Easy peasy caramel cinnamon rolls

Okay, seriously, these are the best. When I found the recipe, I had my doubts, but OMG they are great. Traditionally I am a from scratch baker and cook, but thought I would give them a try. Getting used to the kitchen and gas oven in our new home, this was easier than scratch. And let me tell you, I will make this recipe again and again. Next time I will add some raisins too. 

Here ya go!

You'll need four things.  The fifth is optional. Sorry no measurements, just eye ball each step.

Frozen Bread Dough

Butter

Brown Sugar

 Cinnamon

 Cream (optional) I didn’t have cream so use evaporated milk.

Thaw your bread dough in the fridge overnight.  Let rest on the cupboard for about half an hour. You can also that it on the counter for a couple hours. 

Then you stretch and knead the dough into a 12x5" rectangle that's about 1/4" thick.

Spread a thin layer of butter over the top.  On top of that sprinkle a good amount of brown sugar. I suggest about half a cup, but mostly just sprinkle on, smooth out, and look. 

Sprinkle cinnamon over the brown sugar.  Don't cake it on thick, just sprinkle it evenly over the brown sugar.

Now you get to roll!  Starting from the long side further from you, start working your way back and forth, tightly rolling the dough toward you.

Once you reach the front side of the rolls, pull it up and over the roll, pinching a bit to seal it off.  I find this step almost impossible. It seldom seals for me.

Before you start slicing you have to prepare your pan.  Melt about 1/2 stick of butter and pour it into a round cake pan (or pie tin, or 8x8" square pan) and add about 1/2 cup brown sugar and a 1/2 tablespoon of cream and mix it all up with a fork (the cream is optional but helps keep the mixture from crystallizing). Now start slicing the log into 3/4 to one inch rolls and place them face up in the pan.

Let them rise in a warm area. I used my oven preheated to low since it was a coolish day. They should rise to the top of the pan.

It's a good idea to put a large baking sheet on the shelf underneath the rolls, as the sugar and butter often overflow.

Bake for 25 minutes in a 325º preheated oven.  As soon as they come out of the oven invert them onto a plate and let them cool that way. Be careful it’s very hot.

That’s all there is to it. Enjoy.