Fun And Easy Caramel Rolls Food

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.

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.

EASY CARAMEL STICKY ROLLS

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.

EASY CARAMEL ROLLS

Steps:

• Heat oven to 375°F.
• Combine all topping ingredients except pecans in bowl; stir until well mixed. Stir in pecans. Spoon about 2 tablespoons topping into each of 6 ungreased jumbo-size muffin cups. Set aside.
• Combine 1 tablespoon sugar and cinnamon in bowl. Set aside.
• Divide dough along perforations. Place 1 strip dough on top of second strip dough; pinch edges to seal. Repeat with remaining dough strips, forming 6 double strips.
• Spread tops of double strip dough evenly with 2 tablespoons softened butter; sprinkle evenly with sugar-cinnamon mixture. Roll up loosely. Pinch seam to seal. Place each roll into muffin cup, spiral-side up.
• Bake 20-25 minutes or until golden brown. Cool 5 minutes in pan; invert onto serving platter. Let stand 1 minute before removing pan. 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.

CARAMEL ROLLS

Steps:

• 1. Dissolve yeast in warm water and milk (you can just use water, milk is optional) Stir in sugar and set aside for about 10 minutes until mixture doubles in size.
• 2. Add in oil and salt, and then the flour. Add in even more flour (2-3 cups or more if needed) until dough has elasticity feel.
• 3. Place dough into a bowl which has been oiled, turn and cover to let it rise, double in size. Punch it down to rest for about 10 minutes.
• 4. While dough is resting, melt 1/4 cup butter and set aside. In a small bowl, mix together 1/4 cup brown sugar and 1 teaspoon cinnamon.
• 5. Roll out the dough on a lightly floured board in a rectangle about 1/4" thick. Brush melted butter on the dough and sprinkle with the brown sugar cinnamon mixture. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices.
• 6. In saucepan mix 1/2 cup brown sugar, 1/4 cup butter, and 1 T light corn syrup. Heat slowly, stirring often.
• 7. Pour into 8x8x2-inch baking pan. Place rolls, cut side down, over mixture. Cover; let rise in warm place till double, 30 to 45 minutes.
• 8. Bake at 375 about 20 minutes. Cool 2-3 minutes; invert on rack; remove pan.

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.

CARAMEL ROLLS

Steps:

• Thaw rolls until they are soft, but not risen. Be sure to cover them with greased plastic wrap while they are rising.
• Grease a half sheet baking pan with cooking spray.
• Pour heavy cream in a half sheet baking pan. The cream should completely cover the bottom of the pan. Add a splash more if needed.
• Sprinkle brown sugar over cream. Shake the pan a little and the brown sugar will settle a little bit.
• Set the softened cinnamon rolls in the cream. Cover with plastic wrap. Let sit at room temperature until doubled in size and completely risen. It usually takes about two hours.
• Bake at 350 degrees for 15-18 minutes.
• Cool. Frost with icing packets included in the cinnamon roll package.

CARAMEL CINNAMON ROLLS RECIPE

Steps:

• In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
• Add the melted butter, eggs, salt, and 2 cups of flour, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
• Add an additional 3.5 cups of flour, then stir on low to combine. You may need to add up to 1/2 a cup more (you will know you've added enough flour when the dough pulls away from the sides of the mixing bowl). Once all of the flour has been added, continue to knead on low for 3 minutes more.
• Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
• Once the dough has double, turn it out onto a floured surface and form it into a small rectangle with your hands. Then, using a rolling pin, gently roll the dough into an approximately 24" x 12" rectangle (should be about 1/2" thick).
• Using an offset spatula, or knife, carefully spread the 1/2 cup of soft or melted butter evenly onto the rolled dough. Sprinkle the cinnamon and brown sugar evenly over the top, then pat down gently.
• Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 12 evenly sized slices using a very sharp knife (they should be about 2" each). We recommend using a ruler and pre-marking before you actually make any cuts.
• Lay the slices in a greased 9 x 13" baking pan, cover loosely with a kitchen towel, and let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
• While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
• Remove from the oven and pour the warm caramel sauce over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!

CARAMEL CINNAMON ROLLS

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.