Ingredients: |
Ingredients: Rolls:
1 cup boiling water (236 grams)
1/2 cup butter (113 grams)
1 cup sugar (201 grams)
1 1/2 tsp. salt
2 beaten eggs @ room temperature
6 cups flour (750 grams)
2 tbsp. Red Star yeast ( this is for rapid rise, if you are rising overnight, use 1 tbsp.)
1 cup lukewarm water (105 - 115 degrees ) (240 grams)
1 tsp. sugar
Icing for Cinnamon Rolls: ( I usually double this )
1 cup powdered sugar (121 grams)
2 tbsp. milk
Few drops of vanilla
Cream Cheese Icing:
4oz Cream Cheese (120 grams)
4 Tablespoons Butter - Room Temperature
1 teaspoon pure vanilla
1 Tablespoon Milk
3 1/2 - 4 cups powdered sugar ( 4 cups is 484 grams)
Caramel Rolls:
1 stick butter (113 grams)
1/2 cup brown sugar (packed)
1/2 cup brown sugar (loose)
White Karo Syrup
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Directions: |
Directions:Melt together 1 cup water, Butter, sugar, and salt on the stove. Place in mixing bowl with a mixing blade not the dough blade.
Proof the yeast in the 1 cup of lukewarm water and 1 tsp. of sugar.
Add the eggs to the melted mixture in the mixing bowl and mix well.
Add the yeast.
Add the flour and mix well. This is a very sticky dough. You may have to knead a little on the counter with flour. Depends on the weather.
Turn into a greased bowl and let rise in a warm place for 1 hour or until doubled in bulk. Cover with a towel.
When risen punch down and roll into a large rectangle (about 21 x 18")
This can now be made into cinnamon rolls or caramel rolls.
For both types of rolls: roll the rectangle, spread with LOTS of butter, cinnamon, and sugar.
Roll up and pinch the seams together.
Cut into rolls about 1 1/2 - 2" thick and place in a 9 x 13" pan. Usually makes 2 pans with some leftover. Each pan usually holds about 12 with some leftover for the "ugly" pan.
If not doing rapid rise, cover and let rise overnight. If rapid rising let the rolls rise for 1 hour before baking.
Ice while hot!
If making Caramel Rolls:
Melt the stick of butter in the 9 x 13" pan in the oven. When melted add the brown sugar. Spread evenly in pan and drizzle with white Karo Syrup. Blend well.
Place cut rolls over top of mixture. When baked let sit in pan and cool well. Turn upside down on a jelly roll pan. When completely cooled, remove the top pan and redistribute all the caramel stuff.
Bake both types of rolls @ 350º for about 15 - 20 minutes. |
This recipe for Cinnamon Rolls/Caramel Rolls is from