Butterscotch Pecan Cinnamon Rolls Food

BUTTERSCOTCH PULL-APART ROLLS

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.

CINNAMON PECAN ROLLS

Steps:

• In a small saucepan, scald the milk.
• Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
• Cool to lukewarm.
• In the bowl of an electric mixer, dissolve yeast in warm water.
• Let sit for 5 minutes until yeast is bubbly.
• Add milk mixture to yeast and stir to mix.
• With a whisk, beat in eggs.
• Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
• Add enough flour to make a soft dough.
• Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
• Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
• Punch down.
• Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
• Roll dough into a rectangle about 15x22 inches.
• In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
• Sprinkle cinnamon evenly over the sugar and butter.
• Top with a layer of nuts.
• Roll dough up lenghthwise to make a log and pinch edge to seal.
• Slice dough evenly into 12 pieces.
• Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
• Bake rolls until lightly browned on top- about 30 minutes.
• Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
• Using a spatula, smear the icing on top of the warm rolls.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CARAMEL-PECAN CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

BUTTERSCOTCH-GLAZED CINNAMON ROLLS

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.

TOO EASY GOOEY CARAMEL ROLLS

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.

OOEY GOOEY BREAKFAST ROLLS

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.

BUTTERSCOTCH CINNAMON ROLLS

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.