Caramel Rolls

Ingredients

• 1 cup packed brown sugar
• ½ cup butter
• ¼ cup light corn syrup
• ½ cup pecan halves, if desired
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon ¼ cup butter, softened
• 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

Instructions

1. 1Combine the brown sugar and a half cup of the butter in a medium saucepan over medium heat. Bring the mixture to a boil while stirring constantly, then remove the pan from the heat. Stir in the corn syrup until smooth. Pour this caramel base evenly into a 13x9-inch baking pan and scatter the pecan halves over the top.
2. 2Whisk together a quarter cup of the granulated sugar and the ground cinnamon in a small bowl to create the filling.
3. 3Whisk the gluten-free flour blend, oat flour, powdered milk, remaining granulated sugar, baking powder, xanthan gum, salt, and dry yeast together in a large mixing bowl.
4. 4Combine the warm water, eggs, and melted butter in the bowl of a stand mixer fitted with a dough hook. Beat the wet ingredients until thoroughly blended.
5. 5Gradually add the dry flour mixture to the wet ingredients. Beat on medium speed for six minutes, pausing occasionally to scrape down the sides of the bowl.
6. 6Dust a clean work surface lightly with extra gluten-free flour. Press or roll the dough out into a 16x12-inch rectangle. Spread a quarter cup of softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
7. 7Starting from one of the long sides, roll the dough up tightly into a log. Pinch the final seam to seal the dough completely. Slice the log into fifteen equal pieces using a sharp serrated knife.
8. 8Arrange the sliced rolls in the prepared baking pan directly on top of the caramel and pecans. Cover the pan loosely with plastic wrap and let the rolls rest in a warm spot for 45 minutes.
9. 9Preheat the oven to 350°F. Bake the rolls for 28 to 32 minutes until the edges turn a light golden brown. Remove the pan from the oven and let it sit undisturbed for ten minutes.
10. 10Place a large heatproof serving tray upside down over the baking pan. Carefully and quickly invert the pan and tray together. Leave the baking pan in place for one minute to allow all the warm caramel to drip down over the rolls before lifting it away.
11. 11For a classic frosted version instead of caramel, skip the initial caramel preparation and bake the rolls plain. Allow the baked rolls to cool in the pan for fifteen minutes.
12. 12Prepare a quick icing by beating a quarter cup of softened butter with one cup of powdered sugar, a half teaspoon of vanilla extract, and one to two tablespoons of water until smooth. Spread the icing generously over the slightly cooled rolls.

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