EASY CARAMEL ROLLS
Serve your family warm and nutty caramel rolls baked using corn syrup and cinnamon rolls with cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 7h55m
Yield 12
Number Of Ingredients 6
Steps:
- In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool 5 minutes.
- Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
- Place frozen rolls in 4 rows by 3 rows evenly on caramel-pecan mixture. Cover with plastic wrap generously sprayed with cooking spray. (Save frosting packet for another use.)
- Refrigerate rolls 5 hours or overnight to let dough rise.
- About 2 3/4 hours before serving rolls, remove rolls from refrigerator and place pan on cooling rack. Let rolls continue to rise at room temperature about 2 hours or until almost double in size (actual rising time depends on temperature of kitchen).
- Heat oven to 375°F. Carefully remove plastic wrap from rolls. Cover pan with foil. Bake 20 minutes; remove foil. Bake 15 to 20 minutes longer or until rolls are deep golden brown. Immediately place heatproof serving plate or tray upside down on pan; carefully turn plate and pan over. Leave pan over rolls 1 minute; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Roll, Sodium 310 mg, Sugar 28 g, TransFat 0 g
CARAMEL POTATO ROLLS
There is a burst of cinnamon in every bite of these ooey gooey tender rolls. They are good to have on hand when someone drops in for a cup of coffee. Maybe that's why we have so many people dropping in for coffee.-Florence Jerome, Helena, Montana
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 cup flour, sugar, potato flakes, milk powder, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 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. Punch dough down., In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour into a well-greased 12x9-in. baking dish; sprinkle with pecans., Turn dough onto a lightly floured surface. Roll into a 12x15-in. rectangle. Combine sugar and cinnamon. Brush melted butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls., Place rolls, cut side up, in dish. Cover and let rise in a warm place until doubled, about 15-20 minutes. , Meanwhile, preheat oven to 375°. Bake 25-30 minutes. Immediately invert onto a serving platter.
Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 266mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL ROLLS
This is my absolute favorite thing on earth! It's perfect for all holiday mornings!
Provided by HungerGames12
Categories Bread Yeast Bread Recipes
Time 3h56m
Yield 12
Number Of Ingredients 13
Steps:
- Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
- Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
- Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 33.9 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 177.8 mg, Sugar 13.5 g
TAHINI CARAMEL ROLLS
Provided by Molly Yeh
Time 3h50m
Yield 12 rolls
Number Of Ingredients 24
Steps:
- For the dough: Combine the butter, milk and orange juice in a small saucepan over low heat and cook, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave.)
- Combine the flour, granulated sugar, instant yeast, salt and cinnamon in a large bowl or bowl of a stand mixer fitted with a dough hook and whisk to combine. Add the milk mixture and eggs, then mix with the dough hook until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, this can be mixed in a large bowl and turned onto a work surface to knead by hand.) Transfer to an oiled bowl, cover with plastic wrap and allow to rise until the dough has doubled in size, about 1 hour 30 minutes to 2 hours.
- Meanwhile, make the brown sugar filling and caramel.
- For the brown sugar filling: In a small bowl, combine the brown sugar, cinnamon, salt and orange zest and rub together with your fingers until everything is evenly combined. Set aside.
- For the tahini caramel: In a 3 1/2-quart enameled braiser over low heat, add the brown sugar, milk, tahini, butter and salt. Whisk to combine. Increase the heat to medium and bring to a boil. Allow the caramel to boil until it begins to darken in color, 2 to 3 minutes. Remove from the heat and add the vanilla. Allow to cool until it is just warm to the touch. (Alternatively, the caramel can be prepared in a small saucepan and transferred to a greased 9-by-13-inch baking dish.)
- For the assembly: Turn dough out onto a lightly floured surface and roll out into a 10-by-18-inch rectangle. Schmear the softened butter evenly over the entire surface of the dough with a 1/2-inch border at the top only, then sprinkle over an even layer of the brown sugar filling mixture. Roll up the dough (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the pan with the cooled caramel. At this point you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, about 1 hour to 1 hour 30 minutes. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Bake until rolls are golden (begin checking at 38 minutes). Remove from the oven and allow to cool for a few minutes, but not completely. Carefully invert the rolls onto a serving dish and garnish with sesame seeds and flaky salt. Eat while warm. The caramel rolls will keep in an airtight container at room temperature for up to 2 days.
CARAMEL ROLLS
Watch eyes light up at the breakfast table when you present a fresh-baked batch of these ooey-gooey goodies. They're easy to fix and irresistible served warm from the oven.
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut each biscuit into four pieces. Combine sugar and cinnamon. Roll each biscuit piece in cinnamon-sugar. Place in a greased 13-in. x 9-in. baking pan. In a small saucepan, combine topping ingredients; cook and stir over medium heat until ice cream is melted and brown sugar is dissolved. Pour over biscuits. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a wire rack. Serve immediately.
