Okay, so yesterday I decided to try something I saw online – making caramel rolls with Rhodes frozen dough and heavy whipping cream. It sounded kinda weird but also kinda amazing, so I figured, why not?
Getting Started
First, I grabbed a bag of Rhodes dinner rolls from the freezer. I wasn’t making a huge batch, so I just used about 9 of them. I put them in a greased 9×13 inch pan. I just sprayed it with some cooking spray, nothing fancy.
Then, I let those rolls thaw and rise. It took a few hours. I just left them on the counter, covered with some plastic wrap that I also sprayed with cooking spray (so it wouldn’t stick to the rolls). You want them to be room temperature and doubled in size.
Making the Caramel
While the rolls were doing their thing, I got to work on the caramel sauce. Here’s what I used:
- 1 cup of brown sugar (I used light brown, but dark would probably be good too)
- 1/2 cup of butter (that’s one stick)
- 1/4 cup of heavy whipping cream
- a splash of vanilla extract
I melted the butter in a saucepan on the stove over medium heat. Once it was melted, I stirred in the brown sugar and let that cook for a minute or two, until it was all bubbly and combined.
Then, I poured in the heavy cream and stirred it all together. I let that simmer for just a minute, then took it off the heat and added in the vanilla.
Putting It All Together
Once the rolls were nice and puffy, I poured that caramel sauce all over them. I made sure to get it in between all the rolls, too.
Then – and this is the part that seemed strange – I poured about 1 to 1 1/2 cups of heavy whipping cream all over the rolls, on top of the caramel. The caramel kind mixed with cream.
I covered the pan with foil and baked it in a 350-degree oven for about 30 minutes. I took the foil off for the last 5-10 minutes to let the tops get a little browned.
The Result
Oh. My. Goodness. These things were amazing. The rolls were so soft and fluffy, and the caramel sauce was gooey and delicious. The extra cream made them super moist.
Honestly, I was surprised at how good they turned out! I will be making those again and again.
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