Quick Caramel Rolls Recipes

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MOM'S CARAMEL ROLLS



Mom's Caramel Rolls image

Here is a recipe that I remember the most about my mom's baking. She has it committed to memory. I am glad I did get it out of her. It is a very easy recipe to make. I hope your family gets as much enjoyment out of it as mine does.

Provided by Sidd9260

Categories     Yeast Breads

Time 2h20m

Yield 18 serving(s)

Number Of Ingredients 11

2 cups warm water (not hot)
2 (1/4 ounce) packages yeast (2 T bulk)
1/2 cup sugar
2 teaspoons salt
4 tablespoons butter (let sit out until soft)
1 egg
6 1/2 cups flour
cinnamon-sugar mixture
1 1/2 cups brown sugar
3/4 cup butter
3 tablespoons water

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.

EASY CARAMEL ROLLS



Easy Caramel Rolls image

Serve your family warm and nutty caramel rolls baked using corn syrup and cinnamon rolls with cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 7h55m

Yield 12

Number Of Ingredients 6

1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup corn syrup
3 tablespoons whipping cream
3/4 cup pecan halves, if desired
1 bag (36.5 oz) frozen cinnamon rolls with cream cheese frosting (12 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.

Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Roll, Sodium 310 mg, Sugar 28 g, TransFat 0 g

QUICK CARAMEL ROLLS



Quick Caramel Rolls image

Use Pillsbury's Crescent Rounds to make these messy but oh-so-gooey-good caramel rolls. Even though the directions on the crescent rounds say to bake them for 10-12 minutes, you have to bake these for at least 20 minutes (I usually end up baking mine a little longer) because they're sitting in a caramelly goo and will end up still being doughy if not baked long enough.

Provided by mailbelle

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

1/4 cup butter, melted
1/2 cup chopped pecans
1 cup caramel ice cream topping
1 (8 ounce) package crescent roll dough (use the new Pillsbury Place 'n Bake Crescent ROUNDS)

Steps:

  • Put melted butter in an 8-inch round cake pan.
  • Sprinkle with chopped pecans.
  • Add ice cream topping and mix well.
  • Arrange crescent rounds in pan.
  • Bake for 20 minutes at 375°F.
  • Invert onto a plate and serve warm.

Nutrition Facts : Calories 288.4, Fat 12.5, SaturatedFat 4.6, Cholesterol 29.9, Sodium 338.6, Carbohydrate 42.7, Fiber 2.1, Sugar 1.5, Protein 4

QUICK CARAMEL ROLLS



Quick Caramel Rolls image

Refrigerated crescent rolls and caramel ice cream topping make these yummy, gooey treats a snap to assemble. I used to whip up a huge panful for our kids when they were growing up...now our grandchildren love them, too. They are easy to reheat in the microwave for a speedy snack. -Jeannette Westphal Gettysburg, South Dakota

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

1/4 cup butter
1/2 cup chopped pecans
1 cup caramel ice cream topping
2 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL ROLLS



Caramel Rolls image

I got this from my sister (she got it out of a cookbook somewhere). I had planned to make these for breakfast, but got started way too late. They're not so bad for dessert though!

Provided by Laurie Roberts

Categories     Other Breakfast

Time 20m

Number Of Ingredients 16

BASIC BREAD DOUGH
3 c flour
1 c warm milk
1 c warm water
2 pkg dry yeast
1/3 c sugar
1/3 c oil
1 Tbsp salt
FILLING
1/2 stick butter, melted
1/4 c brown sugar
1 tsp cinnamon
CARAMEL COATING
1/2 c brown sugar
1/4 c butter
1 Tbsp light corn syrup

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.

CARAMEL ROLLS



Caramel Rolls image

Watch eyes light up at the breakfast table when you present a fresh-baked batch of these ooey-gooey goodies. They're easy to fix and irresistible served warm from the oven.

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 8

3 packages (7-1/2 ounces each) refrigerated buttermilk biscuits
1/2 cup sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vanilla ice cream

Steps:

  • Cut each biscuit into four pieces. Combine sugar and cinnamon. Roll each biscuit piece in cinnamon-sugar. Place in a greased 13-in. x 9-in. baking pan. In a small saucepan, combine topping ingredients; cook and stir over medium heat until ice cream is melted and brown sugar is dissolved. Pour over biscuits. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a wire rack. Serve immediately.

Nutrition Facts : Calories 352 calories, Fat 16g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 566mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

MOM'S ULTRA SOFT AND TENDER CARAMEL ROLLS



Mom's Ultra Soft and Tender Caramel Rolls image

These caramel rolls are a Christmas morning tradition in our family. Mom's Ultra Soft and Tender Caramel Rolls, my favorite rolls in all the world!

