STICKY CARAMEL CINNAMON ROLLS
Everyone will gobble up these light and airy rolls-the caramel flavor is wonderful. Pretty as well as tasty, they will brighten breakfast or snacktime.-Frances Amundson, Gilby, North Dakota
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 306 calories, Fat 10g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 321mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
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.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET AND STICKY CARAMEL-HAZELNUT ROLLS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 8 to 10 rolls
Number Of Ingredients 10
Steps:
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
- Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
- Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
- Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
- Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
CINNAMON ROLLS
What these cinnamon rolls lack in bells and whistles, they make up for in butter and brown sugar. As classic as can be, they are also the ultimate make-ahead breakfast treat, because they can be assembled the night before baking. The success of these rolls depends on the yeast to provide proper lift and rise, so make sure yours is still fresh and alive before diving in. Also be sure to budget a few hours for letting the dough rest and rise. This recipe calls for a 9-by-13 baking pan, but if you have a 9-inch round pan, feel free to use that instead; the rolls will be more tightly huddled together, beckoning to be pulled apart.
Provided by Alison Roman
Categories breakfast, brunch, pastries, dessert
Time 1h
Yield 9 rolls
Number Of Ingredients 15
Steps:
- Make the dough: Warm milk in a small pot over medium heat until it's warm to the touch but not yet simmering (110 degrees). Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it's slightly foamy and starting to bubble, about 2 to 5 minutes. (If this doesn't happen after about 5 minutes, check the expiration date on the yeast; it might be dead.)
- Meanwhile, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.
- Add milk mixture, followed by the egg and, with a wooden spoon or the mixer on low, stir to combine, just to eliminate any obviously dry or wet spots. If using the mixer, you may need to scrape the dough off the paddle. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle and helping things along with your hands if necessary to combine.
- Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it's smooth, shiny and elastic, about 4 or 5 minutes. (You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.)
- Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. (If it's cold outside, on top of the stove is generally a good bet, as long as the burners and oven aren't on.) Let sit until the dough has about doubled in size, 1 1/2 to 2 hours.
- Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour (and as long as overnight).
- Fill the dough and shape the rolls: Once dough is chilled (it should feel firm and no longer flimsy), turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about 1/4- to 1/3-inch thick.
- Combine brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it's sticking. Drizzle with remaining butter.
- Starting at the end closest to you (the long side of the dough), roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling.
- Cut log into nine even pieces, about 1 3/4-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. (At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight, if you'd like.)
- Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed (they won't quite double, but they will be noticeably fluffier and closer to touching) and spring back slightly when pressed with your finger, about 1 hour. (If you refrigerated the rolls overnight, this may take 1 1/2 to 2 hours.)
- Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 32 to 35 minutes.
- Meanwhile, make the glaze: combine confectioners' sugar and milk and whisk until it is thick but can still be drizzled, like a thinner frosting. (If the glaze is still too thick, thin with more milk by the teaspoonful to get desired consistency.) Keep in mind the glaze is to be applied while buns are warm, and it will thin out upon contact, so it's best to err on the thicker side.
- Once rolls are out of the oven, drizzle with the powdered sugar glaze and let cool slightly in the pan before digging in.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 6 grams, Carbohydrate 120 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 410 milligrams, Sugar 74 grams, TransFat 1 gram
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
CINNAMON-NUT BUNS
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet spice for the cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h25m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.
- Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep out. Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.
- Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.
- Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 1 g, Protein 6 g
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
ANNA'S CINNAMON CARAMEL ROLLS (BREAD MACHINE)
Everything Anna made was wonderful, and these cinnamon rolls are no exception. Although this is an old recipe, my Mom modified the directions to allow mixing and rising of the dough in a bread machine. The ingredients and quantities are exactly the same if you choose to hand mix and let the dough rise without the machine, but I haven't included the directions for that method. If you want to do it that way, then simply follow the basic mix and rise directions of any other roll recipe. I'll add those steps myself when I finally make them that way.
