Fun and Easy Caramel Rolls So Tasty

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Fun and Easy Caramel Rolls

"This is one of my favorite recipes handed down to me from my grandmother. I think that kids will love this recipe. Hope you like it."

Ingredients :

2 cups lukewarm water
1/3 cup white sugar
2 (.25 ounce) packages instant yeast
6 1/2 cups all-purpose flour, divided
1 tablespoon salt
2 eggs
1/3 cup shortening, melted and cooled
1 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup butter
1 cup brown sugar

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H32M

Combine water, 1/3 cup white sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment. Add 2 cups flour and salt; beat until smooth, about 2 minutes. Add eggs and cooled shortening; beat until incorporated, about 1 minute. Gradually stir in remaining flour with a spoon until dough is firm. Let dough rest, about 20 minutes.
Turn out 1/3 of the dough on a floured work surface. Flatten out into a large rectangle. Sprinkle 1 cup white sugar and cinnamon over dough. Roll dough up tightly starting with the edge closest to you; pinch the seam to seal it at the end. Cut into 12 slices.
Heat butter in a small saucepan over low heat until melted, 2 to 3 minutes.
Pour melted butter into a 9x13-inch baking pan. Sprinkle 1 cup brown sugar evenly over butter. Arrange rolls cut-side up, slightly apart, in the pan. Cover loosely with plastic wrap and let rise until rolls have doubled, 1 1/2 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking pan.
Bake rolls in the preheated oven until golden brown, about 20 minutes. Invert pan onto heatproof serving plate. Leave pan over rolls for 1 to 2 minutes; remove pan.

Notes :

This dough recipe is enough for 36 rolls. If you are only making 12, place remaining 2/3 dough in a resealable plastic bag and seal, squeezing out all the air. Freeze up to 3 months. When ready to use, thaw the dough in the fridge overnight and continue with step 2.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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