Cinnamon Rolls with Caramel Glaze
Servings: 1 dozen rolls
Rolls:
1 1/3 cups warm milk (105°F)
2 packages (1/4-ounce each) active dry yeast
1/4 cup granulated sugar, divided
1/2 cup (1 stick) butter, softened
2 egg yolks
1 teaspoon Wilton Pure Vanilla Extract
3/4 teaspoon salt
4 cups bread flour, plus more for dusting
Filling:
1/2 cup (1 stick) butter, softened
1/3 cup granulated sugar
2 tablespoons bread flour
2 tablespoons ground cinnamon
Glaze:
1/4 cup (1/2 stick) butter
1/2 cup lightly-packed light brown sugar
1/2 cup heavy whipping cream
1 teaspoon Wilton Pure Vanilla Extract
1/4 teaspoon salt
1 cup confectioners’ sugar (about 1/4 pound)
For rolls, stir together warm milk, yeast and 1 tablespoon sugar
in large bowl. Let stand 5–10 minutes or until foamy. Add butter,
remaining 3 tablespoons sugar, egg yolks, vanilla and salt.
Mix with electric mixer using dough hook on medium speed
until combined. Gradually add flour, 1 cup at a time, and mix
on medium speed until smooth, elastic dough forms, about 5
minutes. Spray large bowl with vegetable pan spray. Form dough
into ball, place into bowl and cover with plastic wrap. Let stand
in warm place for 45 minutes or until doubled in size.
For filling, stir together butter, sugar, flour and cinnamon in
medium bowl until well-combined. Prepare 13-by-9-inch pan
with vegetable pan spray.Punch dough down and roll out to
18-by-14-inch rectangle on floured surface. Spread filling onto
dough and roll up from long end, like a jelly roll. Pinch seam to
seal, trim ends and cut into 12 equally-sized pieces.
Place rolls into prepared pan; cover with plastic wrap and let
rise 25–30 minutes or until doubled in size. Meanwhile, heat
oven to 350°F. Remove plastic wrap from rolls and bake 25–29
minutes or until golden brown. Cool in pan on wire rack while
preparing glaze.
For glaze, melt butter in saucepan over medium heat. Add
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