Caramel Rolls

I have seen and tried many different recipes for this version, but I always come back to my Aunt Marilyn’s caramel roll recipe that I can’t wait to share with you. I request that she makes them each time I see her which is usually around Christmas and Easter, but whenever I get the urge I  make them for our guests, especially when we have a full table.

Caramel Rolls – 1 loaf Rhodes Sweet Roll Dough, 4 TB butter (melted), 1/2 C brown sugar(divided), 2 TB light corn syrup, and cinnamon.

Let the dough rise in a 8×8 pan that has been brushed with butter.  Once dough has doubled in size, combine 2 TB butter with 1/4 C brown sugar and corn syrup in a saucepan. Once melted and smooth pour into a 9×9 or 8×11 pan.

Roll out dough on a floured surface to the size of 8×11 approximately. Brush with remaining butter and sprinkle 1/4 C brown sugar and  cinnamon(as  much as you like). Roll up into a log. Cut into 12-16. Lay the cut size down in the pan. Cover and let rise for approx 30-60 min. Bake 375 degrees for 25-30 minutes.

When done, flip pan over on wax paper and enjoy immediately!