My mom usually makes these for special brunches, but these are so good they should be shared with all of you! You must make the dough OVERNIGHT – sorry! But the good news is you’ll just pop them in the oven, make the caramel sauce while they bake, and have the yummiest smell filling your home! It’s Christmas Eve, and I just put the rolls into the fridge to rise overnight. Cannot wait to bake them tomorrow!
CINNAMON ROLL INGREDIENTS
2 packages of yeast (or 4 1/2 tsps)
5-6 cups bread flour
1 1/2 tsp salt
1/2 cup sugar
1 1/2 cup very hot water
1/2 cup softened butter
1/4 cup melted butter
1/2 cup sugar
2 tbsp cinnamon (mix with the sugar)
CARAMEL SAUCE INGREDIENTS
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tbsp karo syrup (you can sub maple syrup)
MAKE THE DOUGH THE NIGHT BEFORE:
Combine TWO CUPS of the flour, yeast, sugar, and salt.
Add hot water to dry ingredients all at once.
Beat with electric mixer at medium speed for 2 minutes.
Add eggs one at a time,
Stir in remaining 3-4 cups of flour gradually. Use just enough to make soft dough which leaves the sides of the bowl.
Turn onto floured counter and knead 5-10 minutes or use a bread dough hook and mix for 3 minutes.
Cover with plastic then a towel and let it rest for 20 minutes.
Roll dough into a about a 12×24″ rectangle.
Spread melted butter then sprinkle the sugar-cinnamon mixture on top.
Roll up length wise (on the 24″ side).
Cut with a serrated knife into about 12 slices (see my ugly little bun on the corner? That was the two ends of the roll mushed together lol.
Place face side up on a parchment paper lined rimmed baking sheet WITH SPACES in between. They will puff up lots and fill up most of the space on the tray. Made that mistake before and OMG they were massive and weird looking.
Cover with plastic wrap and refrigerate overnight.
When ready to bake, remove from the refrigerator, uncover, and let stand 10 minutes while preheating the oven to 375 degrees.
Puncture any surface bubbles with a greased toothpick.
Bake 20-25 minutes. (check centers with toothpick until comes out just clean. Rolls will be slightly browned but don’t overdo it! I would always rather they were a little gooey than a little dry!
MAKE THE CARAMEL SAUCE:
While the rolls are baking, place 1 stick of butter, 1 cup of sugar, 1/2 cup buttermilk, 1/2 tsp baking soda, and 1 tbsp Karo syrup in a large saucepan.
Boil slowly for approximately 10 minutes.
Keep a careful watch and stir it down if it boils up high at first. Let cook until deep caramel colored but don’t let it burn! This happens very quickly.
Pour over the rolls as soon as they’re out of the oven.