Tuesday, April 20, 2010

Homemade Caramel Rolls

I'm getting quite adventurous in the kitchen, if I do say so myself. For Easter, I made Annie's Honey Yeast Rolls (although I didn't blog them) and over the weekend I made cinnamon rolls. I said "So Long" to our weight watchers lifestyle and let us have a "cheat" day. It was so nice, making a nice gooey, warm breakfast lunch for us. (They took about 2 hrs from start to finish...and I didn't start until about 9:30am)
They were really good, especially for it being my first attempt. The middle of the rolls didn't seem to brown as much as the rest. I *think* that may be due to the fact that I put a pan on the oven rack directly under the rolls to catch the caramel drips...anyone think that might be the case?
My rolls weren't the most uniformly rolled, and they weren't rolled as tightly as they could have been, but like I said, it was a first attempt, and they tasted good so it was a success!

I googled and got my recipe here. I would do a few things differently next time.

  • Maybe only make half a batch. This made 3 pans. For two people, that's an insane amount of carbs to be hanging out taunting you.

  • Don't be so cautious with the caramel. If you're going to ruin your diet, ruin your diet dangit. They only had a taste of caramel, I wanted the kind you get at bakeries and such that are overflowing with sticky, ooey, gooey caramel deliciousness.

  • Also put a little more cinnamon/sugar mixture on the dough before rolling. Again, I was pretty cautious with it and in the end, it could have had a little more cinnamon/sugar taste.

  • Roll the dough a bit tighter so the rolls stuck together more.
A benefit of marrying a fisherman...(clean) fishing line made cutting the rolls a cinch! Thanks, Honey!

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