Christmas Caramel Rolls Easy Food

CARAMEL ROLLS

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.

CARAMEL ROLLS

Steps:

• Melt ice cream and butter.
• Mix in the brown sugar, white sugar and the cinnamon.
• Break apart the thawed bread dough in to a greased 9x13 cake pan. Pour the ice cream, butter, sugar and cinnamon mixture over the dough.
• Let rise and then bake at 350 degrees for 30 minutes.

MOM'S CARAMEL ROLLS

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 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.

EASY GOOEY CARAMEL ROLLS

Steps:

• Grease a 9x13-inch baking dish.
• Arrange 12 dinner rolls in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. Pour pudding mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool for 15 minutes before serving.

QUICK CARAMEL ROLLS

Steps:

• Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm.

BEST EVER CARAMEL ROLLS

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.

EASY CARAMEL ROLLS

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.

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.

CHRISTMAS CARAMEL ROLLS EASY

Steps:

• The night before, grease 10X13 pan and place frozen rolls in bottom then sprinkle 1/2 cup white sugar, 1 tsp cinnamon, 1/2 cup chopped nuts and then dry pudding over top.
• In medium saucepan, melt 1/2 cup butter and 1/2 cup brown sugar and pour over top of rolls.
• Place pan on counter and cover lightly with paper towels and let thaw and rise overnight.
• In the morning uncover and bake at 350 for 30-35 minutes or until golden brown.
• Turn out onto serving dish and serve warm.

FUN AND EASY CARAMEL ROLLS

Steps:

• Combine water, 1/3 cup white sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment. Add 2 cups flour and salt; beat until smooth, about 2 minutes. Add eggs and cooled shortening; beat until incorporated, about 1 minute. Gradually stir in remaining flour with a spoon until dough is firm. Let dough rest, about 20 minutes.
• Turn out 1/3 of the dough on a floured work surface. Flatten out into a large rectangle. Sprinkle 1 cup white sugar and cinnamon over dough. Roll dough up tightly starting with the edge closest to you; pinch the seam to seal it at the end. Cut into 12 slices.
• Heat butter in a small saucepan over low heat until melted, 2 to 3 minutes.
• Pour melted butter into a 9x13-inch baking pan. Sprinkle 1 cup brown sugar evenly over butter. Arrange rolls cut-side up, slightly apart, in the pan. Cover loosely with plastic wrap and let rise until rolls have doubled, 1 1/2 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking pan.
• Bake rolls in the preheated oven until golden brown, about 20 minutes. Invert pan onto heatproof serving plate. Leave pan over rolls for 1 to 2 minutes; remove pan.

SO EASY CARAMEL ROLLS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Combine all topping ingredients EXCEPT pecans in ungreased 9-inch round cake pan.
• Stir until well mixed; sprinkle with pecans and set aside.
• Combine 1 tablespoon sugar and cinnamon in a small bowl and set aside.
• Unroll dough and separate into 12 strips.
• Spread each strip with 1/2 teaspoon softened butter, sprinkle evenly with sugar-cinnamon mixture.
• Roll up loosely.
• Pinch seam to seal.
• Place rolls evenly in pan and bake for 18-23 minutes or until golden brown.
• Cool 5 minutes.
• Invert onto serving platter.
• Let stand 1 minute before removing pan.
• serve warm.

CHARLOTTE'S CARAMELS

Steps:

• Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
• In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
• Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
• When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
• To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together.

CARAMEL ROLLS

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.

OVERNIGHT FAST AND EASY GOURMET CARAMEL ROLLS

Steps:

• Place cinnamon rolls overnight in a greased 9x13 pan (or a springform pan) OR place rolls in pan at least 4 hours to raise. I typically throw them in the oven so they are ready to go in the morning.
• Bake rolls for 18-20 minutes at 350 degrees.
• While rolls are baking, combine the rest of the ingredients in a small pot and heat until thoroughly combined (no sugar particles remaining). Set aside.
• Take rolls out to cool, and drizzle a layer of glaze on top. Keep extra glaze to pour on individual rolls.
• Enjoy!

CARAMEL SWEET ROLLS

Steps:

• In a small bowl, combine brown sugar and cream until sugar is dissolved. Spread into a greased 8-in. square baking dish. Sprinkle with walnuts. , On a lightly floured surface, unroll breadstick dough (do not separate). Combine sugar and cinnamon; sprinkle over dough. Reroll, starting with a short end. Cut into six slices. Place cut side down in prepared pan. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 1 minute before inverting onto a serving plate. Serve warm.

NO-FUSS CARAMEL ROLLS

Steps:

• In a bowl, combine the brown sugar and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls cut side up in the dish. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-22 minutes or until light brown. Cool for 5 minutes before inverting onto a serving platter.

EASY CHRISTMAS CARAMEL ROLLS

Steps:

• Let bread loaves partially thaw, but not rise. Cut or break one loaf into small pieces. Place on the bottom of a greased 9x13 pan. Cut up remaining loaf.
• Combine butter, sugar, cinnamon (if using), milk, and pudding mix in a saucepan over medium/low heat, stirring to combine. Heat until smooth and butter is melted (warm, but not hot)
• Pour over bread dough in pan. Arrange remaining dough pieces over the top evenly. Cover with saran wrap sprayed with non stick spray. Let rise in fridge, or away from any direct heat, overnight (it may rise a bit over the top of the pan).
• Bake at 350 for 25-35 minutes. If the top starts to get dark, place a piece of aluminum foil over (lightly, not tight) so the middle can fully cook, but the top won't burn. When cooked, invert the pan onto a serving platter or cookie sheet. The caramel will run down the sides, lift off the pan. Enjoy!

MINI CARAMEL ROLLS

Steps:

• Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate., Separate crescent dough into 4 rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Cut each roll into 9 slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.