If you are going to the trouble of making homemade cinnamon rolls, you should make them even better… Caramel Rolls!
I took a lot of pictures, so I’m going to try something different. Let me know if you like the gallery-style post (like this one) better or the longer pictures-in-post better!
In a medium saucepan, combine the first six ingredients. Bring to a boil, stirring frequently. Set aside to cool to 12o-130 degrees. In a mixing bowl, combine 2 cups of flour and yeast. Add cooled cornmeal mixture. Beat on low until smooth. Add eggs and 1 cup of flour, mix about 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until dough is soft and smooth. Place in a greased bowl and cover. Let rise until doubled, about 1 hour. Combine topping ingredients in small saucepan and bring to a boil, stirring occasionally. Pour into two greased 9?x13? pans. Turn dough out of bowl onto floured surface and gently punch down. Let rest for 10 minutes. Divide in half. Roll each into a large rectangle about 1/4? thick. Spread each with half of the melted butter. Sprinkle with cinnamon/sugar mixture. Roll up, starting with the long end. Pinch seam shut. Cut each into 12-15 rolls and place on top of caramel, leaving space for the rolls to rise. Cover and let rise about 30 minutes. Bake in a preheated 375 degree oven for about 20 to 25 minutes, until light golden brown. To serve, invert on serving platter.