Easy Saturday Morning Crescent Caramel Rolls Recipes

EASY SATURDAY MORNING CRESCENT CARAMEL ROLLS

Steps:

• Set oven to 375 degrees.
• Butter a 9 or 10-inch round cake pan or pie plate.
• Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan.
• Separate the dough into 4 rectangle pieces, then seal the perforations with fingers.
• Spread each rectangle with 1 tablespoon soft butter.
• In a small bowl combine the sugar with cinnamon.
• Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts.
• Roll each rectangle pinwheel-style beginning at the short end.
• Slice the roll into thirds.
• Place cut side down into the pan with the caramel in it.
• Bake for about 20-22 minutes or until golden.
• Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.

QUICK CARAMEL ROLLS

Steps:

• Put melted butter in an 8-inch round cake pan.
• Sprinkle with chopped pecans.
• Add ice cream topping and mix well.
• Arrange crescent rounds in pan.
• Bake for 20 minutes at 375°F.
• Invert onto a plate and serve warm.

CHRISTMAS CARAMEL ROLLS EASY

Steps:

• The night before, grease 10X13 pan and place frozen rolls in bottom then sprinkle 1/2 cup white sugar, 1 tsp cinnamon, 1/2 cup chopped nuts and then dry pudding over top.
• In medium saucepan, melt 1/2 cup butter and 1/2 cup brown sugar and pour over top of rolls.
• Place pan on counter and cover lightly with paper towels and let thaw and rise overnight.
• In the morning uncover and bake at 350 for 30-35 minutes or until golden brown.
• Turn out onto serving dish and serve warm.

CARAMEL ROLLS

Steps:

• Melt ice cream and butter.
• Mix in the brown sugar, white sugar and the cinnamon.
• Break apart the thawed bread dough in to a greased 9x13 cake pan. Pour the ice cream, butter, sugar and cinnamon mixture over the dough.
• Let rise and then bake at 350 degrees for 30 minutes.

MOM'S CARAMEL ROLLS

Steps:

• Mix water and yeast and wait 5 minutes.
• Stir in sugar, salt and 2 cups of flour.
• Add egg and butter and mix.
• Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
• Let raise until dough is double in size.
• Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
• Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
• Roll dough from the long side, it should look like a log.
• Cut into 1 inch pieces.
• Should be 18 pieces.
• Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
• Stir in 3 T water.
• Divide mixture into 3 pans (8-inch cake pans).
• Place 6 pieces in each pan.
• Let raise for about 45 minutes.
• Bake for 20 minutes in a 325°F oven.
• When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
• If you can, let them cool slightly and enjoy them when they are still warm.

SO EASY CARAMEL ROLLS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Combine all topping ingredients EXCEPT pecans in ungreased 9-inch round cake pan.
• Stir until well mixed; sprinkle with pecans and set aside.
• Combine 1 tablespoon sugar and cinnamon in a small bowl and set aside.
• Unroll dough and separate into 12 strips.
• Spread each strip with 1/2 teaspoon softened butter, sprinkle evenly with sugar-cinnamon mixture.
• Roll up loosely.
• Pinch seam to seal.
• Place rolls evenly in pan and bake for 18-23 minutes or until golden brown.
• Cool 5 minutes.
• Invert onto serving platter.
• Let stand 1 minute before removing pan.
• serve warm.