Whole Wheat Caramel Rolls Recipes

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ONE-RISE CARAMEL ROLLS



One-Rise Caramel Rolls image

Treat your guests with these caramel rolls that are topped with pecans.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h45m

Yield 12

Number Of Ingredients 16

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup light corn syrup
1/4 cup whipping cream
3/4 cup pecan halves
1 1/2 cups Gold Medal™ whole wheat flour
1/4 cup granulated sugar
1 teaspoon salt
2 packages regular active dry yeast
1 cup water
1/4 cup butter or margarine
1 egg
2 to 2 1/4 cups Gold Medal™ all-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Grease 13x9-inch pan with shortening. In small bowl, mix all topping ingredients except pecans until well blended; spread evenly in pan. Sprinkle pecans evenly over top.
  • In large bowl, mix whole wheat flour, 1/4 cup granulated sugar, the salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Stir in enough all-purpose flour until dough pulls cleanly away from side of bowl.
  • On floured surface, knead dough 3 minutes. With rolling pin, roll dough to 15x7-inch rectangle.
  • Spread 2 tablespoons butter over dough. In small bowl, mix 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter.
  • Starting with 15-inch side, roll up dough tightly; pinch edge of dough into roll to seal. Cut into 12 slices; place cut side down in pan over topping. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 45 minutes.
  • Heat oven to 350°F. Uncover dough; bake 30 to 35 minutes or until golden brown. Cool in pan 1 minute. Place heatproof serving platter or tray upside down onto pan; immediately turn platter and pan over. Remove pan.

Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Roll, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g

WHOLE WHEAT CARAMEL ROLLS



Whole Wheat Caramel Rolls image

Number Of Ingredients 11

1 to 2 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
3/4 cup milk
1/4 cup water
2 tablespoons shortening
1 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1/2 cup chopped nuts

Steps:

  • In large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, sugar, salt and yeast blend well. In small saucepan, heat milk, water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture.Stir by hand until dry ingredients are moistened. Stir in an additional 1/4 to 3/4 cup all-purpose flour to form a stiff dough.On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 1/4 hours.Grease 9- inch square pan. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll into 16 x 12-inch rectangle. In small bowl, combine brown sugar and margarine blend well. Spread evenly over dough sprinkle with nuts. Starting with 16-inch side, roll up tightly, pressing edge to seal. Cut into 16 slices place cut side down in greased pan. Cover let rise in warm place until light and doubled in size, about 45 to 60 minutes. Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes turn onto serving plate or foil.HIGH ALTITUDE - Above 3,500 feet: Bake at 375°F. for 25 to 30 minutes.Nutrition Per Serving (1 roll): Calories 210 Protein 3g Carbohydrate 31g Fat 8g Sodium 190mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

WHOLE WHEAT CINNAMON ROLLS



Whole Wheat Cinnamon Rolls image

Make and share this Whole Wheat Cinnamon Rolls recipe from Food.com.

Provided by SoupCookie

Categories     Breakfast

Time 27m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 10

1 cup white whole wheat flour, sifted
1 cup whole wheat flour, sifted
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup unsalted butter, cold and cubed*
1 cup buttermilk, cold**
1/2 cup reduced fat margarine, room temp
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1 chai tea bag

Steps:

  • Notes: *You can use coconut oil; cube it first and stick it in the fridge till it's cold, **To make butter milk, add a cap full of vinegar to your cup of milk; stir n let sit for a few minutes.
  • Preheat oven to 450F, and grease a 12 cup muffin tin; set aside.
  • Sift both flours (even if it's already pre-sifted), baking soda and baking powder into a large bowl. Cut in butter until the flour mix is crumbly and no large chunks remain.
  • Add milk and mix it quickly until the dough begins pulling together. Sprinkle some flour on your work space, turn out dough and knead for a few SECONDS. Don't over knead!
  • Roll out dough into a rectangle, about 1/2 inch thick.
  • Empty contents of chai tea bag into a bowl, use a fork to beat it together with the softened margarine, brown sugar, and cinnamon. Spread mixture onto dough, then roll up into a long tube (roll from the long side of the dough), and pinch dough to stop rolls from undoing! Cut into 1 inch sections, and put into prepared muffin tin. Bake for 12 minutes, cool slightly and enjoy!
  • You can add or decrease the spices and sugar to your preference :).

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