Caramel Cinnamon Rolls

Caramel Cinnamon Rolls - Made for Easter 2017

I used this roll recipe but I have simplified it a little so I am reposting.


4 cups flour
4 Tablespoon sugar
1 teaspoon salt
2 pkg. yeast (4 teaspoons)
1 cup milk
1/2 cup water
1/4 cup butter (1/2 of a stick)

Mix 2 cups of flour, salt, and yeast (undissolved).

In a sauce pan heat milk, water, and butter until warmed. The butter does not need to be melted. Add to dry ingredients and beat with whisk beaters for about 2 minutes. Change to dough hook and add remaining flour (I add the last 1/2 cup slowly and stop when no dough is sticking to the sides) and knead for 5 minutes.

Place dough in a greased bowl, cover, and raise for a minimum of 15 minutes (I have let these raise only 15 minutes and I have let them raise as much as over an hour and both ways turns out great).

For rolls: divide dough into 12 equal sections, allow to raise while oven preheats, and bake at 425 degrees for 12 minutes.

For cinnamon rolls: roll to about the size of a 9x13 rectangle, spread 1/2 cup of softened butter, sprinkle with brown sugar and cinnamon, roll and cut into 12 equal sizes cinnamon rolls. Allow to raise while oven preheats. Bake at 350 degrees for about 22 minutes.

*I always at least double this recipe. 24 rolls/24 cinnamon rolls fits perfectly on a normal size cookie sheet. 


Caramel Frosting 

(One and a half of this recipe is perfect for 24 cinnamon rolls)


1/2 cup butter (1 stick)
1 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
2-1/2 cups powdered sugar

Melt the butter in a saucepan over medium/low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar. Spread on cooled cinnamon rolls.