BEST EVER CARAMEL ROLLS
These are fabulous caramels rolls sure to please! I am asked for the recipe as often as I serve them. Superb company recipe as can be prepared the night before and the aroma in the morning will have everyone's mouths watering! You can serve them in the pan or flip over on a tray to show off the caramel topping!
Provided by JONSGIRL1
Categories Bread Yeast Bread Recipes
Time 9h8m
Yield 24
Number Of Ingredients 7
Steps:
- Mix white sugar and cinnamon together in a small bowl.
- Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
- Repeat step 2 with second thawed loaf.
- Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 36.9 g, Cholesterol 17.1 mg, Fat 7.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 3.9 g, Sodium 258.7 mg, Sugar 19.6 g
CARAMEL ROLLS MADE FROM FROZEN BREAD DOUGH
Make and share this Caramel Rolls Made from Frozen Bread Dough recipe from Food.com.
Provided by Ms.Wren
Categories Breakfast
Time 4h
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Mix caramel mixture (brown sugar, syrup and cream) in saucepan; pour on bottom of two 9 x 13 inch pans (greased). Allow bread dough to thaw in original plastic bag. Let rise until dough has swelled the bag. Cut the package open and remove dough. Place dough on pastry sheet and roll 2 loaves at a time into rectangle, approximately 12 x 14 inches x 1/2 inch thick. Brush with melted butter, sprinkle with sugar and cinnamon. Roll and seal; cut into slices, approximately 1/2 inch thick. Place on top of caramel mixture. Let rise until double (approximately 30 minutes). Bake at 350-400 degrees; 20 to 30 minutes. Don't over bake as caramel will harden.
Nutrition Facts : Calories 108.9, Fat 4.9, SaturatedFat 3, Cholesterol 18.1, Sodium 8.6, Carbohydrate 16.9, Fiber 0.3, Sugar 15.1, Protein 0.3
EASY CARAMEL ROLLS
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
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
FROZEN BREAD CARAMEL ROLLS
Adopted recipe. Haven't tried yet.
Provided by Grace Stewart
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- 1. Break up one loaf in bottom of 9x13 pan.
- 2. Melt butter and add brown sugar, pudding mix, and cinnamon.
- 3. Mix all together and pour half over bread.
- 4. Set second loaf on top, cover and pour remaining mixture over.
- 5. Let rise in warm place until doubled in bulk, or overnight in the refrigerator.
- 6. When risen, dough should reach the top of the pan.
- 7. Bake 30 minutes at 350.
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