Caramel Rolls

I made this entire dough recipe and used half for caramel rolls and half for orange rolls. It made a lot of each. I made minis so if you are making full size rolls it's going to make less. I shared with 5 other families. It made that many mini rolls.

Dough- (this is the fairy roll recipe from earlier on the blog)
2 cups boiling water
2 cubes (1 cup) margarine (DON'T USE BUTTER - you may never hear me say that again, but in this recipe it changes everything. Trust me - I found out the hard way)
3/4 cup sugar
2 T. yeast
3 eggs, slightly beaten
6-7 cups flour
1 t. baking powder
1 t. salt

Filling- (You'll have to double this if you make the entire dough recipe into caramel rolls)
1 1/2 cups brown sugar
1 1/2 cups butter
1/3 c karo syrup
12-14 oz sweetened condensed milk
1 cup brown sugar (to sprinkle over dough before rolling)

Pour boiling water over margarine (You used margarine, right? If not, you'll be sorry.) Stir the sugar into this mixture and then let it cool until just warm. Then add the yeast and beaten eggs. Mix together the dry ingredients. Add these to the wet mixture and stir, stir, stir. Then get your husband to stir when your arm feels like falling off. (Or put it all in your kitchenaid mixer!) Cut the dough into two balls. Throw a towel over the dough and let the dough rise until double. In the meantime place brown sugar (1 1/2 cups), butter and karo in a medium sauce pan. Stir until all is melted well combined. Stir in sweetened condensed milk and pour mixture into two greased 9x13 pans. Roll dough out into two large rectangles. Cut each rectangle in half lengthwise (for minis. If you want full size rolls do not do this.) Sprinkle with brown sugar. Roll up and cut into spirals. Place spirals on top the the caramel mixture and bake at 375* 20-22 minutes. Let cool 5 minutes and then flip pan over onto serving platter.





Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!