We often get the question, “What can you do with Caramel Sauce?” Well, ask no more. We’re taking the next week to give you mouth watering recipes for anytime of the year to enjoy your Goat Milk Caramel Sauce!
Get Ready to make some CINNAMON ROLLS!!!
These rolls are incredible, easy to make, and delicious when covered in our Goat Milk Caramel Sauce. This recipe can easily be doubled or halved, I halved it because if there are 30 cinnamon rolls in our house there will be me and a 2 1/2 year old finishing them. I’ve adapted this recipe from TwoPeasAndTheirPod.com (link at bottom), because they’re awesome.
yield: 30 CINNAMON ROLLS
cook time: 20 MINUTES
2 packages active dry yeast (4 1/2 teaspoons)
1 cup lukewarm water
1 teaspoon granulated sugar, to proof the yeast
4.5 tablespoons of coconut oil
1 cup granulated sugar (I always use less)
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Softened butter (about 1/2 cup total)
Brown sugar (about 1 1/2 cups total…again, I use less)
Raisins (1 cup total)
Cinnamon (2-3 tablespoons total)
Table Mountain Farm’s Goat Milk Caramel Sauce
Add yeast to 1 cup of lukewarm water (not above 100 deg). Set aside.
In the bowl of a stand mixer, add Olive Oil, sugar, and salt to the 2 cups of hot water and beat for 30 seconds, using a beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
Let the rolls rise until double in bulk (about over an hour). Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
While the rolls are cooling, frost the cooled cinnamon rolls generously with your caramel sauce!
And there you have it! Easy, simple, and delicious. If you need help learning how to knead the dough let me know and I’ll place a video up for you.