Cins Cream Cheese Caramel Bitesaka Cins Pull Aparts Recipes

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CARAMEL PULL APARTS



Caramel Pull Aparts image

Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.

Provided by Airisaiia

Categories     Bread     Yeast Bread Recipes

Time 35m

Yield 20

Number Of Ingredients 6

1 cup brown sugar
¼ cup butter
1 tablespoon milk
1 teaspoon ground cinnamon
1 cup chopped pecans
3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
  • Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
  • Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.2 g, Cholesterol 6.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 438.3 mg, Sugar 10.4 g

CITRUS CREAM CHEESE PULL-APART ROLLS



Citrus Cream Cheese Pull-Apart Rolls image

Make and share this Citrus Cream Cheese Pull-Apart Rolls recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 2h55m

Yield 4 dozen

Number Of Ingredients 12

1 (25 ounce) package frozen rolls, dough (Rhodes brand is good)
cooking spray
1/4 cup margarine or 1/4 cup butter, melted
1/2 cup dried sweetened cranberries (or 1/2 cup dried apricots chopped)
1 cup granulated sugar, divided
2/3 cup cream cheese, softened (1/3 less fat 6 ounce block)
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 cup powdered sugar
5 teaspoons fresh lemon juice

Steps:

  • Thaw roll dough at room temperature, approximately 30 minutes or until soft enough to cut.
  • Cut rolls in half. Place 24 halves, cut sides down, in bottom of 2 each (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls.
  • Cover; let rise in a warm place (85 degrees), free from drafts, 30 minutes.
  • Sprinkle with dried cranberries or chopped apricots. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar and both lemon and orange zests. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (For me this usually takes much longer to double in size.)
  • Preheat oven to 350 degrees. Bake for 20 minutes. Cover with foil. Bake an additional 5 mintues or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.
  • OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with zest mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (It usually takes much longer to double in size.) Proceed with recipe as directed.

Nutrition Facts : Calories 1084.3, Fat 28, SaturatedFat 10.1, Cholesterol 89, Sodium 1176, Carbohydrate 189.4, Fiber 5.3, Sugar 94.3, Protein 21.6

CARAMEL CHEESECAKE BITES



Caramel Cheesecake Bites image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Cheese     Dairy     Dessert     Bake     Christmas     Cream Cheese     Birthday     Shower     Christmas Eve     Engagement Party     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 32 bars

Number Of Ingredients 8

Buttery Sugar Cookie dough recipe
20 ounces jarred or canned dulce de leche at room temperature (see Cooks' Notes)
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Special Equipment
A 13- by 9-inch baking pan; small offset metal spatula (optional but so helpful); disposable pastry bag (optional)

Steps:

  • Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
  • Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
  • Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
  • Stir dulce de leche well, then spread 1 1/4 cups of it-there will be some left over-evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
  • Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
  • Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
  • Cool completely in pan on a rack, then chill until cold, about 3 hours.
  • With aid of foil overhang, lift cheesecake confection from pan.
  • Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
  • Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.

CARAMEL PULL APARTS



Caramel Pull Aparts image

Make and share this Caramel Pull Aparts recipe from Food.com.

Provided by TishT

Categories     Breads

Time 50m

Yield 1 Bundt Pan, 12 serving(s)

Number Of Ingredients 5

24 frozen white bread dough, thawed but still cold
1 box non-instant butterscotch pudding mix
1/2 cup chopped pecans, , optional
1/2 cup margarine or 1/2 cup butter
1/2 cup brown sugar

Steps:

  • Grease a bundt pan.
  • Cut the rolls in half and roll in each in dry pudding mix.
  • Arrange in pan alternately with nuts.
  • Be sure to stack evenly as possible.
  • Sprinkle remaining pudding mix over the top.
  • Combine the brown sugar and butter together and heat until the butter is melted and syrup is formed.
  • Make sure it is stirred well.
  • Pour the syrup over the rolls.
  • Cover with greased plastic wrap (I use non-stick cooking spray) Let rise until double in size or even with top of bundt pan.
  • Remove wrap and bake at 350 deg.
  • F 30-35 minutes.
  • Cover with foil the last 15 minutes of baking.
  • Immediately invert onto a serving platter.

CARAMEL PULL APARTS



Caramel Pull Aparts image

Number Of Ingredients 5

24 Rhodes Dinner Rolls , thawed but still cold
3/4 cup sugar
1 teaspoon cinnamon
1/3 cup butter, melted
1/2 cup caramel ice cream topping

Steps:

  • Cut rolls in half. In a bowl, combine sugar and cinnamon. Dip roll halves in butter and then in sugar mixture. Place in a sprayed bundt pan. Sprinkle any remaining sugar mixture over rolls. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until 1-inch below the top of the pan. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 10 minutes if necessary to prevent over browning. Remove from oven and invert onto a serving platter.

Nutrition Facts : Nutritional Facts Serves

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