Caramel Rolls, Hot from the Oven

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I don't know if there is any treat that tastes as good on a snowy Nebraska day as a nice, hot caramel roll, right from the oven! Loaded with cinnamon sugar and butter on the inside and gooey, made-from-scratch caramel on the outside - Mmmm!

 



The rolls are just a basic, sweet roll recipe (I use unbleached flour, organic unbleached sugar, yeast, sea salt, butter, and eggs), and the caramel sauce is made by slow-cooking corn syrup (or maybe some organic brown rice syrup - it's a bit healthier and adds a unique taste), sugar, sea salt, butter, and cream (milk or half and half will do) in a very particular manner.

Want to spice things up a bit? Try adding canned pumpkin and extra cinnamon and sugar to your rolls to make pumpkin caramel rolls. If you don't have the time to make a nice, slow-cooked caramel sauce, here's a trick my daughter uses that makes a really tasty caramel sauce, especially on the pumpkin rolls: Just mix melted vanilla ice cream equal parts with brown sugar and put your sliced, unbaked rolls on top. Bake as usual. Different taste and texture, but still very yummy!