Caramel or Cinnamon Rolls (13x9 pan)

Caramel or Cinnamon Rolls (13x9 pan)

1 ½ cups warm water

1 Tbsp yeast

2 eggs

¼ cup dry milk (or substitute lukewarm milk for water)

½ cup melted butter

1/3 cup sugar

1 ½ tsp. salt

Up to 5 cups flour

 
 

Dissolve yeast in warm water. Stir in remaining ingredients except flour. Stir in only enough flour to get SHINY, STICKY dough (not runny). Transfer to another greased bowl, if necessary, to accommodate dough so it can double without overflowing. Cover bowl with a damp towel and let rise in a warm place until doubled, or refrigerate if allowing rising overnight.

For Cinnamon Rolls:

1 ½ cups brown sugar

1 Tbsp. cinnamon

5 Tbsps butter

Blend sugar and cinnamon and set aside. 1 ½ -2 hours before serving time, clean a 3-foot section of counter or kitchen table and sprinkle it with flour.

Shape dough into a log in the middle of your work surface. Sprinkle log with flour and roll it about 1/8" thick in an approximately rectangular shape. The more square the shape, the bigger the rolls will be.

Melt and spread butter over the entire dough surface. Sprinkle sugar mixture over the butter, spreading evenly to cover entire surface. If you like nuts or raisins, sprinkle them over the sugar mixture.

Roll dough toward you from the top, leaving the seam underneath the roll when finished rolling. Stretch out or scrunch up the log until it's a consistent 3" wide. Chop off rolls every inch or so with a sharp knife and place flat side up in greased pans with rolls barely touching each other (if at all). Let rise in a warm place until very little or no more pan shows between rolls.

Bake at 350 for 20 minutes. Check to see if pans need to be turned for even browning. Continue baking for up to 10 minutes until lightly browned.

Cool slightly and drizzle glaze (1 ½ cups powdered sugar blended with 2 Tbsp warm water) over baked rolls.

For Caramel Rolls:

Follow instructions for Cinnamon Rolls with the following exceptions

Don't add any nuts (raisins are ok) when rolling up the dough

Place the following in the bottom of pans before putting rolls in pans:

½ cup melted butter

1 cup brown sugar

¼ cup corn syrup

1 cup nuts (opt)

Blend all ingredients and spread into ungreased pan(s). Continue with Cinnamon Roll instructions. When rolls are done, immediately cut around pan edges. Place a serving dish or cooling rack over the pan and invert it so that the pan empties. Scrape gooey remains from pan onto the rolls.