Quick Caramel Coffee Ring Recipes

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.

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.

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.

Steps:

• In a medium bowl, whisk together the yeast, 3/4 cup of the flour and the cloves, then whisk in the water until smooth. Let stand uncovered for 10-20 minutes, until it begins to ferment. It may not puff up at all.
• Whisk the salt, oil, and sugar into the yeast slurry until smooth and the salt and sugar have dissolved. Stir in the remaining flour all at once.
• When the mix is a shaggy mess, turn it out onto a work surface and knead until fairly smooth, soft, and just a bit sticky.
• Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
• Line a baking sheet with parchment paper, or oil it.
• Divide dough in half. Roll one piece into a rectangle, then roll it up along the long side, evening it and lengthening it until it is about 24 inches long and 1 inch thick.
• Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
• Repeat with the other half of the dough.
• Cover the rings with plastic wrap and leave to rise until tripled in size, about 45-60 minutes.
• Put an oven rack in the upper third position, and preheat to 400°F.
• Beat the egg with a pinch of salt, and glaze the rings. Sprinkle generously with sesame seeds.
• Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
• Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking.
• Cool rings on a rack.

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream., Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice., Bake at 350° for 65-70 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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

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.

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.

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.

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.

Steps:

• In a bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. In a bowl, cream butter and remaining sugar. Beat in the egg yolks, vanilla and salt. Add yeast mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn 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 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Combine filling ingredients; spread over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on greased baking sheets; pinch ends together to form a ring. With kitchen scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks; cool for 20 minutes. Combine glaze ingredients; drizzle over warm rings.