Ingredients
Equipment
Method
- In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Stir in melted butter, egg, and salt. Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and roll into a 12x18 inch rectangle on a floured surface.
- Spread softened butter evenly over the dough. In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
- Roll up the dough tightly, starting from the long side. Cut into 12 equal slices.
- Place rolls in a greased baking pan. Cover and let rise for 30 minutes.
- Preheat oven to 350F (175C).
- Bake for 20-25 minutes, or until golden brown.
- While rolls bake, prepare the caramel topping. In a saucepan, combine brown sugar and butter. Cook over medium heat, stirring, until butter is melted and sugar is dissolved. Stir in heavy cream and vanilla extract. Bring to a simmer and cook for 1 minute.
- Remove rolls from oven. Drizzle caramel topping over warm rolls. Let cool for 10 minutes before serving.
Notes
For a richer caramel, you can add a pinch of salt to the topping mixture. Ensure your milk is warm, not hot, to avoid killing the yeast.