Caramel Rolls

Source: Food.com

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 18

Total time: 2 hours, 30 minutes

INGREDIENTS

Dough:

• 2 cups warm water
• 2 packets active dry yeast
• 1/2 cup sugar
• 2 tsp salt
• 1/4 cup butter, softened
• 1 egg
• 6 cups all-purpose flour

Filling:

• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 Tbsp cinnamon

Caramel Sauce:

• 1 cup butter
• 1 cup brown sugar
• 1 cup vanilla ice cream

DIRECTIONS

• In a large bowl, dissolve the yeast in the warm water and set aside until foamy, about 5 minutes.
• Add the sugar, salt, and 2 cups of flour, and mix to combine. Add in the egg and softened butter.
• Stir in the rest of the flour a bit at a time until the dough isn’t sticky anymore.
• On a lightly floured surface, knead the dough until smooth, 5-10 minutes.
• Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
• On a floured surface, roll out the dough into a 18×12” rectangle. Brush melted butter over the surface of the dough and sprinkle with cinnamon-sugar mixture.
• Roll the dough from the long side to form a log. Cut into 18 pieces about 1” thick and set aside.
• In a small saucepan, combine the butter, brown sugar, and vanilla ice cream. Bring to a boil, stirring constantly, and allow to boil for 2 minutes, until caramel in color.
• Pour the caramel sauce into three 8” cake pans or other baking pans of choice. Arrange the rolls on top and let rise uncovered for 45 minutes, until doubled in size.
• Preheat oven to 325 degrees F.
• Bake until golden brown, about 20 minutes.
• When done, invert the baking pans on top of plates or other serving trays so that the caramel is on top when removed. 
• Enjoy warm!