Cins Cream Cheese Caramel Bitesaka Cins Pull Aparts Recipes

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BITE-SIZE SALTED CARAMEL CHEESECAKES



Bite-Size Salted Caramel Cheesecakes image

Prepare these Bite-Size Salted Caramel Cheesecakes for some teeny, tiny and tasty treats. Find out more about these delicious cheesecake bites today!

Provided by My Food and Family

Categories     Home

Time 3h5m

Yield 24 servings

Number Of Ingredients 9

1/2 cup graham cracker crumbs
1 Tbsp. brown sugar
3/4 tsp. kosher salt, divided
2 Tbsp. butter, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup granulated sugar
1 egg
12 KRAFT Caramels
1 Tbsp. milk

Steps:

  • Heat oven to 325°F.
  • Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
  • Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
  • Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
  • Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
  • Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 9 g, Protein 2 g

CIN'S CREAM CHEESE-CARAMEL BITES...'AKA' CIN'S PULL APARTS



Cin's Cream Cheese-Caramel Bites...'aka' Cin's Pull Aparts image

I have been making a variation of these since the late 1950's. We used to make our own buttermilk biscuit dough back then, or, sourdough biscuit dough to make them with. But after discovering the canned refrigerator biscuits I quickly learned they made making these a lot easier. They are popular again in a variety of names...from Monkey Bread to Gorilla Bread....but back then, they started out life as ''Pull Aparts''!!!!! Before I started putting Cream Cheese in the middle I used to just call these 'Cin's Pull Aparts'. BUT...after I started adding the Cream Cheese to them I changed the name to "Cin's Cream Cheese-Caramel Bites''.

Provided by Straws Kitchen(*o *) @CinCooks

Categories     Other Breakfast

Number Of Ingredients 9

2 can(s) large grands buttermilk biscuits
1 - (8oz pkg) cream cheese
1 cup(s) splenda (you can use sugar if you are allowed)
1 1/4 cup(s) brown sugar splenda (again you can use regular br. sugar)
2 tablespoon(s) cinnamon
1 teaspoon(s) nutmeg
1 1/2 stick(s) butter (melted with 1/2 t pure vanilla added)
2 cup(s) pecan pieces
- 1/3-to-1/2 cup heavy cream

Steps:

  • Preheat oven to 350dF Spray a 9X13-inch cake pan with Pam (or some kind of non-stick cooking spray)
  • Melt the butter and vanilla in a pie plate or bowl for dredging. In another pie plate or bowl mix together both sugars (white and brown) with the cinnamon and nutmeg.
  • Cut each refrigerated biscuits into 4 quarters. Take a small amount of cream cheese on the end of a knife and place some cream cheese in the middle of each of the biscuit quarter. Fold or roll the biscuit quarter around the cream cheese then dredge thru the melted vanilla-butter; then roll it in the sugar mixture to coat
  • Start layering the coated biscuits bites in the cake pan (covering bottom of pan first). When you have about 1/2 of them in the pan, sprinkle some of the sugar mixture and pecan pieces over the top....then continue until all are coated and added in the pan. Sprinkle some more of the sugar mixture and nuts over the top again and place cake pan in oven to bake at 350dF for 30 to 38 minutes (or until done).
  • When biscuits bites are just about finished baking make a Caramel Glaze. Place what's left of the sugar mixture, melted vanilla-butter, cream cheese and nuts into a saucepan. Bring to a boil. Just after it comes to a boil, turn heat down to a simmer, add the heavy cream and stir until thickened, but will still drizzle.
  • Remove pan of biscuit bites from oven when they are finished baking. Then drizzle the Caramel Glaze all over the top. If you like more nuts, sprinkle a few more pecan pieces on top.
  • NOTE: If you didn't have enough of the ingredients left to make enough glaze, just add a little more of each ingredient to your saucepan to ensure you have enough. I do not measure, I eyeball most everything......therefore my measurements on the ingredients above are approximate.

CINNAMON CREAM CHEESE ROLL-UPS



Cinnamon Cream Cheese Roll-Ups image

I found these in a magazine, and just had to try them. They are really different and very good! The kids were wild about these. Try adding a dab of pineapple, or apricot jam.

Provided by MizzNezz

Categories     Breads

Time 35m

Yield 16 roll ups

Number Of Ingredients 7

1 loaf sliced bread, crusts removed
8 ounces cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter

Steps:

  • Flatten bread with a rolling pin.
  • Mix cream cheese, egg yolk, and powdered sugar.
  • Combine sugar and cinnamon; set aside.
  • Spread 1 T cheese mixture on each slice bread.
  • Roll up.
  • Dip in melted butter, then in cinnamon sugar.
  • Place on ungreased baking sheet.
  • Bake at 350°F for 20 minutes, or until golden.

CARAMEL-PECAN CINNAMON ROLLS



Caramel-Pecan Cinnamon Rolls image

These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 15 servings.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; 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., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 14

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar

Steps:

  • Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.

CRANBERRY CREAM-CHEESE PULL APARTS



Cranberry Cream-Cheese Pull Aparts image

Number Of Ingredients 10

24 Rhodes Dinner Rolls , thawed but still cold
5 ounces dried cranberries
1/4 cup butter, melted
1 cup granulated sugar (divided)
6 ounces cream cheese 2/3 cup, softened
3 tablespoons fresh orange juice
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 cup powdered sugar
5 teaspoons fresh lemon juice

Steps:

  • Press about 1 teaspoon cranberries into each thawed roll. Place rolls in a 9 x 13-inch sprayed baking pan. Combine the butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over the rolls. Cover with plastic and let rise until double in size. Combine 1/2 cup sugar, the rinds and any remaining cranberries. Remove wrap and sprinkle the mixture over the risen rolls. Bake immediately in preheated 350°F oven for 25 minutes or until rolls in center are done. Combine powdered sugar and lemon juice and drizzle over rolls.

Nutrition Facts : Nutritional Facts Serves

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