Restaurant Recipe: Key's Famous Caramel Rolls

Categories: Recipes
CaramelRolls300.jpg
Photo from Runs with Spatulas at Blogspot.com.

Nothing says good morning like a giant, gooey caramel roll, especially if it's delicious as the famous ones from Key's Café. Joe Schlarbaum, manager of Key's at the Foshay Tower, shared the recipe for the ultimate welcome-to-2009-breakfast.
Key's Famous Caramel Rolls - 5 rolls

What you'll need:
18-oz. loaf frozen white bread dough, thawed
Cinnamon sugar
1 cup unsalted butter, melted
4 cups brown sugar
½ cup heavy cream
12 x 24-inch pan or 2 - 13 x 9-inch pans

What to do:
 
Roll the dough flat into a rectangular shape ¼-inch thick. Cover the dough with cinnamon sugar. Roll up and cut into 5 equal-sized rolls.

Mix together the melted butter, brown sugar and heavy cream in the baking pan. Split equally if using two pans.

Place the cut rolls into the caramel-filled pan. Let rise overnight in the refrigerator (preferred) or for 2-3 hours at room temperature.

Bake in a convection oven at 300 degrees F for 45 minutes or in a conventional oven at 350 degrees F for one hour. The tops will be golden brown when done.

Let sit for 15-20 minutes to let caramel set-up. This is key so the caramel sticks to the rolls.

The pros at Key's flip the whole pan to remove the rolls, but Schlarbaum cautioned that it's risky. Novices can remove the rolls individually and flip them onto the serving plates.

Pour all excess caramel over the top, serve with butter, and enjoy! Can't eat all five? No problem.

"They're almost as good day old," Schlarbaum said. Just wrap up the extras and reheat them the next morning.

Don't feel like baking? Stop by Key's at the Foshay and pick up one of these heavenly delights for $2.50 anytime M-F 6:30 a.m. to 10 p.m., Sat. 7 a.m. to 10 p.m. or Sun. 8 a.m. to 10 p.m.

Check out Key's Café for more locations.

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