Butterscotch Cinnamon Rolls Recipes

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BUTTERSCOTCH PULL-APART ROLLS

Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!

Provided by Meg

Categories     Bread     Quick Bread Recipes

Time 8h30m

Yield 10

Number Of Ingredients 6



Butterscotch Pull-Apart Rolls image

Steps:

  • Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
  • Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
  • Bake in the preheated oven until the buns are golden brown, about 20 minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 61.7 g, Cholesterol 27.6 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 546.3 mg, Sugar 22.3 g

cooking spray
20 frozen white dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix
½ cup butter, melted
½ cup brown sugar
1 teaspoon ground cinnamon

BUTTERSCOTCH CINNAMON ROLLS

Make and share this Butterscotch Cinnamon Rolls recipe from Food.com.

Provided by Chalsea

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



Butterscotch Cinnamon Rolls image

Steps:

  • Spray bundt pan with Pam. Add nuts, raisins, and frozen rolls.
  • Mix pudding mix, sugars and cinnamon together and pour over rolls.
  • Drizzle melted butter over all.
  • Cover with plastic wrap and a towel and let rise overnight or all day.
  • Bake in 350 degree over for 30 minutes.
  • Turn over on platter while still very warm.

1/2 cup nuts
1/2 cup raisins
18 frozen dinner rolls
1 (3 ounce) package butterscotch pudding mix (NOT instant)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted

BUTTERSCOTCH-GLAZED CINNAMON ROLLS

Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite. The flavor is heavenly, the smell ambrosial - and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.

Provided by Melissa Clark

Categories     breakfast, project, sauces and gravies, dessert

Time 1h30m

Yield 18 rolls

Number Of Ingredients 13



Butterscotch-Glazed Cinnamon Rolls image

Steps:

  • In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.
  • Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 2 to 3 hours.
  • Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
  • In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.
  • Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick).
  • Lightly grease two 9-inch square baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes.
  • Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.
  • While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners' sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams

10 tablespoons unsalted butter
1 cup milk
400 grams all-purpose flour, more as needed (about 3 1/2 cups)
400 grams dark brown sugar (about 2 cups)
7 grams active dry yeast (about 2 1/4 teaspoons; 1 envelope)
4 grams plus a pinch fine sea salt (about 1 teaspoon)
7 grams ground cardamom (about 3/4 teaspoon)
1 large egg
14 grams ground cinnamon (about 1 1/2 tablespoons)
2 grams freshly grated nutmeg (about 1/2 teaspoon)
1 tablespoon bourbon or apple cider
1 teaspoon vanilla extract
115 grams confectioners' sugar (about 1 cup)

BUTTERSCOTCH ROLLS

This is a Southern twist on cinnamon rolls, but so delicious. It takes a little time but you will see it's well worth it.

Provided by donna clark

Categories     Other Breakfast

Time 1h50m

Number Of Ingredients 11



Butterscotch Rolls image

Steps:

  • 1. FOR DOUGH- Heat milk to lukewarm. Add shortening, sugar, and salt. Stir in half of the flour and beat in the eggs.Then dissolve the yeast in 2 tablespoons warm water and add to the batter.
  • 2. Beat thoroughly adding flour until it leaves the side of the bowl. Cover and let rise till doubled in size.
  • 3. MEANWHILE- Mix the butterscotch filling---- Combine the brown sugar, butter, and water in a sauce pan. Heat to dissolve the sugar and butter and set aside to cool.
  • 4. When dough has doubled in size , roll the dough out to 1/4 inch thickness to fit in a jelly roll pan. Spread with butterscotch filling, roll up in jelly roll fashion .
  • 5. Cut off in 1/4 inch rounds and place over the remainder of the filling in a pyrex baking dish. Let rise until double and bake in 350 degreesd oven for 15 minutes.

2 c milk
2 cakes, or pkg. yeast ( dissolved in warm water )
1/2 c shortening
2 eggs
1/2 c sugar
6 c flour
1 tsp salt
BUTTERSCOTCH FILLING
1 lb brown sugar
1 stick butter
1/2 c water

OOEY GOOEY BREAKFAST ROLLS

Really yummy breakfast rolls that are simple and delicious! Please be careful, they will be extremely hot!

Provided by Jen

Categories     Bread     Yeast Bread Recipes

Time 8h40m

Yield 16

Number Of Ingredients 6



Ooey Gooey Breakfast Rolls image

Steps:

  • Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
  • Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
  • Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 9.3 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 232.3 mg, Sugar 12.4 g

½ cup chopped pecans
1 (1 pound) loaf frozen bread dough, thawed
½ cup butter, melted
½ cup packed brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix
2 teaspoons ground cinnamon

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