Monday, June 23, 2008

THEEEE best gooey caramel cinnamon rolls

I have pictures, but I will have to post them later.

1 cup warm water (110 degrees F)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 teaspoon salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1/2 (or more to your liking) granulated sugar
Sprinkle desired amount of cinnamon
1/2 cup brown sugar

DIRECTIONS

1-Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

2-Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

3-Preheat oven to 350 degrees F (175 degrees C).

4-When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon and granulated sugar. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

5-Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

I made these for breakfast this morning. I thought these were to DIE for. They were so gooey and yummy! I changed the amount of salt because the original recipe tastes like it has WAY too much salt. Also, I added more cinnamon and sugar then it calls for. Enjoy!!!!!!

1 comments:

Jenny said...

Hi Erika,
So glad that I found your blog, what a talented girl you are!! I look forward to visiting often! Have a great vacation.

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