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Caramel Cinnamon Sweet Rolls

1 package active dry yeast (2 1/2 teaspoons)
3/4 cup warm water
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
2 1/4 cups self-rising flour
1 1/4 cups plus 3 tablespoons sugar
1 large egg
1 1/2 teaspoons ground cinnamon
Caramel Sauce (recipe follows)
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
(makes 2 cups)


In the bowl of an electric mixer fitted with a paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup of butter, 1 cup of the flour, 1 1/4 cups of the sugar, and the egg to the bowl. Beat for 2 minutes, then add the remaining 1 1/4 cups of flour and beat until smooth, about 2 minutes. Scrape the batter from the sides of the bowl. Transfer the dough to a clean bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (about 85F) until doubled in size, about 1 hour. Turn the dough out onto a well-floured counter. Roll into a 9 x 12-inch rectangle. Gently spread 1 tablespoon of softened butter on the dough. In a small bowl, combine the cinnamon and remaining 3 tablespoons sugar; sprinkle onto the dough, leaving a 1/2-inch border around the dough. Roll the dough up like a jelly roll, starting from the larger side. Cut the dough into 12 equal pieces. Place the rolls in a 9 x 13-inch casserole dish that has been greased with the other tablespoon of softened butter, tucking the loose ends of the dough under each roll so theyll hold together when baked. Cover the pan with a clean kitchen towel and let the rolls rise in a warm place (about 85F) until doubled in size, about 1 hour. Preheat the oven to 350F. Bake the rolls for 15 to 20 minutes, or until light golden brown. Brush the hot caramel sauce on the rolls while still hot. In a large pot set over medium-high heat, melt the butter. Add the brown sugar, granulated sugar, and honey. Bring to a boil, and cook for 4 to 5 minutes, stirring once or twice (watch carefully to avoid scorching). Remove the pot from the heat and swirl in the cream until it is fully incorporated. Be very careful when adding the cream because the mixture will bubble up. Sandys Granny Haley made the best cinnamon rolls in the world. It seemed so effortless and magical to her grandkids. The smell the cinnamon wafting through the house stopped people in their tracks. As Sandy grew older and really began to appreciate the lessons given her by her family, she started taking note when Granny would cook. Unfortunately for Sandy, one of her biggest regrets was not getting the exact measurements for the cinnamon rolls. When Sandy graduated from culinary school, one of the first tasks given to her by her mother was to re-create Grannys cinnamon rolls. Sandy was able to locate an old hand-written recipe card with the general method, but the problem was that the recipe said things like a drop of this and a handful of that. Sandy has worked diligently on these cinnamon rolls. She feels like hers have gotten really close to Grannys, but she thinks Grannys hands must have been much smaller. Her laughter and tiny hands are missed.

Source: www.epicurious.com