Caramel cinnamon rolls

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Quantity: 24 cinnabon buns

Nutritional value per serving:

Serving size: 1 of 28 servings
Calories 351, total fat 14 G., saturated fats 7 G., proteins 4 G., carbohydrates 53 G., fiber 1 G., cholesterol 43 mg, sodium 147 mg, sugar 29 G.

Rita Hofer's caramel cinnamon rolls, which won second place at the 2013 Montana Winter Fair, became a local legend ever since she started taking them to her son's basketball games. She then began selling them at the school cafeteria, where they were a sellout. Soft and fluffy, they're densely coated in gooey caramel—their irresistible charm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup of milk
1.5 tbsp active dry yeast
1/4 cup shortening
1 cup granulated sugar
1.5 tsp salt
2 large eggs
7 cups premium flour + extra for dusting
Vegetable oil for greasing

Caramel

2/3 cup light brown sugar
0.5 cup light corn syrup
110 g unsalted butter
1 cup heavy cream

Filling

1.5 cups dark brown sugar
110 g unsalted butter, melted
2 tsp ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, eggs, milk, cream, brown sugar, corn syrup, margarine, cinnamon

Cooking the dish according to the recipe:

In a small saucepan, heat the milk until steaming. Dissolve the yeast in 0.5 cups of warm water. In a large bowl, combine the milk, shortening, granulated sugar, salt, and eggs with a wooden spoon. Add the yeast mixture and stir until smooth.
Add flour and knead into a soft dough. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, 6-8 minutes. Transfer the dough to an oiled bowl, turning it over to coat all sides.

Cover with plastic wrap and place in a warm place until the dough doubles in size, for 1 to 1.5 hours.
Meanwhile, prepare the caramel.:

In a medium saucepan, combine the brown sugar, corn syrup, and butter and bring to a boil. Cook until the butter is melted and the sugar is dissolved, about 5 minutes. Remove from heat and stir in the heavy cream; stir until smooth and cool slightly.
Lightly grease a rimmed baking sheet with vegetable oil, place the caramel on the baking sheet and let cool completely.
Prepare the filling:

Combine brown sugar, melted butter, and cinnamon in a bowl. Punch down the dough and roll it out on a floured work surface into a 12 x 24-inch rectangle. Spread the filling on the dough and roll it up along the long edge. Cut into 1-inch-wide pieces and arrange them cut-side up on top of the caramel.
Cover and let stand at room temperature until buns rise, about 1 hour.
Preheat oven to 190°C (375°F). Uncover the buns and bake until golden brown, about 20 minutes (place another baking sheet on the bottom rack of the oven to catch any drips).
Let the buns cool slightly on the baking sheet, then invert them onto a large cutting board or platter.