Cinnamon-Caramel Rolls recipe

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Ingredients

1 (.25 ounce) package active dry yeast
1 ¼ cups warm water, divided
2 eggs, lightly beaten
4 cups all-purpose flour
⅓ cup vegetable oil
⅓ cup white sugar
1 ¼ teaspoons salt
1 teaspoon vanilla extract
⅔ cup butter
½ cup brown sugar
3 tablespoons corn syrup
¼ cup butter, or to taste
¼ cup white sugar, or to taste
ground cinnamon, or to taste
⅓ cup caramel ice cream topping, or to taste

Nutrition Info

455.4 calories
carbohydrate: 61 g
cholesterol: 68.4 mg
fat: 21.5 g
fiber: 1.5 g
protein: 5.9 g
saturatedFat: 10 g
servingSize: -
sodium: 393 mg
sugar: 20.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Please yeast in a measuring cup and add warm water to the 1/4-cup line. Pour mixture into a bread machine, add eggs. Add the remaining water, flour, oil, 1/3 cup sugar, salt, and vanilla extract. Run Dough cycle, 1 to 2 hours.

  2. Mix 2/3 cup butter, brown sugar, and corn syrup together in a bowl. Spread caramel mixture into the bottom of a 9x13-inch baking pan.

  3. Roll dough out onto a floured work surface. Spread 1/4 cup butter, 1/4 cup sugar, and cinnamon over the dough, add the caramel topping. Roll up the dough and cut into rolls using a thread. Place rolls on top of the caramel sauce in the pan. Cover with a kitchen towel, let rise until doubled in volume, about 1 hour.

  4. Preheat oven to 350 degrees F (175 degrees C).

  5. Bake rolls in the preheated oven until golden brown, about 30 minutes. Turn out immediately to avoid sticking.

Recipe Yield

1 9x13-inch pan

Recipe Note

Most amazing caramel rolls.

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