Overnight Cinnamon Caramel Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Dough:
9 cups flour, divided
3/4 cup sugar
2 3/4 T fast rising (bread machine) yeast
1 tablespoon salt
3 cups PLUS 6 tablespoons hot water
6 tablespoon oil
For Filling:
1/2 cup sugar
1/2 cup margarine, softened
2 teaspoons cinnamon
4 teaspoons flour
Caramel topping: (In 2 - 9 X 13' cake pans)
1 cup brown sugar
1/2 cup margarine
2-3 tablespoons corn syrup
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Directions: |
Directions:1. Combine sugar, yeast, salt and 3 cups flour.
Add hot water. Stir for 2 minutes with mixer or wire whip.
2. Add 1 1/ 2 cups flour. Stir with mixer or wire whip for 1 minute.
3. Add oil and mix well.
4. Add 4 1/2 cups flour. With dough hook or wooden spoon, mix until all flour is absorbed. Knead dough using dough hook or by hand on a floured surface for 10 minutes.
5. Let dough rest 10 minutes. Cover with clean towel.
6. Meanwhile, spray cooking spray in 2 - 9X13" pans. Make caramel for pans. Melt margarine, brown sugar, and corn syrup for each pan separately. Mix each well. Pour into each of 2 - 9X13" cake pans.
7. Shape into cinnamon rolls by rolling dough on floured surface into a 24" X 18" rectangle. Spread filling onto dough. Roll into a roll along the 24" wide side and seal the front edge with water and pinching the dough edge to roll.
8. Cut into 1' wide cinnamon rolls using dental floss or heavy thread for a total of 24 rolls.
9. Set 12 rolls into each pan. Cover with aluminum foil sprayed with cooking spray.
10. Refrigerate overnight.
11. NEXT MORNING: Set ovens to 350º. Take rolls out of refrigerate. Uncover. Let rise for 30 minutes.
12. Bake for 30 minutes at 350º. We usually would then bake for 5 minutes in a convection oven set at 350 º.
13. Remove from oven and invert on cooling rack with aluminum foil beneath to catch any caramel drips.
14. Cool slightly and serve warm.
Makes 24 servings.
This is a variation on the Rapid Rise Cool Rise Method Yeast Dough Recipe©. |
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Personal
Notes: |
Personal
Notes: We made these for our CoCoMo's morning cafe once a month. For our last cafe before I retired, we made 12 dozen rolls and sold out.
We pre-measured ingredients two days before cafe. Made caramel in pans two or three days before. We had one foods class make the dough; let dough rest; and clean up the preparation of dough. When next period's class came in, they could shape dough, cut, cover and refrigerate and finish clean up.
Recipe can be divided by 3 (good recipe conversion lesson) and make one loaf of bread, a loaf of French bread, tea ring, or dinner rolls, etc....... you get the idea that it is a versatile recipe and can be used in just about every recipe for bread dough.
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