These Caramel Rolls are the family tradition for my daughter-in-law’s family. Christmas morning in Florida wouldn’t be the same without these awesome rolls.
1/3 Cup sugar 1 Tablespoons yeast 2 teaspoon salt 6 Cups flour, plus more if needed 2 Eggs, beaten 1/2 Cup butter, softened 2 Cups milk, heated to 120 degrees 4 Tablespoon softened butter 1 Tablespoon Cinnamon ½ Cup brown sugar 2 Cups toasted pecans, optional
2 Cups brown sugar ¾ Cup butter ¾ Cup heavy cream
In a large bowl combine the dry ingredients. Add the eggs, butter, and milk. Mix to combine then let rest for 10 minutes. Knead until dough is smooth about 5 minutes, adding more flour as needed to form soft dough. Cover and let rise until dough doubles in size, about 1 hour. Make the syrup while the dough rests.
In a medium sauce pan place the butter, brown sugar, and cream. Bring to a boil, then start a timer and boil for 3 minutes. Pour into a 13×9 pan and then let cool to room temperature while waiting for the dough to rise.
Punch down dough. Roll out dough to about ½ inch thick and about 24 inches long. Spread with softened butter, sprinkle with cinnamon and brown sugar. Roll up as for cinnamon rolls. Cut into 12 to 15 rolls. Place on top of the syrup and let the rolls rise until doubled in size. Place in pre-heated 375 degree oven for 30 minutes. Cook until browned and smelling wonderful.
Remove from oven and let sit for about 5 minutes. Place a serving platter over the rolls, it must be large enough to catch all the syrup. CAREFULLY turn the rolls and the pan over and then let the rolls sit of a few minutes so all the wonderful syrup drips onto the rolls. Enjoy while warm.
This syrup is soft. If you like the syrup really sticky cook for 2 more minutes.