Crescent Caramel Rolls Food

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.

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.

QUICK CARAMEL ROLLS

Steps:

• Put melted butter in an 8-inch round cake pan.
• Sprinkle with chopped pecans.
• Add ice cream topping and mix well.
• Arrange crescent rounds in pan.
• Bake for 20 minutes at 375°F.
• Invert onto a plate and serve warm.

EASY SATURDAY MORNING CRESCENT CARAMEL ROLLS

Steps:

• Set oven to 375 degrees.
• Butter a 9 or 10-inch round cake pan or pie plate.
• Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan.
• Separate the dough into 4 rectangle pieces, then seal the perforations with fingers.
• Spread each rectangle with 1 tablespoon soft butter.
• In a small bowl combine the sugar with cinnamon.
• Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts.
• Roll each rectangle pinwheel-style beginning at the short end.
• Slice the roll into thirds.
• Place cut side down into the pan with the caramel in it.
• Bake for about 20-22 minutes or until golden.
• Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.

CRONUT -- PILLSBURY SALTED CARAMEL CRESCENT DOUGHNUTS

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°F
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
• Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
• Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half of the pudding onto bottom half of each doughnut.
• Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

GOLDEN CRESCENT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
• Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
• Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.