No-yeast Caramel Roll Recipe with Unrefined-Sugar

As promised, here’s Carl’s double-recipe for no-yeast caramel rolls.  The original recipe made 12 rolls, as well, so they must have been small!   These are good-sized and take up a whole 13×9 pan.

For the caramel, mix together and stir over low heat just until melted (DO NOT BOIL), then pour into greased 13×9 casserole dish:

  • 1 c. maple syrup (we use pure)
  • 1/2 c. sucanat*
  • 4 T. butter
  • 2 T. water

For the dough, mix together:

  • 2 c. white flour
  • 2 c. whole wheat flour (we use flour from white wheat berries)
  • 4 t. baking powder
  • 1/2 t. salt

After cutting in 2/3 c. butter, add 1 c. milk and 1/2 c. honey.  Mix and then knead for 15 to 20 strokes on a floured or greased surface.  Roll out to at least 12″x12″.  For the filling, sprinkle on cinnamon and more sucanat.  Roll up and divide into 12 rolls.  Bake in a 425 degree oven for 20-25 minutes.  Serve upside down.  (They are really good!)

*Sucanat is unrefined sugar cane.  It is dark brown, similar in texture to white sugar (bigger granules) and tastes a little bit like molasses.

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2 responses to this post.

  1. Posted by Ruth on June 5, 2011 at 4:03 pm

    Thank you Debbie! Your recipes are great, and your encouragement about peace and the days that don’t go as planned were so incredibly timely! Please keep sharing!

    Reply

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