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| Gooey Caramel Cinnamon Rolls |
"Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast."
Ingredients :
- 2 tablespoons warm water
- 1 (.25 ounce) package active dry yeast
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups brown sugar, divided
- 10 tablespoons butter, melted and divided
- 1 teaspoon ground cinnamon
- 2 tablespoons molasses
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H40M |
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- Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
- Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
- Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
- Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
- Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown on top, 20 to 25 minutes.
Notes :
- You can let rolls rise in the refrigerator overnight instead of at room temperature in step 6.
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