Caramel Cinnamon Rolls Recipes

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NANA'S CARAMEL CINNAMON ROLLS

Make and share this Nana's Caramel Cinnamon Rolls recipe from Food.com.

Provided by jamerlynn

Categories     Yeast Breads

Time 2h30m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 12



Nana's Caramel Cinnamon Rolls image

Steps:

  • Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
  • In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
  • By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
  • Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
  • Place in prepared pan. Cover and let rise until doubled.
  • Bake at 350° for 20-25 minutes.
  • Invert onto serving plate.

Nutrition Facts : Calories 396.1, Fat 17.7, SaturatedFat 10.8, Cholesterol 70.2, Sodium 287.5, Carbohydrate 56, Fiber 1.2, Sugar 30.8, Protein 4.6

1 cup brown sugar
1 cup whipping cream
3 -3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons yeast
1 cup warm water (130)
1 egg
2 tablespoons melted butter
1/2 cup soft butter
1/2 cup brown sugar
2 teaspoons cinnamon

CARAMEL CINNAMON ROLLS

This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.

Provided by Heather

Categories     Bread     Yeast Bread Recipes

Time 3h33m

Yield 27

Number Of Ingredients 14



Caramel Cinnamon Rolls image

Steps:

  • Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
  • Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
  • Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
  • Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
  • Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
  • Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
  • Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g

1 ½ cups milk
1 ½ teaspoons salt
½ cup shortening
½ cup white sugar
2 (.25 ounce) packages active dry yeast
6 cups all-purpose flour, or more as needed
2 eggs, beaten
6 tablespoons butter
¾ cup brown sugar
2 tablespoons ground cinnamon
1 ½ cups brown sugar
¾ cup butter
¾ cup pecan halves
6 tablespoons light corn syrup

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Provided by Food Network

Categories     dessert

Time 10h30m

Number Of Ingredients 13



Grandma Blair's Pecan Caramel Rolls image

Steps:

  • In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
  • Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

1 package dry yeast
1 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons melted margarine
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine
1/2 cup brown sugar
1 tablespoon corn syrup
2/3 to 1 cup pecan halves
1/2 cup granulated sugar
2 teaspoon freshly ground cinnamon

CARAMEL CINNAMON ROLLS

Rita Hofer's caramel cinnamon rolls, which took second place in 2013 at the Montana Winter Fair, have been a local legend since she started taking them to her son's basketball games. Now she sells them at the school concession stand, and fans wipe out her stock every time.

Provided by Food Network

Time 3h30m

Yield 24 rolls

Number Of Ingredients 16



Caramel Cinnamon Rolls image

Steps:

  • Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
  • Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
  • Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

1 cup milk
1 1/2 tablespoons active dry yeast
1/4 cup vegetable shortening
1 cup granulated sugar
1 1/2 teaspoons salt
2 large eggs
7 cups all-purpose flour,
plus more for dusting
Vegetable oil, for brushing
2/3 cup packed light brown sugar
1/2 cup light corn syrup
1 stick unsalted butter
1 cup heavy cream
1 1/2 cups packed dark brown sugar
1 stick unsalted butter, melted
2 teaspoons ground cinnamon

OVERNIGHT CARAMEL LATTE CINNAMON ROLLS

Give your loved ones a surprise in the morning, and plate these Overnight Caramel Latte Cinnamon Rolls before everyone wakes up. In addition to being delicious, these Overnight Caramel Latte Cinnamon Rolls can be made the night before, which means you get to sleep in a little, too!

Provided by My Food and Family

Categories     Festive 2018

Time 9h50m

Yield 16 servings

Number Of Ingredients 8



Overnight Caramel Latte Cinnamon Rolls image

Steps:

  • Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Roll out bread dough on lightly floured surface into 16x8-inch rectangle.
  • Mix 2 Tbsp. half-and-half, and 1 Tbsp. each coffee and cinnamon in medium bowl until blended. Add sugar and butter; mix well. Spread onto dough.
  • Roll up, starting at one long side. Pinch seams together to secure. Cut crosswise into 16 slices; place, cut sides up, in prepared pan. Cover.
  • Refrigerate 8 hours.
  • Remove rolls from refrigerator; let stand at room temperature 45 min. to 1 hour or until doubled in size.
  • Heat oven to 350°F. Bake rolls, uncovered, 20 to 25 min. or until golden brown. Cool 10 min.
  • Meanwhile, microwave caramels with remaining half-and-half, coffee and cinnamon in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
  • Remove rolls from pan to wire rack. Place wire rack on baking sheet. Drizzle caramel sauce over rolls; sprinkle with nuts. Serve warm.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 lb. frozen bread dough, thawed
5 Tbsp. half-and-half, divided
1 Tbsp. plus 1-1/2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 Tbsp. plus 1 tsp. ground cinnamon, divided
1/2 cup packed brown sugar
6 Tbsp. butter, softened
20 KRAFT Caramels
1/2 cup chopped pecans, toasted

CARAMEL-PECAN CINNAMON ROLLS

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



Caramel-Pecan Cinnamon Rolls image

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.

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

CARAMEL APPLE CINNAMON BUNS

Balance the sharp flavour of apple with the sweetness of caramel and a tangy soft cheese icing to make these toffee-apple-inspired cinnamon buns

Provided by Cassie Best

Categories     Afternoon tea

Time 1h25m

Yield Makes 12 buns

Number Of Ingredients 17



Caramel apple cinnamon buns image

Steps:

  • Prepare the dough for the buns the day before you want to bake them, if you have time - this will develop a better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl the pan for 1-2 mins until the butter has melted and the milk cooled slightly. It should be just warm.
  • Put the flour in a large bowl, or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl, then ½ tsp salt to the other. Whisk together, then pour in the warm buttery milk. Mix until the ingredients form a soft dough (it should be a little sticky), then tip onto a lightly floured work surface and knead by hand for 8-10 mins, or keep the stand mixer going for 5 mins or so. The dough will feel stretchy and soft when it's ready - you should be able to pull it apart without it breaking straightaway (this means the gluten has been developed). Lightly oil a bowl, add the dough and cover. Leave to rise at room temperature for a few hours, or until the dough has doubled in size. Or, chill overnight.
  • To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar starts to burn. Leave to cool.
  • If the dough has been chilled, take it out of the fridge 30 mins before shaping. For the cinnamon butter, mix the butter, sugar, vanilla and cinnamon together with a pinch of salt. Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it's about 50 x 40cm. Spread the cinnamon butter over the dough and all the way out to the edges. Spoon over the apple filling.
  • Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. To easily do this, first cut the dough in half crosswise, then cut each half into three pieces, then halve each piece. Line a large round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns, cut-side up, in the dish or tin. Make sure the tails of the buns (where the dough opens) are tucked in towards the middle of the tin, so they don't unfurl when baked. Leave some space around each bun, as they will expand as they prove. Cover loosely and leave to rise for 30 mins-2 hrs (depending on how hot your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6.
  • Bake for 35-40 mins until golden. Check the buns after 25 mins - if they still look a little doughy at the centre but the edges are burning, cover with foil and continue baking. Leave to cool in the tin while you make the icing.
  • Mix the soft cheese, icing sugar and cinnamon together. Spread over the buns while still slightly warm, so the icing drips into the swirls of the buns a little without melting completely. Loosen the caramel with a drop of milk, if needed, then drizzle over the icing. Leave to set for 30 mins before serving.

Nutrition Facts : Calories 434 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

320ml milk (any milk will work), plus an extra splash
50g cold butter, cut into cubes
500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
2 tbsp light brown soft sugar
vegetable oil, for proving
3 medium eating apples, peeled, cored and cut into 1cm cubes
knob of butter
2 tbsp light brown soft sugar
100g butter, softened
100g light brown soft sugar
2 tsp vanilla extract
1 tbsp cinnamon
150g soft cheese
150g icing sugar
large pinch of cinnamon
3 tbsp canned caramel

MOM'S CARAMEL ROLLS

Here is a recipe that I remember the most about my mom's baking. She has it committed to memory. I am glad I did get it out of her. It is a very easy recipe to make. I hope your family gets as much enjoyment out of it as mine does.

