Caramel Ring A Round Recipes

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

CARAMEL APPLE CREAM CHEESE CRESCENT RING

Steps:

• Preheat oven to 350F.
• Open the tubes of crescent roll dough and separate the triangles. Place the dough triangles in a circle on a large baking sheet or pizza pan with the wide ends of the dough overlapping and the narrow ends pointing outward to form a starburst shape.
• Spoon the apple pie filling onto the overlapping crescent roll dough circle. Drizzle the pie filling with the caramel sauce.
• In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Scoop the mixture over the caramel and apple pie filling.
• Bring the points of the dough up over the filling and tuck under the dough in the center of the circle. Some of the filling will still be visible between the dough.
• Bake the crescent ring at 350F for 20-22 minutes until golden brown. Cool to room temperature.
• In a small mixing bowl, whisk together the powdered sugar and milk until smooth. Drizzle the frosting over the cooled crescent ring. Slice and serve.

CARAMEL BISCUIT RING

Steps:

• In a 8 inch round baking dish heat butter in microwave on high until melted.
• Stir in caramel topping and pecans.
• Push mixture away from center of dish and put a small glass ramekin upside down in the center.
• Combine biscuit mix and milk stirring just until blended.
• Drop batter from a teaspoon into 16 mounds on top of caramel mix.
• Combine sugar and cinnamon, sprinkle on top of biscuit batter.
• Cook in microwave on high setting for 2 minutes 25 seconds.
• Turn ½ way and cook an additional 2 minutes 25 seconds; until biscuit is not longer doughy.
• Let sit 5 minutes.
• Turn upside down on a serving plate, remove ramekin.
• Serve warm.

CARAMEL ORANGE RING

Steps:

• Spoon marmalade into a greased and floured 10-in. fluted tube pan. Sprinkle with pecans. In a small bowl, combine brown sugar and cinnamon; set aside. Separate biscuits into 20 pieces. Dip in butter, then roll in the brown sugar mixture. Arrange biscuits side by side with the narrow edge standing upright. Drizzle with remaining butter; sprinkle with remaining brown sugar mixture. Bake at 350° for 30-35 minutes or until lightly browned. Cool for 10 minutes; invert onto a serving platter.

CHERRY CARAMEL RING (MICROWAVE)

Steps:

• Put butter in 8 inch round micro safe dish.
• Micro on high 30-45 seconds til melted.
• Sprinkle sugar over butter.
• Add corn syrup stirring well.
• Place a GLASS drinking glass in the center of the dish.
• Sprinkle pecans and cherries around the outside of glass.
• Arrange biscuits over topping in a petal fashion. Squeeze to fit if needed.
• Micro on medium 6-8 minutes, turning 1/2 turn after 3 minutes.
• Remove glass and invert on serving plate.
• Let dish stand a few minutes for topping to drizzle over rolls.
• Serve warm.

CARAMEL BISCUIT RING AROUND RECIPE - (5/5)

Steps:

• 1. Put water, butter and brown sugar in bowl and microwave 1 min. Mix with wooden spoon. Cut biscuits in quarters. Chop walnuts and put in butter mixture. Put biscuits in brown sugar mixture. Separate mixture in middle and place in custard cup. Microwave 3 mins. And 20 sec. Let stand 2 mins. Dump on plate.