Cinnamon Laced Caramel Rolls
1, 10" Pan of Rolls, 10-12 Servings
2/3 Cup Whole milk, warmed
2/3 Cup Water, warm
1 Packet Yeast
3 oz. Butter, soft, not melted
4 Tbsp. Granulated sugar
1 tsp. + Cinnamon
1 Bag Wild About Bread™ mix
2-3 Tbsp. Flour, divided
1 1/2 to 2 Cups Granulated sugar (more if needed)
1 Tbsp. + Cinnamon
6 oz. Butter (more if needed)
1/2 Cup Raisins, plumped in hot water for 15 to 25 minutes, optional
Caramel Roll 'Dip'
Preheat oven to 400° about one hour before you are ready to bake.
Prepare Bundt™ pan or tube pan, greasing very well with pan release spray*. Coat pan with flour, shaking out excess. Spray again with pan release, paying attention to top edges of the pan. Rolls will stick if pan is not greased well.
Pour milk and water into PrepPal™, add yeast packet and whisk well until yeast is dispersed.
Add butter, sugar and cinnamon, (+more to taste if desired) whisking to dissolve sugar and melt butter.
Add Wild About Bread™ mix. Cover and shake PrepPal™ vigorously for 30 seconds to mix well, turning PrepPal™ over, back and forth, and horizontally, until all flour is incorporated. Scrape down sides, bottom and top of the PrepPal™. Close lid and snap two of the five snaps. Set in warm place until dough has doubled in size, approximately 1 to 2 hours.
Prepare Caramel Roll ‘Dip’ after dough has risen. Whisk sugar and cinnamon (+more to taste if desired) together in small bowl. Melt butter in second small bowl.
Place dough on floured board or work surface. Using a dough scraper or sharp knife, cut a piece of dough approximately the size of a large walnut. There is no need to roll into a round shape.
Dip ‘ball’ of dough into melted butter using two forks or fingers, then roll in cinnamon sugar to coat entire ball. Place coated ball in prepared pan. Repeat, until a first layer of dough covers bottom of pan. Add raisins if using. Repeat adding another layer of dough, slightly off-set on top of the first layer. Sprinkle any leftover butter and cinnamon over top of second layer.
Cover pan with kitchen towel and set in warm area to rise again until roughly double in size, about 2 to 3 hours.
Prepare Caramel Sauce once the dough has doubled in size, not before.
Bake in 400° oven for 15 minutes, to activate rise. Reduce heat to 375° and continue baking 14 to 18 additional minutes or until golden brown and rolls are pulling from sides of pan. If browning too quickly and not fully baked, cover with a square of aluminum foil. A cake tester works well to determine if rolls are fully baked. Simply insert tester in to a few areas of the pan, and in to the middle. No raw dough should be sticking to the tester. Do not over bake as rolls will be dry.
Remove pan from oven and cool on wire rack about 10 minutes. Do not cool completely or rolls may stick. Invert onto serving platter as soon as you can safely handle pan. Drizzle with Homemade Caramel Sauce. Serve rolls warm or room temperature. If there are leftovers, wrap tightly in foil. Reheat each slice about 15 seconds in microwave.
Homemade Caramel Sauce
Homemade Caramel Sauce is easy and delicious. Combine 1/2 cup brown sugar, 1/3 cup corn syrup or honey, 3 Tbsp. butter and 1/3 cup heavy cream in small saucepan. Heat all ingredients over low heat until gently simmering, whisking constantly to dissolve the sugar. Do not boil. Cool sauce, whisking frequently, until just warm. Drizzle over Cinnamon Laced Caramel Rolls before serving.
*A quick tip to avoid the rolls sticking to bottom of pan: Cut a piece of parchment paper to fit inside and around the bottom of the prepared pan. Spray again with pan release and flour. Continue with the recipe.