Provided by Sidd9260

Categories     Yeast Breads

Time 2h20m

Yield 18 serving(s)

Number Of Ingredients 11



Mom's Caramel Rolls image

Steps:

  • Mix water and yeast and wait 5 minutes.
  • Stir in sugar, salt and 2 cups of flour.
  • Add egg and butter and mix.
  • Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
  • Let raise until dough is double in size.
  • Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
  • Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
  • Roll dough from the long side, it should look like a log.
  • Cut into 1 inch pieces.
  • Should be 18 pieces.
  • Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
  • Stir in 3 T water.
  • Divide mixture into 3 pans (8-inch cake pans).
  • Place 6 pieces in each pan.
  • Let raise for about 45 minutes.
  • Bake for 20 minutes in a 325°F oven.
  • When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
  • If you can, let them cool slightly and enjoy them when they are still warm.

2 cups warm water (not hot)
2 (1/4 ounce) packages yeast (2 T bulk)
1/2 cup sugar
2 teaspoons salt
4 tablespoons butter (let sit out until soft)
1 egg
6 1/2 cups flour
cinnamon-sugar mixture
1 1/2 cups brown sugar
3/4 cup butter
3 tablespoons water

CARAMEL ROLLS

This is my absolute favorite thing on earth! It's perfect for all holiday mornings!

Provided by HungerGames12

Categories     Bread     Yeast Bread Recipes

Time 3h56m

Yield 12

Number Of Ingredients 13



Caramel Rolls image

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 33.9 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 177.8 mg, Sugar 13.5 g

¾ cup water
2 tablespoons butter
2 cups white bread flour
2 tablespoons white sugar
1 ½ tablespoons nonfat dry milk powder
1 teaspoon fast-rising dry yeast
½ teaspoon salt
½ cup brown sugar
¼ cup light corn syrup
¼ cup butter
¼ cup chopped pecans
¼ cup butter, softened
½ teaspoon ground cinnamon

STICKY CARAMEL CINNAMON ROLLS

Everyone will gobble up these light and airy rolls-the caramel flavor is wonderful. Pretty as well as tasty, they will brighten breakfast or snacktime.-Frances Amundson, Gilby, North Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 17



Sticky Caramel Cinnamon Rolls image

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a 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 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter. , Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours., Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. , Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

Nutrition Facts : Calories 306 calories, Fat 10g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 321mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/3 cup sugar
1/3 cup canola oil
1 egg
3 teaspoons baking powder
2 teaspoons salt
6 to 7 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1-1/2 cups sugar
4 teaspoons ground cinnamon
TOPPING:
1 cup packed brown sugar
1 cup vanilla ice cream
1/2 cup butter

SALTED CARAMEL APPLE CINNAMON ROLLS RECIPE BY TASTY

Consider these cinnamon rolls fall-ified. We stuffed our classic cinnamon rolls with thinly sliced Granny Smith apples and drizzled them with homemade salted caramel sauce. It's ooey, gooey goodness in every bite. Enjoy for breakfast or dessert!

Provided by Betsy Carter

Categories     Desserts

Time 3h5m

Yield 10 servings

Number Of Ingredients 9



Salted Caramel Apple Cinnamon Rolls Recipe by Tasty image

Steps:

  • Prepare the cinnamon roll dough and filling according to the recipe instructions.
  • Add the apples and lemon juice to a medium microwave-safe bowl. Microwave in 20-second increments, until the apples are softened and limp.
  • Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22x33 cm) baking dish with butter.
  • Roll the dough into a large rectangle about ½-inch (1.24 cm) thick. Straighten the corners with a bench scraper to make sure they are sharp and even.
  • Spread the filling evenly over the dough, then arrange the apple slices on top, leaving about ¼ inch (6 mm) between each slice. Try to keep your slices in straight rows, it's okay if the tips of the apple slices touch or overlap.
  • Starting from a short end, roll the dough into a log and pinch the seam closed. Place the log seam-side down and trim off the uneven ends. Using unflavored dental floss or a sharp knife, cut the log into even pieces, each about 1½ inches (3 ½ cm) thick. Place the rolls in the prepared baking dish, cover with a kitchen towel, and set in a warm place for 35-45 minutes, until expanded in volume by about 50%. If not baking immediately, skip this step, cover with plastic wrap and freeze for up to 3 months.
  • Bake the cinnamon rolls for 25-30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes.
  • While the cinnamon rolls bake, make the salted caramel sauce: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally but not stirring, until it starts to turn amber brown, 5-6 minutes.
  • Add the butter and stir in until incorporated, 1-2 minutes..
  • Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove from the heat and stir in the vanilla and flaky salt. Let cool and thicken slightly before using.
  • Pour the salted caramel sauce over the cinnamon rolls, then serve.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, Sugar 28 grams

