Monday, April 13, 2009

Caramel Cinnamon Rolls

With this recipe I use the dough setting on my bread machine. It’s way easy—just add the ingredients in the order listed and it does all the work! If you don't have a bread machine, mix the water and yeast together and let it dissolve. Then add the remaining ingredients and let it rise for about an hour or until doubled. The thing that makes this recipe really good is the caramel on the bottom of the pan. You really could use any cinnamon roll recipe and then add the caramel to the bottom. For frosting I usually just cheat and buy whatever cream cheese frosting is on sale!

1 cup warm water (110 degrees f)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 1/2 teaspoons salt
5 tablespoons butter, softened
1 teaspoon instant yeast

1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar

1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar

1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
2. Meanwhile; in a small saucepan, melt 1/3 cut butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9x13 inch pan.
3. Preheat oven to 350 degrees F (175 degrees c)
4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. allow to rise until doubled in size, about 45 minutes.
5. Bake at 350 degrees F (175 degrees c) for approximately 20 to 25, until golden brown.

1 comment:

  1. Note: I'm very generous with the brown sugar, cinnamon, and melted butter I spread on the dough.