Caramel Cinnamon Rolls

Directions

1. 1
   Warm the milk in a small saucepan until steaming.
2. 2
   Dissolve the yeast in 1/2 cup warm water.
3. 3
   Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon.
4. 4
   Add the yeast mixture and mix until combined.
5. 5
   Stir in the flour to form a soft dough.
6. 6
   Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes.
7. 7
   Transfer the dough to an oiled bowl, turning to coat.
8. 8
   Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
9. 9
   Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes.
10. 10
    Remove from the heat and add the heavy cream; whisk until combined and slightly cooled.
11. 11
    Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
12. 12
    Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl.
13. 13
    Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface.
14. 14
    Spread the filling on the dough and roll up, starting at a long side.
15. 15
    Cut into 1-inch pieces and arrange cut-side up on the caramel.
16. 16
    Cover loosely and let sit at room temperature until puffed, about 1 hour.
17. 17
    Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes.
18. 18
    (Put a baking sheet on the lower oven rack to catch any drips.)
19. 19
    Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.
20. 20
    Photograph by Antonis Achilleos