October 28, 2009

Carmel Cinnamon Rolls

Adapted from Recipe Shoebox

Carmel Sauce:

1 cup butter
2 cups brown sugar
1/2 cup evaporated milk, whipping cream or half & half

Roll Dough:

I used 1/2 of my 2 hour french bread dough recipe click here

or for the original dough recipe click here

Cinnamon Roll filling:

1/3 cup butter, softened
1/2 cup brown sugar
2 tsp. cinnamon

1. Prepare bread dough. While it is rising prepare carmel sauce.

2. To prepare carmel sauce mix butter, brown sugar and milk in saucepan. Bring to a boil and let boil about 5 minutes or until sugar is dissolved. Pour sauce in greased 9x13 inch baking pan. Let cool while you prepare rolls.

3. When bread dough has raised and is ready to shape; roll it into a rectangle. Spread with softened butter. Sprinkle with brown sugar and cinnamon. Roll up into a long skinny tube. Cut into 12 rolls. I do this with thread wrapped around and pulled past each other to cut or use a knife. Place on top of carmel sauce. Let dought raise again for about 40 minutes.

4. Bake at 350℉ for 30 minutes. Let cool for a few minutes and then invert and pour onto a large platter or cookie sheet. Enjoy!

Yield 12

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