Ingredientes para Granny's Caramel Cinnamon Rolls
- Warm Water
- Unbleached All Purpose Flour
- Powdered Milk
- Sugar
- Salt
- Butter
- Bread Machine Yeast
- Brown Sugar
- Cinnamon
- **Caramel Sauce Ingredients:** 1/2 cup (118ml) heavy whipping cream, 3/4 cup (150g) packed light brown sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Granny's Caramel Cinnamon Rolls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Granny's Caramel Cinnamon Rolls
- **Prepare Dough:** In your bread machine, combine the dough ingredients in the order specified in the ingredients list below (liquid ingredients first).
- **Activate Bread Machine:** Select the dough cycle on your bread machine and start it.
- **Make the Cinnamon Filling:** While the dough is mixing, combine 1/4 cup (57g) softened butter, 1/2 cup (100g) packed light brown sugar, and 1/2 tablespoon (3g) ground cinnamon in a small bowl. Stir until well combined.
- **Make the Caramel Sauce:** In a separate small bowl, whisk together 1/2 cup (118ml) heavy whipping cream and 3/4 cup (150g) packed light brown sugar. Stir until the sugar is mostly dissolved. Refrigerate until ready to use.
- **Shape the Rolls:** Once the dough cycle is complete, carefully remove the dough from the bread machine and turn it out onto a lightly floured surface. Roll the dough into a 16x10 inch rectangle.
- **Assemble:** Spread the cinnamon filling evenly over the dough, leaving a small border. Tightly roll the dough up jelly-roll style, starting from the long side. Pinch the seam to seal.
- **Slice and Proof:** Cut the roll into 1 1/2-inch thick slices. Place the slices in a lightly greased 9x13 inch baking pan.
- **Proof:** Let the rolls rise in a warm place until doubled in size (about 1-1.5 hours).
- **Preheat & Bake:** Preheat your oven to 350°F (175°C).
- **Add Caramel:** Remove the caramel sauce from the refrigerator and stir it well. Pour it evenly over the risen cinnamon rolls.
- **Bake:** Bake for 25-30 minutes, or until the rolls are golden brown and the caramel is bubbly.
- **Cool & Serve:** Let the cinnamon rolls cool in the pan for about 10 minutes before inverting them onto a wire rack. The gooey caramel will be on top! Serve warm and enjoy!
- **Storage:** Store leftover rolls in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat gently in the microwave.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
103g
Fat
45g
Carbs
16g
