Cins Cream Cheese Caramel Bitesaka Cins Pull Aparts Recipes

CARAMEL PULL APARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
• Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
• Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

PULL-APART CARAMEL ROLLS

Steps:

• For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
• Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
• For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
• Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
• For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
• Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.

CARAMEL AND CASHEW PULL-APART BREAD WITH COFFEE ICE CREAM

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease a 12-cup Bundt pan with cooking spray.
• Stir to combine the muscovado sugar and butter, then set aside. In a large bowl whisk to combine the granulated sugar and cinnamon. Coat 10 to 12 pieces of the dough in the cinnamon-sugar mixture and place the pieces in the bottom of the prepared pan. Sprinkle in 1/4 cup of the cashews. Drizzle with one-quarter of the butter mixture. Repeat the layering process two more times, and finish with a layer of the coated dough drizzled with the butter. Bake for 45 minutes.
• Cool the bread slightly, about 5 minutes, then turn out onto a plate or platter. Serve with coffee ice cream.
• In a large bowl, whisk to combine the flour, sugar, salt and yeast. In a medium saucepan, heat the milk and butter just until the butter melts. Stir the liquid into the flour mixture. Stir in the egg and mix until a shaggy dough forms. Turn the dough onto a work surface and knead until it is smooth and elastic, 5 to 8 minutes. Grease a large bowl with butter. Transfer the butter to the prepared bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.

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.

CARAMEL CHEESECAKE BITES RECIPE - (4.4/5)

Steps:

• Pre-heat the oven to 350 degrees F. Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300°. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel. Spoon about 1 tablespoon caramel over each cheesecake.

BITE-SIZE SALTED CARAMEL CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
• Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
• Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
• Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

CARAMEL CHEESECAKE BITES

Steps:

• Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
• Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
• Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
• Stir dulce de leche well, then spread 1 1/4 cups of it-there will be some left over-evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
• Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
• Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
• Cool completely in pan on a rack, then chill until cold, about 3 hours.
• With aid of foil overhang, lift cheesecake confection from pan.
• Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
• Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.