Thursday, January 14, 2010

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!


Lesley said...

Oh my goodness, do those ever look good! I don't have a bread machine but I make cinnamon rolls with a similar recipe. They are SO YUMMY!

Heather said...

Yum! They look delicious! And very pretty, too. :)

We're having cinnamon rolls for breakfast tomorrow. A few weeks ago I made a big batch and froze some of them. I'm hoping to rise them overnight and bake them in the morning. We'll see how it works!

Becky said...

I changed the flour to 2 cups whole wheat and 1 1/2 cake flour...and these turned out great!! I baked 27 minutes at 350 and I also made my own caramel sauce out of 1/2 cup white corn syrup, 1 1/2 cup Brown sugar, 1/4 cup butter and 1/3 cup half and half. Just mix all together in bottom of sheet pan before laying sliced rolled dough in pan. Yumm

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