Gooey Caramel Rolls

For the Dough and Filling:

-2 cups Milk

-1/2 cup Canola Oil

-1/2 cup Sugar

-1 package of Yeast

-4-1/2 cups Flour

-1/2 tsp Baking Powder

-1/2 tsp Baking Soda

-1-1/2 tsp Salt

-1 cup of melted Butter

-1 cup Sugar

-1/8 cup Ground Cinnamon


The Night Before

In a large dutch oven or pot, pour in the milk, the Canola Oil and Sugar. Heat over medium heat, but do not allow the mixture to boil. Once it gets hot, remove the pot from the heat, set aside and allow the mixture to cool to lukewarm. When the mixture is lukewarm, sprinkle the packet of yeast on top and allow it to sit for 1 minute. Add in 4 cups of flour and stir until just combined. Cover the dough with a clean kitchen towel and allow it to rise in a warm place for 1 hour. After 1 hour, remove the kitchen towel and add the 1/2 cup Flour, Baking Soda, Baking Powder and Salt. Stir the dough thoroughly to combine. Remove the dough from the dutch oven and roll it out into a large rectangle on a floured surface. To make the filling, melt 1 cup of butter (yes, you heard me right!) and pour it evenly all over the dough. I suggest using a basting brush to spread the butter, that way your fingers don't get all greasy and nasty. Then sprinkle 1 cup of Sugar evenly over the dough and the 1/8 cup of Cinnamon.


Starting at one end and working your way across the rectangle, roll the dough into a log. It's important to make the log tight and secure. The filling is going to ooze everywhere, but that is what makes it so good! When you reach the end of rolling the log, pinch the seams together. Then cut the log into 12 cinnamon rolls, about 1-1/2 inch slices.


Here is what you are going to need for the Caramel Topping:

-1/2 cup Butter

-2/3 cup Brown Sugar

-1 tbsp Corn Syrup

-3/4 cup halved Pecans


In a saucepan, melt the 1/2 cup of butter. Remove the saucepan from heat. Then add the brown sugar and the corn syrup. Stir the ingredients together until the sugar is no longer grainy. Pour the sauce on the bottom of a greased 9x13 baking dish. Then sprinkle the halved pecans evenly over the sauce. Place the cinnamon rolls into the pan and cover them with a clean kitchen towel to rise overnight!

(I moved 3 of the rolls into a pie plate because I wanted these rolls to get really big and not be crowded)


The Next Morning

Preheat the oven to 375 degrees and bake the rolls for 15-20 minutes or until the rolls are a dark golden brown. Allow the rolls to cool a bit so you can handle the baking dish and invert them onto a lined baking sheet, because the tops of them are on the bottom! Enjoy!