School is back in session, meaning my daughter is now is the second grade and I'm back at my duties with the community preschool.
I feel like I missed out on summer this year. I mean, I saw a lot of the back of my eyelids.
Why?
I found out the week after school was out for the summer.
Let me tell you - it was quite the SHOCKER of a surprise.
Having another baby was nowhere on our radar, that's for sure!
Needless to say, we are finally getting used to the idea of having a new addition to the family. We even get to find out the gender in two weeks! We are pretty excited about that...my hubs has his fingers crossed for a boy. Guess we will see what happens!
So now that I am pregnant, I am limiting my cake and cookie orders. It was getting a bit out of control around here! Standing on my feet for long periods was already causing my hips to hurt!
Now I have time to devote to other things I want to do.
Like cooking! And baking for fun! I don't know when was the last time I baked cookies just because for my house. Crazy, I know! But when I was pumping out 6 dozen iced cookies and 4 or 5 cakes in a weekend, cooking and baking just wasn't anything I wanted to do anymore.
Once I got past the PURE exhaustion during the few months of pregnancy and eating nothing but toast and cereal, I am finally making some good family dinners again and baking for funsies!
One thing I figured I better share is a roll recipe, hence our baby announcement (having a bun in the oven and all) :)
And then I thought...geesh! I have the time to BLOG now!
I used my favorite one-hour cinnamon roll recipe and then Sophia requested caramel on top instead of icing. She is on a caramel kick. I have Casey's cake doughnuts with caramel icing and sprinkles to thank for that, I think!
Pour the caramel frosting over the rolls when they come out of the oven. It looks thick at first, but as they sit, the heat helps get all that caramel-deliciousness to sink into the roll and create a bunch of tasty cinnamon rolls! We eat them warm. Once they cool off, we just pop them in the microwave for 30 seconds to get them gooey again!
Caramel Frosted Cinnamon Rolls
by
Prep Time: 45 min
Cook Time: 30 min
Ingredients (15 rolls)
- 1/2 cup sugar
- 1/4 cup oil
- 1 3/4 cups warm water
- 3 tbsp yeast
- 5 1/4 cups flour
- 2 tsp salt
- 2 eggs
- 1/3 cup melted butter
- 1 cup sugar
- 1 tbsp ground cinnamon
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla
- 1 1/2 cups powdered sugar
Instructions
For the Rolls
Preheat oven to 400°
In a stand mixer add sugar, oil, warm water, and yeast. (I let the water just get warm from the faucet).
Mix until combined with a wooden spoon or spatula. Let sit for 10 minutes, or until foamy.
Then mix in the eggs, salt, and flour. Beat for about 7 or 8 minutes, then let sit for 10 minutes.
Place dough on the counter which you spread a couple teaspoons of oil out onto.
Shape dough into a large rectangle, then brush on the melted butter.
Combine the sugar and cinnamon and pout over the dough, out to the edges.
Roll dough lengthwise and cut into 12-15 even slices.
Place in a baking pan sprayed with non-stick spray.
Let rest in the pan for about 5 minutes.
Place in the oven and let bake for about 8-10 minutes or until tops are golden brown.
Remove rolls and leave in the baking pan.
For the Caramel Frosting
While the rolls are finishing baking, start preparing the caramel frosting
Melt the butter in a saucepan over medium-heat.
Add the brown sugar and whisk until sugar is dissolved - about 5 minutes.
Pour in the cream and whisk to combine fully.
Remove from the heat and whisk in the vanilla.
Sift in the powdered sugar, whisking to incorporate fully.
Pour over the rolls once removed from the oven.
The frosting will melt into the crevices of the rolls creating a delicious roll!
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