Quick Caramel Coffee Ring Recipes

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

QUICK CARAMEL ROLLS

Steps:

• Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm.

HOMEMADE CARAMEL COFFEE CREAMER

Steps:

• Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

QUICK CARAMEL COFFEE RING

Steps:

• Heat oven to 375 degrees.
• In a small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the melted margarine.
• Sprinkle 3 tablespoons of the nuts over bottom of prepared pan.
• Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat.
• Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls on bottom of prepared pan.
• Drizzle half of the caramel sauce over balls. Repeat layers.
• Bake for 20-25 minutes or until golden brown. Invert on wax paper immediately and remove from pan.

OVERNIGHT CARAMEL BREAKFAST COFFEE RING

Steps:

• Grease large bundt cake pan. Layer frozen rolls in pan. Mix cinnamon, sugar, and pour over rolls in pan. Sprinkle nuts, brown sugar, and pudding over this. Dot with butter. Cover with greased wax paper and then a towel and set out of draft overnight. (I put it into my oven.) Next morning, bake at 350 degrees for 35-40 minutes. Invert pan immediately

CARAMEL BISCUIT RING

Steps:

• In a 8 inch round baking dish heat butter in microwave on high until melted.
• Stir in caramel topping and pecans.
• Push mixture away from center of dish and put a small glass ramekin upside down in the center.
• Combine biscuit mix and milk stirring just until blended.
• Drop batter from a teaspoon into 16 mounds on top of caramel mix.
• Combine sugar and cinnamon, sprinkle on top of biscuit batter.
• Cook in microwave on high setting for 2 minutes 25 seconds.
• Turn ½ way and cook an additional 2 minutes 25 seconds; until biscuit is not longer doughy.
• Let sit 5 minutes.
• Turn upside down on a serving plate, remove ramekin.
• Serve warm.

CARAMEL BUBBLE RING

Steps:

• Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside.
• In a small bowl stir together sugr and cinnamon; set aside.
• Separate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan.
• Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
• Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.
• Let stand for 1 minute only -- it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.

CHERRY CARAMEL RING (MICROWAVE)

Steps:

• Put butter in 8 inch round micro safe dish.
• Micro on high 30-45 seconds til melted.
• Sprinkle sugar over butter.
• Add corn syrup stirring well.
• Place a GLASS drinking glass in the center of the dish.
• Sprinkle pecans and cherries around the outside of glass.
• Arrange biscuits over topping in a petal fashion. Squeeze to fit if needed.
• Micro on medium 6-8 minutes, turning 1/2 turn after 3 minutes.
• Remove glass and invert on serving plate.
• Let dish stand a few minutes for topping to drizzle over rolls.
• Serve warm.

QUICK CARAMEL COFFEE RING

Steps:

• Heat oven to 375.
• Coat Bundt pan with butter.
• If using the Rosemary, sprinkle in the Bundt pan at this time.
• Cut biscuits in halves and roll them into balls and place them evenly in Bundt pan.
• Mix brown sugar, water, and butter in a saucepan and bring to a boil.
• Let mixture boil for 2 minutes then remove from stove.
• Pour mixture evenly over biscuits and place in oven.
• Bake 20 - 25 minutes.
• When done, place plate on top of pan and invert it so the ring will fall out onto the plate. Let the pan sit on the plate for a few minutes so the syrup will drain on to the coffee ring.

STICKY BUN COFFEE RING

Steps:

• Brush a 10-in. fluted tube pan with 1 tablespoon butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 tablespoons into pan. Combine the brown sugar, nuts and cinnamon; sprinkle 1/3 cupful over syrup mixture. , Separate biscuits; place in prepared pan with edges overlapping. Top with remaining syrup and nut mixtures. Bake at 375° for 15 minutes or until golden brown. Cool for 1-2 minutes; invert onto a serving platter. Serve warm.