Caramel Cinnamon Rolls

I like to bake one pan right away and save one for the next morning. Fresh Cinnamon buns with coffee in the morning is the best!!

Caramel Cinnamon Rolls

• 2 Tablespoons active dry yeast
• 1 1/2 cups warm water
• 1 cup milk
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1 egg
• 3 tsp baking powder
• 2 tsp salt
• 6 to 7 cups all-purpose flour

Filling:

• 1/4 cup butter, softened
• 1-1/2 cups sugar
• 4 tsp ground cinnamon

Topping:

• 1 cup packed brown sugar
• 1 cup vanilla ice cream
• 1/2 cup butter

In a large mixing bowl, dissolve yeast in water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smoth. Stir in enough remaining flour to form a soft dough. Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in x 10-in rectangle. Spread each with 2 tbsp butter. Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in two greased 13-in x 9-in x 2-in baking pans. Cover and refigerate for upto 24 hours. To bake, remove rolls from the refrigerator and let stand 30 minutes. In a sauce pan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. Bake at 350 degrees for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

Yield: 2 dozen

* Refrigerating for 24 hours is not neccesary. I found that baking them right away gives the same results as waiting 24 hours. But I do like to keep one pan in the fridge to bake later.

* Also, I usually double the topping ingredients. I like my buns nice and saucy!