Caramel Sticky Rolls

These have become a favorite in our household. They are so good yet so bad for you! I love cinnamon rolls and I've used this recipe without the caramel to make regular cinnamon rolls and also orange rolls. They are fantastic anyway you make them. The recipe comes from my Betty Crocker Cookbook.

Ingredients:

3 1/2 to 4 cups flour or bread flour

1/3 cup sugar

1 tsp. salt

2 packages yeast (4 1/2 tsp.)

1 cup very warm milk

1/4 cup butter, softened

1 large egg

1. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm milk, 1/4 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.

3. Make caramel topping. Pour into ungreased rectangular pan, 13x9x2 inches (I always use a two smaller dishes so it is much easier at the end when you dump them out. A pie dish works really well). Sprinkle with pecan halves (if so desired, not very desired in our house). Make filling (basically just sugar and cinnamon. I just sprinkle on however much looks good).

4. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10 inch rectangle on lightly floured surface. Spread with 2 tbsp. butter, sprinkle with filling. Roll rectangle up tightly, beginning at 15 inch side. Pinch edge or dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices with dental floss or sharp serrated knife. Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.

5. Heat oven to 350 degrees.

6. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes; immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Caramel Topping

1 cup packed brown sugar

1/2 cup butter

1/4 cup corn syrup

Heat brown sugar and butter to boiling in 2 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup.

To make orange rolls, make dough normal but for the filling just use butter, white sugar, and grated orange peel. Make a little frosting for the top when they come out of the oven. Another great cinnamon roll recipe I've made before is found here. And if you don't have much time but you have a cinnamon roll craving, try this.