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“These are a little bit of work but definitely worth the effort. A decadent treat.”
READY IN:
3hrs 20mins
YIELD:
24 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. First, make caramel base.
  2. Combine ingredients in saucepan and heat slowly, stirring often.
  3. When mixture starts to bubble, pour into baking pan (long cake size).
  4. In a mixing bowl, combine 1 1/2 cups of the flour and the yeast.
  5. Heat soy milk, sugar, shortening and salt, until just warm.
  6. Stir constantly until shortening is almost melted.
  7. Add this to the dry mixture and then add egg substitute.
  8. Beat at low speed for 1/2 minute, scraping bowl.
  9. Beat 3 minutes at high speed.
  10. By hand, stir in remaining flour to make a soft dough.
  11. Shape into ball.
  12. Place in lightly greased bowl; turn once to grease surface.
  13. Cover and let rise in warm place till double, 1 1/2 to 2 hours.
  14. Punch down and turn out onto floured surface.
  15. Cover and let rest for 10 minutes.
  16. Roll dough into 24x16-inch rectangle.
  17. Brush with 1/2 cup melted margarine, and then sprinkle with brown sugar-cinnamon mix.
  18. Roll as for jelly roll, starting with long edge.
  19. Seal and cut into 1-inch slices.
  20. Place rolls, cut side down, into baking pan.
  21. Let rest in warm place until double, 30 to 45 minutes.
  22. Bake at 375 degrees for around 20 minutes.
  23. Rolls should be golden.
  24. Let cool around 5 minutes, and then invert pan on rack or tray.

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