Caramel Chocolate Cinnamon Rolls Food

NANA'S CARAMEL CINNAMON ROLLS

Steps:

• Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
• In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
• By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
• Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
• Place in prepared pan. Cover and let rise until doubled.
• Bake at 350° for 20-25 minutes.
• Invert onto serving plate.

CARAMEL CINNAMON ROLLS

Steps:

• Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
• Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
• Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

CARAMEL CINNAMON ROLLS

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
• Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
• Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
• Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
• Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
• Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
• Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

CHOCOLATE CINNAMON ROLLS

Steps:

• In medium bowl,dissolve yeast in water.
• Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour.
• Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand.
• Scrape side of bowl, stir in remaining flour; blend well.
• Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes.
• Turn soft dough into well floured surface; roll into 8x12-inch rectangle.
• Spread with softened butter and sprinkle with cinnamon-sugar mixture.
• Roll up beginning with wide edge.
• Pinch edges together.
• Cut into 12 pieces.
• Place in greased 9x13-inch pan.
• Let rise until doubled (about 40 minutes) Bake at 375°F for 25 minutes.
• Combine icing ingredients, adding enough cream for good spreading consistency.
• Spread on rolls immediately and then sprinkle with nuts if desired.
• Serve warm.
• Can also use favorite cream cheese icing to frost.

CARAMEL CHOCOLATE CINNAMON ROLLS

Steps:

• For the rolls: Mix two cups of the flour along with the cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, margarine and egg. Beat on low speed for one minute, scraping bowl frequently. Beat on medium speed for one minute, scraping bowl frequently. Stir in remaining flour (dough will be stiff).
• Turn dough onto lightly floured surface. Knead about five minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.).
• For the topping: Heat brown sugar and margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour in un-greased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.
• Punch dough down. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with two tablespoons margarine.
• Preheat oven to 350 degrees F.
• Mix chocolate chips, brown sugar and cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side.
• Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double.
• Bake 30 to 35 minutes or until dark brown.
• Immediately invert on heatproof tray or serving plate. Let stand one minute so caramel will drizzle down; remove pan.

CARAMEL ROLLS

Steps:

• Heat oven to 450°F. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted.
• Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.
• Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.

STICKY CARAMEL CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a 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 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter. , Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours., Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. , Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

CHOCOLATE CINNAMON ROLLS

Steps:

• Grease two 9-inch round baking pans.
• Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface.
• Combine sugar and cinnamon in small bowl.
• Sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides.
• Sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans.
• Roll up dough starting at short end and seal edges.
• Cut into 6 slices.
• Place cut side up in prepared baking pan.
• Repeat with remaining bread loaf, sugar mixture, morsels and nuts.
• Place in second prepared baking pan.
• Cover and let rise in warm place until dough almost fills pans.
• Preheat oven to 350 degrees.
• Bake for 25 to 30 minutes or until deep golden brown.
• Cool slightly and drizzle with Glaze.
• For Glaze: Combine powdered sugar and milk to make a siff glaze.

GRANNY'S CARAMEL CINNAMON ROLLS

Steps:

• Place dough ingredients in bread machine in order given.
• Press dough cycle.
• While dough is mixing, combine filling ingredients.
• In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
• Stir well to mix.
• Set aside.
• In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
• Stir mixture together well.
• Place in fridge.
• When dough cycle has completed, remove dough from the machine and place on floured surface.
• With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
• Spread filling onto dough spreading close to edges.
• Roll up dough, jellyroll style, starting at long edge.
• Pinch seam closed.
• Slice into 1 1/2 inch thick slices.
• Place in 9x13 pan, that has been coated lightly with non-stick spray.
• Place cinnamon rolls in warm place until doubled in bulk.
• (About 1 hour).
• Preheat oven to 350 F.
• Just before placing in oven, remove caramel sauce from fridge, stir once more.
• Next, evenly pour caramel sauce over rolls.
• Bake for 25-30 minutes or until light golden brown.
• Let cool on wire rack for about 10 minutes, then invert.
• The gooey caramel sauce will be on top.
• Store leftovers in tightly closed container.
• Leftovers can be warmed up in microwave.
• Enjoy!

CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 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., Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and, if desired, nuts; sprinkle over dough to within 1/2 in. of edges. , Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired.

CHOCOLATE CHIP CARAMEL ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, salt and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead in chocolate chips until dough is smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Sprinkle with chocolate chips; gently press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., In a small bowl, combine brown sugar and cream; pour into a greased 13x9-in. baking dish. Arrange rolls cut side up over syrup. Cover and let rise until doubled, about 50 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing to a serving platter. Serve warm.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

CARAMEL PECAN CINNAMON ROLL COOKIES

Steps:

• Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
• Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Scoop dough by rounded tablespoons onto a baking sheet.
• Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
• Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

CHOCOLATE CARAMELS

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.