Caramel Bundt Rolls Recipes

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SIMPLE BUNDT® CARAMEL ROLLS



Simple Bundt® Caramel Rolls image

Wonderful creamy and simple caramel rolls that everyone loves. Butter can be substituted for margarine.

Provided by duboo

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 45m

Yield 12

Number Of Ingredients 6

cooking spray
½ cup margarine
1 cup heavy whipping cream
1 cup brown sugar
3 (7.5 ounce) cans refrigerated biscuit dough (such as Pillsbury® Country Style)
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
  • Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
  • Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 41.7 g, Cholesterol 27.7 mg, Fat 22.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 632.3 mg, Sugar 21.8 g

CARAMEL ROLLS IN A BUNDT PAN RECIPE



caramel rolls in a bundt pan Recipe image

Provided by á-3503

Number Of Ingredients 6

2 cans refrigerated cinnamon rolls
1/4 c. butter
1/2 c. brown sugar
1 small box vanilla pudding mix (not instant!)
1 Tbsp. milk
cinnamon to taste

Steps:

  • Arrange cinnamon rolls in a circle on bottom of greased bundt pan. They will be standing on their sides overlapped a bit. Melt butter, add brown sugar, uncooked pudding mix, milk and cinnamon. Mix together and pour over arranged cinnamon rolls. Bake at 350 degrees for about 35-40 minutes or until nicely browned. Remove from oven. Wait 2 minutes and flip over into a serving dish. Note: you will not be using the icing that comes with the refrigerated rolls.

TOO EASY GOOEY CARAMEL ROLLS



Too Easy Gooey Caramel Rolls image

Easy, easy, easy! I can't count the compliments I've received from these. I used to take three of them to bake sales when I worked. They always sold first! They just look so yummy, people think you just had to work very hard and long on them! I got this recipe from my mom at least 30 yrs ago and my family has enjoyed them ever since! I was out of pecans once and the kids begged for them so I made them anyway and they were almost as good. If you have a timer on your stove, you can set it for the baking time to begin and end. The wonderful aroma will wake you up! Set your alarm anyway,,don't want to ruin a good thing! I hope this becomes a family favorite of yours too. Also, the first time you make them, watch them closely not to over or undercook the rolls. use 1 large round platter or pizza pan covered with foil. They look awesome on a fancy platter

Provided by peppermintkitty

Categories     Yeast Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (22 count) package rhodes frozen dinner rolls (or your favorite brand)
1 (3 1/2 ounce) box butterscotch pudding mix (NOT instant)
1/2 cup butter or 1/2 cup margarine
3/4-1 cup packed brown sugar
1/2 cup pecan pieces (or more)
cooking spray

Steps:

  • All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
  • Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.
  • That's it!
  • Place bundt pan in the cold oven overnight.
  • When you arise the next morning, set the oven temp to 325°F
  • Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
  • Don't remove rolls while the oven is heating, leave inches.
  • Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake.
  • Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
  • Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
  • Do this over the counter top so if some spills, it won't get on the floor.
  • All that's left is to enjoy!
  • Company or family will think you slaved hours, it looks so yummy.
  • This is great for bake sales also.
  • Tip: don't put over 22-24 at most rolls in the pan.
  • I always use just 22.
  • Any more and they will rise over the top of the pan and hang over.
  • If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them.
  • I use more butter and sugar than other recipes because my family really likes alot of caramel.
  • However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup.
  • I just prefer too much to too little.
  • The caramel can be scooped up and put toward the middle rolls.

Nutrition Facts : Calories 1280.4, Fat 42.3, SaturatedFat 14.6, Cholesterol 53.3, Sodium 1833, Carbohydrate 192.3, Fiber 7.2, Sugar 44.5, Protein 35.3

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

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

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.

NO-FUSS CARAMEL ROLLS



No-Fuss Caramel Rolls image

A friend shared this recipe with me. It has homemade flavor without the time or fuss it takes to make from-scratch yeast rolls.-Barbara Strohbehn, Gladbrook, Iowa

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 3

1 cup packed brown sugar
1/2 cup heavy whipping cream
8 frozen unbaked cinnamon rolls, thawed

Steps:

  • In a bowl, combine the brown sugar and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls cut side up in the dish. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-22 minutes or until light brown. Cool for 5 minutes before inverting onto a serving platter.

Nutrition Facts : Calories 465 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 516mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.

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.

CARAMEL BUNDT ROLLS



Caramel Bundt Rolls image

Make and share this Caramel Bundt Rolls recipe from Food.com.

Provided by SuzyQ3266

Categories     Breakfast

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

18 -19 frozen dinner rolls, thawed
3 5/8 ounces instant butterscotch pudding mix
6 tablespoons melted butter
1/2 cup brown sugar
3/4 teaspoon cinnamon
1 cup pecans, chopped

Steps:

  • Grease bundt pan. Sprinkle pecans in bottom.
  • Place rolls in pan on top of pecans.
  • Sprinkle pudding mix on top.
  • Mix butter, sugar and cinnamon and pour over rolls.
  • Let rise all day or even overnight (7-8 hours).
  • Bake at 350 degrees for 30 minutes and turn onto plate immediately.

Nutrition Facts : Calories 549.2, Fat 30.7, SaturatedFat 9.9, Cholesterol 31.4, Sodium 526.7, Carbohydrate 62.9, Fiber 4.4, Sugar 20.6, Protein 8.8

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