Cinnamon/Caramel rolls
  • 3 c. flour
  • 3 T. butter
  • 3 T. sugar
  • 1 pkg yeast
  • 2/3 c. milk
  • 1 egg
  1. Warm milk and add sugar and yeast to milk. Set aside to proof
  2. In food processor, blend flour and butter until butter is incorporated.
  3. When yeast mixture is foamy, stir a bit and add beaten egg.
  4. Add milk/yeast mixture to running food processer mix and mix until the dough pulls away from the sides of the bowl. YOu may need to add more flour or milk depending on consistency of dough.
  5. Cover processor with towel and let rise for at least 30 min. (this depends on what kind of yeast you used)
  6. The dough should be a bit sticky
  7. When the dough has risen, take it out of the bowl and put on a floured surface. Pat or roll it into a rectangle with the dough about 1/4- 1/2 inch thick. Spreas softened butter on the dough and cover with fillings.
  8. Caramel Rolls: Sprinkle brown sugar over dough to completely cover it. Spread nuts on top of the sugar. Roll and squeeze the roll so the mixtures stick to the dough. Cut into slices and put on a baking pan which has been coated with butter and sprinkled with brown sugar and nuts.
  9. Bake at 350° until lightly brown on top. Immediately remove from the pan and let cool upside down.
  10. Cinnamon Rolls: Sprinkle a cinnamon/sugar mixture over the buttered dough and then sprinkle raisins on top of that. Make into a roll and cut into slices. Set the slices in a pan that has been coated with butter and sprinkled with sugar.
  11. Bake at 350° until lightly brown.
This is my mom's recipe for caramel pecan rolls, or cinnamon rolls, depending on which fillings you use. Who needs birthday cakes when you can come down to find a big pan of these cooling on the counnter? :-)