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Overnight Cinnamon/Caramel Rolls
Chef:  Juanita K. Parker - Ness City, KS          Category:  Breads

2 packages dry yeast
1/2 cup warm water
2 cups milk, scalded
1/3 cup sugar
1 egg
1/3 cup oil or shortening
2 teaspoons salt
6 1/2 to 7 cups flour
3 teaspoons baking powder
4 tablespoons butter
2 teaspoons cinnamon
1/2 cup sugar
1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
1/2 cup nuts

Directions: Dissolve yeast in warm water. Cool milk to lukewarm and stir into yeast with 1/3 cup sugar, shortening, baking powder, salt, egg, and 3 cups flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Knead for 10 minutes. Let rise until double, 1 to 1 1/2 hours. Punch down dough, and roll out into two rectangles 9x14 inch. Spread with 4 tablespoons butter, melted. Mix 2 teaspoons cinnamon and 1/2 cup sugar. Sprinkle over rectangles. Roll up dough, pinching edges to seal. Cut each roll into 12 pieces. Before placing in pans, prepare caramel mixture by heating 1 cup brown sugar and 1/2 cup butter until melted. Add 2 tablespoons corn syrup. Divide mixture between baking pans and sprinkle 1/2 cup chopped nuts in each pan. (Either pecans or walnuts can be used). Wrap pans in foil and put into refrigerator up to 48 hours. When you want the rolls baked, take from refrigerator, remove foil and bake in 350°F oven for 30 to 35 minutes.

Notes: This is a very versatile recipe for those who need a morning pastry. Everything can be prepared one to two days ahead of time. The caramel part can be increased to 1 1/2 recipes for a roll with more caramel topping.