Provided by A Farmgirl's Dabbles

Categories     Breakfast

Time 30m

Number Of Ingredients 21

FOR THE ROLLS:
2 pkgs. dry yeast
1/2 c. warm water
1 c. hot water
3/4 c. shortening
1 c. cold water
3/4 c. sugar
1 heaping tsp. kosher salt
2 eggs, beaten
7-1/2 c. all-purpose flour
vegetable or olive oil
1/2 cup unsalted butter, divided
1/2 c. sugar
4 tsp. cinnamon
FOR THE CARAMEL:
2-1/4 c. brown sugar
2-1/4 c. heavy cream
3/4 c. unsalted butter, at room temperature
3 T. white corn syrup
3 T. water
2 tsp. pure vanilla extract

Steps:

  • In a small bowl, dissolve yeast in 1/2 cup warm water. I always aim for the water to be the warmness of a bottle of milk that you would give to a baby. Set aside.
  • In a small pan over medium heat, melt shortening in 1 cup of hot water. Remove from heat and add 1 cup cold water. Add the shortening and water mixture to the bowl of a stand mixer, and then add the 3/4 cup of sugar, salt, eggs, and dissolved yeast. With a dough hook attachment, mix these ingredients. Then add the flour, 1 cup at a time, mixing in the flour almost completely each time before adding the next cup. When all flour has been incorporated, you will have a very soft dough that is easy to handle.
  • At this point you can either use the dough right away or store the dough in the refrigerator for up to a week to make the rolls at a later time. To continue making this recipe, cover the bottom and sides of a large bowl with a very light coating of oil. Place dough in the oiled bowl, turning dough over to get some oil on all sides, so the top of the dough stays soft. Cover top of bowl with a clean kitchen towel and set in a warm place. Let dough rise to about double the original amount. This can take at least an hour, depending on the warmth of your surroundings, etc. While dough is rising, prepare the caramel (directions are listed below). Once dough has doubled, score it in half and roll out each half into a large rectangle shape, about 14″ x 8″. Melt the 1/4 cup of butter in a small bowl and brush dough with half of the butter. In a small bowl, stir together the 2/3 cup of sugar and cinnamon. Sprinkle half the cinnamon sugar evenly over the melted butter. Starting with the wide side of the dough rectangle, roll the dough up tightly, pinching the seam to seal it at the end. Cut dough roll into 12 slices. Place dough, cut sides up, in a 9″ x 13″ pan that already has caramel sauce in it. Repeat with the other half of the dough, to create a second pan of rolls. Cover pans with kitchen towels and allow dough to rise in a warm place for a second time, until doubled. This can take at least an hour, depending on the warmth of your surroundings.
  • To make the rolls at a later date, place the dough in a large airtight container that has a bit of oil in it to coat the dough. Spray one side of a piece of plastic wrap with nonstick spray and place it directly on top of the dough (so it doesn't stick to the dough). Put a lid on the bowl and place the bowl in the refrigerator. The dough will still rise while in the refrigerator, just at a much slower rate. When ready to make rolls, prepare the caramel and divide it into two pans. Then score the dough in half and continue with the recipe as normal. Note that when the dough is cold, it will take longer to rise in the pan.
  • Preheat oven to 350°. Place prepared pans of caramel and rolled dough in oven and bake for about 30 minutes, or until nicely browned. I found that the stoneware from The Pampered Chef required a bit more time in the oven than a metal pan. If you want to turn the rolls out onto a platter, let the rolls rest for 5 minutes after removing them from the oven before doing so. We usually just serve the rolls right from the pan.
  • In a medium saucepan over medium heat, stir together brown sugar, cream, butter, corn syrup, and water until melted and combined. Heat to just near boiling, but do NOT boil. It will have a cloudy appearance and will stay softer once the rolls are cooked. Divide caramel between two 9″ x 13″ pans. Set pans aside to let the caramel cool while the dough is rising.

Nutrition Facts : Calories 492 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 128 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Provided by BARB MAXWELL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g

CARAMEL ROLLS



Caramel Rolls image

This is my absolute favorite thing on earth! It's perfect for all holiday mornings!

Provided by HungerGames12

Categories     Bread     Yeast Bread Recipes

Time 3h56m

Yield 12

Number Of Ingredients 13

¾ cup water
2 tablespoons butter
2 cups white bread flour
2 tablespoons white sugar
1 ½ tablespoons nonfat dry milk powder
1 teaspoon fast-rising dry yeast
½ teaspoon salt
½ cup brown sugar
¼ cup light corn syrup
¼ cup butter
¼ cup chopped pecans
¼ cup butter, softened
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 33.9 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 177.8 mg, Sugar 13.5 g

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