Monday, February 25, 2013

Caramel Cinnamon Rolls

During the winter storm the other day I posted a picture of some cinnamon rolls on my Facebook page.  I have had several requests for the recipe so I thought I would share it!!!  There is nothing better than fresh warm cinnamon rolls with a gooey caramel topping to comfort you during a cold blizzard...oh, and sweatpants!!!


You will need:

2 loaves of frozen bread dough {YEP, I cheated}
Cinnamon
3 Sticks of Butter {hope you are not worried about your diet}
Brown Sugar
White Sugar
Vanilla Ice Cream

Thaw your bread according to the package directions.  With a rolling pin, roll the dough out about 1/4 of an inch thick in an oval shape on a floured surface.  I use 2 loaves so I do all of these steps twice or in twos...make sense.  Take one stick of softened butter and smear over the dough {using half on each loaf}.  Sprinkle cinnamon over the top of the butter {about 2 TBSP per loaf}.  Then lightly sprinkle some brown sugar over the cinnamon.  You will probably use about 1/2 cup of brown sugar per loaf.  Roll the dough up so you have a long tube.  Cut the rolls so they are about 3/4 of an inch thick.  You should get 12 rolls per loaf.  Transfer the rolls to a greased 9x13 pan {so 2 pans}.

For the gooey goodness....

In a sauce pan, melt 2 sticks of butter and 1 to 1 1/2 cups of ice cream.  Add 1 cup each of brown sugar and white sugar.  Bring to a boil for 1 minute.  Pour mixture evenly over the 2 pans of cinnamon rolls.  Allow the rolls to rise at room temperature until they are almost double in size.   I set mine on top of my stove while my oven preheats which helps them rise. 

Preheat oven to 350.  Bake for 25-30 minutes.  When rolls are finished allow them to cool a few minutes then flip them out on a cookie sheet and allow to cool completely {ah, who am I kidding...allow them to cool until they won't burn your mouth}.  ENJOY!!!

If you want to prepare these the evening before you can.  Just don't let them rise at room temperature, but instead cover them with saran wrap sprayed with cooking spray and place in the refrigerator overnight.  They will slowly rise overnight and will be ready to pop in the oven in the morning.  

{{{HUGS}}} 

77 comments:

  1. I make mine with whipping cream and instead of white or brown sugar I have used icing sugar very good I usually put my whipping cream mixture in bottom of pan but will definitely try this recipe

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    1. That's how my grandmother made them for decades. Best ever.

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    2. What is icing sugar? Powdered sugar? Do you use that on top of the rolled out dough or for the topping mixture? How much? Also, are you saying you cook whipping cream (not whipped I'm assuming) in the cooked mixture for the topping instead of the ice-cream? Sorry but this is all new to me. I make my own dough, pat it out into a large rectangle. I cover that with melted butter, cinnamon and white granulated sugar. I put brown sugar and melted butter in the bottom of a 9 x 13 pan and roll up and slice the dough and place the rolls on top to rise and double in size before baking. When done I flip the pan over and the brown sugar and butter from the bottom is now a "caramel" topping. I have never heard of cooking any kind of dairy mixture to pour over the rolls before letting them sit and rise.

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    3. You Put Brown Sugar And Cream (Heavy Whipping Cream) In The Pan Put YouR Rolls On Top Let rise And bake

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    4. Same here a lot less work and just as gooey.

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    5. How much whipping cream I make cinnamon rolls all the time would like to try this.

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    6. How much brown sugar and butter do you put on the bottom of your pans? My mother in law always made hers that way. Unfortunately I didn't pay attention when she made them. Iv tried and I never get that "caramel" like topping. It is either hard or grainie. Thanks. For any help.

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    7. I use a 2 to 1 mixture of brown sugar (2 c) to whipping cream (1c) and heat to just dissolved, do not boil. I add a pinch of sea salt. Pour in bottom of 9x13. I use already made frozen cinnamon rolls and place on warm caramel mixture, place in oven overnight and bake at 350 for about 30 min the next morning. So easy and everyone loves them.

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    8. Instead of rolling mine out, I cut 1" slices off of the loaf of partially thawed bread dough and then quarter the slice. Shake the quartered pieces in cinnamon/sugar and put in pan and put the warmed caramel mixture over the top. Less work I think and you have pull-aparts instead of a regular rolls. Set on the counter covered with plastic wrap. Bake in the morning for fresh "rolls" for breakfast.

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    9. How do you make these whipping cream mixture

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  2. Add pecans to the bottom of your pans... and cream cheese icing when they are ready to eat.

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  3. Add raisins before you roll them up...Mom use to do this!...So good!!!

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  4. Yum I so want one but I have to tell myself No No No fat fat fat :(

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    1. The fat is actually a needful thing in your diet. It is the sugar that is the culprit for weight gain etc.

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  5. The Caramal Cinnamon Rolls turned out amazing! When cutting the strips of dough I used a food scissor, which helped tremendously.

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    1. A piece of thread, slid under the roll, pulled up and crossed over, then pulled quickly makes a perfect cut without squishing.

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    2. I also use a piece of thread to horizontally cut my cake layers in half; works much better than a knife.

