Caramel Rolls


Caramel Rolls

Ingredients for making the Caramel Rolls

  • Dough:
  • 3/4 cup water
  • 2 tbsp butter
  • 2 cups white bread flour
  • 2 tbsp white sugar
  • 1 1/2 tbsp nonfat dry milk powder
  • 1 tbsp fast-rising dry yeast
  • 1/2 tbsp salt
  • for Sauce
  • 1/2 cup brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup butter
  • 1/4 cup chopped pecans (optional)
  • for Filling
  • 1/4 cup butter, softened
  • 1/2 tsp ground cinnamon
  • Add all ingredients as listed above

Ingredients for making the cinnamon rolls

  1. Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
  2. Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
  3. Turn dough out onto a floured surface, punch it down, and roll into an 8×12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

Please Note

This is a extraordinary classic morning bakery which can be a best source during hi-tea as well, enjoy along with tea or coffee.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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