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Ingredients
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Dough
Caramel Topping
Filling
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm milk (about 110°F) and granulated sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine 2 cups of flour and salt. Add the frothy yeast mixture, eggs, and melted butter. Mix until combined.
- 3
Knead the Dough
Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft dough forms. Transfer to a floured surface and knead for about 5-7 minutes until smooth.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Caramel Topping Preparation
- 5
Make the Caramel
In a saucepan over medium heat, combine brown sugar, butter, corn syrup, and vanilla extract. Stir until the mixture is smooth and slightly thickened (about 5 minutes).
- 6
Prepare the Baking Dish
Pour the caramel mixture into the bottom of a greased baking dish, spreading it evenly.
Filling Preparation
- 7
Prepare the Filling
In a small bowl, mix together brown sugar and ground cinnamon. Set aside.
- 8
Roll Out the Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/2 inch thick.
- 9
- 10
Shape the Rolls
Starting from one edge, roll the dough tightly into a log. Cut the log into 12 equal pieces.
Final Preparation
- 11
Second Rise
Place the cut rolls into the caramel-coated baking dish, cover, and let them rise for another 30 minutes.
- 12
Bake the Rolls
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and bubbly.
- 13
Serve
Allow the rolls to cool for a few minutes, then invert the baking dish onto a serving platter to release the caramel rolls. Serve warm.
