Cinnamon Rolls

• servings: 24 Servings

Ingredients

Dough:

1/3 Cups Sugar

1/4 Cups Water

1 Pkg Yeast

1 Cups Milk

1/3 Cups Butter

1/2 Tsp Salt

4 1/3-4 1/2 Cups Flour

2 Eggs

Caramel:

2/3 Cups Brown Sugar, Packed

1/4 Cups Butter

2 Tbsp Corn Syrup

Cinnamon Rolls:

3 Tbsp Butter

Cinnamon And Sugar Mixture

Directions

Dough:

Stir together with a fork, 1 tsp sugar and water until sugar is disolved. Add yeast and stir with a fork then let sit for 5 to 10 min and see if yeast has risen.

While the yeast is rising, in a separte bowl Heat, milk, rest of sugar, butter, and salt until warm (120-130 degrees) and butter almost melts.

If the yeast has risen add 2 cups of the flour, the liquid mixture, and eggs. Beat with an electric mixter on low speed for 30 seconds, scraping bowl. The, beat on High speed for 3 minutes. Using a spoon, stir in 2 to 2 1/3 cups as much of the remaining flour as you can. Once the dough is hard to stir turn it out onto a lightly floured surface.

Knead in enough of the remaing flour to make a moderatly soft dough that is smooth and elastic, (3 to 5 minutes total).

Grease a large bowl. Shape dough into a ball. Place dough into the bowl and then turn it over once. Cover and let rise in a warm place untilthe dough doubles (about 1 hour). *Now do the Caramel*

After the dough has risen, punch dough down. Divide in half. Cover; let rest 10 min.

Caramel:

Combine brown sugar, butter, and corn syrup.

Cook and stir until combined. Divide between 2, 9x 1 1/2-inch round baking pans

Cinimon Rolls:

Then roll each half of the dough into a 12x8-inch rectangle. Melt butter and brush it equally on each rectangle of dough. Leave about a 1/4 in of space along one of the 12-inch side of each piece of dough un-touched.

Sprinkle the cinnamon and sugar mixture over each dough again leaving a 1/4-inch of space.

Start to roll each dough starting from the 12-inch side that did not have the 1/4-inch margin left un-touched. Roll tightly and seal the seems when you get to the other edge. Slice each dough into about 12 pieces.

Place rolls into the round circlar pans with the caramal in them. Let rise until nearly double (about 30 minutes).

Bake at 375 degrees for 20 to 25 min. Cool slighlty and remove from pans

Notes

*Cinimon and Sugar mixture; 1/2cup sugar and 1 tsp of ground cinnamon.*