I hope that you all had a wonderful Thanksgiving last week, I know I sure did. I got to spend the week with my parents, brother and my aunt who was visiting from Jersey. We had a great time hanging out together, shopping, cooking and stuffing our faces of course. I definitely did some backtracking on the baby weight loss plan. Oh well, Thanksgiving only comes once a year.
Something I have been incredibly thankful this year is the opportunity to move back to Nebraska and be closer to family. It has been such a blessing for our family. I do find myself missing certain things from Fargo though.
One of those things is this doughnut shop that had the most amazing caramel rolls. They were as big as your head, super tender and amazingly sugary. They were the kind of thing that was so good but once you ate the whole thing you totally felt sick. Worth it, but sick all the same.
So since they are a thing of my past, I decided to go on a hunt for something similar. These caramel rolls totally hit the spot. They are way smaller than those caramel rolls we used to occasionally indulge in but taste incredibly similar. They take some time and planning but they are so delicious.
recipe from With a Grateful Prayer and Thankful Heart
1 large egg plus enough water to measure 1 cup
1/4 cup butter, softened
1 1/2 tsp. salt
3 cups bread flour
3 Tbsp. nonfat dry milk
3-5 Tbsp. sugar
2 tsp. yeast
1/2 cup light corn syrup
1 Tbsp. rum, optional
3 Tbsp. butter, melted
1 cup brown sugar, packed
1 cup chopped pecans
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 Tbsp. flour
1. Mix egg, water, sugar and yeast in the bowl of your mixer and stir. Let sit for about 5 minutes or until foamy. Mix in flour, nonfat milk and salt into dough. Mix in butter and knead on medium speed for about 5 minutes or until a smooth ball forms. Spray a large bowl with nonstick spray and place dough in the bowl. Let rise for 1 – 1 1/2 hours, or until doubled in size.
2. Meanwhile, mix all filling ingredients together in a small bowl. In another bowl, mix together corn syrup, rum and butter.
3. Once dough has risen, divide the glaze evenly between two 9″ round cake pans. Sprinkle with brown sugar and pecans.
4. Transfer the dough to a lightly floured work surface, and roll it into a 16″ x 12″ rectangle. Sprinkle cinnamon sugar mixture evenly over dough, leaving an uncovered strip about 1″ wide along one long end of the rectangle. Starting with the sugar-covered edge, roll the dough into a log the long way. Cut into 16 rolls, using a serrated knife.