Caramel Cinnamon Rolls

Directions

For Dough:

1. Preheat the oven to 375°
2. Combine the yeast and water in a small bowl, stirring until the yeast dissolves.
3. Cream together the shortening and sugar in a large bowl.
4. Add the buttermilk, yeasted water, 2 cups flour, salt, baking powder, and baking soda, stirring until smooth.
5. Stir in the remaining 4 cups flour until a soft dough forms.
6. Knead the dough on a floured surface for 5–8 minutes until it is smooth and elastic.
7. Let dough rest for 10 minutes.

For Sauce:

8. Combine the brown sugar, heavy cream, and light corn syrup in a saucepan set over medium heat, stirring. Once the sugar dissolves, remove the mixture from the heat.
9. Divide the caramel sauce between two 9 x 13-inch baking pans.

For Assembly:

10. Roll dough into a 10 x 18-inch rectangle on a lightly floured surface.
11. Spread the softened butter over the dough.
12. Sprinkle the cinnamon and sugar over the butter.
13. Roll up the dough lengthwise and press to seal.
14. Cut the rolled dough into 12 equally thick slices to create the rolls.
15. Place the rolls on top of the caramel sauce in the baking pans, keeping the pieces 2–3 inches apart from each other.
16. Cover the pans and let rest in a warm place for 1–2 hours, until rolls double in size.
17. Bake for 25–30 minutes.
18. Serve warm.