Caramel Rolls

02 Sep Caramel Rolls

Caramel Rolls

Sweet tasty breakfast delight


  • 2 c. flour
  • 1 pkg active dry yeast
  • 1 c. skim milk
  • 1/3 c. sugar
  • 3 T. margarine
  • 1/4 tsp. salt
  • 2 egg whites
  • 2 – 2 1/2 c. flour


  • 1/2 c. packed brown sugar
  • 3 T margarine
  • 2 T light corn syrup
  • 1/3 c. sugar
  • 1 tsp. ground cinnamon
  • 1 T. margarine melted
  1. In a large mixing bowl, stir together 2 cups flour and yeast and set aside.
  2. In a small sauce pan, combine milk, sugar, margarine, and salt.
  3. Heat and stir over low heat just to warm and margarine almost melts. Add to flour mixture.
  4. Add egg whites.
  5. Beat with electric mixture on low to medium speed for 30 second, scrape bowl.
  6. Beat on high speed for 30 minutes or more.
  7. Using a spoon, stir in as much of the 2 – 2 1/2 cups of flour as you can.
  8. On a floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total.
  9. Shape into a ball.
  10. Spray a large bowl with nonstick spray coating.
  11. Place dough in a bowl; turn once.
  12. Cover and let rise in a warm place until double in size about one hour.
  13. Punch dough down, turn out onto lightly floured surface.
  14. Divide dough in half.
  15. Cover and let rest for 10 minutes.
  16. While dough is rising, in a small saucepan combine brown sugar, 3 T. margarine, and corn syrup.
  17. Cook and stir until margarine is melted and mixture is combined.
  18. Divide between two 9 inch round pans
  19. Spread over bottom of pans; set aside pans.
  20. In a small mixing bowl, stir together sugar and cinnamon.
  21. Roll half of the sweet roll dough into 12 x 8 inch triangle.
  22. Brush with melted margarine; sprinkle with sugar and cinnamon mixture.
  23. Roll up in a jelly roll style starting from one of the long sides. Pinch seams together to seal.
  24. Cut roll into 12 pieces.
  25. Place cut side down into the prepared pans.
  26. Repeat with other half of dough.
  27. Cover with clean dish towel and let rise to double in size about 30 minutes.
  28. Preheat oven to 375°F.
  29. Puncture any surface bubbles with greased wooden toothpick.
  30. Bake in 375°F oven for 20-15 minutes or until roll sound hollow when tapped lightly.
  31. Invert rolls onto serving platters.

Potassium: 245
Phosphorus: 107

Adapted from DCi – Big Sky