Today’s posts is the final in the occasional series of recipes featuring variations of sweet rolls from the Shadow Valley Family Camp Cookbook. The first variation was cinnamon rolls, and the second was orange rolls. Today’s variation is caramel rolls, my personal favorite. In fact, my mouth waters every time I look at the picture. Actually, my mouth waters when I look at the posts for any of the pictures. But it waters the most at this one, which makes it my favorite.
If your mouth is watering, too, we’d best get on to the recipe so you don’t start drooling on your computer keyboard and short it out.
Caramel Rolls
Make dough following the basic recipe for cinnamon rolls. Instead of using a greased 9 x 13 pan, melt a stick of butter and 1/2 cup brown sugar in the pan. Slice rolls as directed in the basic cinnamon roll recipe and place on top of the caramel mixture in the pan.
Let rise 45 minutes. Bake 25-30 minutes at 350 degrees. Remove from oven. Cool slightly. Run a knife around the edge of the pan. Place a cookie sheet over the cake pan and flip the two pans over so rolls fall out onto the cookie sheet. Scrape any remaining caramel topping from the cake pan and spread on the rolls.
Use the remaining dough to make more caramel rolls or for whichever variation is your favorite!
