Cinnamon rolls are amazing so its hard to believe you can make them even more special by adding a bit of caramel sauce and a sprinkle of pecan pieces, but you can! Cinnamon Caramel Rolls are sure to please even the pickiest of eaters! #CinnamonCaramelRolls #Vegetarian #sonomnom4u
1 cup warm heavy cream
1/2 cup brown sugar +2 TBSP white sugar
1 (1/4 oz) pouch of Active Dry Yeast
1 stick butter, softened to room temperature
2 tsp pure vanilla extract
4-1/2 cups Bread/pizza flour
1 tsp himalayan sea salt
1 TBSP cinnamon
1 cup brown sugar (as always, pack it down!)
4 TBSP cinnamon
1 stick butter (at room temp)
1 cup sugar
1 stick butter (room temperature)
1/2 cup heavy cream (room temperature)
1 TBSP course himalayan sea salt
To Make the Dough:
In a stand alone mixer or a large bowl, add 1 cup of warm heavy cream (only warm it to about 99°F or it will kill the yeast) and 2 TBSP white sugar. Let it sit for about 5 minutes. When yeast is foamy, add 1/2 cup brown sugar, 2 eggs, butter, sea salt and cinnamon. when all blended, begin adding the flour slowly, cup by cup while mixing. When all flour is blended and smooth and formed into a ball, remove dough from bowl and knead it by hand for about 1 minute.
Rub dough with olive oil and place back in the bowl and cover with a towel. Set aside
Let rise for 1 hour.
To Make Filling:
In a small bowl, combine brwon sugar, cinnamon and butter. Stir with a fork or wisk to break up butter and get it completely mixed in with cinnamon and brown sugar. When it is all mixed, set aside.
To Make the Sauce:
In a medium saucepan, combine sugar and butter. Stirring often, cook sugar and butter until it begins to turn a golden color. Keep boiling until sugar is the color of copper. Slowly pour heavy cream in, while wisking it in to blend it all in. This is a very hot process! Be careful to not burn yourself! Make sure saucepan has an additional 4 inches or so above the top of the liquid to avoid a boil-over situation. Keep wisking the mixture until it appears smooth. Boil approximately 3 minutes. Sauce should be very thick and smoth and golden. Remove from heat and pout into a large jar. Let cool to room temperature. Set aside.
To make cinnamon rolls:
After dough has risen, roll the dough onto a large lightly-floured work surface.
Roll dough to 1/4" thick and about 24"x12".
Spread filling across the entire surface of the dough. Roll covered dough up lengthwise and cut the 24" long tube into 12 (2" thick) cinnamon rolls. (use a super sharp knife or kitchen strink to cut these so they don't lose their shape!)
Line a 9"x13" baking pan with parchment paper. Lay the rolls in 4 rows of 3 cinnamon rolls.
Now, its decision time. Are you making these now? Or later: See below for the next steps!!!
To bake them now: Cover cinnamon rolls and let rise for 1 hour. Heat oven to 350°F and bake 25-45 minutes (oves vary so baking times vary! )
To freeze for later: Freeze the pan of already assembled (but not baked) cinnamon rolls. Once frozen on the pan all the way through, remove from the pan and put them in a ziplock bag and return them to the freezer. THEN, when you are ready to bake them, place them in a baking sheet (in 3 rows of 4) and cover them with a towel and let them reach room temperature. After they reach room temperature, let them rise one hour and then baked them at 350°F for 25-45 minutes.
To bake tomorrow: Place the baking pan of assembled cinnamon rolls in the refrigerator overnight. Take them out about 3 hours before you want to bake them and cover them with a towl. Let them reach room temperature and rise for about an hour (this is all included in the 3 hour time!) Place them in a 350°F oven and bake them for 25-45 minutes.
After they are removed from the oven:
Drizzle warm caramel sauce all over the top of the rolls while they are still warm in the pan. Sprinkle the top of the warm, melted caramel with chopped pecans.
Serve warm and delicious!
NOTE: Caramel sauce will store in the refrigerator for 1 month. If you are not making these immediately, make the caramel sauce and put the jar in the microwave for about 30-60 seconds (wattage varies!) to warm the caramale and make it pourable.