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If you are going to the trouble of making homemade cinnamon rolls, you should make them even better… Caramel Rolls!

Caramel Rolls

I took a lot of pictures, so I’m going to try something different.  Let me know if you like the gallery-style post (like this one) better or the longer pictures-in-post better!

Enjoy!

Caramel Rolls

Print Recipe
Servings 2 to 2 1/2 dozen rolls

Ingredients
  

Rolls

  • 2 cups milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/3 cup cornmeal
  • 2 teaspoons salt
  • 5 teaspoons active dry yeast 2 packages
  • 2 eggs
  • 7-8 cups all-purpose flour divided

Caramel Topping

  • 2 cups packed brown sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • Filling
  • 1/4 cup butter melted
  • 1 cup packed brown sugar
  • 4 teaspoons ground cinnamon

Instructions
 

  • In a medium saucepan, combine the first six ingredients. Bring to a boil, stirring frequently. Set aside to cool to 120-130 degrees.
  • In a mixing bowl, combine 2 cups of flour and yeast. Add cooled cornmeal mixture. Beat on low until smooth. Add eggs and 1 cup of flour, mix about 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until dough is soft and smooth. Place in a greased bowl and cover. Let rise until doubled, about 1 hour.
  • Combine topping ingredients in small saucepan and bring to a boil, stirring occasionally. Pour into two greased 9"x13" pans.
  • Turn dough out of bowl onto floured surface and gently punch down. Let rest for 10 minutes. Divide in half. Roll each into a large rectangle about 1/4" thick. Spread each with half of the melted butter. Sprinkle with cinnamon/sugar mixture. Roll up, starting with the long end. Pinch seam shut. Cut each into 12-15 rolls and place on top of caramel, leaving space for the rolls to rise. Cover and let rise about 30 minutes.
  • Bake in a preheated 375 degree oven for about 20 to 25 minutes, until light golden brown. To serve, invert on serving platter.