Homemade Caramel Rolls!

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Caramel Roll Recipe:
Dough Recipe
2 packages active dry yeast or 4 ½ teaspoons dissolved in 1 cup lukewarm water
6 tablespoons shortening or butter
1 scant cup sugar
9 cups all purpose flour
2 cups hot water
2 eggs, beaten
1 heaping tablespoon salt

For 2, 9x13 Pans
1 stick butter divided
1 cup brown sugar divided

For the Filling
2 sticks butter divided
2 ½ cups loosely packed brown sugar divided

For the Caramel
2 cups heavy whipping cream divided

Add yeast to 1 cup lukewarm water along with ½ teaspoon sugar. Stir and let sit for 5-10 minutes.
In the bowl of a stand mixer with the paddle attachment, add shortening or butter, sugar, and salt. Mix to combine, about 30 seconds. Add in 2 cups hot water and mix until combined, about 30 seconds. Stir in 2 cups of flour and mix until smooth. Add in yeast mixture and mix until well combines. Mix in the beaten eggs.
Switch to dough hook. Gradually add in the remaining 7 cups of flour. Scrap the bowl as necessary. Mix for about 2 minutes until well combined. Remove dough from bowl onto a lightly floured counter and knead by hand, adding a small amount of flour if necessary until dough feels satiny and smooth.
Place the dough in a lightly greased bowl and cover with a towel. Move to warm area of kitchen and let dough rise until doubled in size.
Once dough is double in size prep your pans. Spread ¼ cup butter in the bottom of a 9x13 pan. Sprinkle ½ c brown sugar in pan. You will need 2 9x13 pans.
Divide dough in half. Place half on a lightly floured counter. Roll into a rectangular shape. Spread 1 stick of butter evenly onto dough then spread 1 and ¼ cups loosely packed brown sugar onto dough. Sprinkle with ground cinnamon.
Roll dough into one long roll. Cut into individual rolls approximately 1.5 to 2 inches thick and place into prepared pans.
Repeat with remaining dough.
Place rolls in a warm spot to double in size. Approximately 30 minutes. Pour 1 cup heavy whipping cream around the rolls into the bottom of the pan right before placing in oven.
Bake in a 350 degree oven for 25-35 minutes until golden brown on top.
Once out of the oven, flip pans onto a cookie sheet inverting the caramel rolls. Spread any remaining caramel from baking pans onto the rolls.
Enjoy!

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