Provided by MilliMoMo
Categories Breads
Time 31m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 16
Steps:
- DOUGH.
- Put the yeast in a measuring cup and add warm (yeast appropriate) water to the 1/4 cup line. Add to the bread machine.
- Slightly stir eggs so that yolks and whites are mixed. Add to the bread machine.
- Add the remaining dough ingredients to the bread machine in the order listed above.
- If you bread machine has a "dough" setting, use that. If not, run your machine through the first cycle. My machine beeps at the end of the first cycle, but I also have a dough option.
- FILLING.
- When the dough is ready, remove it from the machine and put it on a floured board. Using your hands, spread the dough evenly to approximately to a 15" x 8" rectangle.
- Spread the butter over the dough and sprinkle the sugar and cinnamon evenly over that. The quantities for the filling are approximate, so feel free to play.
- Starting on the long side, roll the dough up and cut it into 12 pieces.
- TOPPING.
- In the bottom of a 9" x 13" pan, mix butter, brown sugar, syrup and pecans (again, the quantities are approximate, so feel free to increase or decrease). Add the 12 rolls.
- Cover the rolls with a clean towel and put the pan in a warm place to rise.
- Let the rolls rise until they're up to the top of the pan (can take up to an hour).
- Remove and bake in a 350 oven for 30 minutes.
Nutrition Facts : Calories 420.1, Fat 19.1, SaturatedFat 9.4, Cholesterol 67.5, Sodium 349.1, Carbohydrate 57.1, Fiber 1.7, Sugar 21.6, Protein 5.8
GRANDMA BLAIR'S PECAN CARAMEL ROLLS
Steps:
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
CINNAMON-CARAMEL-NUT ROLLS
Fun recipe for the kids to make on a Saturday morning! Must thaw two loaves of frozen bread dough overnight, so be prepared to do this first.
Provided by SusanVette
Categories Bread Yeast Bread Recipes
Time 2h1m
Yield 14
Number Of Ingredients 8
Steps:
- Grease a 9x13-inch baking pan and sprinkle the bottom with walnuts. Tear thawed dough into pieces and place into the pan.
- Combine brown sugar, pudding mix, butter, 3 teaspoons cinnamon, and milk in a saucepan. Cook over low heat until dissolved, 6 to 8 minutes. Pour over the dough. Sprinkle with 1 teaspoon cinnamon. Cover rolls with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown, about 30 minutes.
- Allow to cool, about 5 minutes. Flip rolls out of pan and serve warm.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 57.9 g, Cholesterol 17.4 mg, Fat 14.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.7 g, Sodium 492.4 mg, Sugar 26.3 g
GOOEY CARAMEL CINNAMON ROLLS
Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.
Provided by DiaperBrigade
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
- Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
- Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
- Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
- Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown on top, 20 to 25 minutes.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 50.6 g, Cholesterol 26.1 mg, Fat 14.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 217.2 mg, Sugar 29.4 g
QUICK CINNAMON - NUT ROLLS
This recipe combines the simplicity of a baking powder biscuit, with the gooey deliciousness of a cinnamon roll. I have been known to double the topping! These rolls are on the smaller side - they will serve 4-6 depending on how much sweet you want.
Provided by momaphet
Categories Breads
Time 40m
Yield 16 rolls
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
- Rolls.
- Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
- Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
- Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
- Filling.
- Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
- Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.
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- Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough., Cover the dough, and let it rise for 1 hour, or until puffy., While the dough is rising, lightly grease 12 muffin cups, or a baking sheet., Gently deflate the dough, and roll it into an 18" x 18" square., Spread with the prepared cinnamon filling, then sprinkle with the chopped nuts and caramel bits, leaving an uncovered strip about 1" wide along one side., Roll into a log starting with a filling-covered end opposite the unfilled end.
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