Directions:
- Dough: Mix first ingredients (Yeast through Egg) with a spoon. Add in Flour gradually and then mix with your hands until you can knead the dough.
- Warm a bowl with hot water, dry and grease the bowl. Let the dough rise in the warmed, greased and covered bowl at room temperature until doubled.
- Make Topping: Cook sugar and butter until it is combined (in a pan on the stove). Take off the heat, add Caro Syrup and stir. Pour 1/2 syrup mixture into each greased 9X13 Pan. NOTE: don't cook this too long or too hard - you'll get a hard candy topping - Joan cooked it for just a few minutes - You can optionally add nuts to the topping. You can make the topping ahead of time and pour into the prepared pans while the dough is rising.
- Divide dough in half once doubled. Perform the following on each dough: Roll dough out oblong to about 12 X 18 inches. Spread milk over the dough with your fingers (1/8 C or so?) (note - some recipes call for using butter instead of milk - the milk does work fine though - ) Sprinkle sugar and cinnamon over the dough. Can optionally add raisins. Roll up dough lengthwise. NOTE: First time I made these I used an unmeasured amount of cinnamon and sugar - sprinkled it on what I thought was liberally and it wasn't nearly enough. Researched cinnamon rolls on the internet and found 1C Sugar + 1 TBL cinnamon was a pretty common ingredient set in cinnamon rolls. I tried these amounts and the sugar melted out of the rolls when they cooked and left gaps in the rolls that I wasn't happy with. Next time will use between 1/2 - 3/4 C sugar and a slightly reduced amount of Cinnamon.
- Cut rolls about every 1 1/2 inches and place on top of syrup in pan. When you place the rolls, there will be big gaps between them - rolls will be 3 X 4 in the 9 X 12 pan. As they rolls rise the second time, these gaps will be filled in nicely. Let rise until ready (Second raise - maybe another 1/2 - 1 hour to hour depending on humidity levels?).
- Bake at 350 degrees for 30 minutes. Important - Check the rolls about 20 minutes inches If the rolls on the edges start to brown and the middle looks not done - put tin foil over the rolls and cook a bit longer. Once all are done, run a spatula along the edge of the pan and then immediately turn out (with topping on top) onto a bread board, cookie sheet, foil or wax paper to cool completely (But not a cooling rack - you want to capture all of the topping!).
- Aunt Joan lets them cool completely and then wraps tightly in wrap (freezer paper / plastic combo) and puts most into the freezer now days as her kids are long ago grown and moved away. Believe me - even frozen and thawed these things ROCK. (of course, you could eat them right away ;).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2113.92 Kcal (8851 kJ) | ||
| Calories from fat | 872.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.96g | 149% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 7019.5mg | 292% | |
| Potassium | 1049.42mg | 22% | |
| Total Carbs | 279.6g | 93% | |
| Sugars | 11.71g | 47% | |
| Dietary Fiber | 29.53g | 118% | |
| Protein | 36.17g | 72% | |
| Iron | 17.4mg | 96% | |
| Calcium | 950.8mg | 95% | |
| Amount Per 100 g | |||
| Calories | 389.91 Kcal (1632 kJ) | ||
| Calories from fat | 160.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.88g | 149% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 14% | |
| Sodium | 1294.75mg | 292% | |
| Potassium | 193.57mg | 22% | |
| Total Carbs | 51.57g | 93% | |
| Sugars | 2.16g | 47% | |
| Dietary Fiber | 5.45g | 118% | |
| Protein | 6.67g | 72% | |
| Iron | 3.2mg | 96% | |
| Calcium | 175.4mg | 95% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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