If you want to eat them right away, cover with dish towel and set somewhere warm to rise for about 45-60 minutes.

Let's make the caramel first

When it's bubbly, add corn syrup and let bubble for another minute.

We are going to pretend this is 13x9 cake pan. If you want to use the two round pans like I did, you are only going to use about 1 1/2 loaves of bread.

Get a little flour on each side.

Roll out your dough

Drizzle the butter

Spread the butter around, you can use your hands or you can use a brush

Sprinkle with cinnamon

Sprinkle with brown sugar

Start rolling

Start slicing

Put in the pan, leave some room.

Ready for the oven
Out of the oven

Let them cool for about 5 minutes and put a plate on top and flip

Spoon any caramel back on top of the rolls and serve.