Caramel Filled Biscuits Recipes

CARAMEL PULL-APART BISCUITS

Steps:

• Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
• In small bowl, mix remaining ingredients; pour over biscuits.
• Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

SIMPLE BUNDT® CARAMEL ROLLS

Steps:

• 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.

CARAMEL-FILLED BISCUITS

Steps:

• Place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms.
• Roll tablespoons of the mixture into balls and-place on lined baking trays.
• Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm.
• Bake the biscuits in a preheated oven, 180C until lightly golden.
• Cool on racks.
• To make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl.
• Place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick.
• Cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits.
• Top with the remaining biscuits and allow to cool and become firm.