Monthly Archives: August 2013

Crazy Good Cinnamon Caramel Rolls

Oh! So you want my recipe for cinnamon caramel rolls? OK. I’ve been promising this for a long time. I suppose since I teased on my Facebook page about the recent batch I made the ooey gooey deliciousness of having a cinnamon roll fresh out of the oven it’s high time I posted the recipe so others may partake in their delight.

Most of the time if we are hankering for cinnamon rolls I’ll use half of my bread dough to make 2 loaves of bread and use the other 1/2 to make rolls. You can find the bread recipe HERE.
Now, here is the magic after you have a batch dough mixed together and ready.

Crazy Good Cinnamon Caramel Rolls

INGREDIENTS:
1/2 batch of Mama’s Mad Scientist’s T.B.B.E. Bread

Mom’s Caramel
1/2 cup melted butter
3/4 cup brown sugar (packed)
1/2 cup hot water

In the bottom of a 13X18 pan (or divided into a 9X12 & an 8 inch square) stir together the butter, brown sugar and water.

Alternate Caramel (new method found online)

  • 1 stick butter
  • 1 cups heavy cream
  • 1-1/2 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup hot water

In sauce pan melt butter and cream. Add sugars and water and boil for 1 minute. Pour mixture in bottom of two 9×13 pan or one 13×18 pan.

Cinnamon Roll Filling
1/3 cup peanut butter (chunky or smooth)
1/3 cup shortening, lard or coconut oil
brown sugar (sorry-no exact measure here. This is an eyeball ingredient)
cinnamon

OPTIONAL-nuts – pecans and walnuts are really REALLY good

DIRECTIONS:

Combine peanut butter and shortening/lard/coconut oil and blend until smooth.
Roll dough into a rectangle 12 inches by 18 inches and 1/2 inch thick. Spread the peanut butter mixture on dough leaving the top 3/4 inch edge clean on the long side. Spread handfuls of brown sugar evenly over the peanut butter then generously sprinkle cinnamon over the brown sugar. Don’t be shy with the cinnamon. It should clearly be covering the brown sugar. You can add the nuts here or you can put them in the caramel mix in the bottom of the pan.

Roll the dough and pinch the top (long) edge to seal the roll. Slice in 3/4 to 1 inch slices and place into pan(s). Be sure the rolls have some separation from each other and from the side of the pan. Cover pan with a towel and let the rolls raise about 15 minutes.

Bake in 365 degree oven for 25 minutes or until golden brown. Allow the rolls to cool for 7 minutes (yes, seven is perfect) and flip the rolls onto parchment, wax paper or a cookie sheet, caramel side up.

Now, go get a plate and dive in.

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