Cinnamon Rolls

Sorry for the pause in posts, this morning sickness is kicking my butt! And both my kids have sinus infections, so any who I made these sticky things for conference Sunday as a special treat. I have several recipes that I use for cinnamon rolls but found that this one had only one rise, which means quicker to make! Without further Adi her is the recipe.

One -Rise Caramel Rolls

From the Pillsbury Complete Book of Baking (which has high altitude directions for those of you who need that)

Topping

1 cup brown sugar

1 cup whipping cream(do not substitute)

Rolls

3 1/2 cups all purpose flour

1/4 cup sugar

1 teaspoon salt

1 pkg. active dry yeast

1 cup water

2 tablespoons butter

1 egg

Filling

1/2 cup sugar

2 teaspoons cinnamon

1/2 cup butter, softened

In ungreased 13x9-inch pan, combine the topping ingredients. set aside.

In large bowl, combine 1 1/2 cups of flour,1/4 cup sugar, salt and yeast; blend well. In small sauce pan(or microwave) heat water and 2 tablespoons butter until very warm(120-130F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 cups flour to form a stiff dough(I let the kitchen Aid mix it all).

On floured surface, knead 2-3 minutes. Press or roll dough into 15x7-inch rectangle. In small bowl, combine filling ingredients; spread over the dough. Starting with the 15-inch side, roll up tightly, pressing edges to seal. Cut into 15 rolls; place, cut side down, over topping in pan. Cover; let rise i warm place until light and doubled in size, about 30-45 minutes.

Heat oven to 400 degrees. Uncover dough. Bake 20-25 minutes or until golden brown. Cool in pan 10-15 minutes. Invert onto serving platter or foil.

I actually made these Saturday night and we warmed them up in the morning, so good!