There is nothing like Cinnamon and Caramel Rolls baking in the oven unless they are sitting on a plate in front of you with a slather of butter.
If I had the knowledge and life experiences when I was young and just starting out on my own as I have now, I would have gone to culinary school or better yet, studied to be a pastry chef at Le Cordon Bleu in Paris. Oooh la la…. Cinnamon and Caramel Rolls would have been a regular in my kitchen school or no school.
I started as a very young child and never felt intimidated to try things in the kitchen. One of my earliest culinary masterpieces was to make cinnamon rolls from frozen bread dough. Oh, my gosh, who can resist the smell of cinnamon rolls baking in the oven? [Tweet “Homemade Cinnamon and Caramel rolls can’t be beat.”]
I’ve graduated my rolls by making my own sweet dough. They bake up soft and gooey. This dough is excellent for either cinnamon or caramel rolls. As you can see, these rolls are the caramel roll. You can even add chopped nuts to the caramel filling, topping or both! Go big or go home right? A great example of mixing up this recipe is Chocolate Malt Sweet Rolls!
One word of caution about these rolls is that once you share, people aren’t shy about putting in their orders for future rolls. This recipe isn’t difficult, and it makes up to 40 good sized rolls. Enough to share or put in the freezer for another day.