Caramel Rolls - Overnight

Dough 1 1/3 cups warm water (90 – 100 F) 1 Tablespoon active dry yeast 2 Tablespoons melted butter 1/3 cup brown sugar 1 teaspoon salt 1 egg 2 cups bread flour 2 cups whole wheat flour 1 t. cinnamon 1 t. vanilla Middle 2 – 4 Tablespoons melted butter 1 cup sugar mixed with about 2 teaspoons cinnamon and a pinch of salt Caramel Sauce: 1 cup brown sugar ¾ cup vanilla ice cream ½ cup butter Spray a 13 x 9 x 2 inch pan with cooking spray. Preheat the oven to 170 F., then turn it off. Put the warm water in a small bowl with the yeast and a bit of the brown sugar (you don’t need much). Let it sit for 5 – 15 minutes or until the mixture gets fluffy and starts to expand.

Ingredients

  • Mix a little on “2” speed until lightly mixed, then pour in the yeast mixture and mix on setting 2 for about 2 minutes, stopping and using a spatula to scrape the sides of the bowl and get everything incorporated.
  • The dough should be coming together nicely … if it seems too dry, add a tiny bit more water.
  • Remove the dough from the mixer, flip it over and mix again on 2 for 2 minutes.
  • Spray with cooking spray (or brush the top with butter), cover with a clean kitchen towel and set in the warmed oven to rise for 40 minutes or so.
  • Meanwhile, prepare the caramel sauce.
  • When the dough has doubled in size, roll it out into a large rectangle on a floured surface. Let it rest a bit after rolling it out, then roll out a little further.
  • Brush the dough with melted butter, then sprinkle with cinnamon sugar.
  • Roll the dough up to make a long log, then use dental floss to cut the log into individual rolls (see this post for step-by-step photos).
  • Set the rolls in the prepared pan with the caramel sauce on bottom. Spray the tops with cooking spray. Cover and refrigerate overnight. The rolls will start to rise, but very slowly.
  • In the morning, preheat the oven to 170 F., then turn it off.
  • Set the rolls in the oven to rise, covered with a clean towel, for about 40 minutes.
  • When they have risen to a good size, remove the towel and set the oven to 325 F.
  • Cover loosely with aluminum foil to keep from over-browning and bake for 20 – 25 minutes, then remove the foil and bake for another 20 – 25 minutes or until the rolls are nicely golden brown.
  • Remove from the oven, immediately cover the pan with a baking sheet or serving tray that is larger than the pan they baked in and (with oven mitts on both hands) and grab the pan and tray firmly in both hands. Flip over so the caramel sauce sinks down onto the fresh, hot rolls.
  • Let cool slightly and enjoy!
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  • Ice Cream

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