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.