Old-Fashioned Caramel Rolls

Old-Fashioned Caramel Rolls

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 package active dry yeast (2 1/4 teaspoons)
• 1 cup milk, warmed to about 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 2 tablespoons vegetable oil
• 1 large egg
  For the filling:
• 1/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
  For the caramel topping:
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/4 cup light corn syrup

Directions:

1. In a large bowl, mix the warm milk with sugar, yeast, and salt. Let it sit for 5-10 minutes until frothy. Stir in melted butter, vegetable oil, and the egg, mixing until well combined. Gradually add the flour, stirring until a dough forms.
2. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough into a greased bowl, covering it with a damp cloth, and let it rise in a warm place until doubled in size, roughly 1 to 1.5 hours.
3. While waiting, prepare the caramel topping by melting the butter with brown sugar in a saucepan over medium heat. Add the heavy cream and corn syrup, stirring continuously until the mixture is smooth. Pour this caramel into a greased 9×13-inch baking pan.
4. For the filling, combine softened butter, brown sugar, and cinnamon in a small bowl. Once the dough has risen, roll it out on a floured surface into a rectangle about 16×12 inches.
5. Spread the filling mixture evenly over the dough, ensuring it reaches the edges. Beginning at the long end, roll the dough tightly into a log. Slice the roll into approximately 12 even pieces.
6. Arrange the rolls over the caramel in the pan, cover them with a cloth, and let them rise for another 30-45 minutes until they have puffed up.
7. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown. Allow them to rest for a few minutes before flipping them onto a large serving plate to cool further, allowing the caramel to drip over the rolls. Serve warm and enjoy!
   Tips:

• Use a stand mixer with a dough hook attachment to make kneading easier.
• Make sure your milk is warm, not hot, to avoid killing the yeast.
• Allow the rolls to cool slightly before inverting to ensure the caramel sticks.
  Prep Time: 30 minutes plus rising time
  Calories: Approximately 320 per roll