Overnight Caramel Rolls

posted by Fruffy 08-03-98 8:53 AM

Overnight Caramel Rolls
Gold Medal Century of Success Cookbook

1 pkg. dry yeast
1/4 cup warm water
1 cup lukewarm milk
1/3 cup white sugar
1/4 cup veg oil
1-1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3-4 cups all purpose flour

1/4 cup sugar
1 1/2 tsp. cinnamon

3/4 cup firmly packed brown sugar
1 cup whipping cream (No substitutions)

Rolls: Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, oil, baking powder, salt, egg and half the flour. Beat until smooth. Mix in enough flour to make dough easy to handle.

Turn dough onto well floured surface, knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turn greased side up, cover and let rise in warm place until double. About 1 1/2 hours.

Punch down dough, roll into rectangle 12X10 and spread with 2 tbsp. margarine.

Filling: Mix sugar with cinnamon and sprinkle over rectangle and roll up beginning at the 12" side. Cut into 1" thick rolls. Place in prepared pan, cover with foil and refrigerate at least 12 hours, but no longer than 48 hours.

Bake uncovered, at 350 F for 30 minutes or until nice and brown; then inmediately invert pan on heatproff serving plate Let remain a minute for caramel to drizzle over rolls. Remove pan.

Glaze: Caramel (Fast'n Easy Yeast Baking from Pillsbury). Lightly grease pan. Add brown sugar and whipping cream (do not substitute). Mix with a fork. Add rolls to this mixture.

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