Ingredients
Scale
For the dough:
- 1 1/3 cups warm water (90 – 100 F)
- 1 Tablespoon active dry yeast
- 2 Tablespoons melted butter
- 1/3 cup brown sugar
- 1 teaspoon salt
- 1 egg
- 2 cups bread flour
- 2 cups whole wheat flour
- 1 t. cinnamon
- 1 t. vanilla
For the caramel sauce:
- 1 cup brown sugar, packed
- 6 Tablespoons butter
- 1 teaspoon cinnamon
- 1–2 Tablespoons of water
- 1 teaspoon vanilla
For the middle:
- 2 – 4 Tablespoons melted butter
- 1 cup sugar mixed with about 2 teaspoons cinnamon and a pinch of salt
Instructions
- Spray a 13 x 9 x 2 inch pan with cooking spray. Preheat the oven to 170 F., then turn it off.
- Put the warm water in a small bowl with the yeast and a bit of the brown sugar (you don’t need much). Let it sit for 5 – 15 minutes or until the mixture gets fluffy and starts to expand.
- Put the rest of the dough ingredients in the bowl of a stand mixer with the dough hook. Mix a little on “2” speed until lightly mixed, then pour in the yeast mixture and mix on setting 2 for about 2 minutes, stopping and using a spatula to scrape the sides of the bowl and get everything incorporated. The dough should be coming together nicely … if it seems too dry, add a tiny bit more water.
- Remove the dough from the mixer, flip it over and mix again on 2 for 2 minutes. Spray with cooking spray (or brush the top with butter), cover with a clean kitchen towel and set in the warmed oven to rise for 40 minutes or so.
- Meanwhile, prepare the caramel sauce. Put the brown sugar, cinnamon and butter into a microwave-safe bowl and microwave on 50% power for 2 minutes or more until the butter is melted. Stir together to mix, then add 1 Tablespoon of the water and the vanilla. If the caramel sauce looks too thick, add a bit more water. Pour the sauce into the prepared pan and spread it around to cover the bottom of the pan.
- When the dough has doubled in size, roll it out into a large rectangle on a floured surface. Let it rest a bit after rolling it out, then roll out a little further.
- Brush the dough with melted butter, then sprinkle with cinnamon sugar.
- Roll the dough up to make a long log, then use dental floss to cut the log into individual rolls (see this post for step-by-step photos).
- Set the rolls in the prepared pan with the caramel sauce on bottom. Spray the tops with cooking spray. Cover and refrigerate overnight. The rolls will start to rise, but very slowly.
- In the morning, preheat the oven to 170 F., then turn it off. Set the rolls in the oven to rise, covered with a clean towel, for about 40 minutes. When they have risen to a good size, remove the towel and set the oven to 325 F. Cover loosely with aluminum foil to keep from over-browning and bake for 20 – 25 minutes, then remove the foil and bake for another 20 – 25 minutes or until the rolls are nicely golden brown.
- Remove from the oven, immediately cover the pan with a baking sheet or serving tray that is larger than the pan they baked in and (with oven mitts on both hands) and grab the pan and tray firmly in both hands. Flip over so the caramel sauce sinks down onto the fresh, hot rolls. Let cool slightly and enjoy!
Notes
Allow for rising and baking time in the morning.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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