CHOCOLATE CHIP CARAMEL ROLLS
As a teenager, I keep active with sports and friends. But baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! -Julia Holm, Northfield, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, salt and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead in chocolate chips until dough is smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Sprinkle with chocolate chips; gently press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., In a small bowl, combine brown sugar and cream; pour into a greased 13x9-in. baking dish. Arrange rolls cut side up over syrup. Cover and let rise until doubled, about 50 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing to a serving platter. Serve warm.
Nutrition Facts : Calories 499 calories, Fat 21g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 358mg sodium, Carbohydrate 76g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
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
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
CARAMEL PECAN CINNAMON ROLL COOKIES
This is a nice chewy cookie that has the flavors of a good cinnamon roll. A family favorite.
Provided by Mrs.Williams
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
- Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Scoop dough by rounded tablespoons onto a baking sheet.
- Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
- Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 151 mg, Sugar 10.9 g
GRANNY'S CARAMEL CINNAMON ROLLS
Years ago, when most farmers milked cows, cream was often used in baking. My grandmother and mother always made caramel sauce on their cinnamon rolls. I have adapted this recipe for the modern convenience of a bread machine, but have kept all of the old-fashioned taste.
Provided by Martina
Categories Yeast Breads
Time 55m
Yield 12 cinnamon rolls
Number Of Ingredients 12
Steps:
- Place dough ingredients in bread machine in order given.
- Press dough cycle.
- While dough is mixing, combine filling ingredients.
- In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
- Stir well to mix.
- Set aside.
- In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
- Stir mixture together well.
- Place in fridge.
- When dough cycle has completed, remove dough from the machine and place on floured surface.
- With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
- Spread filling onto dough spreading close to edges.
- Roll up dough, jellyroll style, starting at long edge.
- Pinch seam closed.
- Slice into 1 1/2 inch thick slices.
- Place in 9x13 pan, that has been coated lightly with non-stick spray.
- Place cinnamon rolls in warm place until doubled in bulk.
- (About 1 hour).
- Preheat oven to 350 F.
- Just before placing in oven, remove caramel sauce from fridge, stir once more.
- Next, evenly pour caramel sauce over rolls.
- Bake for 25-30 minutes or until light golden brown.
- Let cool on wire rack for about 10 minutes, then invert.
- The gooey caramel sauce will be on top.
- Store leftovers in tightly closed container.
- Leftovers can be warmed up in microwave.
- Enjoy!
Nutrition Facts : Calories 349.4, Fat 14.8, SaturatedFat 9.1, Cholesterol 46.3, Sodium 264.4, Carbohydrate 50.9, Fiber 1.1, Sugar 25.8, Protein 4.3
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