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    3. When cutting cinnamon roll dough, I use a long thread or unscented floss...works great!

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    4. When I cut my cinnamon roll dough I use fishing line works like a charm. Make sure the fishing line hasn't been used

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    5. I just wanted to add that unflavored dental floss works great for cutting many food items without tearing or "squishing" . Examples: rolls, cake, cheese, bread, meatloaf... (I think I will try it with turkey, just to see...)

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  6. or dental floss.

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  7. I mix all the first ingredients together and then spread it on my dough. I will have to remember to use bread dough when I don't have time to make my home made dough. My Granny used to put raisins or thin thin slices of apples in hers or both in hers!!!! She also melted her butter, brushed it on her dough then sprinkled sugar and cinnamon on her dough. My home ec teacher now county extension agent taugh us in a class not to roll your dough with a rolling pin it breaks down the guten strings, this is with home made dough not sure about store bought, but rather you should push it in a rectangle with your fingers. Hope some of my tips help!

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    1. My grandma always taught me to push with my fingers also! Good tip.

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  8. My Grandma would pour the caramel mixture in the bottom of the pan and place the rolls on top to bake. Then when flipped, caramel topped rolls. She taught me to press the dough out on a buttered surface, not floured. Just an idea.

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    1. Exactly what my mom would does too!

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    2. Yep! That's what my mom does. Her Carmel has heavy whipping cream and real maple syrup. Can't remember the rest. But the best rolls ever.

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    3. so many calories. we used water instead of mlik to make caramel .just barely wet the sugar, before you put in oven....for those who can't have dairy.

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  9. I roll mine on sugar instead of flour! Works great!

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  10. Would frozen yogurt work instead of ice cream?

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  11. I cheat even a little further! I buy the frozen cinnamon rolls! But the caramel ingredients are almost exactly the same... 1 cup each except for 2 cups ice cream (for 2 pans) and I put the caramel on the bottom.... and I JUST bring it to a boil and remove from heat... NEVER curdles!! Love this recipe... and so does my family...

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  12. When my mother made them sometimes before she rolled them up she'd put in raisins and other times chopped apples! Delicious! :)

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  13. I would think chocolate chips would be good too.....

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  14. There is no wrong way to do these cinnamon rolls...caramel in the pan then place the rolls on top or rolls in the pan then pour the caramel over them...I prefer pour the caramel over because this helps the dough to rise when the caramel is warm as well it seeps into the rolls. If you want pecans on top of your rolls place them in the pan before you put the rolls in! These were always one of my favorite things!

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  15. My mom always made her caramel rolls by buttering the rolled out bread dough, then putting the cinnamon and brown sugar on top of the butter, then roll it back up and slice (with a piece of thread), put the rolls in a 9 x 13 pan, then mix a pint of whipping cream and 2+ cups of brown sugar and about 3 tbsp of butter in a medium sauce pan, heat over medium heat until smooth and sugar is dissolved. Pour over rolls in pan.(yes this would be doubled for 2 loaves of bread) Bake at 350. If you wanted to add nuts or raisins, or apples or whatever, spread on top of butter and brown sugar before you roll them up.
    Another variation she would do would be to "butter" the bread with peanut butter. If you do this, you wouldn't put the caramel on them, but you would frost them with peanut butter/powder sugar frosting when they come out of the oven. YUM YUM!!!
    For my caramel "rolls" I take the really lazy way and use 2 cans of Grands biscuits cut in 1/4's and doused in cinnamon and put in a 9 x 13 pan and pour the caramel mixture my mom used over top and call it good. They are still yummy!!

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  16. LOW FAT VERSION:
    For the gooey goodness of the cinnamon roll:
    After I make the dough and I am ready to place in the pan I first put 1 cup of milk and 1 cup of brown sugar in a mixing bowl, whisk together well, dump into the bottom of a greased cake pan and then add my 12 rolls on top.
    Same flavor (almost) but a lot less fat and calories.

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  17. who the hell wants a low fat version of cinnamon rolls? LMAO

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  18. Best from fresh hard spring wheat bread fkour

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  19. I make the best fry bread ever and the dough is good enough to use for cinnamon rolls too. In case some of you don't want to use the frozen kind all you do is put 2 packages of yeast in a warm bowl of water and set it aside. Then I just dump in 3/4 of a medium size bag of flour in a bowl, shake some salt in there with my salt shaker, add about 2 cups of sugar and then mix it all up. I drop a couple of eggs in there and then the yeast and keep adding warm water until it forms into a ball. I let it rise after I put all my cinnamon roll stuff in it. Just an FYI.

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  20. I had a friend who would put the caramel made with ice cream over the top and she made the caramel made with cream on the bottom. Take about oh so good and sticky. My grandma used the cream version of caramel and they were the best though.

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  21. And, if you're from Nebraska, you'll serve them w/chili soup, If not, try it - the spicy/sweet mix is perfect. This menu is a twice-month staple in most NE school lunchrooms!

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    1. I'm originally from Nebraska too.....live in Missouri now......happy to see you call it Chili SOUP........son-in-law from Louisiana asked me why I call it Chili Soup.......he said it's just called Chili !!!!!...........LOL We also grew up on school lunchroom Chili and Cinnamon Rolls.......!

