CINNAMON CARAMEL SAUCE
Make and share this Cinnamon Caramel Sauce recipe from Food.com.
Provided by Good Vibe Goddess
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place sugar and hot water in a heavy saucpan and stir with a wooden spoon to mix.
- Cover and place on high heat and bring to a boil.
- Boil until clear, about 1 minute. Using a natural bristle pastry brush (dipped in cold water) wash any sugar crystals down from the side of the pan.
- Uncover saucepan and let cook until thick and deep golden brown, about 5-8 minutes. Do not stir while cooking. Shake pan gently if needed to cook sugar evenly.
- Remove pan from heat and add cream and cinnamon. Stand back- it will bubble and hiss. Return pan to heat and simmer until thick and creamy, about 3 minutes, stirring with a wooden spoon.
- Cool to room temperature before serving.
- Refridgerate, covered, for up to 3 weeks. Warm up to room temperature before serving.
Nutrition Facts : Calories 754.1, Fat 39.2, SaturatedFat 24.4, Cholesterol 145, Sodium 41, Carbohydrate 103.5, Fiber 0.4, Sugar 100, Protein 2.2
EASY CARAMEL SAUCE
For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
CINNAMON TOAST PUDDING WITH CARAMEL SAUCE
From Southern Living, from their healthier recipes section. Turns pieces of cinnamon toast into a special dessert. Simple, sweet and good!
Provided by LonghornMama
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Spread one side of each bread slice evenly with butter.
- Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly. Remove from oven; cool.
- Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
- Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
- Spoon half of custard into quiche dish. Let stand 5 minutes.
- Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
- Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
- For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
- Yield: 1 1/2 cups Caramel Sauce.
Nutrition Facts : Calories 462.2, Fat 11.3, SaturatedFat 6.2, Cholesterol 28.6, Sodium 397.2, Carbohydrate 81.8, Fiber 0.9, Sugar 55, Protein 9.7
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
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
SALTED CARAMEL APPLE CINNAMON ROLLS RECIPE BY TASTY
Consider these cinnamon rolls fall-ified. We stuffed our classic cinnamon rolls with thinly sliced Granny Smith apples and drizzled them with homemade salted caramel sauce. It's ooey, gooey goodness in every bite. Enjoy for breakfast or dessert!
Provided by Betsy Carter
Categories Desserts
Time 3h5m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Prepare the cinnamon roll dough and filling according to the recipe instructions.
- Add the apples and lemon juice to a medium microwave-safe bowl. Microwave in 20-second increments, until the apples are softened and limp.
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22x33 cm) baking dish with butter.
- Roll the dough into a large rectangle about ½-inch (1.24 cm) thick. Straighten the corners with a bench scraper to make sure they are sharp and even.
- Spread the filling evenly over the dough, then arrange the apple slices on top, leaving about ¼ inch (6 mm) between each slice. Try to keep your slices in straight rows, it's okay if the tips of the apple slices touch or overlap.
- Starting from a short end, roll the dough into a log and pinch the seam closed. Place the log seam-side down and trim off the uneven ends. Using unflavored dental floss or a sharp knife, cut the log into even pieces, each about 1½ inches (3 ½ cm) thick. Place the rolls in the prepared baking dish, cover with a kitchen towel, and set in a warm place for 35-45 minutes, until expanded in volume by about 50%. If not baking immediately, skip this step, cover with plastic wrap and freeze for up to 3 months.
- Bake the cinnamon rolls for 25-30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes.
- While the cinnamon rolls bake, make the salted caramel sauce: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally but not stirring, until it starts to turn amber brown, 5-6 minutes.
- Add the butter and stir in until incorporated, 1-2 minutes..
- Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove from the heat and stir in the vanilla and flaky salt. Let cool and thicken slightly before using.
- Pour the salted caramel sauce over the cinnamon rolls, then serve.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, Sugar 28 grams
CINNAMON-CARAMEL SAUCE
Steps:
- Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
- Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.
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EASY CINNAMON CARAMEL SAUCE - CHEF SHAMY
From chefshamy.com
Servings 10Estimated Reading Time 2 minsCategory Dessert, SidesTotal Time 12 mins
- In a medium saucepan over medium heat, stir sugar and water together until the sugar has dissolved.
- Once the sugar has dissolved, DO NOT STIR AGAIN! Cook until the sugar has turned an amber color, about 350°.
- Add Cinnamon Honey Butter and whisk together until incorporated fully. Remove pan from the heat, and slowly whisk in the room temperature heavy cream
EASY HOMEMADE CINNAMON CARAMEL SAUCE - CRAZY FOR …
From crazyforcrust.com
4.8/5 (4)Total Time 15 minsEstimated Reading Time 6 minsCalories 1987 per serving
- Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn.
- Place sugar in a heavy-bottomed medium sauce pot. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.
- Place the pan over medium-low heat. Cook stirring often, but being careful not to spread the sugar up the sides of the pan too much. The sugar will become a little bit liquidy, form clumps, then finally melt into a light amber liquid. Keep stirring until the liquid is amber in color. This will take about 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
- Once the liquid turns amber, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the, cinnamon, vanilla, and salt, if using. Stir until smooth. You may need to whisk it to get out all the clumps.
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