Monday, August 18, 2014

Caramel Rolls

It's not very often that my boys let me sleep in, but this particular morning, they did. My husband was getting ready to go fishing with a friend, and of course we all needed a good meal to start off our day.

 If you are looking for a wonderful, healthy breakfast, you might want to go to a different blog, because this recipe is far from good for you. It's a big pan of "You shouldn't be eating this!" If you are looking for a delicious piece of happiness, that perhaps might be served in Heaven at the dessert table, then you've come to the right place.

This recipe was concocted by myself in a moment of hunger, sweet tooth cravings, and what I had in the cupboards at the time. If you eat the entire pan yourself, I promise I won't judge. 

Caramel Rolls

  • 1 1/4 cup warm water
  • 1 Tbsp. yeast 
  • 2 Tbsp. sugar 
  • 1/2 Tbsp. salt 
  • 3 Tbsp. oil 
  • 3 Tbsp. milk 
  • About 3 cups flour 

  • 1/2 can sweetened condensed milk 
  • 1/3 cup butter 
  • 1/3 cup brown sugar 

 Inside rolls:
  •  1/4 cup butter 
  • 1/4 cup brown sugar
  •  2 Tbsp. cinnamon 

  1.  Mix ingredients for dough together, and let rest for 20 minutes. 
  2. Roll dough out on floured surface in rectangle shape. Spread butter over dough. Sprinkle brown sugar and cinnamon over butter. 
  3. Starting at wide end, roll dough up as you would for cinnamon rolls, and cut. 
  4. In a small saucepan, heat the milk, butter and sugar, stirring until smooth. Pour into bottom of 8x11" pan. 
  5. Place rolls in pan, on top of sauce. Bake at 400 for 20-25 minutes. 
  6. Invert pan onto a cookie sheet covered with foil immediately after taking out of oven. Let cool.