Dads Gooey Caramel Rolls Recipes

DAD'S GOOEY CARAMEL ROLLS

Steps:

• In a saucepan, combine brown sugar and cream. Heat until sugar dissolves. Pour into a 9 x 13-inch sprayed baking pan. Sprinkle pecans over top. Place cinnamon rolls on pecans and cover with sprayed plastic wrap.Let rolls rise until double in size. Remove wrap and bake at 350°F for 15-20 minutes. Remove from oven and immediately invert onto a serving platter.

EASY GOOEY CARAMEL ROLLS

Steps:

• Grease a 9x13-inch baking dish.
• Arrange 12 dinner rolls in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. Pour pudding mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool for 15 minutes before serving.

TOO EASY GOOEY CARAMEL ROLLS

Steps:

• All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
• Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.
• That's it!
• Place bundt pan in the cold oven overnight.
• When you arise the next morning, set the oven temp to 325°F
• Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
• Don't remove rolls while the oven is heating, leave inches.
• Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake.
• Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
• Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
• Do this over the counter top so if some spills, it won't get on the floor.
• All that's left is to enjoy!
• Company or family will think you slaved hours, it looks so yummy.
• This is great for bake sales also.
• Tip: don't put over 22-24 at most rolls in the pan.
• I always use just 22.
• Any more and they will rise over the top of the pan and hang over.
• If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them.
• I use more butter and sugar than other recipes because my family really likes alot of caramel.
• However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup.
• I just prefer too much to too little.
• The caramel can be scooped up and put toward the middle rolls.

DAD'S GOOEY CARAMEL ROLLS RECIPE - (4.4/5)

Steps:

• In a saucepan, combine brown sugar and cream. Heat until sugar dissolves. Pour into a 9x13-inch sprayed baking pan. Sprinkle pecans over top. Place cinnamon rolls on pecans and cover with sprayed plastic wrap.

CARAMEL ROLLS

Steps:

• Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, 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.
• Combine brown sugar, light corn syrup, and 1/4 cup 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.
• Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
• Preheat 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; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

DAD'S GOOEY CARAMEL ROLLS

Steps:

• In a saucepan, combine brown sugar and cream. Heat until sugar dissolves. Pour into a 9x13-inch sprayed baking pan. Sprinkle pecans over top. Place cinnamon rolls on pecans and cover with sprayed plastic wrap.Let rolls rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Remove from oven and immediately invert onto a serving platter

GOOEY CARAMEL ROLLS

Steps:

• Heat oven to 375°. Combine all topping ingredients except pecans in 9-inch round cake pan; stir until well mixed. Sprinkle with pecans. Set aside.
• Combine 1 tablespoon sugar and cinnamon in small bowl. Set aside.
• Unroll dough; separate into 12 strips. Spread each strip with melted butter; sprinkle evenly with sugar-cinnamon mixture. Roll up loosely. Pinch seam to seal. Place rolls evenly in pan.
• Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes. Invert onto serving platter. Let stand 1 minute before removing pan. Serve warm.

CARAMEL PECAN ROLLS

Steps:

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; 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 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.