Salted Caramel Rolls Recipe

Note: you will not use baking soda or dunk the rolls for this recipe (as you would the basic pretzel rolls).

Place 1 cup of hot water in your oven (I use a glass measuring cup that's oven safe) and preheat the oven to 150°, then turn the oven off and keep the door closed. You'll use the warm oven to speed the rising of the rolls.

In a large bowl, combine yeast packet and 1 cup warm water until dissolved; stir in pretzel mix. Using your fist, punch and twist dough 2-3 minutes. Cover in plastic wrap; let rest at room temperature for 10-15 minutes. 

On a lightly floured surface, roll out the dough into a rectangle. Spread 2 tablespoons of the butter over the dough; sprinkle with brown sugar and cinnamon. Roll up, starting with the long edge.

Pour one jar of Creamy Caramel Sauce into a 9 x 13 pan, melt the remaining butter and add it to the pan. Swirl the butter and caramel together. 

Cut the dough into 24 rolls; lay them in the pan with the caramel sauce. Place the pan of rolls inside the warm oven to rise for about 20-30 minutes. Remember that your oven should be turned off.

Remove the rolls and the water from the oven while you preheat it to 425°; bake the rolls for 12-14 minutes; invert on a platter, sprinkle with some of the salt packet and serve warm.