TOO EASY GOOEY CARAMEL ROLLS
Easy, easy, easy! I can't count the compliments I've received from these. I used to take three of them to bake sales when I worked. They always sold first! They just look so yummy, people think you just had to work very hard and long on them! I got this recipe from my mom at least 30 yrs ago and my family has enjoyed them ever since! I was out of pecans once and the kids begged for them so I made them anyway and they were almost as good. If you have a timer on your stove, you can set it for the baking time to begin and end. The wonderful aroma will wake you up! Set your alarm anyway,,don't want to ruin a good thing! I hope this becomes a family favorite of yours too. Also, the first time you make them, watch them closely not to over or undercook the rolls. use 1 large round platter or pizza pan covered with foil. They look awesome on a fancy platter
Provided by peppermintkitty
Categories Yeast Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
- Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.
- That's it!
- Place bundt pan in the cold oven overnight.
- When you arise the next morning, set the oven temp to 325°F
- Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
- Don't remove rolls while the oven is heating, leave inches.
- Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake.
- Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
- Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
- Do this over the counter top so if some spills, it won't get on the floor.
- All that's left is to enjoy!
- Company or family will think you slaved hours, it looks so yummy.
- This is great for bake sales also.
- Tip: don't put over 22-24 at most rolls in the pan.
- I always use just 22.
- Any more and they will rise over the top of the pan and hang over.
- If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them.
- I use more butter and sugar than other recipes because my family really likes alot of caramel.
- However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup.
- I just prefer too much to too little.
- The caramel can be scooped up and put toward the middle rolls.
Nutrition Facts : Calories 1280.4, Fat 42.3, SaturatedFat 14.6, Cholesterol 53.3, Sodium 1833, Carbohydrate 192.3, Fiber 7.2, Sugar 44.5, Protein 35.3
GOOEY CARAMEL CINNAMON ROLLS
Steps:
- Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray.
- In a bowl combinebrown sugar, cinnamon, and cracker crumbs.
- Sprinkle evenly over cut rolls.
- Cover with lid and bake at 350°F 25-30 minutes.
- For icing combine frosting with caramel topping. Drizzle over cinnamon rolls while still warm.
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
EASY OVERNIGHT OOEY-GOOEY PULL-APART CARAMEL ROLLS
These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my recipe#78579 nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)
Provided by Kittencalrecipezazz
Categories Breads
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
- If using the cinnamon mix with the melted butter.
- Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
- Place the frozen rolls into the pan around and on top of each other over the nuts.
- Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
- Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
- Drizzle the melted butter over all.
- To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
- Allow to rise overnight at room temperature or about 8-10 hours.
- Set oven to 350 degrees F.
- Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
- Remove the pan from oven and allow to cool for 5 minutes.
- Turn the pan over and invert onto a serving plate.
- Serve by pulling apart chunks with a fork.
Nutrition Facts : Calories 295.2, Fat 26.2, SaturatedFat 8.6, Cholesterol 30.5, Sodium 105.2, Carbohydrate 16.3, Fiber 2, Sugar 14.2, Protein 2
CARAMEL APPLE CINNAMON ROLLS
Steps:
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking sheet. Punch down the dough and roll into a 12-inch by 18-inch rectangle.
- Spread 1/2 cup softened butter onto the dough in an even layer, leaving 1/4 inch around the edges. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter. Sprinkle finely chopped apple on top of the sugar mixture in an even layer. Finally, drizzle 1/2 cup caramel sauce on top.
- Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 350 degrees. Bake the rolls for about 18-22 minutes, until just kissed with brown on top and apples are soft.
- Drizzle remaining 1/2 cup caramel sauce on top of the rolls while still warm. Sprinkle with chopped nuts (optional). Serve immediately or cool and store. Stays good for 3 to 5 days.
Nutrition Facts : ServingSize 1 roll, Calories 366 kcal, Carbohydrate 54 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 370 mg, Fiber 3 g, Sugar 15 g
CARAMEL ROLLS
3 ingredient Caramel Rolls are easy to make using frozen cinnamon rolls! They're have decadent gooey caramel underneath!
Provided by Amy
Categories Breakfast
Time 53m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 124 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 27 mg, Sodium 19 mg, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving
GOOEY CARAMEL CINNAMON ROLLS
Steps:
- Combine first three ingredients.
- Mix pudding with milk and add to yeast mixture.
- Stir in melted butter, beaten eggs and salt.
- Add flour, mix well. Roll dough on floured surface.
- Spread with 6 tablespoons melted butter, 1 1/4 cup brown sugar and 1 tablespoon cinnamon.
- Roll up and slice 1 inch thick.
- Place on a greased cake pan.
- Let rise until double.
- Bake at 350 for 20 minutes or until done. Cool. Frost with caramel icing.
CARAMEL CINNAMON ROLLS
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
Provided by Heather
Categories Bread Yeast Bread Recipes
Time 3h33m
Yield 27
Number Of Ingredients 14
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g
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