My family’s favorite – Mine too
Ingredients:
- 4 3/4 cups All Purpose Flour (divided)
- 1 cup plus 2 TBSP Milk (divided)
- 1/3 cup Granulated Sugar
- 1 pkg Active Dry Yeast
- 1/2 tsp Salt
- 2 cups (4 sticks) Unsalted Butter (divided) (at least 1/2 cup will need to be at room temperature and spreadable, you will have 1 Tbsp)
- 3 Large Eggs (room temperature)
- 1 1/2 cups packed Light Brown Sugar (divided)
- 1 TBSP Ground Cinnamon (don’t forget this ingredient – lol inside joke)
- 2 TBSP Vanilla Extract
- A small amount of vegetable oil to coat the bowl used for rising
- Oil or a Spray coating for the baking pan
Other Things Needed:
- Stand Mixer with paddle and dough hook attachments.
- Mixing Bowl for stand mixer
- 2 Baking Pans 9″ x 13″size. One of them with a lid
- Small Mixing Bowl for the dry cinnamon mixture
- Large Mixing Bowl for the first rising
- Sauce Pan used for two different steps (washed and dried in between)
- Candy thermometer (or digital thermometer)
- Hand Whisk
- Dough Rolling Pin
- Basting brush
- Oven
- Time and Patience
Directions:
- In a large electric stand mixer bowl, combine 2 1/4 cups Flour and the package of Yeast and set aside.
- In a small saucepan, heat on medium low to medium, stirring constantly, 1 cup of the Milk, 1/3 cup of the Butter, 1/3 cup of Granulated Sugar, and 1/2 tsp of Salt until it reaches between 120 to 130 degrees.
- Add the milk / butter / sugar mixture into the mixing bowl with the flour and yeast.
- Using the paddle attachment on the mixer, mix briefly then add the 3 Eggs to the mixing bowl.
- Beat on low for about 30 seconds to combine then increase the speed to high and beat for 3 minutes.
- Stir in another 2 1/4 cups of Flour. (the last 1/4 cup of flour comes later)
- Switch the mixer attachment to the dough hook and knead the dough 3 to 5 minutes or so until the dough is smooth and elastic.
- Place the dough ball into a lightly greased bowl, cover with a cloth, place it in a warm location, and let it rise until double in size. This takes approximately an hour.
- While the dough is rising begin to make the caramel topping. Wash and dry your small saucepan. Combine 3/4 cup packed Brown Sugar with 3/4 cup Butter in a saucepan. Heat slowly, bringing it to a light/slow boil. Be careful to not overcook/overheat. (overheat/overcook and your caramel will be like hard candy, undercook/underheat and butter and sugar will separate, and caramel will be very grainy)
- Remove from heat and stir in 2 Tbsp Milk and 2 tsp Vanilla. Cool slightly then pour into a greased 9″ x 13″ baking pan covering the whole bottom. Set aside.
- Make the cinnamon mixture by combining 1/4 cup Flour with 3/4 cup packed Brown Sugar and 1 Tbsp Cinnamon. Set aside.
- After the dough has doubled in size, punch it down and turn onto a lightly floured surface. Let it rest for about 10 minutes then roll it out into a rectangle shape that is approximately 12″ x 15″
- Carefully spread 1/2 cup softened room temperature Butter over the dough rectangle then sprinkle the cinnamon / sugar / flour mixture over the buttered dough.
- Roll long edge of the dough onto itself creating the spiral layers of dough and filling. You will now have a round dough log. Cut this into 15 equal slices and place them over the Caramel in the baking pan making 3 rows of 5 rolls.
- Melt 2-4 Tbsp Butter and brush over the top of the rolls and place in a warm location to rise a second time for about 45 minutes.
- Prior to the end of rise time preheat oven to 375 degrees.
- Once risen, place rolls in oven and bake for 20-25 minutes or until done.
- Remove from oven and let cool for just a few minutes but not too long. Place a second baking pan of the same size upside down over the top of the rolls pan and carefully flip the two pans over. This will cause the rolls to land inverted into the second pan with the caramel now on the top.
- Cool a bit more and cover the pan with a lid. They are now ready to be enjoyed.
