The Best Bread Machine Caramel Rolls EVER!

Cinnamon rolls are so pretty!

3 ½ C. bread flour
1/3 C. sugar
1 t. salt
1 C. room-temp water
1 large egg
¼ C. softened butter
1 ½ t. yeast
(You will also need brown sugar, cinnamon, pecans, butter, and caramel ice-cream topping).

Place Ingredients in pan and put on the dough cycle. This cycle is usually 1 ½ hours. Remove the dough from bread machine and roll out on a lightly floured surface.

Spread 2 T. softened butter across the flat dough and then sprinkle with ¼ C. brown sugar mixed with 1 t. cinnamon. Finally, sprinkle with ½ C. chopped pecans (optional--leave out if you don't like nuts) and roll up. Empty one jar of caramel ice-cream topping into two lightly greased pie pans or 1 cake pan. Cut the roll of dough with dental floss (place under the roll and then bring ends of floss up and crisscross at top of roll and pull to make even slices) and then lay the rolls in the caramel in the two pie pans. Cover with plastic wrap. You can put them immediately in the fridge to rise overnight or let them rise 30-50 minutes before baking at 350 for about 30 minutes. If you put them in the fridge, pull them out about 30 minutes before you plan to bake them and let them rise as the oven is warming up. These are so simple and so delicious!

Note: The key to making them perfect is letting them cook long enough. I've under-cooked them a lot of times so this time I made sure to let them get really toasty, golden-brown colored and then I dumped them out of the cake pan onto a cookie sheet covered in foil and toasted them a little bit before serving so that the tops weren't doughy at all. I made these on Christmas Eve and then merely warmed them up in the oven for a few minutes on Christmas morning and served with gourmet scrambled eggs and strawberry and yogurt smoothies. Hopefully this will become a family tradition!