Chocolate Caramel Rolls

This is one of those recipes where I think I can just go ahead and let the pictures do the talking.....

Chocolate Caramel Rolls

What you need:

• 1 T yeast
• 1 1/2 c. warm water
• 2 eggs
• 1/4 c. butter
• 6 c. Hot Roll Mix
• plus extra butter and sugar

Stir together the yeast and water in a small bowl and set aside. Mix the eggs, softened butter and Hot Roll Mix together. Slowly alternate the water mixture and the Hot Roll Mix as you add it to the bowl so it mixes together well.  Knead for at least 5 minutes. Let rise in a warm place for 1 hour. After it rises punch down and let the dough rest for about 20 minutes(otherwise you won't be able to roll it out). Roll the dough out into longer strips. I divided it into 2 balls and then rolled each of them out to about a 24inch long by 6-7 inches wide.

Brush melted butter on top of the dough and sprinkle brown sugar or turbinado sugar on top of the butter. Roll up like a jelly roll and cut into 1 inch slices. Place on 2 greased cookie sheets and cover and let rise in a warm area for about 30 minutes. Bake at 375F for about 20 minutes or until golden brown on the tops.

Chocolate Caramel Sauce

What you need:

• 1/2 c. cream
• 1 c. sugar
• 6 T. butter
• 1/2 c. chocolate chips

In a saucepan, heat up the sugar. You might want to add a little water so it doesn't burn to the bottom of the pan. Stir constantly until the sugar is liquefied. Let the sugar boil, while stirring, for 1 minute. Then add the butter. Let the mixture boil until the butter is melted. Remove from heat and add the cream. Stir well or stir with a whisk. If you want pure caramel sauce, stop here, otherwise add the chocolate chips and stir until they are melted. Serve on top of caramel rolls!

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.