Nutrition Facts : Calories 352 calories, Fat 16g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 566mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL ROLLS
Everyone loves the sweet, cinnamon, twisty twirls of caramel rolls. These are easy to make and bake in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 245, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg
MOM'S CARAMEL ROLLS
Here is a recipe that I remember the most about my mom's baking. She has it committed to memory. I am glad I did get it out of her. It is a very easy recipe to make. I hope your family gets as much enjoyment out of it as mine does.
Provided by Sidd9260
Categories Yeast Breads
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Mix water and yeast and wait 5 minutes.
- Stir in sugar, salt and 2 cups of flour.
- Add egg and butter and mix.
- Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
- Let raise until dough is double in size.
- Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
- Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
- Roll dough from the long side, it should look like a log.
- Cut into 1 inch pieces.
- Should be 18 pieces.
- Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
- Stir in 3 T water.
- Divide mixture into 3 pans (8-inch cake pans).
- Place 6 pieces in each pan.
- Let raise for about 45 minutes.
- Bake for 20 minutes in a 325°F oven.
- When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
- If you can, let them cool slightly and enjoy them when they are still warm.
CARAMEL PECAN ROLLS
Make and share this Caramel Pecan Rolls recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 2 dozen
Number Of Ingredients 16
Steps:
- FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
- Set aside to COOL to 120 to130 F.
- In a mixing bowl, combine 2 cups flour and yeast.
- Add cooled cornmeal mixture; beat on low until smooth.
- Add eggs and 1 cup of flour; mix for 1 minute.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6 to 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.
- FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
- Pour into TWO greased 13 x 9 x 2 inch baking pans.
- Sprinkle with pecans; set aside.
- Punch dough down; divide in half.
- Roll each into a 12 x 15 inch rectangle; spread with butter.
- Combine sugar and cinnamon; sprinkle over butter.
- Roll up dough from one long side; pinch seams and turn ends under.
- Cut each roll into 12 slices.
- Place 12 slices, cut side down, in each baking pan.
- Cover and let rise in a warm place until nearly doubled, about 30 minutes.
- Bake at 375 F.
- for 20 to 25 minutes or until golden brown.
- Let cool 1 minute; invert onto a serving platter.
- Yield: 2 dozen.
Nutrition Facts : Calories 4383.5, Fat 156.2, SaturatedFat 83.9, Cholesterol 559.2, Sodium 3469.1, Carbohydrate 686.5, Fiber 18.6, Sugar 314.5, Protein 69.7
CARAMEL ROLLS
I got this from my sister (she got it out of a cookbook somewhere). I had planned to make these for breakfast, but got started way too late. They're not so bad for dessert though!
Provided by Laurie Roberts
Categories Other Breakfast
Time 20m
Number Of Ingredients 16
Steps:
- 1. Dissolve yeast in warm water and milk (you can just use water, milk is optional) Stir in sugar and set aside for about 10 minutes until mixture doubles in size.
- 2. Add in oil and salt, and then the flour. Add in even more flour (2-3 cups or more if needed) until dough has elasticity feel.
- 3. Place dough into a bowl which has been oiled, turn and cover to let it rise, double in size. Punch it down to rest for about 10 minutes.
- 4. While dough is resting, melt 1/4 cup butter and set aside. In a small bowl, mix together 1/4 cup brown sugar and 1 teaspoon cinnamon.
- 5. Roll out the dough on a lightly floured board in a rectangle about 1/4" thick. Brush melted butter on the dough and sprinkle with the brown sugar cinnamon mixture. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices.
- 6. In saucepan mix 1/2 cup brown sugar, 1/4 cup butter, and 1 T light corn syrup. Heat slowly, stirring often.
- 7. Pour into 8x8x2-inch baking pan. Place rolls, cut side down, over mixture. Cover; let rise in warm place till double, 30 to 45 minutes.
- 8. Bake at 375 about 20 minutes. Cool 2-3 minutes; invert on rack; remove pan.
PULL-APART CARAMEL ROLLS
These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!
Provided by Gabriela Rodiles
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
- Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
- For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
- Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
- For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
- Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.
BEST EVER CARAMEL ROLLS
These are fabulous caramels rolls sure to please! I am asked for the recipe as often as I serve them. Superb company recipe as can be prepared the night before and the aroma in the morning will have everyone's mouths watering! You can serve them in the pan or flip over on a tray to show off the caramel topping!
Provided by JONSGIRL1
Categories Bread Yeast Bread Recipes
Time 9h8m
Yield 24
Number Of Ingredients 7
Steps:
- Mix white sugar and cinnamon together in a small bowl.
- Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
- Repeat step 2 with second thawed loaf.
- Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 36.9 g, Cholesterol 17.1 mg, Fat 7.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 3.9 g, Sodium 258.7 mg, Sugar 19.6 g
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