Salted Caramel & Maple Cinnamon Rolls: It's what's for breakfast!

Because I felt like there should be a picture

They look kind of wonky, but I am not a baker, so I am miraculously surprised (and so are the kids) that they taste as good as they do, and no one was harmed in the making of them! Which is something coming from someone who regularly burns boiling water, catches something on fire at least once a week, and has landed in the ER for burns sustained whilst cooking.

If only there was smell-o-vision! Seriously! I am a-m-azed. Seriously.

Be warned though, I am not a DIY steps writer, and these will probably never, ever turn out so yum ever again- beginners luck.

1. Start off with your favorite bread dough recipe, if you don't have one, find one!

substitute about a 1/4 of the white sugar with dark brown sugar. Back into an oiled bowl, and rise, covered in a warm place until doubled. Punch down.

2. this was a large batch, so I worked with 1/2 the dough at a time, eyeball it.

On a well flowered counter roll, or squash out to a large thin-ish rectangle.

Spread liberally with softened, SALTED butter (about 1/2 stick?)

3. Mix in bowl 2/3 c white sugar, 1/3 c brown sugar, and a few liberal shakes of ground cinnamon.

Sprinkle over buttered dough.

4. Starting on the long side, roll up tightly. and slice into hunks, about 3-4 fingers wide.

5. Into a baking dish you think is large enough to hold all the yummy goodness, melt the other half off the stick of butter. Rolling around to coat sides & bottom. Plunk the hunks, and arrange attractively, stand back to admire it and forget to take a picture.......

6. Preheat your oven NOW, to 375. While the oven is heating, the rolls will have a short 2nd rise.

7. bake until done. Sorry, this makes my Husband crazy when I say it, just watch and wait for it to smell good. maybe about 15-20 minutes?

(and repeat with the remainder of your dough, & a new stick of butter)

8. Just as rolls come out of the oven, give them a liberal dousing (or to taste) of Maple Syrup. Let rolls cool in the pan....or you can burn your fingers and your mouth.

This batch yielded about 3+ dozen rolls, & started with about 8-9 cups flour.