1 Homemade Cinnamon Roll
2 granny smith apples, sliced into 1/4 in (6 mm) wedges
1 tablespoon lemon juice
unsalted butter, for greasing
1 cup sugar
6 tablespoons unsalted butter, room temperature
½ cup heavy cream, room temperature
1 teaspoon vanilla extract
¼ teaspoon flaky sea salt

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CARAMEL ROLLS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Caramel Rolls Recipe are provided here for you to discover and enjoy Caramel Rolls Recipe - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


CARAMEL PECAN CINNAMON ROLLS RECIPE - DINNER, THEN DESSERT
MORE BREAKFAST RECIPES FOR A CROWD. Easy Cinnamon Rolls (in 1 Hour!) Bread Pudding Breakfast Casserole. Easy French Toast Bake . Tips for Caramel Pecan Cinnamon Rolls. Use unflavored dental floss to cut the dough easily into clean slices and keep from squishing the dough as you cut. Wrap the dental floss around the rolled dough and pull …
From dinnerthendessert.com


CARAMEL CINNAMON ROLLS - THE COMFORT OF COOKING: RECIPES
Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
From sites.google.com


CARAMEL APPLE CINNAMON ROLLS - THESTAYATHOMECHEF.COM
Cover and let rise 30 to 45 minutes. Preheat oven to 350 degrees. Bake the rolls for about 18-22 minutes, until just kissed with brown on top and apples are soft. Drizzle remaining 1/2 cup caramel sauce on top of the rolls while still warm. Sprinkle with chopped nuts (optional).
From thestayathomechef.com


CARAMEL APPLE CINNAMON ROLLS - A LATTE FOOD
Filling. In a small saucepan, cook diced apples with 2 Tbsp of butter, 1/4 c brown sugar, 1 tsp cinnamon, and heavy cream until apples have softened and the caramel sauce has thickened, about 10-12 minutes. Pull off the heat and allow to cool while you roll out the dough.
From alattefood.com


CINNAMON CARAMEL ROLLS - MOM'S CRAVINGS
Instructions for this easy caramel cinnamon rolls recipe: Combine butter and vanilla ice cream in a saucepan and melt stirring constantly. Add sugars and heat to boiling, over medium high heat stirring constantly with a whisk. Bring to a rolling boil while whisking the entire time for two or three minutes. Remove saucepan from burner and let ...
From momscravings.com


CARAMEL PECAN CINNAMON ROLLS - SPACESHIPS AND LASER BEAMS
Instructions. Preheat the oven to 400°F or the temperature indicated on cans of cinnamon rolls. Sprinkle the chopped pecans evenly across the bottom of a greased 9×13-inch glass casserole dish. Pour caramel sauce evenly over the pecans.
From spaceshipsandlaserbeams.com


75 CINNAMON ROLLS - CARAMEL IDEAS IN 2022 | CINNAMON ROLLS ...
Apr 15, 2022 - Explore Janet Kovacic's board "Cinnamon Rolls - Caramel", followed by 1,118 people on Pinterest. See more ideas about cinnamon rolls, recipes, cooking recipes.
From pinterest.com


CARAMEL APPLE CINNAMON ROLL RECIPE - MARIA'S MIXING BOWL
Step 7: Roll Up the Cinnamon Rolls. Starting with one of the long sides, roll up the cinnamon roll dough into a tube and slice into 12 individual cinnamon rolls. Step 8: Bake. Place the caramel apple cinnamon rolls onto a prepared baking dish and bake. Drizzle the baked cinnamon rolls with caramel sauce, let cool for about 10 minutes, and enjoy!
From mariasmixingbowl.com


CARAMEL CINNAMON ROLLS | FOODTALK
In a mixer, whisk the soft butter, brown sugar, cinnamon and caramel, until combined. Sprinkle flour on a surface and pat dough generously with flour. Add flour on a rolling pin and roll into a 20×15 rectangle. Add the filling and spread evenly on top of the dough. Starting on the long end, roll the dough up tightly, into a long thick rope.
From foodtalkdaily.com


