Skip to main content

Caramel Cinnamon Rolls

Lodge cast iron

I love baking, bread, cookies, cakes, you get the idea. This is my recipe for caramel cinnamon rolls. Most basic bread recipes are similar, yeast, sugar to activate the yeast, flour, eggs, milk or other liquid, and fat. What sets my recipe apart is the filling.
Start by activating the yeast. Add a packet of active yeast to 1/2 cup of warm (not hot) water. Add a teaspoon of sugar. Let this sit about 5 minutes until it starts to foam. If there is no foaming, the yeast is not fresh.

In the mixer bowl add:
2 eggs
1/4 cup sugar
1 stick softened butter
1 cup milk
1/2 teaspoon salt


Mix all the ingredients well. Switch to a dough hook and start slowly adding 4 cups of bread flour. Stop adding when the dough pulls away from the sides of the bowl. Knead for 6 to 7 minutes.
KitchenAid

Place dough in a well oiled bowl and turn it so the entire ball of dough is covered in oil. Cover with a damp towel and let rise in a warm, draft free space until double in size, about 90 minutes.

Punch down dough and roll out on lightly floured board, forming a rectangle about 1/4 to 1/2 inch thick.

Next make the filling. This will make a caramel cinnamon center.
Add ingredients to mixing bowl.
1 stick softened butter
1 teaspoon vanilla
1 tablespoon heavy cream
1/2 teaspoon salt
2 tablespoons white sugar
Whip on high until soft peaks form.
Spread mixture on top of dough.



Next, cover mixture with a half cup packed brown sugar mixed with 1 tablespoon cinnamon.



Tightly roll the dough into a log. Cut the log into 1 1/2 inch pieces and place in a 10 inch well greased cast iron pan.


Allow rolls to rise again about 30 minutes.

 Preheat oven to 350° Bake rolls for 30 to 35 minutes or until rolls are lightly browned.
You can ice these with a cream cheese icing, drizzle with caramel sauce or leave them plain. These rolls make a great addition to your morning  breakfast plate or a tasty snack with your favorite beverage.

Comments

Popular posts from this blog

Butternut Squash Lasagna

The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.



Ingredients:
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
cooking spray

 Begin by cutting your "noodles". Next in a preheated pan, ad…

Quick Breakfast Egg and Bacon Biscuits

I belong to several cast iron groups. About once a month someone posts a picture of a small 3 inch Lodge pan and jokes about what can you cook in it.


This is one of the ways I use these great pans. Each pan will hold one extra large egg. I usually scramble them for convenience. Begin by preheating your pans in an oven set to 195 degrees. I do mine in a small toaster oven with a convection setting. While the pans are preheating, scramble the eggs. Carefully remove pans from oven and give them a quick shot of cooking spray. Divide eggs equally between the pans and return to the oven.



Allow the eggs to bake 10 to 12 minutes, until the centers are firm, and reach a safe temperature of 165 degrees. Remove from oven and allow to cool a few minutes. You should see the eggs start to pull away from the sides of the pan. Carefully remove them from the pans, they should pop right out.



Slice some prebaked biscuits, or English muffins, and add the eggs to the bottoms. We usually have a pack of m…

Smoked Full Brisket Flat

I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but  I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap.
Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.

Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper


Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of t…