Turtle Sundae Caramel Rolls
If you don’t have a bread machine, knead the above dough by hand! (place in a bowl and let rise until double in size, then proceed.) One great tip is to add a little lemon juice to the water mixture. It acts as a yeast booster.
Ingredients
Place these things in bread machine in the order given:
- 1 beaten egg + 1 tsp vanilla + very warm water to equal 1 1/4 cups
- 3 1/2 tsp oil
- 1/3 cup sugar
- 1 tsp salt
- 3 1/2 cups bread flour
- a couple pinches of nutmeg
- 3 tsp active dry yeast
Cream Cheese Filling
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1 Tbsp pure vanilla extract
- 2 Tbsp milk or cream enough to make spreadable
Hot Fudge Topping
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup light cream
- 1/4 cup cocoa
- 1 1/2 Tbsp butter
- 1 tsp pure vanilla extract
- 1 pinch salt
- 1 cup pecan halves (may slightly toast for extra flavor)
Caramel Topping
- 2 cups light brown sugar packed
- 2 sticks butter
- 1/2 light corn syrup
- 1 Tbsp pure vanilla extract
Instructions
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Program machine to the dough setting.
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While the dough is mixing and rising, make the caramel topping, filling, and hot fudge topping.
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Caramel topping: In a medium saucepan, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat and stir in the vanilla.
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Pour this into the bottom of a 9×13 pan (you don’t need to grease the pan, but I recommend lining it with foil for easier clean-up.)
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Cream Cheese Filling: Whip all ingredients together and chill til needed.
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Hot Fudge Topping: Put all ingredients besides cocoa in a medium-sized pan. Stir constantly over low to medium heat until butter and sugar have melted. Add cocoa, and cook for an additional 2 minutes over medium heat, stirring constantly, making sure it’s smooth. It will thicken as it cools.
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When dough is ready, remove it from the machine and place it on a well-buttered counter top.
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Roll into a VERY thin rectangle approximately 18″x 24″. Spread evenly with Cream Cheese Filling. From the short side, roll up tightly into an evenly proportioned log. With a sharp knife, cut into 12 even slices. Lay cut side down into caramel mixture. (You may refrigerate at this point if you want to bake them the next day.) Put in oven, turn oven up to 125 for 5 minutes. Then turn oven off. Let rise until doubled in size. Without removing from the oven, turn oven up to 350. Bake roughly for 20 minutes, or until golden brown and sound hollow when tapped. Remove from oven and immediately invert onto a jelly roll pan. Sprinkle with pecans, and drizzle with Hot Fudge Sauce. May top with a shot of whipped cream if you feel like you may be needing a few more calories.
