BUTTERSCOTCH-GLAZED CINNAMON ROLLS
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite. The flavor is heavenly, the smell ambrosial - and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.
Provided by Melissa Clark
Categories breakfast, project, sauces and gravies, dessert
Time 1h30m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.
- Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 2 to 3 hours.
- Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
- In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.
- Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick).
- Lightly grease two 9-inch square baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes.
- Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.
- While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners' sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams
BUTTERSCOTCH ROLLS
This is a Southern twist on cinnamon rolls, but so delicious. It takes a little time but you will see it's well worth it.
Provided by donna clark
Categories Other Breakfast
Time 1h50m
Number Of Ingredients 11
Steps:
- 1. FOR DOUGH- Heat milk to lukewarm. Add shortening, sugar, and salt. Stir in half of the flour and beat in the eggs.Then dissolve the yeast in 2 tablespoons warm water and add to the batter.
- 2. Beat thoroughly adding flour until it leaves the side of the bowl. Cover and let rise till doubled in size.
- 3. MEANWHILE- Mix the butterscotch filling---- Combine the brown sugar, butter, and water in a sauce pan. Heat to dissolve the sugar and butter and set aside to cool.
- 4. When dough has doubled in size , roll the dough out to 1/4 inch thickness to fit in a jelly roll pan. Spread with butterscotch filling, roll up in jelly roll fashion .
- 5. Cut off in 1/4 inch rounds and place over the remainder of the filling in a pyrex baking dish. Let rise until double and bake in 350 degreesd oven for 15 minutes.
BUTTERSCOTCH PULL-APART ROLLS
Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!
Provided by Meg
Categories Bread Quick Bread Recipes
Time 8h30m
Yield 10
Number Of Ingredients 6
Steps:
- Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
- Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
- Bake in the preheated oven until the buns are golden brown, about 20 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 61.7 g, Cholesterol 27.6 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 546.3 mg, Sugar 22.3 g
OOEY GOOEY BREAKFAST ROLLS
Really yummy breakfast rolls that are simple and delicious! Please be careful, they will be extremely hot!
Provided by Jen
Categories Bread Yeast Bread Recipes
Time 8h40m
Yield 16
Number Of Ingredients 6
Steps:
- Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
- Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
- Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 9.3 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 232.3 mg, Sugar 12.4 g
TOO EASY GOOEY CARAMEL ROLLS
Easy, easy, easy! I can't count the compliments I've received from these. I used to take three of them to bake sales when I worked. They always sold first! They just look so yummy, people think you just had to work very hard and long on them! I got this recipe from my mom at least 30 yrs ago and my family has enjoyed them ever since! I was out of pecans once and the kids begged for them so I made them anyway and they were almost as good. If you have a timer on your stove, you can set it for the baking time to begin and end. The wonderful aroma will wake you up! Set your alarm anyway,,don't want to ruin a good thing! I hope this becomes a family favorite of yours too. Also, the first time you make them, watch them closely not to over or undercook the rolls. use 1 large round platter or pizza pan covered with foil. They look awesome on a fancy platter
Provided by peppermintkitty
Categories Yeast Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
- Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.
- That's it!
- Place bundt pan in the cold oven overnight.
- When you arise the next morning, set the oven temp to 325°F
- Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
- Don't remove rolls while the oven is heating, leave inches.
- Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake.
- Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
- Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
- Do this over the counter top so if some spills, it won't get on the floor.
- All that's left is to enjoy!
- Company or family will think you slaved hours, it looks so yummy.
- This is great for bake sales also.
- Tip: don't put over 22-24 at most rolls in the pan.
- I always use just 22.
- Any more and they will rise over the top of the pan and hang over.
- If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them.
- I use more butter and sugar than other recipes because my family really likes alot of caramel.
- However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup.
- I just prefer too much to too little.
- The caramel can be scooped up and put toward the middle rolls.
Nutrition Facts : Calories 1280.4, Fat 42.3, SaturatedFat 14.6, Cholesterol 53.3, Sodium 1833, Carbohydrate 192.3, Fiber 7.2, Sugar 44.5, Protein 35.3
BUTTERSCOTCH CINNAMON ROLLS
Make and share this Butterscotch Cinnamon Rolls recipe from Food.com.
Provided by Chalsea
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray bundt pan with Pam. Add nuts, raisins, and frozen rolls.
- Mix pudding mix, sugars and cinnamon together and pour over rolls.
- Drizzle melted butter over all.
- Cover with plastic wrap and a towel and let rise overnight or all day.
- Bake in 350 degree over for 30 minutes.
- Turn over on platter while still very warm.
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