Caramel Bottom Cinnamon Rolls

So….

I am always on the lookout for the BEST recipe for any given food.  I don’t know where it started.  But my earliest memory of recipe sleuthing was as a teenager, working at a restaurant, earning money for college.  They were famous for their huge homemade cinnamon rolls.  We would warm them up and serve them with several forks to hungry customers.  One day I decided to ask the cook for the famous recipe.  He was a friendly chap and willingly offered the recipe.  The minute I finished writing it down, I turned around to see the restaurant owner standing behind me.  He never smiled much, but this time he looked especially unpleasant.  He snatched the paper from my hand, threw it in the garbage, and ordered us back to work…oh…and he might have used some colorful language as well.  You would think this negative exchange might thwart my efforts.  Nope!   My shift was over and I went directly to my car and wrote down every tiny detail of the recipe on a random piece of scratch paper.  Little did the owner know my mind takes pictures as I write things and when used for short term memory recall…it is a great tool.  Hee Hee!

 

Here is the moral to the story.  This cinnamon roll recipe was just a basic recipe.  Nothing too crazy-amazing.  The rolls were famous because they were big…and really, that’s it.  So it wasn’t worth irritating my boss.  The recipe was only average, I tossed it years ago.  

 

Since then I have been on the lookout for THE BEST cinnamon roll recipe and these Caramel Bottom Cinnamon Rolls are the BEST EVER!  And you’ll also love our Sour Cream Orange Rolls!  Both recipes use this easy roll dough recipe on the previous post.  So what are you waiting for?

 

 

ENJOY!

 

Love and sweet traditions,

 

Amy J

 

 

Melt together butter, brown sugar, Karo corn syrup, vanilla, pinch of salt.  Don’t boil!  Just barely warm the mixture in the microwave or stovetop! 

 

 

Stir together to combine.  It will be runny! Pour in bottom of one greased jelly roll pan.  Spread out to evenly distribute.  Set aside.

 

 

*Take half of dough recipe above and roll out to the size of a jelly roll pan (11X15).  Sprinkle generously with cinnamon.  Roll dough up horizontally into a long log.

 

 

Slice 20 slices…each about ¾ inch. Place on top of caramel in jelly roll pan…4 across and 5 down.  Cover with greased plastic wrap.  Let rise until double, about 30 minutes (depending on the room temperature). 

 

Bake at 350 degrees for about 20-25 minutes or until the caramel is bubbling up between the rolls in the middle of the pan (rolls will be golden brown). 

 

 

Beat together whipping cream, softened butter, vanilla, orange extract, pinch salt, powdered sugar.  Add powdered sugar until glaze is consistency of pancake batter.  Doesn’t
that look CREAMY-RICH and AMAZING! 

 

 

Cool rolls slightly and drizzle with Cream Glaze. 

 

AAAAAAGH!  They are ready!  Eat one quick before the kids walk in!

 

 

Yep!  That’s exactly what I did!  HA!

 

 

DELISH!

 

 

½ cup butter

½ cup brown
sugar

1 cup Karo corn
syrup

½ tsp vanilla

Pinch salt

*Melt all together
and pour in bottom of one greased jelly roll pan.  Spread out to evenly distribute.

 

*Take half of dough recipe  and roll out to the size of a jelly roll pan (11X15).  Sprinkle generously with cinnamon.  Roll dough up horizontally into a long log.  Slice 20 slices… each about ¾
inch.  Place on top of caramel in jelly roll pan…4 across and 5 down.  Cover with  greased plastic wrap.  Let rise until double, about 30 minutes (depending on the room temperature).  Bake at 350 degrees for about 20-25 minutes or until the caramel is bubbling up between the rolls in the middle of the pan (rolls will be golden brown).  Cool slightly and drizzle with Cream Glaze.

 

¼ cup whipping
cream

2 Tble butter,
softened

Splash vanilla

1-2 drops
orange extract…optional, but delish!

Pinch salt

Powdered sugar

 

*Beat all together, adding powdered sugar until glaze is consistency of pancake batter.You will also like: