Recipes for "caramel rolls"

Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, 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.

Meanwhile, make sauce: Combine brown sugar, corn syrup, and 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 and set aside.

Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.

Preheat the 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; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.

In a large bowl, mix 2 cups of the flour, sugar, yeast, and salt. Add the lukewarm milk, egg, and butter. Mix with a bread mixing attachment until moist ingredients are incorporated and mixture is beginning to clump together. Scrape down the sides and add the remaining flour, 1/2 cup at a time, mixing again until dough is sticking together. Use your hands to knead the dough together – it should be workable and have some elasticity.

Place the dough in a large buttered or greased bowl and cover it with plastic wrap. Let rest in a warm spot for one hour. When dough has rested for one hour and risen to about double it’s original size, punch it down and fold the corners back into the middle, making it a compact ball once again. Cover again, with corner side down, and let rest for 30 minutes.

While dough is rising, saute the apples, butter, sugar, cinnamon, and vanilla together in a saucepan over low heat. Let the mixture gently simmer together for about 10-15 minutes, until apples are tender and mixture has thickened slightly. Add chopped walnuts and set aside.

Roll the dough into a 9×15 rectangle. Pour 1/3 of the apple mixture onto the dough and spread it evenly. Starting at the wide end, roll up the dough with the apple mixture inside. When the dough has been rolled up, use a large knife to cut the dough into 12-15 spiraled rolls and place each of them in a large buttered ovenproof skillet. Leave some room between each roll for the dough to rise.

Preheat oven to 350 degrees. Cover the rolls and let rise again for 30 minutes. When risen, pour 1/3 of apple mixture over the top. Bake for 15-25 minutes, or until lightly browned and baked through. Pour remaining 1/3 of sauce over the hot rolls before serving.

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.

Grease a 9x13-inch baking dish. Place 12 dinner rolls in the prepared baking dish.

Melt butter in a saucepan over medium-low heat; stir in brown sugar, pudding mix, milk, and cinnamon until smooth. Pour brown sugar mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool before serving, 15 minutes.

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.

Place sugar, butter, cream, corn syrup, molasses, vanilla, and salt (omit if using salted butter) in a thick-bottomed 3 to 4-quart saucepan. Heat on medium to medium low heat and stir slowly with a wooden spoon until the butter has melted and the sugar has dissolved. If you see sugar crystals on the edge of the pan, brush them down with a wet pastry brush.

Let the caramel mixture come to a rolling boil, adjusting the heat so that the caramel doesn't boil over the pan. Continue to stir in a slow figure-eight pattern with a wooden spoon.

Monitor the temperature of the caramel with a candy thermometer. When it reaches 240°F (after about 15 minutes or so of boiling), remove from heat and pour into a metal bowl.

Let the hot caramel mixture sit in the bowl until the temperature cools to just below 200°F, at which point you are ready to dip the apples.

While the caramel sauce is cooking and cooling, line a baking sheet with either Silpat or buttered aluminum foil.

Insert the sticks (either lollipop sticks, thick wooden skewers, or chopsticks) into the center of the apples through the stem end.

The caramel sauce will thicken as it cools. When the cooling caramel sauce has thickened enough so that the caramel will form a coating on the apples and not just slide off, dip the apples into the caramel, one at a time.

Swirl each apple around in the sauce so that the caramel sauce completely coats the apple, except for the very top near the stick.

Pull the apple up from the sauce and let the excess caramel gently drip back into the bowl.

Place the coated apple onto the lined baking sheet. Some caramel sauce will form a little pool at the base of each apple. Repeat with the remaining apples, then refrigerate for 15 minutes.

Once the caramel has chilled 15 minutes and is cool enough to touch but still malleable, remove from the refrigerator and press the caramel that has pooled at the bottom of the apples up against the side of the apples.

If you are using coatings such as sprinkles or chopped nuts, roll the caramel apples in them now. Then return the apples to the refrigerator and chill for at least another hour.

Refrigerate until ready to serve. Let the apples come to room temperature before eating. The caramel apples will last 2 weeks chilled.

If giving as gifts, wrap them in plastic wrap.

Preheat oven to 250 degrees F (120 degrees C).

Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.

Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.

Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.

Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

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.

In a medium, heavy saucepan, bring the brown sugar and cream to a rolling boil; boil 1 minute. Add baking soda; boil 1 more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.

Beat well. Stir in pecans if desired.

In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.

Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.

Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.

Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.

Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.

To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.