Tuesday, April 14, 2009

Gooey Caramel Cinnamon Rolls

New, tried & true recipe from my freezer recipe book. This turned out yummy...so I would make it and freeze it in the future!

3 1/2 cups flour
1 package active dry yeast
1 1/2 cups milk
1/2 cup milk
1/4 cup sugar
1/4 cup shortening
1 t. salt
1 egg

1/2 cup melted butter
1/2 cup brown sugar or sugar
2 t. ground cinnamon

Carmel topping:
1 cup brown sugar
1/2 cup butter
2 T. light corn syrup
1/2 cup or more chopped pecans (optional)

Recipe yields 2 - 2 1/2 dozen rolls; two 8x8 or 9x9 pans

Cooking day instructions:
In a mixing bowl, combine 1 1/2 cups flour and the yeast. In a medium saucepan, heat milk, sugar, shortening, and salt just until warm (115 - 120 degree), stirring constantly until shortening almost melts. Add to dry mixture; add egg. Beat a low speed with electric mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand or with mixer on low speed, stir in remaining flour to make a soft dough. Shape into a ball. Place in lightly greased bowl,turning once to grease surface. Cover and let rise in warm place until dough doubles in size (approx 1 1/2 - 2 hours)

Meanwhile, blend filling ingredients together in a bowl. Set aside.

Prepare caramel topping: In a medium saucepan, mix the brown sugar, butter, and corn syrup. Heat slowly, stirring often. Add pecans, if desired.

When dough has risen, punch down and turn onto a floured surface. Cover and let rest for 10 minutes. Divide dough in half and roll our one piece into a 16 x 8 rectangle. Spread half of filling mixture over entire surface. Roll up jelly-roll style, starting with long edge; seal edges by pinching together. Cut in 1 1/2-inch slices. Repeat with other half of dough.

Divide caramel topping into each pan. Pace rolls over mixture. Seal well, label and freeze. If serving rolls that day, let rise in warm place until doubles in size, 30-45 minutes.

Serving day instructions:
Be sure to remove outer wrap from cinnamon rolls while still frozen, thaw and let rixe in warm place until doubled in size. Bake at 375 degrees about 20 minutes. Cool 2-3 minutes, then invert onto a plate or tray and remove pan.

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