One Rise Caramel Rolls Recipes

PERFECT HOMEMADE CARAMEL ROLLS

Steps:

• In a measuring cup, mix together warm water, yeast, and 1/2 tsp sugar. Allow to rise for 5-10 minutes while you get started on the rest of the dough.
• In the bowl of a stand mixer fitted with a dough hook pour the warm milk over the butter and to get it melting. Add in the eggs and sugar and mix.
• Once the yeast mixture has grown add it to the bowl of the stand mixer along with the salt and 3-4 cups of flour. Mix with the dough hook.
• Slowly add in the remaining flour until the dough comes together. It should be soft and not overly sticky. Knead for several minutes to bring it together.
• Put the dough in a large bowl coated in oil or cooking spray and let rise for 2-3 hours, or doubled in size.
• Once the dough has doubled, punch it down and allow it to rise for an additional 1-2 hours.
• After punching the dough down, start the caramel sauce. Add brown sugar and butter (plus optional cream) to a sauce pan and melt over low heat. You do not want this to boil!
• Stir the sauce continually until the sugar is completely dissolved. There will be butter remaining on the top of the sugar - do not add more sugar! The caramel sauce will become too thick if extra sugar is added.
• Pour the finished caramel sauce into two 9x13 glass pans. You can use metal pans but I've always had the best luck using glass. Allow the caramel to cool while you continue with the rolls.
• After the second rise, split the dough in half and on a floured surface, roll out the dough into a rectangle, about 6"x12". This doesn't need to be perfect, but you do want the dough to stay about 1/4" inch thick.
• Spread softened butter over the dough. I usually start with a few tablespoons up to half a stick for each half of the dough. You need enough butter for the filling to stick. Spread brown sugar and cinnamon over the butter. I usually use about 1/2-3/4 cup per half of the dough because we like them really full of filling, but you can cut back on this if you'd like.
• Starting at one side, roll the dough evenly and somewhat tight. Not too tight, or they won't have room to expand! You can pinch the end closed, but I never do and don't have an issue.
• Cut the log into even-sized rolls. I start by cutting it in the middle, lining the two sides up side by side, and cutting those in half, then each half into three rolls for a total of 12 rolls. You could cut them thinner if you want more small rolls. I've used both a bench scraper and a pizza cutter for slicing my rolls - both work fine.
• Place the rolls into one pan of caramel then repeat with the second half of dough into the second pan of caramel.
• Let the rolls rise on the counter for 30 minutes while your oven preheats to 350*. Make-ahead directions are below!
• Bake the rolls for 20-25 minutes or until the tops are starting to brown.
• Remove from oven and place a large flat cookie sheet on the top of each pan. Very, very carefully flip the pan to invert the rolls on to the cookie sheet. This will allow the rolls to release from the pan and all the caramely goodness to ooze all over the rolls. This may or may not be one of my favorite steps ;) But be careful! That caramel is hot and can burn you.
• Use a rubber spatula to scrape out any lingering caramel. Let cool just long enough to be safe then enjoy! Rolls will last on the counter up to 3 days.
• Follow steps 1-14 above. Once you've put the rolls in the pans, cover and place in the fridge to rise overnight.
• Remove from the fridge and allow to rise on the counter for 30 minutes while the oven preheats to 350*. Continue following steps 16-18 above. 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.

MOM'S CARAMEL ROLLS

Steps:

• Mix water and yeast and wait 5 minutes.
• Stir in sugar, salt and 2 cups of flour.
• Add egg and butter and mix.
• Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
• Let raise until dough is double in size.
• Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
• Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
• Roll dough from the long side, it should look like a log.
• Cut into 1 inch pieces.
• Should be 18 pieces.
• Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
• Stir in 3 T water.
• Divide mixture into 3 pans (8-inch cake pans).
• Place 6 pieces in each pan.
• Let raise for about 45 minutes.
• Bake for 20 minutes in a 325°F oven.
• When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
• If you can, let them cool slightly and enjoy them when they are still warm.

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.

CARAMEL ROLLS

Steps:

• Heat oven to 450°F. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted.
• Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.
• Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.

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.