Easy Saturday Morning Crescent Caramel Rolls Food

CRESCENT CARAMEL ROLLS

Steps:

• Preheat oven to 375°
• In ungreased 9x13 baking pan, melt 5 Tbsp of butter in the oven.
• Stir in 3/4 cup of brown sugar, water and pecans. Set aside.
• Separate each can of rolled dough in 4 rectangles. Pinch perforation.
• Spread the rectangles with the remaining (3 Tbsp) softened butter.
• Combine sugar, cinnamon and 1/4 cup of brown sugar.
• Sprinkle sugar/cinnamon mixture over the dough.
• Starting at the shorter side, roll up each rectangle.
• Cut roll into 4 slices. Repeat for each "roll" Making 32 pieces total.
• Place cut side down in prepared pan.
• Bake 20-25 minutes or until golden brown.
• Invert/flip over immediately to remove from pan. (NOTE: I placed a baking sheet on top of the baking dish and then flipped) 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.

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.

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.

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.

CHRISTMAS MORNING SWEET ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with 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 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners' sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.

QUICK CARAMEL COFFEE RING

Steps:

• Heat oven to 375 degrees.
• In a small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the melted margarine.
• Sprinkle 3 tablespoons of the nuts over bottom of prepared pan.
• Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat.
• Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls on bottom of prepared pan.
• Drizzle half of the caramel sauce over balls. Repeat layers.
• Bake for 20-25 minutes or until golden brown. Invert on wax paper immediately and remove from pan.

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.