Tiny Caramel Rolls


This recipe was inspired by the title of a recipe I found on the internet. The recipe made caramel rolls that were tiny in size but made 4 dozen tiny rolls. I wanted a recipe that made tiny rolls in a tiny batch.

This makes 6 tiny caramel rolls which is enough for two. If I am totally honest, I generally eat all 6 rolls myself.

Tiny Caramel Rolls

¼ cup lukewarm water
½ tsp yeast
1/8 tsp salt
1 ½ tsp canola oil
½ cup plus 2 tablespoons all purpose flour

1 TBS plus 1 ½ teaspoons brown sugar
1 TBS butter
1 TBS honey
1¼ tsp milk
¾ tsp butter
2¼ tsp brown sugar
½ tsp cinnamon

Preheat oven to 375 degrees. In a small bowl, combine water and yeast; stir to dissolve. Let sit for 5 minutes. Add salt, oil and flour. Stir until a soft dough forms. Turn out onto a lightly floured surface and knead for 5 minutes. Set aside while making filling ingredients. In another small bowl, combine 1 TBS plus 1 ½ teaspoons brown sugar, honey, and milk. Spread in the bottom of a 6 inch cake pan. Spread dough into a rectangle on a very lightly floured surface. In a small bowl, combine ¾ teaspoon butter, 2 ¼ teaspoons brown sugar and cinnamon. Sprinkle evenly over the dough. Starting with the shorter side roll up the dough and pinch edges to seal. Cut into 6 even slices and place cut side down on the brown sugar mixture in the pan. Cover with a damp towel and let rise 30 minutes. Bake for 20-25 minutes or until the rolls are golden brown. Cool the rolls in the pan for 1 minute then carefully invert on a serving platter. 2 servings

Dough adapted from Mollie Katzen’s Still Life With Menu Filling adapted from About.com


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