Caramel Rolls

Melt butter or margarine, then mix brown sugar, butter, vanilla and starch into mixing bowl, and blend until well blended. Set aside for later.

Measure water, oil and dinner roll mix in mixing bowl, and mix until all lumps are gone. Use paddle mixer attachment.

Take a sheet of plastic wrap about 12 to 18 inches long and spread on table or counter top. 

Dust about 1/3 a cup of corn or tapioca starch on top of plastic.

Place mixed dough on top of the starched plastic wrap.

Use oil covered hands until you can handle the dough without it sticking, or use a rolling pin if comfortable with one. 

Spread dough until it covers most of the plastic wrap and is about 8 to 12 inches in length. 

Lightly brush a little of the caramel mixture over top of dough, then sprinkle with cinnamon and sugar.

Use the plastic wrap to roll the dough until the bottom of the dough roll meets the top.

Pour the rest of caramel mixture into the bottom of a couple 8" x 8" pans or a 13" x 9" pan. 

Use a butter knife to cut through the roll and flip each piece onto its side, then place it in pan with caramel.

Let the rolls rise until they are about doubled. Be careful not to proof them above 120 degrees, as that will kill the yeast.

Bake for 18 -20 minutes at 360F. 

When the rolls are done, flip them over and let cool enough to eat. Be careful not to burn yourself on the caramel mixture.