- Yields: 6 rolls
- Prep: 30 mins
- Rise: 30 mins
- Cool: 20 mins
recipe Cinnamon Rolls (see www.bhg.com)
tablespoons margarine or butter
tablespoons brown sugar
teaspoons light corn syrup or maple-flavored syrup
- On a floured surface roll or pat dough into a 6-inch square. Melt margarine or butter; brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough jelly-roll style, starting from any side. Pinch seam to seal. Cut roll into 6 slices.
- Melt the margarine or butter in a small saucepan. Stir in the brown sugar and light corn syrup or maple-flavored syrup. Cook and stir just until blended. Pour into 8x4x2-inch loaf pan. Sprinkle nuts evenly in the bottom of pan. Add dough slices to pan. Cover; let rise in a warm place until nearly double (about 30 minutes). Bake in a 375 degree F oven about 20 minutes or until golden. Invert rolls onto a wire rack or serving plate. Makes 6 rolls.
Nutrition Facts (Caramel Rolls)
- Per serving:
- 198 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 10 mg chol.,
- 132 mg sodium,
- 28 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet