Ok, so, this is a very good cinnamon roll (or sticky buns, whichever term you like best!) recipe. My test critics say it’s amazing, and melts in your mouth. They had them warm, so you certainly can’t go wrong with that! 😉 It’s NOT a healthy recipe. It’s white flour, sugar-loaded, melt-in-your-mouth cinnamon roll goodness. lol The reason I’m putting it on this site? Many have asked for my recipe, and this is an easy way to share it. 🙂 It’s actually a recipe from <a href=”Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition “>Betty Crocker’s Cookbook.
Caramel Sticky Rolls
(Makes about 15 rolls)
3 1/2 – 4 cups all-purpose or bread flour
1/3 cup sugar
1 tsp salt
4 1/2 tsp yeast
1 cup warm milk (120-130F)
1/4 cup butter or margarine, softened
Caramel Topping (recipe below)
1 cup pecan halves, if desired
Filling (recipe below)
2 Tbsp butter or margarine, softened
Mix 2 cups flour, sugar, salt and yeast in large bowl. Add warm milk, 1/4 cup butter and the egg. Beat with electric mixer on low speed for 1 minute, scrapping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes (I found it ready in an hour) or until double. Dough is ready if indentation remains when touched.
Make Caramel Topping. Pour into greased 9 x 13 x 2″ pan. Sprinkle with pecan halves if desired (I didn’t use pecans). Make Filling.
Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15 x 10″ rectangle on lightly floured surface. Spread with 2 Tbsp butter; sprinkle with Filling. Roll rectangle up tightly, beginning at 15″ side. Pinch edge of dough into roll to seal. Stretch and shape roll until even. Cut roll into fifteen 1″ slices with dental floss or a sharp serrated knife. Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 350F. Bake 30-35 minutes or until golden brown. Let stand 2-3 minutes; immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel can drizzle over rolls (or, I just scraped off the caramel and drizzled it over the rolls); remove pan. Enjoy warm, cooled, or reheated! 🙂
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup corn syrup
Heat brown sugar and butter to boiling in saucepan, stirring constantly; remove from heat. Stir in corn syrup.
1/2 cup chopped pecans or raisins, if desired (I didn’t add any)
1/4 cup granulated or packed brown sugar (I used brown sugar)
1 tsp ground cinnamon
Mix all ingredients together