Sticky Caramel Cinnamon Rolls

Name: Sticky Caramel Cinnamon Rolls
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1-1/2 cups warm water (110° to 115°); 1 cup warm milk (110° to 115°); 1/3 cup sugar; 1/3 cup canola oil; 1 egg; 3 teaspoons baking powder; 2 teaspoons salt; 6 to 7 cups all-purpose flour; 1/4 cup butter, softened; 1-1/2 cups sugar; 4 teaspoons ground cinnamon; 1 cup packed brown sugar; 1 cup vanilla ice cream; 1/2 cup butter

15 ingredients

7 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/3 cup sugar
1/3 cup canola oil
1 egg
3 teaspoons baking powder
2 teaspoons salt
6 to 7 cups all-purpose flour
1/4 cup butter, softened
1-1/2 cups sugar
4 teaspoons ground cinnamon
1 cup packed brown sugar
1 cup vanilla ice cream
1/2 cup butter

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn dough onto a 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.
3

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 tablespoons butter.
4

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.
5

Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours.
6

Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough.
7

Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.