Upside Down Caramel Rolls Food

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.

GRANDMA'S CARAMEL ROLLS

Steps:

• Once your dough has completed the first rise, you are going to shape your loaves and/or make your rolls.
• Preheat your oven to 350 degree Fahrenheit.
• Take whatever size pan you are using and add butter. If a 9x9, I use about 3 tablespoons. Double it for a 13x9. Then coat the bottom with brown sugar. You shouldn't be able to see the bottom. For a 9x9 this is 1 generous cup.
• Next, drizzle 1/3 cup of heavy cream across the top.
• Place your pan in the warming oven.
• Grease a clean counter top with oil or butter.
• Grease up your rolling pin and roll out the dough into a large rectangle, not paper thin but pretty darn thin.
• Spread 1/2 stick of room temperature butter over your dough in a thin, even layer.
• Generously coat the dough with brown sugar. For a 9x9 pan we're talking about 1.5-2 cups of brown sugar. Double that for a larger pan.
• Sprinkle cinnamon across the whole thing. Again, this is to taste. I sprinkle it has a light dusting
• Starting on a long edge, start rolling the dough into a long, tight tube. You want to keep the roll snug, and it is easiest to roll it towards you.
• Take a very big piece of floss (mint works, it won't make minty rolls) and loop either end around your pointer fingers on either hand. Slide the floss under your roll, criss-cross the floss ends, then pull tight. I make my slices about 1.5-2 inches thick.
• Grab your pan out of the oven. Stir the contents with a rubber spatula until it looks smooth and caramely. If it is too runny looking, add a few tablespoons of brown sugar and stir again. If it is too thick, add a tablespoon or two of cream and stir.
• Take each roll you have made it place it in the caramel sauce of your pan, cut side down. Do this with each one so the pan is full.
• Cover the rolls with a damp towel and let them rise for an hour or so.
• Place a baking sheet that is larger than your rolls on the lower rack of your oven.
• Put your rolls in the oven and set a timer for 30 minutes.
• Remove your rolls after your timer goes off, and let them sit for about 10 minutes.
• While they are resting, place a piece of parchment paper on a rimmed cookie sheet. After the ten minutes is up, take a butter knife and run it around the edge of your rolls. This will keep them from clinging to the pan. Place the cookie sheet and parchment paper upside down on your rolls, then flip them.

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
• Add the flour and mix until the batter has no large pockets of flour. Set aside.
• In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
• Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
• Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
• Lay the banana slices evenly on top of the caramel.
• Spread the banana bread batter on top.
• Bake 40-50 minutes.
• Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
• Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
• Slice, then serve with vanilla ice cream.
• Enjoy!

CARAMEL APPLE UPSIDE DOWN FRENCH TOAST BAKE

Steps:

• Start by peeling your apples and then slicing them really thin. Keeping them thin and uniform is what makes it melt-in-your-mouth delicious. Place them in a bowl with some lemon juice to keep them from browning.
• Meanwhile, in a large skillet, melt the butter over medium heat. (I let it go a couple extra minutes until it was browned, but that's just because I'm obsessed.)
• Add brown sugar and corn syrup and stir until it is just starting to bubble. Stir in all the apples and cook for 5 minutes. Turn the heat down to low and continue cooking while you prepare the egg mixture.
• In a large bowl or stand mixer, whisk together eggs, milk, vanilla, and salt. Beat until combined.
• Coat a 9x13 inch pan with butter or nonstick spray.
• Pour all of the apple mixture into the pan. Top with 8 slices of cinnamon swirl bread (the only brand I could find that didn't have raisins was Cinnabon bread.) Press the bread down gently.
• Pour the egg mixture over the top of the bread, making sure to coat evenly.
• Cover and refrigerate overnight, or at least a couple hours.
• Remove the plastic wrap or foil, and bake at 350 degrees for 40-45 minutes, or until lightly browned on top. Let cool 10 minutes. Loosen the edges with a knife, then place a platter over the pan and flip over so that the apples are on top.
• Serve with lots of syrup and whipped cream!

GIANT UPSIDE-DOWN PECAN ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices., For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.

GIANT UPSIDE-DOWN PECAN ROLLS

Steps:

• FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
• Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
• Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
• After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
• Melt the remaining butter & brush it over the dough.
• Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
• Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
• Grease a 13"x9" baking dish.
• FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
• Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
• Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
• After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
• Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!

UPSIDE-DOWN CARAMEL ROLLS

Steps:

• Spray a muffin pan generoulsy with cooking spray.
• Combine sugar, butter, nuts and cinnamon.
• Divide sugar mixture evenly among 8 muffin cups.
• Place a biscuit in each cup over the sugar.
• Bake at 425° for about 10 minutes.
• Invert onto a platter immediately upon pulling these out of the oven.

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.