CARAMEL PECAN CINNAMON ROLLS - HOT FOR FOOD BY LAUREN TOYOTA
To make the caramel, combine the ingredients in a small saucepan over medium heat. Whisk occasionally for 7 to 8 minutes as it thickens. Remove from the heat. It will thicken as it cools slightly. When ready to serve the cinnamon rolls, drizzle the caramel on top of warm rolls and sprinkle with chopped pecans.
From hotforfoodblog.com


CARAMEL-APPLE CINNAMON ROLLS - FLEISCHMANNSYEAST.COM
Heat until very warm, about 120°F–130°F. Add the butter mixture to the dry ingredients and mix well with a spatula. Add the eggs and 2 cups of flour and mix again. On a lightly floured surface, knead the dough for about 5 minutes or until smooth. Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.
From fleischmannsyeast.com


QUICK CARAMEL ROLLS RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal.
From stevehacks.com


CARAMEL PECAN CINNAMON ROLLS - TUTTI DOLCI
There’s nothing more delicious than homemade cinnamon rolls, and these caramel pecan cinnamon rolls are simply divine. We start with a lovely yeast dough that comes together easily in a stand mixer, and add a delicious brown sugar, cinnamon, and toasted pecan filling.After baking the rolls to golden perfection, a drizzle of homemade salted caramel sauce …
From tutti-dolci.com


CARAMEL APPLE CINNAMON ROLLS FROM FAVORITE FAMILY RECIPES
Carefully roll the dough up into a long tube. Cut 1 and 1/2 inch sections and place on a greased cookie sheet. (It should make 2 cookie sheets worth / 24 cinnamon rolls) Let raise until almost double in size then bake at 375 for 10 to 15 minutes. While they are baking, mix together the frosting ingredients.
From favfamilyrecipes.com


CARAMEL CINNAMON ROLLS {STEP BY ... - MARCELLINA IN CUCINA
Make the caramel by melting the butter and mixing in brown sugar, honey and salt. Pour caramel into prepared pan and scatter over pecans. Roll out the dough, spread with butter and sprinkle on combined brown sugar and cinnamon. Start from the long edge and roll up the dough. Cut into 12 pieces.
From marcellinaincucina.com


CARAMEL SAUCE FOR CARAMEL ROLLS - ALL INFORMATION ABOUT ...
Caramel Sauce (Nuoc Mau) Recipe - Los Angeles Times hot www.latimes.com. 1. Fill the sink with enough water to come halfway up the side of a 1-quart, heavy-bottomed saucepan.Place the sugar and 1/4 cup of the water into the saucepan and …
From therecipes.info


CARAMEL APPLE CINNAMON ROLLS - CHOCOLATE WITH GRACE
Time will vary based on how warm the room is. Preheat the oven to 375 F. Bake the rolls for 12-15 minutes or until lightly brown on top. While the rolls are baking, make the frosting. Melt the butter in a heavy saucepan over low heat. Stir in the brown sugar and salt. Bring to a gently boil and let boil for 2 minutes.
From chocolatewithgrace.com


CARAMEL CINNAMON ROLLS WITH PECANS (HOMEMADE RECIPES)
Cut about 1-inch off each end. 10. Cut the log into 15 slices and place directly onto the caramel sauce. Cover and allow to rest for 30-minutes. 11. Bake at 350 degrees for 30-35 minutes until lightly browned on the top. 12. Allow the rolls to cool for 5-10 minutes, then invert onto a large serving tray and serve.
From 100krecipes.com


GOOEY CARAMEL CINNAMON ROLLS - DELICIOUS - AMISH365.COM
Speaking of cinnamon rolls earlier, I want to share my recipe for Gooey Caramel Cinnamon Rolls. They will be a hit at your house. Editor's Notes and Photos On The Recipes. Making cinnamon rolls is something akin to an art among the Amish. Each Amish baker seems to have their own way of making these melt-in-your-mouth creations. Man, nothing, to me, …
From amish365.com


EASY HOMEMADE CINNAMON CARAMEL SAUCE - CRAZY FOR CRUST
What makes this homemade caramel recipe different than all the others? I added a hefty dose of cinnamon to the mixture. The sweet and rich caramel flavor comes through with a strong taste of warmth and flavor from the cinnamon. If you ask …
From crazyforcrust.com


EASY CARAMEL ROLLS WITH RHODES FROZEN DOUGH - CREATE THE ...
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 …
From recipeshappy.com


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