Caramel Rolls

[ Prep Time: 40 Minutes | Start to Finish: 2 Hours 55 Minutes | 15 rolls ]

  • Caramel Topping
  • 1 cup packed brown sugar
  • ½ cup butter
  • ¼ cup light corn syrup
  • ½ cup pecan halves, if desired
  • Filling
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup butter, softened
  • Rolls
  • 3 cups Betty Crocker Gluten Free all-purpose rice flour blend
  • 1¼ cups gluten-free oat flour
  • ½ cup powdered milk
  • ⅓ cup granulated sugar
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum
  • 1½ teaspoons salt
  • 1 package regular active or fast-acting dry yeast
  • 1⅓ cups warm water (105°F to 115°F)
  • 3 tablespoons butter, melted
  • 2 eggs

  1. In 2-quart saucepan, heat brown sugar and ½ cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves. Set aside.

  2. In small bowl, mix ¼ cup granulated sugar and the cinnamon. Set aside.

  3. In large bowl, mix flour blend, oat flour, powdered milk, sugar, baking powder, xanthan gum, salt and yeast. Set aside. In large bowl of electric stand mixer, beat warm water, eggs and melted butter with dough hook attachment until well blended. Add flour mixture; beat 6 minutes on medium speed, scraping bowl frequently.

  4. On surface lightly sprinkled with flour blend, flatten dough with hands or rolling pin into 16x12-inch rectangle. Spread with ¼ cup butter; sprinkle with sugar-cinnamon mixture. Roll rectangle up tightly beginning with 16-inch side. Pinch edge of dough into roll to seal well. With serrated knife, cut roll into 15 (1¼-inch) slices.

  5. Place slices slightly apart in pan. Cover loosely with plastic wrap; let stand in warm place 45 minutes (dough will not rise).

  6. Heat oven to 350°F. Bake 28 to 32 minutes or until edges are light golden brown. Let stand in pan 10 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

1 Roll: Calories 360; Total Fat 13g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 55mg; Sodium 550mg; Total Carbohydrate 56g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 4

To make frosted cinnamon rolls, omit caramel topping. Bake rolls as directed. Cool rolls 15 minutes. In medium bowl, stir ¼ cup softened butter, 1 cup powdered sugar, ½ teaspoon gluten-free vanilla and 1 to 2 tablespoons water until smooth; spread over rolls.