After an arduous week working on a travel story about Chico Hot Springs, the editorial staff from Outdoor Life magazine returned to New York City. Within 48 hours after arriving home the crew bemoaned their life without Chico's Caramel Rolls. The Chico Hot Springs Resort promptly sent two dozen rolls overnight. This recipe is that good.
For the Dough:
For the Filling:
For the Topping:
Combine flour, sugar, yeast, cinnamon, and salt in the bowl of an electric mixer, or in a large mixing bowl if preparing by hand. In a saucepan heat water, butter, and shortening until it reaches about 120°F to 130°F (49°C to 54°C). Break egg into a medium bowl. Slowly pour the butter mixture into the egg while whisking. Add this mixture to the dry ingredients in your mixing bowl fitted with a dough hook or use a large metal spoon to mix, adding additional flour to make a soft workable dough. Place in a greased bowl and cover with plastic wrap. Let the dough rise until doubled in size (about 30 to 45 minutes).
While dough is rising, mix the butter, brown sugar, and cinnamon until it reaches a paste consistency. Set aside.
Combine cream and brown sugar and whip until they reach a sour cream–like consistency. Cover the bottom of a 9 x 13-inch glass baking dish with topping, and set aside.
Preheat oven to 350°F (175°C). When dough is ready, roll into an 18 x 10-inch rectangle about 1/8 inch thick. Spread the filling on the dough and roll tightly lengthwise. Cut into 1-inch-thick rolls and place on topping in glass dish. Rolls should be almost touching. Cover the pan with plastic wrap and let rise once more until almost doubled, about 30 minutes. Remove the plastic and bake for 30 minutes, or until topping is golden and clear.
Remove pan from oven and immediately remove rolls by inverting pan onto a serving tray or baking sheet. Pour any excess liquid over the rolls. Let cool slightly and serve.