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Gooey Caramel Rolls

Gooey food lovers, unite! These caramel rolls are so amazing, you'll wonder how you ever lived without them. They're great for breakfast, dessert, a snack...pretty much any time you like.

Cooking Time30 min


  • 3 1/2 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast
  • 1 cup milk
  • 1/4 cup butter
  • 1 egg
  • 1/2 cup softened butter
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup chopped nuts
  • 2 tablespoons butter
  • 1 teaspoon cinnamon


  1. Lightly spoon flour into measuring cup, level off.
  2. In large bowl, combine 1 1/2 cups of the flour, 1/4 cup of the sugar, salt and yeast; blend well.
  3. In small saucepan, heat the milk and 1/4 cup of the butter until very warm (120 degrees F).
  4. Add warm liquid and egg to flour mixture. Blend at low speed until moistened, then beat 2 minutes at medium speed.
  5. By hand, stir in an additional 1/2 cup to 1 cup of flour until dough pulls away from sides of bowl.
  6. On floured surface, knead in remaining 1/2 cup to 1 cup of flour until dough is smooth and elastic, about 5 minutes.
  7. Place in greased bowl, cover loosely with greased plastic wrap and cloth towel.  Let rise in warm place (80 degrees F) until light and doubled in size, about 45 minutes.
  8. Grease 13x9-inch pan.
  9. In small bowl, combine brown sugar, the 1/2 cup of softened butter, and corn syrup; blend well.
  10. Drop mixture by spoonfuls into greased pan and spread evenly. Sprinkle with nuts. Set aside.
  11. Punch down dough several times to remove all air bubbles.
  12. On lightly floured surface, roll dough into 15x12-inch rectangle.
  13. Spread with the last 2 tablespoons of butter.
  14. In small bowl, combine the remaining 1/4 cup of sugar and cinnamon. Sprinkle evenly over dough.
  15. Starting with the 12-inch side, roll up tightly, pressing seam firmly to seal.
  16. Cut into twelve 1-inch slices and place, cut side down, in greased pan.
  17. Cover, let rise in warm place until light and doubled in size, about 1 hour.
  18. Heat oven to 375 degrees F.
  19. Uncover dough and bake 20-30 minutes or until golden brown.
  20. Cool in pan 1 minute, then invert onto platter. Serve warm.

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Call me lazy if you wish, BUT I put all of the dough ingredients in my breadmachine and set it on the dough cycle. After done, followed the directions to finish up. Have done this once a week for six weeks and it turns out great EVERY time.


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