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 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
EASY CARAMEL STICKY ROLLS
These are so easy to make that my 12-year-old has prepared them as a treat for weekend breakfasts or snacks.
Provided by TasteTester
Categories Breakfast
Time 35m
Yield 6 rolls
Number Of Ingredients 6
Steps:
- Heat oven to 350°F In an ungreased 8-inch round pan, mix brown sugar and whipping cream. Sprinkle with pecans.
- In small bowl, mix sugar and cinnamon. Unroll breadstick dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end; separate at perforations. Place coiled dough in pan.
- Bake 20-25 minutes or until golden brown. Cool 1 minute. Place serving plate upside down onto pan; turn plate and pan over. Let pan remain there 1 minute so caramel can drizzle over rolls.
Nutrition Facts : Calories 186.8, Fat 10.6, SaturatedFat 4.8, Cholesterol 27.2, Sodium 12.8, Carbohydrate 23.7, Fiber 0.7, Sugar 22.2, Protein 0.9
CARAMEL CINNAMON ROLLS
Rita Hofer's caramel cinnamon rolls, which took second place in 2013 at the Montana Winter Fair, have been a local legend since she started taking them to her son's basketball games. Now she sells them at the school concession stand, and fans wipe out her stock every time.
Provided by Food Network
Time 3h30m
Yield 24 rolls
Number Of Ingredients 16
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.
ONE-RISE CARAMEL ROLLS
Treat your guests with these caramel rolls that are topped with pecans.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Grease 13x9-inch pan with shortening. In small bowl, mix all topping ingredients except pecans until well blended; spread evenly in pan. Sprinkle pecans evenly over top.
- In large bowl, mix whole wheat flour, 1/4 cup granulated sugar, the salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Stir in enough all-purpose flour until dough pulls cleanly away from side of bowl.
- On floured surface, knead dough 3 minutes. With rolling pin, roll dough to 15x7-inch rectangle.
- Spread 2 tablespoons butter over dough. In small bowl, mix 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter.
- Starting with 15-inch side, roll up dough tightly; pinch edge of dough into roll to seal. Cut into 12 slices; place cut side down in pan over topping. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 45 minutes.
- Heat oven to 350°F. Uncover dough; bake 30 to 35 minutes or until golden brown. Cool in pan 1 minute. Place heatproof serving platter or tray upside down onto pan; immediately turn platter and pan over. Remove pan.
Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Roll, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g
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.
EASY GOOEY CARAMEL ROLLS
I got this recipe from my aunt. It's a Christmas morning tradition and always a hit at church. We sometimes add chopped pecans before we bake.
Provided by wilco
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 4h
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 34.9 g, Cholesterol 11.9 mg, Fat 6.5 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 285.2 mg, Sugar 15.4 g
QUICK CARAMEL ROLLS
Refrigerated crescent rolls and caramel ice cream topping make these yummy, gooey treats a snap to assemble. I used to whip up a huge panful for our kids when they were growing up...now our grandchildren love them, too. They are easy to reheat in the microwave for a speedy snack. -Jeannette Westphal Gettysburg, South Dakota
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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
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
SO EASY CARAMEL ROLLS
Caramel rolls were a favorite treat growing up in PA Dutch country. These are sinfully delicious and amazingly simple!
Provided by luvinlif2k
Categories Breads
Time 38m
Yield 12 rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111.9, Fat 7.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 45.7, Carbohydrate 12.2, Fiber 0.3, Sugar 9.1, Protein 0.3
FUN AND EASY CARAMEL ROLLS
This is one of my favorite recipes handed down to me from my grandmother. I think that kids will love this recipe. Hope you like it.
Provided by Katelyn Sellers
Categories Bread Yeast Bread Recipes
Time 2h32m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 92.5 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 6.7 g, Sodium 655.8 mg, Sugar 40.2 g
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.
CARAMEL SWEET ROLLS
Our family loves sweet rolls. This is my favorite recipe because it calls for a tube of ready-made breadstick dough, so it's so easy. The sweet rolls take just minutes to assemble but taste like you spent hours making them.
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 49g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
NO-FUSS CARAMEL ROLLS
A friend shared this recipe with me. It has homemade flavor without the time or fuss it takes to make from-scratch yeast rolls.-Barbara Strohbehn, Gladbrook, Iowa
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 465 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 516mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.
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.
OVERNIGHT FAST AND EASY GOURMET CARAMEL ROLLS
This is an amazing way to cheat the quality of a bakery sticky caramel roll, but is fast to whip up! Frozen rolls can be set in the pan overnight to rise in the oven.
Provided by Baking Bunny
Categories Breakfast
Time 12m
Yield 12 Cinnamon rolls, 12 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 379.1, Fat 18.6, SaturatedFat 7.2, Cholesterol 63.9, Sodium 266.8, Carbohydrate 50.4, Fiber 1.5, Sugar 37.9, Protein 4.2
CLARICE'S EASY CARAMEL ROLLS
Frozen bread dough and vanilla pudding make these caramel rolls a snap to make. Gooey and delicious! You can make other flavored rolls by substituting the vanilla pudding with flavored gelatin packets (such as Jell-O®).
Provided by Sarah Dipity
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Cut bread dough into 32 equal slices. Place slices in a single layer in baking dish.
- Combine nuts, white sugar, brown sugar, vanilla pudding mix, and cinnamon together in a bowl; sprinkle over dough slices. Cut 1/2 cup butter into slices, distribute on dough. Let rolls rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Bake in the preheated oven until sugar is brown and bubbly, 30 to 40 minutes. Cool in the baking dish for 5 minutes before carefully invert baking dish onto a work surface and gently tap bottom to release rolls.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 65.3 g, Cholesterol 30.5 mg, Fat 23.6 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 8.2 g, Sodium 482.9 mg, Sugar 36.8 g
EASY OVERNIGHT CARAMEL ROLLS
Found this recipe in a local cookbook and thought I better post it here for safe keeping. Looks interesting.
Provided by looneytunesfan
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Spray a bundt pan or an angel food cake pan with nonstick cooking spray.
- Place the rolls in the pan, sprinkle the whole package of butterscotch pudding mix over the rolls, sprinkle the brown sugar over the pudding mix, pour the butter over the brown sugar, and top with the pecans.
- Cover and place in the refrigerator overnight, or let rise for 4-5 hours before baking.
- Preheat oven to 350*. Bake the rolls for 20-25 minutes. Let cool.
Nutrition Facts : Calories 158.4, Fat 9.8, SaturatedFat 5, Cholesterol 20.3, Sodium 72.7, Carbohydrate 18.4, Fiber 0.3, Sugar 17.9, Protein 0.4
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.
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