These were adapted from my favorite breadmaking cookbook, The Bread Machine Book by Marjie Lambert.
A neighbor of mine made delicious cinnamon rolls for us many times. When my daughter left for Dartmouth College I wanted to make them and bring some up to her so I asked my neighbor for the recipe. She told me that I couldn't have it! So I adapted this recipe and have loved it ever since. It's just as good and maybe a bit more delicious! I was able to freeze them in the aluminum pans and bring them up to Beth (she had a community oven in her dorm.) You can make these with pecans or walnuts ... but don't try it if you have a nut-allergic family member!
Breadmaker Caramel-Cinnamon Rolls
Place 4-1/2 Tbsp. of butter cut into 1/4 inch cubes, 7/8 cup of milk and 1 egg in the breadmaker pan. Top with 3 cups bread flour, 6 Tbsp. sugar, 3/4 tsp. salt and 1 Tbsp. (or 3 tsps) yeast. Set the breadmaker to dough and wait until the dough cycle has completed.
Make the cinnamon filling with 4-1/2 Tbsp. melted butter, 1/2 c. brown sugar and 1 Tbsp. cinnamon. Double that if you like a lot of cinnamon filling.
Make the caramel topping with 4 Tbsp. butter, 3/4 c. brown sugar and 3 Tbsp. Karo syrup. Boil these three ingredients until foamy. The more you boil it the more it becomes caramel-like and candy-like. Pour the caramel into a pan and rock the pan to cover the bottom.
Take dough from breadmaker and knead all the air from it. Shape the dough into a rectangle and roll the dough into a large rectangle approximately 16 x 12 inches. Top with cinnamon sugar mixture and spread it all over the dough. Roll the dough into a long tube.
Cut the tube into 12, 16, 20 rolls depending on the shape of the pan and the number of rolls in each pan (3 rolls x 4 rolls, 4x4, 4x5 etc.) Place in a baking pan that has the caramel mixture in the bottom. Let rise about 1/2 hour or more depending on how cold your kitchen is. They'll rise quickly in the summer. In the winter you might need to put them in a warm, safe spot. (On top of a cast-iron radiator is NOT recommended. One whole pan fell behind mine in Peterborough once.)
Bake 25 minutes at 350 degrees or until golden and bubbly.
The best way to finish is to invert the pan onto a baking sheet or another baking pan. Put the rolls (caramel on top) under the broiler for a few minutes being careful not to burn them. Serve!
Take dough from breadmaker and knead all the air from it. Shape the dough into a rectangle and roll the dough into a large rectangle approximately 16 x 12 inches. Top with cinnamon sugar mixture and spread it all over the dough. Roll the dough into a long tube.
Cut the tube into 12, 16, 20 rolls depending on the shape of the pan and the number of rolls in each pan (3 rolls x 4 rolls, 4x4, 4x5 etc.) Place in a baking pan that has the caramel mixture in the bottom. Let rise about 1/2 hour or more depending on how cold your kitchen is. They'll rise quickly in the summer. In the winter you might need to put them in a warm, safe spot. (On top of a cast-iron radiator is NOT recommended. One whole pan fell behind mine in Peterborough once.)
Bake 25 minutes at 350 degrees or until golden and bubbly.
The best way to finish is to invert the pan onto a baking sheet or another baking pan. Put the rolls (caramel on top) under the broiler for a few minutes being careful not to burn them. Serve!
