These southern style breakfast sweet rolls with an Alaskan twist ooze a lava flow of caramel and taste so nice. They’re the ulitmate treat in our house and are consumed as quickly as they’re made. Good luck keeping them around for very long in your house!
1 Tbsp Active dry yeast
1/2 tsp Granulated sugar
1/4 C Warm water (105-115 degrees)
1 tsp Vanilla
1/2 C Cold milk
3 C Flour
1/3 C Granulated sugar
3/4 tsp Salt
4 Tbsb Chilled butter
1/4 C Melted butter
Dash of cardimon
Brown sugar (lightly)
Dough: Sprinkle yeast and 1/2 tsp of sugar over warm water in a 2 cup measure. Stir well and let stand until yeast is dissolved and mixture is very foamy, about 10 minutes. Use a fork to blend egg lightly into yeast mixture; then stir in vanilla and milk. From here I use a cuisinart to mix the remaining ingredients, and then the liquid mixture to the dry ingredients, but you could use whatever you like to combine and then knead the dough. Place the dough into a large lightly greased bowl and cover tightly with plastic wrap. Then let dough rise at room temperature until about double in size, about 1 1/2 hours.
On a lightly floured surface roll out the dough into a rectangular shape about 1/8 of an inch thick, and move on to the filling : )
Filling: Melt a little less than half a stick of butter and spread it all over the dough. Now the fun begins, start to layer the cinnamon, sugar, cardimon, and brown sugar covering the dough completely. This you have to do to your own taste to get the volcano like gooey effect you like. Prepair a 9×13 inch baking pan with 1/4 stick melted butter and more of the filling ingredients and some pecans if you like. After filling, it’s time to roll the dough into a long log shape. This takes practice.
With a sharp knife cut the dough log into about 1 inch thick pieces. Place them in the baking pan so that you can see the spiral insides. The pieces need a little space between them so they have room to rise. Cover with plastic wrap and let rise at room temperature, or slow rise overnight in the fridge.
After they’ve risen, bake at 350 degrees F for 35 minutes. Remove them from the oven and carefully place the platter you wish to serve them on over the top of the pan and in one quick motion flip them over. Now they look gooey and scrumptious, and are ready to serve and eat!