Best 8 Moms Caramel Rolls Recipes

CARAMEL CINNAMON ROLLS

Steps:

• Combine butter and vanilla ice cream in a saucepan and melt stirring constantly.
• Add sugars and heat to boiling, over medium high heat stirring constantly with a whisk.
• Bring to a rolling boil while whisking the entire time for two or three minutes.
• Remove saucepan from burner and let sit for 15 minutes or so to cool down.
• Once cooled put this mixture in to the refrigerator for an hour or so to thicken up.
• Spray glass baking dish with nonstick spray and arrange the frozen cinnamon rolls evenly in the dish. If you are using all 12 cinnamon rolls you might want to do six rolls per 9x13" dish.
• Pour cold caramel mixture over the rolls and set in the oven overnight (while the oven is off)
• Store the packet of icing that comes with the rolls in the fridge overnight. You'll use that on top of the rolls once they're cooked in the morning.
• In the morning do not take the rolls out of the oven.
• They will remain in the oven while preheating.
• Bake for 20-30 minutes at 350 degrees (Total - this amount of time includes the preheatinuntil browned on top.
• Pour the icing mixture over the cinnamon rolls and enjoy!

MOM'S ULTRA SOFT AND TENDER CARAMEL ROLLS

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. I always aim for the water to be the warmness of a bottle of milk that you would give to a baby. Set aside.
• In a small pan over medium heat, melt shortening in 1 cup of hot water. Remove from heat and add 1 cup cold water. Add the shortening and water mixture to the bowl of a stand mixer, and then add the 3/4 cup of sugar, salt, eggs, and dissolved yeast. With a dough hook attachment, mix these ingredients. Then add the flour, 1 cup at a time, mixing in the flour almost completely each time before adding the next cup. When all flour has been incorporated, you will have a very soft dough that is easy to handle.
• At this point you can either use the dough right away or store the dough in the refrigerator for up to a week to make the rolls at a later time. To continue making this recipe, cover the bottom and sides of a large bowl with a very light coating of oil. Place dough in the oiled bowl, turning dough over to get some oil on all sides, so the top of the dough stays soft. Cover top of bowl with a clean kitchen towel and set in a warm place. Let dough rise to about double the original amount. This can take at least an hour, depending on the warmth of your surroundings, etc. While dough is rising, prepare the caramel (directions are listed below). Once dough has doubled, score it in half and roll out each half into a large rectangle shape, about 14″ x 8″. Melt the 1/4 cup of butter in a small bowl and brush dough with half of the butter. In a small bowl, stir together the 2/3 cup of sugar and cinnamon. Sprinkle half the cinnamon sugar evenly over the melted butter. Starting with the wide side of the dough rectangle, roll the dough up tightly, pinching the seam to seal it at the end. Cut dough roll into 12 slices. Place dough, cut sides up, in a 9″ x 13″ pan that already has caramel sauce in it. Repeat with the other half of the dough, to create a second pan of rolls. Cover pans with kitchen towels and allow dough to rise in a warm place for a second time, until doubled. This can take at least an hour, depending on the warmth of your surroundings.
• To make the rolls at a later date, place the dough in a large airtight container that has a bit of oil in it to coat the dough. Spray one side of a piece of plastic wrap with nonstick spray and place it directly on top of the dough (so it doesn't stick to the dough). Put a lid on the bowl and place the bowl in the refrigerator. The dough will still rise while in the refrigerator, just at a much slower rate. When ready to make rolls, prepare the caramel and divide it into two pans. Then score the dough in half and continue with the recipe as normal. Note that when the dough is cold, it will take longer to rise in the pan.
• Preheat oven to 350°. Place prepared pans of caramel and rolled dough in oven and bake for about 30 minutes, or until nicely browned. I found that the stoneware from The Pampered Chef required a bit more time in the oven than a metal pan. If you want to turn the rolls out onto a platter, let the rolls rest for 5 minutes after removing them from the oven before doing so. We usually just serve the rolls right from the pan.
• In a medium saucepan over medium heat, stir together brown sugar, cream, butter, corn syrup, and water until melted and combined. Heat to just near boiling, but do NOT boil. It will have a cloudy appearance and will stay softer once the rolls are cooked. Divide caramel between two 9″ x 13″ pans. Set pans aside to let the caramel cool while the dough is rising.

CARAMEL CINNAMON ROLLS

Steps:

• Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
• Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
• Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

BEST EVER CARAMEL ROLLS

Steps:

• Mix white sugar and cinnamon together in a small bowl.
• Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
• Repeat step 2 with second thawed loaf.
• Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

CARAMEL ROLLS

Steps:

• 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.
• 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.
• Turn dough out onto a floured surface, punch it down, and roll into an 8x12-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.
• Preheat oven to 375 degrees F (190 degrees C).
• 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.

STICKY CARAMEL CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter. , Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours., Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. , Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

EASY CARAMEL ROLLS

Steps:

• In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool 5 minutes.
• Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
• Place frozen rolls in 4 rows by 3 rows evenly on caramel-pecan mixture. Cover with plastic wrap generously sprayed with cooking spray. (Save frosting packet for another use.)
• Refrigerate rolls 5 hours or overnight to let dough rise.
• About 2 3/4 hours before serving rolls, remove rolls from refrigerator and place pan on cooling rack. Let rolls continue to rise at room temperature about 2 hours or until almost double in size (actual rising time depends on temperature of kitchen).
• Heat oven to 375°F. Carefully remove plastic wrap from rolls. Cover pan with foil. Bake 20 minutes; remove foil. Bake 15 to 20 minutes longer or until rolls are deep golden brown. Immediately place heatproof serving plate or tray upside down on pan; carefully turn plate and pan over. Leave pan over rolls 1 minute; remove pan. Serve warm.