Dust off the old bread maker and create a simple bread dough for these indulgent Caramel Rolls, sure to become a family favorite at your house.
So, tell the truth. Did you get that Instant Pot you wanted for Christmas?
I didn't. But mainly that's because I don't really want an Instant Pot.
I thought I did. I said I did. And then, I made a roast in my old fashioned pressure cooker the other day and realized, I don't need an Instant Pot.
I know they're great. Really I do. But I think they're great for people who don't have or who've never used a traditional pressure cooker. Or maybe I don't know all the things it can do. But honestly, I need less stuff in my life, not more. (I just recently recorded an episode for This Unmillennial Life with an organization expert. I won't give away too much of the episode -- subscribe to be sure you don't miss it -- but basically, I learned that by my age and current station in life, I've been in the "accumulating phase" for quite a while. I don't need to accumulate any more. I need to use what I've got. And quit getting MORE STUFF.)
Anyway, these aren't Instant Pot Caramel Rolls, Pressure Cooker Caramel Rolls or even Slow Cooker Caramel Rolls. So why all the talk of Instant Pots?
Because as you know from these Bread Machine Cinnamon Rolls I DO have an OLLLLDDDDD Bread Maker... they were all the rage when I was getting married... and I'm putting that sucker to good use every single time I can. I've told you about how I've started a Sunday Cinnamon Rolls tradition. Well, Sunday Caramel Rolls doesn't quite roll off the tongue in the same way, but when I served these recently on a Sunday, NOBODY complained.
If you got that Instant Pot and you didn't get a Bread Machine (do they even make bread machines anymore?) don't despair. You could easily make these too. You'll want to bloom your yeast before adding it to your dough (see the How To below), using warm water (between 110 degrees F and 115) rather than starting off with room temperature water (that's the beauty of the bread maker, it gets the temperature right... a step I've struggled with in the past). Once your dough is all mixed up, you can proceed with the recipe just as if you'd gotten a bread machine for Christmas and not that Instant Pot.
How to proof yeast
- Measure out amount of warm water called for in recipe. Water should be between 110 and 115 degrees F. (Use an instant read thermometer to check the temperature).
- Add a pinch of sugar to the water. This will feed the yeast and help them bloom.
- Sprinkle room temperature yeast over water and stir gently. Bubbles should begin to appear on the surface within 5-10 minutes. (If this doesn't happen, your yeast is dead and you'll need to start over with new yeast.)
- After the yeast has bloomed, you can then mix it into the overall recipe and proceed with the directions.
Dust off the old bread maker and create a simple bread dough for these family fave Caramel Rolls Tweet this
Bread Machine Caramel Rolls
Makes 8 rolls
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sugar
- 1 tablespoon unflavored whey protein powder
- 225 g (1 3/4 cup plus 2 tablespoons) all purpose flour (I used 100 g white whole wheat and 125 g white flour)
- 3/4 teaspoon active dry yeast
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup softened butter
- 1/4 cup powdered sugar
- 1 tablespoon cream
- 1 tablespoon melted butter
- 1 tablespoon canned dulce de leche (I used Nestle La Lechera)
- Layer first 7 ingredients (through yeast) in your bread machine. Start "dough" cycle. (I recommend proofing your dough in your bread machine, just be sure that you're on the "dough" cycle so that it doesn't proceed onto the baking cycle.)
- Combine brown sugar, cinnamon and vanilla in a small bowl. Coat a square baking dish or pie plate with cooking spray; set aside.
- When dough is ready (has proofed once), turn out onto a floured surface. Roll dough into an 18- x 8-inch rectangle, sprinkling with additional flour if needed to avoid sticking to rolling pin.
- Spread softened butter over dough. Sprinkle with brown sugar mixture. Gently roll up dough, jelly-roll fashion, starting with a long end. Pinch seam to seal. Cut dough into 8 slices using a serrated knife. Place slices, cut side up, in prepared pan. Cover and let rise 45 minutes.
- Preheat oven to 350 degrees F.
- Uncover dough and bake for 15 to 20 minutes or until lightly browned.
- To prepare caramel icing, combine remaining ingredients (powdered sugar through dulce de leche). Let rolls cool slightly before icing.