Caramel Sticky Rolls

All last week was cool and rainy and cloudy and mysterious. Possibly because I grew up in upstate NY, I love weather like that. To me, fall is clouds and wind and rustling leaves that make a delightful crunch when you ride your bike over them. And it's caramel and granola and my mom's homemade whole wheat bread and something cinnamon coming from the oven. So when I woke up on Friday morning with no class to teach and a perfect blustery day, I felt in my bones that it was a sticky roll day.

Making caramel can be tough. With the exception of this recipe that uses honey and cream rather than butter and sugar, I often have struggles making sure my caramel doesn't become too grainy. Since I'm hardly a candy-making expert, I'll send you to this website, which has an excellent step-by-step guide, complete with pictures, to making the type of caramel in this recipe. I highly recommend that you take a peek before you attempt your first caramel. Unless, of course, you're already a caramel making queen/king and don't need any advice, in which case, please advise me on making better caramel.

Caramel Sticky Rolls
Recipe from Betty Crocker's Cookbook
Pictures by Caroline

Rolls:
3 1/2 to 4 cups all purpose or bread flour
1/3 cup sugar
1 teaspoon salt
4 1/2 teaspoons quick active dry yeast
1 cup very warm milk
1/4 cup butter, softened
1 large egg
1 cup pecan or walnut halves (optional)
2 tablespoons butter

1. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm milk, butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently, then increase speed 1 more minute. Stir in enough remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl creased with shortening, turning dough to grease all sides. Cover loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes, or until dough has doubled in size. 
3. Make caramel topping and pour into an ungreased 9 x 13 inch pan. Sprinkle with pecan/walnut halves.
4. Gently push dough to deflate. Flatten dough with hands or rolling pin into 15 z 10 inch rectangle. Spread with 2 tablespoons butter and sprinkle with Filling. Roll rectangle up tightly. Pinch edge of dough into roll to seal. Using dental floss or a sharp knife, cut roll into 15 1-inch slices. Place slightly apart in pan. Cover loosely with plastic wrap and let rise about 30 minutes. 
5. Preheat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown. Let stand 2 minutes; immediately turn upside down onto serving plate. Let stand 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Filling:
1/2 cup chopped pecans or raisins (optional)
1/2 cup packed brown sugar
2 teaspoons cinnamon

1. Mix all ingredients

Caramel Topping
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup corn syrup

1. Heat brown sugar and butter to boiling in a 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup.