GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.
Provided by Snuffles
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 42 g, Cholesterol 16.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 209.3 mg, Sugar 19.5 g
CARAMEL SWEET ROLLS
Our family loves sweet rolls. This is my favorite recipe because it calls for a tube of ready-made breadstick dough, so it's so easy. The sweet rolls take just minutes to assemble but taste like you spent hours making them.
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine brown sugar and cream until sugar is dissolved. Spread into a greased 8-in. square baking dish. Sprinkle with walnuts. , On a lightly floured surface, unroll breadstick dough (do not separate). Combine sugar and cinnamon; sprinkle over dough. Reroll, starting with a short end. Cut into six slices. Place cut side down in prepared pan. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 1 minute before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 49g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET AND STICKY CARAMEL-HAZELNUT ROLLS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 8 to 10 rolls
Number Of Ingredients 10
Steps:
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
- Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
- Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
- Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
- Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
CARAMEL ROLLS
Everyone loves the sweet, cinnamon, twisty twirls of caramel rolls. These are easy to make and bake in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted.
- Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.
- Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.
Nutrition Facts : Calories 245, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg
CARAMEL-PECAN STICKY ROLLS
Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 15
Steps:
- In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
- Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
- Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg
CARAMEL PECAN ROLLS
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! -Carolyn Buschkamp, Emmetsburg, Iowa
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 365 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL CINNAMON ROLLS
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
Provided by Heather
Categories Bread Yeast Bread Recipes
Time 3h33m
Yield 27
Number Of Ingredients 14
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g
GRANDMA BLAIR'S PECAN CARAMEL ROLLS
Steps:
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
SWEET AND STICKY CARAMEL NUT ROLLS
Made with crescent rolls! Adapted from a Giada de Laurentis recipe originally using hazelnuts, I have changed it up a bit.
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 8-10 rolls
Number Of Ingredients 10
Steps:
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Place the nuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 10 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
- Lightly butter a 9-inch-diameter glass or ceramic pie dish.
- Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Remove from heat. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted nuts evenly over the syrup in the dish and set aside.
- Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
- Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup nuts on top.
- Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
- Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
- Enjoy!
Nutrition Facts : Calories 149.4, Fat 12.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 39.7, Carbohydrate 10.5, Fiber 1.1, Sugar 9.2, Protein 0.9
CARAMEL CINNAMON SWEET ROLLS
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup of butter, 1 cup of the flour, 1 1/4 cups of the sugar, and the egg to the bowl. Beat for 2 minutes, then add the remaining 1 1/4 cups of flour and beat until smooth, about 2 minutes. Scrape the batter from the sides of the bowl. Transfer the dough to a clean bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (about 85°F) until doubled in size, about 1 hour.
- Turn the dough out onto a well-floured counter. Roll into a 9 x 12-inch rectangle. Gently spread 1 tablespoon of softened butter on the dough. In a small bowl, combine the cinnamon and remaining 3 tablespoons sugar; sprinkle onto the dough, leaving a 1/2-inch border around the dough. Roll the dough up like a jelly roll, starting from the larger side. Cut the dough into 12 equal pieces.
- Place the rolls in a 9 x 13-inch casserole dish that has been greased with the other tablespoon of softened butter, tucking the loose ends of the dough under each roll so they'll hold together when baked. Cover the pan with a clean kitchen towel and let the rolls rise in a warm place (about 85°F) until doubled in size, about 1 hour.
- Preheat the oven to 350°F. Bake the rolls for 15 to 20 minutes, or until light golden brown. Brush the hot caramel sauce on the rolls while still hot.
- Caramel Sauce
- In a large pot set over medium-high heat, melt the butter. Add the brown sugar, granulated sugar, and honey. Bring to a boil, and cook for 4 to 5 minutes, stirring once or twice (watch carefully to avoid scorching). Remove the pot from the heat and swirl in the cream until it is fully incorporated. Be very careful when adding the cream because the mixture will bubble up.
- note
- Sandy's Granny Haley made the best cinnamon rolls in the world. It seemed so effortless and magical to her grandkids. The smell the cinnamon wafting through the house stopped people in their tracks. As Sandy grew older and really began to appreciate the lessons given her by her family, she started taking note when Granny would cook. Unfortunately for Sandy, one of her biggest regrets was not getting the exact measurements for the cinnamon rolls. When Sandy graduated from culinary school, one of the first tasks given to her by her mother was to re-create Granny's cinnamon rolls. Sandy was able to locate an old hand-written recipe card with the general method, but the problem was that the recipe said things like a "drop" of this and a "handful" of that. Sandy has worked diligently on these cinnamon rolls. She feels like hers have gotten really close to Granny's, but she thinks Granny's hands must have been much smaller. Her laughter and tiny hands are missed.
CARAMEL-NUT SWEET ROLLS
Number Of Ingredients 10
Steps:
- 1. Generously grease 13x9-inch pan. In small bowl, combine brown sugar, 1/2 cup margarine and corn syrup blend well. Drop mixture by spoonfuls into greased pan spread evenly. Sprinkle with nuts.2. On lightly floured surface, roll dough to 20x12-inch rectangle. Spread with 2 tablespoons margarine. In small bowl, combine sugar and cinnamon mix well. Sprinkle over dough. Starting with 20-inch side, roll up jelly-roll fashion pinch edges firmly to seal seams. Cut into twenty 1-inch slices place cut side down in prepared pan.3. Cover let rise in warm place (80 to 85°F.) until light and doubled in size, 35 to 45 minutes.4. Heat oven to 375°F. Uncover dough. Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minute invert onto wire rack. Serve warm.Nutrition Information Per Serving: Serving Size: 1 Roll * Calories: 210 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 210 mg 9% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 1 g 3% * Sugars: 12 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 2% * Iron: 8% * Dietary Exchanges:1 Fruit, 1 1/2 Fat or 2 Carbohydrate, 1 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
QUICK CARAMEL NUT ROLLS
Hard to believe these are made from frozen biscuits! The great thing about this recipe, besides being quick and tasty, is that you can make as many as you need. For the two of us I use custard cups, but if I was making for a larger group, I'd use my giant muffin tin.