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    2. Same thing in Iowa!!!

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  22. They have them with chili in Iowa schools also

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    1. Always on Friday at our school and with a fancy cut stick of cheese.

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  23. That is the custom in KANSAS as well!!! Yum Yum!

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  24. I just heard about the chili/cinnamon roll thing recently too! Apparently it is an awesome combination. Can't imagine it but sure gonna try it...along with these rolls. They sound amazing!! Love all the suggestions for variations too. Great ideas. Thanks Everyone

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  25. Minnesota eats chili with cinnamon rolls too ;)

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  26. Gotta love that mid west goodness! We always looked forward to the chili and cinnamon roll lunch...nothing could beat it on a cold winter day!!!

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  27. Not only a great looking recipe (have it written down on my sticky note to pop on the back side of the spice cupboard door) but I'm still smiling at all your conversations. I'm a NE farm wife of 41 years. I do mine with brown sugar and butter on the bottom, but HAVE to try this way. Our 'chili soup' is 1 lb hamburger browned with onion, 1 quart jar of tomatoes and a can of VanCamps pork and beans...a little brown sugar and about 2 T of chili powder. (little grandma's recipe) =)

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  28. question for all you cooks. I finally found frozen bread dough by Rhodes. Now I have a silly question. Do you thaw it by leaving it on the counter during the day on Minday? I'm wanting to prepare it tomorrow night and pop it in the oven on Tuesday morning. Any help would be appreciated. Thanks.

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  29. yes, thaw the bread and make your rolls except do not let them rise. Keep them lightly covered with plastic wrap in the fridge overnight to rise, then bake on Tuesday morning.

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  30. Thanks. There was no directions on thawing. I'm not even sure I have the right thing. Very hard to find in our stores. I'll start thawing a few hours or so before I want to prepare them tomorrow afternoon. If my cinnamon rolls turn out yummy, than anyone should be able to do this. I am not a baker.

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  31. my grandmother made and sold her in the 1965 her name was raby peck .cinnamon rolls and bread.in rockford lii.she was a great.gm

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  32. If you are worried about using that much butter, you can always substitute cream.

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  33. doesn't the hot boiled mixture kill the yeast and stop the dough from rising...my mom always mixed milk and brown sugar. And poured over top... but it was cold. The one time my sister heated it and poured over, the rolls would not rise...

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  34. From the high-line of Montana...fun reading! Farm baking/cooking traditions make life worth living! To the NE farm wife of 41 years...going to try your "chili soup"! Thanks for the fun!

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    1. I'm from Malta,Mt.I thought the chili with cinnamon rolls sounded quite different,but then remembered that my ex husband liked graham crackers with his chili! My current boyfriend is from Iowa, so I'll have to ask him if his schools served cinnamon rolls and chili. Great variety of cinnamon roll recipes on this page :)

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  35. The ice cream means the caramel will never get hard if the rolls last that long.


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  36. Everyone in Nebraska may eat cinnamon rolls with chili EXCEPT in Burwell. They eat their chili with peanut butter sandwiches.

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  37. Burwell? We love your Pizza Place! But anyway…My hubby and I are having chili soup tonight and the cinnamon rolls will be in the oven soon! I love the ice cream method; I got the recipe from a friend years ago! I actually heard about cinnamon rolls and chili from a gal from Norfolk, NE on a mission trip to Mexico.

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  38. However in Iowa we do not eat caramel rolls (sticky rolls) with chili. Just cinnamon rolls with white frosting. It is still yummy. :-)

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  39. I am also from Nebraska. My mom once in a while would do a variation from these cinnamon rolls. After they were rolled and sliced she would take each one and roll them flat with the rolling pin. Them dip them in butterer, and roll them in cinnamon and sugar. Bake them till a little crispy .yummy.

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  40. I also am from Iowa and concur that we eat frosted cinnamon rolls with chili, but these caramel rolls sure look delicious!

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    1. Cinnamon rolls with frosting aren't for chili they are for church

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  41. I’m really enjoying the design and layout of your blog. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a developer to create your theme? Superb work!

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  42. love all of these ideas!!! We use biscuits or bread dough9 tear off small elongated pieces of dough) deep fried in a pan of oil.they come out golden and it only takes a couple of minutes to fry them. Then we dip them in syrup and eat them with Chili. Fassssst & yummy. I am going to try your recipes for the gooey caramel. Thanks

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  43. School in the late 60's served Chili n Cinnamon rolls in Wyoming also. Still a loved supper :)

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  45. Frozen cinnamon rolls? Brand please!

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    1. Rhodes makes frozen cinnamon rolls and they also make caramel rolls in a pan.

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  46. This is an excellent recipe! I made it for my tennis team for a birthday, and we all downed it very quickly.

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  47. Can this recipe be made somehow to be frozen where I can make it, say a week in advance?

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  48. Can this recipe be made somehow to be frozen where I can make it, say a week in advance?

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  49. Why are my rolls not fluffy on the pan side when I flip them, it's like the bottom doesn't rise and doesn't look as pretty.

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