Saturday, August 08, 2009

Dead Easy Caramel Rolls

I have no idea where the recipe for these rolls came from. My grandmother made them, my mother made them, for as long as I can remember. One of those recipes that originated back in the days when everyone had at least one milk cow, cream coming out their ears, and as Patrick McManus says, before cholesterol was invented.. So, first you need cinnamon rolls. Any kind as long as they're uncooked. Even the frozen ones will work. It's all about the caramel anyway. Spread 1/4 cup of soft or melted butter in the bottom of a 9X13 baking pan. Mix together two cups of cream and 1 cup packed brown sugar. Pour on top of the butter. Place the rolls in the goop. Let rise. Bake @ 325 degrees until the rolls are done. Immediately invert onto a jelly roll pan or a sheet of tin foil with the edges rolled up to keep the caramel from running all over. Scrape all of the caramel out of the pan, preferably onto the rolls, but who's gonna know if you sneak a taste? Try to let them cool before eating. Hot caramel burns the heck out of the roof of your mouth. Enjoy.

9 comments:

Horserider said...

Mmmm now I'm hungry...

SAC said...

My dad's older brother taught himself to cook bread because he wanted to eat caramel rolls more often than their mom wanted to make them (and then he taught my dad, and then my dad taught me). But somehow the actual original caramel roll recipe had been lost in the mists of time-- I'll definitely show this to Dad (though the invention of quadruple bypass surgery shortly after cholesterol might prevent us from making it very often).

Thank you!

Dang but those look good. I wonder if we have any cream in the fridge...

Suzanne said...

Thanks for the Sunday morning hug! I'll tell my girls it comes from you.

Stan Grace said...

I've been eating caramel cinnamon rolls close to a quarter century now and only now know how the caramel part is obtained. You've opened up a new area of exploration for me. By the way you use the term, "dead easy" in your title and while it is familiar to me I wonder how wide the use of that description is. Keep up the good writing. I check your blog daily for refreshing views of the world I enjoy most.

Kari Lynn Dell said...

Stan,

I am enough of a geek to be able to answer that question. The word dead has two main meanings:

First is dead as in the opposite of alive, croaked, made like a sheep and went lights out.

Second, dead can be used as a synonym for 'absolutely' or 'completely'. This is where terms like dead broke, dead reckoning, and 'dead easy' come in.

Kari Lynn

Stan Grace said...

Kari Lynn,
Thanks! I'm dead awestruck how much a fellow can learn when he asks the right question and reads recipes.
Stan

Florinda said...

Hi Kari Lynn,

Your blog has been nominated for a BBAW (Book Blogger Appreciation Week) award, and we need to send you some info related to that. Please reply to this comment via e-mail to 3.rsblog AT Gmail DOT com (TODAY if possible), so we'll have your contact info and can follow up on your nomination.

Thanks,
Florinda

for the BBAW Awards

Anonymous said...

Thanks I'm gonna have to try this! I'm from SD and my grandma makes the best caramel rolls but she won't share her secrets--even with her favorite grandchild (yes, that's me)! I guess you can take some things with you! So since i didn't pay enough attention while cooking with her as a child, this will have to do! Thanks a bunch!

Kari Lynn Dell said...

Glad to help, hope you enjoy. This is an adaptation of my grandmother's recipe. She didn't put in the butter so her's were less caramelly but still awesome.