"Grandma's" Caramel Rolls

One of my dad's favorite things growing up was eating caramel rolls at his Grandma's house. So, this Thanksgiving I set out to try to make caramel rolls somewhat equal to his Grandma's.

This is what they looked like before their second rising.

As you can see, this second rise is mandatory. The rolls are obviously bigger and fluffier.

I made these the day before thanksgiving, so instead of flipping them onto a serving platter, I put them into another 9x13 pan so they would stay fresh.

I really enjoyed the way these turned out! I loved them, and so did my dad. In fact, he said they were better than his Grandma's! That's an accomplishment:)

Want to make it yourself?

Ingredients:

The Dough:

2 cups warm water (around 110 degrees F)

2 packages (4 ½ tsp) active dry yeast

1/3 cup sugar

1 cup butter, melted

2 eggs

1 tsp salt

6 ½ cups all purpose flour, divided.

The Cinnamon Rolls

3 cups brown sugar, divided

2 cups half and half

1/4 cup light corn syrup

2 TBS vanilla

1/4 cup butter, softened

1/4 cup ground cinnamon

Instructions:

The dough:

1. In a large mixing bowl, combine the water, yeast, sugar, shortening, eggs, salt, and 2 cups of flour. Stir with wooden spoon until combined.

2. Slowly add the remaining 4 1/2 cups of flour while kneading. Knead until the dough doesn't stick to the sides of the bowl. With floured hands, form into smooth ball. Place the dough in a greased bowl and cover lightly with plastic wrap. Put in a warm place (I use an oven heated to 200°, then turned off) to rise until the dough is light and doubled; about 1 hour.

3. Punch the dough down.

The Cinnamon Rolls:

4. In a mixing bowl put 1 cup brown sugar, half and half, corn syrup, and vanilla. Stir until combined. Split evenly between your two 9x13in, greased baking pans. Set aside.

5. Take the dough and roll it into a large rectangle.

6. Spread the surface of the dough with butter. Then, sprinkle the remaining ½ cup brown sugar and cinnamon over the top. On one long side, begin rolling the dough tightly into a log to slice into rolls.

7. Either cut your rolls with a sharp knife, or with a piece of thread.

8. Put the rolls closely together in the prepared baking pan.

9. Cover the pan lightly with a damp kitchen towel and proof for 30 minutes (Again, I do this in a preheated, then turned off 200° oven) When you have about ten minutes of rising time left, preheat the oven to 350°. (If you put your rolls in the oven to preheat, make sure you remove them before preheating oven)

10. Once the rolls are light and airy, place them into the preheated oven and bake for 20-30 minutes or until the tops are deeply browned.

11. Remove from the oven and invert the caramel rolls onto a serving platter, large plate, or another 9x13 pan.

Makes about 24 caramel rolls.