Butterscotch Cinnamon Rolls Recipes

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BUTTERSCOTCH-PECAN CINNAMON ROLLS



Butterscotch-Pecan Cinnamon Rolls image

Our children and grandchildren gobble up my cinnamon rolls as fast as the bread machine can make the dough! Butterscotch pudding mix gives them a distinct taste.-Jane Quinnell, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 dozen.

Number Of Ingredients 22

1 cup warm 2% milk (70° to 80°)
1/4 cup warm water (70° to 80°)
1 large egg
1/4 cup butter, softened
1/4 cup instant butterscotch pudding mix
1 tablespoon sugar
1 teaspoon salt
4-1/4 cups bread flour
1 tablespoon active dry yeast
1/4 cup finely chopped pecans
1/4 cup milk chocolate chips
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 cup milk chocolate chips
2 teaspoons ground cinnamon
ICING:
3/4 cup confectioners' sugar
2 tablespoons butter, softened
1-1/2 teaspoons 2% milk
1/4 teaspoon vanilla extract

Steps:

  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add pecans and chips. When cycle is completed, turn dough onto a well-floured surface., Roll into an 18x12-in. rectangle; spread with butter. Combine the brown sugar, pecans, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place cut side down in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate., In a small bowl, combine the icing ingredients. Drizzle over warm rolls.

Nutrition Facts :

BUTTERSCOTCH-GLAZED CINNAMON ROLLS



Butterscotch-Glazed Cinnamon Rolls image

Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite. The flavor is heavenly, the smell ambrosial - and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.

Provided by Melissa Clark

Categories     breakfast, project, sauces and gravies, dessert

Time 1h30m

Yield 18 rolls

Number Of Ingredients 13

10 tablespoons unsalted butter
1 cup milk
400 grams all-purpose flour, more as needed (about 3 1/2 cups)
400 grams dark brown sugar (about 2 cups)
7 grams active dry yeast (about 2 1/4 teaspoons; 1 envelope)
4 grams plus a pinch fine sea salt (about 1 teaspoon)
7 grams ground cardamom (about 3/4 teaspoon)
1 large egg
14 grams ground cinnamon (about 1 1/2 tablespoons)
2 grams freshly grated nutmeg (about 1/2 teaspoon)
1 tablespoon bourbon or apple cider
1 teaspoon vanilla extract
115 grams confectioners' sugar (about 1 cup)

Steps:

  • In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.
  • Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 2 to 3 hours.
  • Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
  • In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.
  • Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick).
  • Lightly grease two 9-inch square baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes.
  • Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.
  • While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners' sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams

BUTTERMILK CINNAMON ROLLS



Buttermilk Cinnamon Rolls image

Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.

Provided by Amy

Categories     Bread     Yeast Bread Recipes

Time 55m

Yield 15

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk
½ cup vegetable oil
4 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup butter, melted
1 ¼ cups brown sugar
1 ½ teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
  • Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
  • On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 42.2 g, Cholesterol 17.2 mg, Fat 14.1 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 5 g, Sodium 271 mg, Sugar 13 g

BUTTERSCOTCH PULL-APART ROLLS



Butterscotch Pull-Apart Rolls image

Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!

Provided by Meg

Categories     Bread     Quick Bread Recipes

Time 8h30m

Yield 10

Number Of Ingredients 6

cooking spray
20 frozen white dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix
½ cup butter, melted
½ cup brown sugar
1 teaspoon ground cinnamon

Steps:

  • Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
  • Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
  • Bake in the preheated oven until the buns are golden brown, about 20 minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 61.7 g, Cholesterol 27.6 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 546.3 mg, Sugar 22.3 g

BUTTERSCOTCH CINNAMON ROLLS



Butterscotch Cinnamon Rolls image

Make and share this Butterscotch Cinnamon Rolls recipe from Food.com.

Provided by Chalsea

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup nuts
1/2 cup raisins
18 frozen dinner rolls
1 (3 ounce) package butterscotch pudding mix (NOT instant)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted

Steps:

  • Spray bundt pan with Pam. Add nuts, raisins, and frozen rolls.
  • Mix pudding mix, sugars and cinnamon together and pour over rolls.
  • Drizzle melted butter over all.
  • Cover with plastic wrap and a towel and let rise overnight or all day.
  • Bake in 350 degree over for 30 minutes.
  • Turn over on platter while still very warm.

CINNAMON-BUTTERSCOTCH BUBBLE BREAD



Cinnamon-Butterscotch Bubble Bread image

This bubble bread is easy and delicious. Make sure you get a bubble before they are all gone! -Ann Cousin, New Braunfels, Texas

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 7

1/2 cup packed brown sugar
1/2 cup sugar
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1-1/2 teaspoons ground cinnamon
24 frozen bread dough dinner rolls (32 ounces)
1 cup chopped pecans
1/2 cup butter, cubed

Steps:

  • In a small bowl, mix the brown sugar, sugar, pudding mix and cinnamon. Place 12 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1/2 cup pecans and 1/4 cup butter. Repeat layers., Cover with a kitchen towel; let thaw and rise at room temperature until doubled, about 6-8 hours., Bake at 350° for 25-30 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts :

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