Monday, October 14, 2013

Cinnamon Rolls

There is something about cinnamon rolls that feels cozy and warm. The smell in the air, the delicious combination between baking dough, gooey caramel and cinnamon always brings back great memories of wintry afternoons spent with good friends or family.
This recipe is from a wonderful friend from Canada, with whom I have spent many such afternoons enjoying these wonderful rolls. These rolls are great for a cold day (or any kind of day actually) in the afternoon with a cup of coffee or for breakfast the next morning.
The most delicious part of these rolls is the gooey caramel bottom! 

Here's the recipe:
Makes 11-12 rolls (depends how you cut them)
In a 9x13 inch pan


For the rolls-
1/4 c. warm water
1 Tbsp. instant yeast
1 Tbsp. white sugar
3/4 c. lukewarm sour cream
2 Tbsp. white sugar
1/8 tsp. baking soda
1 tsp. table salt
1 large egg
3 Tbsp. soft butter
3 c. all-purpose flour

1/2 c. brown sugar
1/2 Tbsp. cinnamon

Caramel sauce:
2/3 c. brown sugar
1/4 c. cold butter
2 Tbsp. light corn syrup
1/3 c. cream
Dash of salt
Walnuts if desired (or any other kind of nut)

For the caramel sauce:
Put all sauce ingredients in small saucepan (leaving the nuts out), turn to medium heat and stir constantly. Bring to boil while stirring, let boil for 3 minutes until the mixture forms into caramel sauce. Take off heat, add nuts if desired.

For the rolls:
In a medium mixing bowl dissolve yeast and 1 Tbsp. white sugar in 1/4 c. warm water. Let rise for 10 minutes; add the sour cream, remaining white sugar, baking soda, salt, egg, 2 Tbsp. soft butter and flour. Mix thoroughly until dough becomes a ball-like shape. Turn dough on a lightly floured surface and knead for two minutes. Roll out into rectangular shape, spread remaining soft butter on dough. Mix brown sugar and cinnamon (for filling) together and sprinkle over dough. Roll up dough tightly into a pinwheel and pinch seam to seal. Cut into 12 rolls using a sharp knife..

Pour caramel sauce into pan, spread sauce so it covers the whole bottom of the pan. Place rolls in cake pan. Let rise for 1 hour. 
Turn the oven on to 190 degrees Celsius, bake for approximately 25 minutes or until golden brown.

Let cool for 5 minutes and then turn upside down on a tray making sure to get all the caramel sauce out.

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