Provided by Galley Wench
Categories Breads
Time 30m
Yield 4 Rolls
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Spray bottom and sides of 4 (6-oz) custard cups (or giant muffin tin) with non-stick spray.
- Melt1 tablespoon of butter into each custard cup.
- In small bowl, stir together 1/4 cup brown sugar and cinnamon.
- Divide remaining brown sugar among the four custard cups and sprinkle with nuts.
- Melt one tablespoon of butter and dip each half in the butter, rolling in the brown sugar cinnamon mixture.
- Place three frozen biscuit halves, cut side down, in each cup.
- Sprinkle any remaining brown sugar on biscuits.
- Drizzle one tablespoon heavy cream over top of each cup.
- Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy.
- Immediately run sharp knife around edge of cup; turn each upside down onto serving plate.
- Slowly lift custard cup from biscuit, releasing biscuit onto plate.
- Cool 5 minutes before serving.
Nutrition Facts : Calories 624.9, Fat 37.2, SaturatedFat 16.7, Cholesterol 58.7, Sodium 1081.5, Carbohydrate 67.3, Fiber 1.1, Sugar 26.9, Protein 8.1
CINNAMON-CARAMEL-NUT ROLLS
Fun recipe for the kids to make on a Saturday morning! Must thaw two loaves of frozen bread dough overnight, so be prepared to do this first.
Provided by SusanVette
Categories Bread Yeast Bread Recipes
Time 2h1m
Yield 14
Number Of Ingredients 8
Steps:
- Grease a 9x13-inch baking pan and sprinkle the bottom with walnuts. Tear thawed dough into pieces and place into the pan.
- Combine brown sugar, pudding mix, butter, 3 teaspoons cinnamon, and milk in a saucepan. Cook over low heat until dissolved, 6 to 8 minutes. Pour over the dough. Sprinkle with 1 teaspoon cinnamon. Cover rolls with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown, about 30 minutes.
- Allow to cool, about 5 minutes. Flip rolls out of pan and serve warm.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 57.9 g, Cholesterol 17.4 mg, Fat 14.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.7 g, Sodium 492.4 mg, Sugar 26.3 g
More about "caramel nut sweet rolls recipes"
30-MINUTE CARAMEL SWEET ROLLS RECIPE - DIETHOOD
From diethood.com
Cuisine American/SouthernTotal Time 45 minsCategory DessertsCalories 383 per serving
EASY CARAMEL STICKY BUNS RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CARAMEL ROLLS - I HEART EATING
From ihearteating.com
GRANDMA'S OLD FASHIONED CARAMEL STICKY BUNS
From kitchendivas.com
EASY CARAMEL STICKY ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
MAPLE-CARAMEL PECAN STICKY BUNS RECIPE - THE CHUNKY …
From thechunkychef.com
EASY CARAMEL CINNAMON ROLLS RECIPE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
STUPID EASY HOMEMADE CARAMEL ROLLS - JULIE'S EATS & TREATS
From julieseatsandtreats.com
SWEET AND SALTY CARAMEL NUT FUDGE RECIPE | RECIPES - HERSHEY'S
From hersheyland.ca
MASTER DOUGH: STICKY CARAMEL ROLLS - THE TIMELESS BAKER
From thetimelessbaker.com
CARAMEL NUT ROLLS - JOY MAKIN MAMAS
From joytroupe.com
15 HOLIDAY SWEET ROLL RECIPES: PERFECT BREAKFAST OR DESSERT
From brightercraft.com
EASY ROSE-SHAPED CINNAMON SUGAR BUNS (TORTE DI ROSE)
From seasonsandsuppers.ca
MOM'S ULTRA SOFT AND TENDER CARAMEL ROLLS - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
EASY CARAMEL PECAN STICKY ROLLS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
CARAMEL-TOPPED SWEET ROLLS RECIPE - DELISHABLY
From delishably.com
STICKY CARAMEL SWEET ROLLS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
CARAMEL PECAN CINNAMON ROLLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RICH & FLUFFY CHOCOLATE SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CARAMEL NUT ROLLS - RECIPE | COOKS.COM
From cooks.com
SOFT CARAMEL PECAN STICKY BUNS - THE FOOD CHARLATAN
From thefoodcharlatan.com
RECIPE: SWEET ROLLS, COFFEE CAKE, CARAMEL NUT SWEET DOUGH STICKY …
From recipelink.com
CARAMEL NUT ROLLS - THERESCIPES.INFO
From therecipes.info
CARAMEL SWEET POTATO CINNAMON ROLLS - CREATIONS BY KARA
From creationsbykara.com
CARAMEL CINNAMON ROLLS {STEP BY STEP} - MARCELLINA IN CUCINA
From marcellinaincucina.com
EASY CARAMEL PECAN CINNAMON ROLLS - TOGETHER AS FAMILY
From togetherasfamily.com
EASY RECIPE: CARAMEL WALNUT SWEET ROLLS FROM SCRATCH
From happyandblessedhome.com
HOMEMADE SALTED CARAMEL NUT ROLLS - TASTYDONE
From tastydone.com
SWEET ROLL RECIPES MADE WITH YEAST - RED STAR® YEAST
From redstaryeast.com
SHORTCUT SALTED CARAMEL NUT ROLLS (PEANUTS & NOUGAT)
From gritsandgouda.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love