Ingredients
Dough:
- ⅓ cupwhole milk
- 3 tbspgranulated sugar
- ¼ cupunsalted butter
- 3 ½ tspinstant yeast
- ¾ cupwarm water (~105-110˚F)
- 2 ¾ cupall purpose flour
- ½ tspsalt
Filling:
- 4 tbspunsalted butter, softened
- 2 tbspgranulated sugar
- 3 tbspbrown sugar
- 1 ½ tspcinnamon
Topping:
- 1 cupLitehouse Gingerbread Caramel Dip
Directions
Preheat oven to 350˚F and grease a 9x13” pan. Add the milk, sugar and butter to a small saucepan and heat until the butter melts. Let cool to 105˚F. (If it’s too hot, it will kill the yeast.)Add to a stand mixer with yeast, water, salt and 2 cups flour. Mix on low for a minute, then add in remaining flour and mix on medium speed for 2-3 more minutes, until the dough is smooth and elastic. If it’s too sticky, add another 1-2 tbsp flour.Place dough in a greased bowl, cover and let rise for about 1 hour, or until doubled in size.Roll out on a floured surface into a large rectangle, about 12x16”. Spread the softened butter over the dough in an even layer.Stir together both sugars and the cinnamon, then sprinkle on top of the butter. Roll the dough lengthwise, then slice into 12 rolls.Arrange in baking pan, then cover and let rise for 15 minutes. Bake for 22-24 minutes, until golden brown. Drizzle the caramel sauce over the warm cinnamon rolls and let cool slightly before serving.
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