Tahini Caramel Rolls Recipes

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TAHINI CARAMEL ROLLS



Tahini Caramel Rolls image

Provided by Molly Yeh

Time 3h50m

Yield 12 rolls

Number Of Ingredients 24

1/2 cup (113 grams; 1 stick) unsalted butter, at room temperature
1/2 cup (120 grams) whole milk
1/2 cup (120 grams) orange juice
4 1/2 cups (585 grams) all-purpose flour
1/3 cup (67 grams) granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 large eggs, at room temperature
Neutral oil, for the bowl
1 cup (200 grams) dark brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon kosher salt
Zest of 1/2 orange
3/4 cup (150 grams) dark brown sugar
1/3 cup (80 grams) whole milk
1/3 cup (80 grams) tahini (natural unsweetened peanut butter works well too!)
3 tablespoons (45 grams) unsalted butter, at room temperature
Pinch kosher salt
1/2 teaspoon vanilla extract
All-purpose flour, for dusting
2 tablespoons (33 grams) unsalted butter, at room temperature
Toasted sesame seeds, for garnish
Flaky salt, for garnish

Steps:

  • For the dough: Combine the butter, milk and orange juice in a small saucepan over low heat and cook, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave.)
  • Combine the flour, granulated sugar, instant yeast, salt and cinnamon in a large bowl or bowl of a stand mixer fitted with a dough hook and whisk to combine. Add the milk mixture and eggs, then mix with the dough hook until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, this can be mixed in a large bowl and turned onto a work surface to knead by hand.) Transfer to an oiled bowl, cover with plastic wrap and allow to rise until the dough has doubled in size, about 1 hour 30 minutes to 2 hours.
  • Meanwhile, make the brown sugar filling and caramel.
  • For the brown sugar filling: In a small bowl, combine the brown sugar, cinnamon, salt and orange zest and rub together with your fingers until everything is evenly combined. Set aside.
  • For the tahini caramel: In a 3 1/2-quart enameled braiser over low heat, add the brown sugar, milk, tahini, butter and salt. Whisk to combine. Increase the heat to medium and bring to a boil. Allow the caramel to boil until it begins to darken in color, 2 to 3 minutes. Remove from the heat and add the vanilla. Allow to cool until it is just warm to the touch. (Alternatively, the caramel can be prepared in a small saucepan and transferred to a greased 9-by-13-inch baking dish.)
  • For the assembly: Turn dough out onto a lightly floured surface and roll out into a 10-by-18-inch rectangle. Schmear the softened butter evenly over the entire surface of the dough with a 1/2-inch border at the top only, then sprinkle over an even layer of the brown sugar filling mixture. Roll up the dough (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the pan with the cooled caramel. At this point you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, about 1 hour to 1 hour 30 minutes. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Bake until rolls are golden (begin checking at 38 minutes). Remove from the oven and allow to cool for a few minutes, but not completely. Carefully invert the rolls onto a serving dish and garnish with sesame seeds and flaky salt. Eat while warm. The caramel rolls will keep in an airtight container at room temperature for up to 2 days.

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

PULL-APART CARAMEL ROLLS



Pull-Apart Caramel Rolls image

These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!

Provided by Gabriela Rodiles

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, at room temperature, for the baking dish
1/4 cup granulated sugar
1 tablespoon ground cinnamon
One 16.3-ounce can refrigerated biscuits, such as Pillsbury
3/4 cup heavy cream
1/3 cup packed light brown sugar
1/3 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
  • Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
  • For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
  • Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
  • For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
  • Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.

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