2 env. dry yeast (or equivalent)
1/3 cup warm water
1 2/3 cups warm milk
3 tbsp. shortening or unsalted butter
3 tbsp. granulated sugar
2 tsp. salt
5 cups all-purpose flour, divided
1/4 cup water

CINNAMON SPREAD:

1/4 cup water
3 tbsp. ground cinnamon
1 1/2 cups packed light brown sugar
1/2 cup (1 stick) butter, softened

CARAMEL SPREAD:

2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1/2 cup light corn syrup
2 tbsp. water

Dissolve the yeast in 1/3 cup warm water in a bowl. Combine the warm milk, shortening, granulated sugar, and salt in a large mixing bowl. Stir in the yeast mixture. Add 2 cups of the flour and stir until well blended. Continue adding enough of the remaining flour to form a soft dough. Place the dough on a lightly floured surface and knead gently for 1 minute to form a smooth ball.

Place in a lightly greased large bowl, turning to coat the surface. Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.

Combine 1/4 cup water and the cinnamon in a bowl and mix until smooth. Add 1 1/2 brown sugar and 1/2 cup butter and beat until smooth to form a cinnamon spread.

Combine 2 cups brown sugar, 1 cup butter, corn syrup and 2 tablespoons water in a bowl and beat until smooth to form a caramel spread.

Place the dough on a lightly floured surface and divide into two equal portions. Invert a bowl over one portion. Roll the remaining portion into a 9x18-inch rectangle. Spread half of the cinnamon spread evenly over the dough and roll up to enclose the filling, pinching to seal the seam. Cut into 1 1/2-inch pieces. Repeat with the remaining dough and cinnamon spread.

Spread half the caramel spread in a 9x13-inch baking pan and arrange the rolls in a single layer in the pan. Spread the top of the rolls with the remaining caramel spread. Let rise for 30 minutes or until doubled in bulk.

Preheat oven to 325°F. Sprinkle 1/4 cup water evenly over the rolls and place on the middle oven rack. Place a large foil-lined baking sheet directly under the pan to catch any drips.

Bake at 325°F for 10 to 12 minutes and gently press the rolls down with a metal spatula. Bake for 15 to 20 minutes longer or until golden brown. Remove from the oven and cool for 5 minutes. Invert onto a large heat proof dish or baking dish.

Serves 15.

Submitted by: Rusty Barton