Simple Bundt Caramel Rolls Recipes

SIMPLE BUNDT® CARAMEL ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
• Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
• Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

TOO EASY GOOEY CARAMEL ROLLS

Steps:

• All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
• Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.
• That's it!
• Place bundt pan in the cold oven overnight.
• When you arise the next morning, set the oven temp to 325°F
• Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
• Don't remove rolls while the oven is heating, leave inches.
• Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake.
• Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
• Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
• Do this over the counter top so if some spills, it won't get on the floor.
• All that's left is to enjoy!
• Company or family will think you slaved hours, it looks so yummy.
• This is great for bake sales also.
• Tip: don't put over 22-24 at most rolls in the pan.
• I always use just 22.
• Any more and they will rise over the top of the pan and hang over.
• If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them.
• I use more butter and sugar than other recipes because my family really likes alot of caramel.
• However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup.
• I just prefer too much to too little.
• The caramel can be scooped up and put toward the middle rolls.

CARAMEL ROLLS

Steps:

• Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
• Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
• Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

BEST EVER CARAMEL ROLLS

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.

EASY CARAMEL ROLLS

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.

SIMPLE BUNDT® CARAMEL ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
• Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
• Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

EASY OVERNIGHT OOEY-GOOEY PULL-APART CARAMEL ROLLS

Steps:

• The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
• If using the cinnamon mix with the melted butter.
• Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
• Place the frozen rolls into the pan around and on top of each other over the nuts.
• Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
• Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
• Drizzle the melted butter over all.
• To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
• Allow to rise overnight at room temperature or about 8-10 hours.
• Set oven to 350 degrees F.
• Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
• Remove the pan from oven and allow to cool for 5 minutes.
• Turn the pan over and invert onto a serving plate.
• Serve by pulling apart chunks with a fork.

PULL-APART CARAMEL ROLLS

Steps:

• For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
• Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
• For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
• Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
• For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
• Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.

EASY OVERNIGHT CARAMEL ROLLS

Steps:

• Spray a bundt pan or an angel food cake pan with nonstick cooking spray.
• Place the rolls in the pan, sprinkle the whole package of butterscotch pudding mix over the rolls, sprinkle the brown sugar over the pudding mix, pour the butter over the brown sugar, and top with the pecans.
• Cover and place in the refrigerator overnight, or let rise for 4-5 hours before baking.
• Preheat oven to 350*. Bake the rolls for 20-25 minutes. Let cool.

FUN AND EASY CARAMEL ROLLS

Steps:

• Combine water, 1/3 cup white sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment. Add 2 cups flour and salt; beat until smooth, about 2 minutes. Add eggs and cooled shortening; beat until incorporated, about 1 minute. Gradually stir in remaining flour with a spoon until dough is firm. Let dough rest, about 20 minutes.
• Turn out 1/3 of the dough on a floured work surface. Flatten out into a large rectangle. Sprinkle 1 cup white sugar and cinnamon over dough. Roll dough up tightly starting with the edge closest to you; pinch the seam to seal it at the end. Cut into 12 slices.
• Heat butter in a small saucepan over low heat until melted, 2 to 3 minutes.
• Pour melted butter into a 9x13-inch baking pan. Sprinkle 1 cup brown sugar evenly over butter. Arrange rolls cut-side up, slightly apart, in the pan. Cover loosely with plastic wrap and let rise until rolls have doubled, 1 1/2 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking pan.
• Bake rolls in the preheated oven until golden brown, about 20 minutes. Invert pan onto heatproof serving plate. Leave pan over rolls for 1 to 2 minutes; remove pan.

CARAMEL BUNDT ROLLS

Steps:

• Grease bundt pan. Sprinkle pecans in bottom.
• Place rolls in pan on top of pecans.
• Sprinkle pudding mix on top.
• Mix butter, sugar and cinnamon and pour over rolls.
• Let rise all day or even overnight (7-8 hours).
• Bake at 350 degrees for 30 minutes and turn onto plate immediately.