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Ingredients
| all-purpose flour (unsifted): 4 cups |
| granulated sugar: 1/3 cup |
| salt: 1 tsp |
| active dry yeast: 4 1/2 tsp |
| 2% milk: 1 cup (warm) |
| salted butter: 1/4 cup (softened) |
| eggs: 1 |
| light brown sugar (packed): 1 cup |
| salted butter: 1/2 cup |
| light corn syrup: 1/4 cup |
| salted butter: 2 Tbl (softened) |
| light brown sugar (packed): 1/4 cup |
| ground cinnamon: 1 tsp |
Caramel Sticky Rolls
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
15 serving(s)
Tags
- Mix 2 cups of the flour, ( reserve the remaining flour) with the sugar, salt and yeast in a large bowl.
- Add warm milk, 1/4 cup butter and the egg and beat with mixer at low speed for one minute. Scrap bowl, and beat on medium speed for one minute.
- Stir in remaining four to make dough easy to handle.
- Knead about 5 minutes, until smooth and springy.
- Place in large greased bowl. Cover, and let rise for 1 hour and 30 minutes.
- For the caramel topping, combine the brown sugar, butter and corn syrup in a saucepan over low heat.
- Stir until sugar is dissolved. Remove from heat, and pour into 9x13" pan.
- Deflate dough, and roll into a 15x10" rectangle.
- Spread with 2 Tablespoons of soft butter.
- Sprinkle with the combined brown sugar and cinnamon.
- Roll up tightly, and cut into 15 slices, about 1 inch wide.
- Place slightly apart in pan.
- Cover, and let rise 30 minutes.
- Bake for 30 minutes at 350 degrees.
- Let stand 2-3 minutes, then turn upside down to release from pan.