This caramel roll recipe is so yum. The caramel sauce is just right and the rolls have a good amount of cinnamon, not too much, not too little. And did I mention they are just yum? Enjoy!
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What you need:
2/3 c. sugar
1 c. brown sugar
1/4 c. milk
1 t. vanilla
1 c. warm water
2 t. yeast
2/3 c.+ 1/2 c. butter, melted
1 1/4 t. salt
1 large mashed potato or about a cup of instant mashed potatoes
6 c. flour
Mix together 2 t. sugar, 2 t. yeast, and 1 c. warm water. Let it sit in a separate bowl while you mix up the rest of the dough.
Mix together 2/3 c. sugar, the eggs, 2/3 c. melted butter, 1 t. salt, and the mashed potato.
Next I blended the above together with a mixer. Make sure the clumps of mashed potato are good an mixed in(if you used fresh potato).
Then mix in the flour. Mix in about 2 cups at a time. The mixture will be pretty dry when you finish. Add in the yeast mixture about 1/3 c. at a time. Keep mixing and kneading until all the yeast mixture has been used and you have a nice dough.
Let the dough sit in a warm place and rise for about 1 1/2 hours.
Take the risen dough out and knead it so it's smooth. Then roll it out to about 1/4 inch or so thickness. Cut 1 inch strips with a knife in the dough. Brush on melted butter.
Sprinkle cinnamon and sugar on to the strips of dough.
Roll up the strips and place in a greased 9x13 baking pan. Let the rolls rise in a warm place for about an hour. Before you bake brush more butter on the tops. Bake at 350F for about 25 minutes or until the dough is done. Don't worry, the dough will still be a little bit "doughy" feeling but it is cooked.
Make a caramel sauce by melting 1/2 c. butter in a sauce pan and cooking it over medium heat with 1 c. brown sugar and a pinch of salt. Cook for about 2 minutes. Remove from heat and add 1/4 c. milk and 1 t. vanilla. Pour this over the warm rolls. Yummmmm:)