Mini Caramel Rolls Recipe How to Make It

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At Tobies Restaurant in Hinckley, Minnesota, they do just that. Locals and visitors alike rave about the incredible caramel rolls this restaurant serves up. Here's why: Tobies has been around since 1948. It first opened as a cafe in downtown Hinckley, but the restaurant moved to its present location when I-35 was built in 1966.

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Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert.

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Bring mixture to a boil and stir for one minute. Pour the mixture over the rolls. Bake at 350 for 15 - 18 minutes (or until rolls are golden brown). After removing the cinnamon rolls from the oven, allow them to cool for 10 minutes in the pan. Place parchment paper over the cinnamon rolls, followed by a baking sheet.

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Blend brown sugar and butter in a 9X13 pan, add cream. Spread over bottom of pan. Flatten bread dough, sprinkle cinnamon-sugar mixture on top and roll up and cut each loaf into 4 pieces. Place on top of caramel mixture in pan. Let rise in a warm place to double in size or overnight. Bake at 350F degrees for about 45 minutes or until brown on top.

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How to Make Grandma's Sticky Buns Recipe. In a large bowl, using a stand or handheld mixer, combine 1 ½ cups flour, sugar, yeast and salt. Set aside. In a small saucepan combine milk, water and butter. Heat gradually until butter melts and mixture is warm.

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Combine the water, half & half, sugar, melted butter, and yeast in the stand mixer bowl (or large mixing bowl if mixing by hand). Let the mixture sit for 15 minutes. Add the eggs and salt and mix with the paddle attachment (or with spoon). Add the bread flour and mix until the dough forms and isn't sticky.

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Prep Pan: Spray a 9×9 baking dish with cooking spray and set aside. Make Sauce: In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Then remove from the heat and stir in the cream and salt until combined. Pour the finished caramel into the prepared baking pan.

Mini Caramel Rolls Recipe How to Make It

On a floured surface, roll the dough out to a 12" x 18" rectangle. Brush the melted butter over the entire surface of the dough. Evenly spread the brown sugar over the butter. Sprinkle the cinnamon over the brown sugar. Roll the dough from the short end so that you end up with a 12" log. With a serrated knife, cut the log into 1" pieces.

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Arrange slices cut-side up in an ungreased 9x13-inch baking pan. Repeat step 2 with second thawed loaf. Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate.

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Spread the brown sugar mixture over the bottom of a greased 9x13 baking dish. Roll out the bread dough into rectangles. Sprinkle with cinnamon sugar. Roll up jelly roll style. Cut each roll into 4 pieces. Place the slices, cut-side down in the baking pan. Let the dough rise in a warm place for 1-2 hours or until doubled in size.

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In a 9x13 baking dish, stir brown sugar and cream, add. sugar. Stir until well. blended. Put the cinnamon rolls on top of cream mixture. Set on counter or stove covered loosely to let rise over night. In the morning bake in a preheated oven at 350° for 35. minutes or till golden brown.

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And when Tobie sold his restaurant to the Schrade family in 1966, supposedly they turned his batter into an enormous cinnamon roll. Today, Schrade descendants make up to 3,000 rolls a day from scratch. A Tobies caramel roll is about making memories: one family's creation for other families on the road. By Jason DeRusha.

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In a bowl, combine the brown sugar and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls cut side up in the dish. Cover and let rise until doubled, about 1 hour. Bake at 350° for 20-22 minutes or until light brown. Cool for 5 minutes before inverting onto a serving platter.

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In a stand mixer with a dough hook, mix together the shortening/water mixture, sugar, salt, eggs, and yeast mixture. Then add the flour, a cup at a time, until you have a very soft dough. Let dough rise. Place the dough in an oil-coated bowl and let rise in a warm place for about an hour. Make caramel.

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Dough Instructions. In a measuring cup, mix together warm water, yeast, and 1/2 tsp sugar. Allow to rise for 5-10 minutes while you get started on the rest of the dough. In the bowl of a stand mixer fitted with a dough hook pour the warm milk over the butter and to get it melting. Add in the eggs and sugar and mix.

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Melt caramel ingredients together in a medium-sized saucepan stirring until smooth and combined. Pour the caramel into the bottom of the baking pans. I used 3 9×13 pans, 12 rolls per pan. Fill with 12 rolls per 9 x 13 pan. Allow the rolls to rise for another 30 minutes in the baking pans. Bake at 350 °F for 20 minutes.