Caramel Rolls- A breakfast treat, dessert or indulgent snack

WARNING! Proceed with caution and continue reading at your own risk. If you are an individual who has chosen to sacrifice something for lent such as sweets, sugary substances, pastries, junk food, dessert, over indulgences or carbohydrates-- discontinue reading now and come back April 12th or later. In the event that you do choose to continue reading, note that Art and Aioli and all associated with this blog are in no way responsible in any way, shape or form for you breaking any resolutions, diets or promises to yourself or anyone else. I am in no way to be held liable for what you may or may not do with this recipe and the final product.

Are you still reading? I owe this recipe to Kristen over at Dine and Dish. And at this point I don't know whether to thank her with the biggest hug ever or to be very angry as these things are so addicting and delicious, I could not stop eating them. And the thing is they are so easy to make. Aside from needing just a little patience for the rising time, it came together in minutes! It was so much easier than when I made these cinnamon rolls! Do you remember them? Oh yes. They were great! But a little time consuming. And you know what? These are ALMOST as good if not just as good and so very very simple. I couldn't believe it. I've got to hand it to Kristen for always finding simple and utterly scrumptious recipes. Go check out her site!

Mom’s Caramel Rolls (from Sidd on Recipezaar)

Like Kristen did, I halved this recipe since it was just for my family and it yielded PLENTY. 12 very decent sized rolls! Kristen used her bread maker for much of the beginning but I just used my hands. Sometimes it is soothing and really, it was just so simple.

Actually I halved MOST of the recipe. I did go ahead and make ALL of the topping and felt it was the right amount. We love that gooey, drippy, luscious stuff and if you are going to be this bad, you might as well go all the way! I also added nuts to the topping of one pan of rolls. I just love nuts with this kind of thing. But my kids prefer it without. Next time I think I will roll some nuts up inside the rolls when I sprinkle the cinnamon sugar onto the dough.

2½ hours | 2 hours prep

SERVES 18

• 2 cups warm water (not hot)
• 2 (1/4 ounce) packages yeast (2 T bulk)
• 1/2 cup sugar
• 2 teaspoons salt
• 4 tablespoons butter (let sit out until soft)
• 1 egg
• 6 1/2 cups flour
• cinnamon-sugar mixture

Topping

• 1 1/2 cups brown sugar
• 3/4 cup butter
• 3 tablespoons water

1. Mix water and yeast and wait 5 minutes.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
5. Let raise until dough is double in size.
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll dough from the long side, it should look like a log.
9. Cut into 1 inch pieces.
10. Should be 18 pieces.
11. Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
12. Stir in 3 T water.
13. Divide mixture into 3 pans (8-inch cake pans).
14. Place 6 pieces in each pan.
15. Let raise for about 45 minutes.
16. Bake for 20 minutes in a 325°F oven.
17. 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.
18. If you can, let them cool slightly and enjoy them when they are still warm.

It is killing me to even write this post. I want one so bad. Perhaps I should make these for Easter Sunday! YUM! My extended family would love them.

Thanks Kristen!

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