CARAMEL BUBBLE RING
Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin' good baked good.-Laura Clifton, Wenatchee, Washington
Provided by Taste of Home
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 220mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK CARAMEL COFFEE RING
This is another recipe from my early "married" days. I also got this recipe from an old women's magazine in the 70's. My family really like this one!
Provided by Deb Adkins
Categories Other Breakfast
Time 55m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 375 degrees.
- 2. In small saucepan, melt margarine (or butter). Coat bottom and side of ungreased 12 cup fluted tube pan with 2 tablsppons of the melted margarine/butter.
- 3. Sprinkle 3 tablesppons of the nuts over bottom of prepared pan.
- 4. Add remaining nuts, brown sugar and water to remaining margarine/butter; heat to boiling, stirring occasionally. Remove from heat.
- 5. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of prepared pan. Drizzle half of the caramel sauce over balls. Repeat layers.
- 6. Bake at 375 degrees for 20 to 25 minutes or untill golden brown. Invert immediately onto waxed paper and remove from pan.
- 7. Good served warm. Can be pulled apart or sliced.
COFFEE CAKE RING
The glaze on this delicious coffee cake makes is wonderful to serve at any get-together.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.
Nutrition Facts :
PULL-APART CARAMEL COFFEE CAKE
The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
OVERNIGHT CARAMEL BREAKFAST COFFEE RING
Number Of Ingredients 7
Steps:
- Grease large bundt cake pan. Layer frozen rolls in pan. Mix cinnamon, sugar, and pour over rolls in pan. Sprinkle nuts, brown sugar, and pudding over this. Dot with butter. Cover with greased wax paper and then a towel and set out of draft overnight. (I put it into my oven.) Next morning, bake at 350 degrees for 35-40 minutes. Invert pan immediately
Nutrition Facts : Nutritional Facts Serves
QUICK CARAMEL COFFEE RING
This is perfect for a lazy Saturday morning. Maybe hubby and the kids will serve you breakfast in bed ... from the kitchen of Debbie Vroom Thornburg, Fairview TN.
Provided by Tona C.
Categories Breads
Time 45m
Yield 1 coffee cake, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees.
- In a small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the melted margarine.
- Sprinkle 3 tablespoons of the nuts over bottom of prepared pan.
- Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat.
- Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls on bottom of prepared pan.
- Drizzle half of the caramel sauce over balls. Repeat layers.
- Bake for 20-25 minutes or until golden brown. Invert on wax paper immediately and remove from pan.
Nutrition Facts : Calories 404.9, Fat 21.9, SaturatedFat 4.5, Cholesterol 1.7, Sodium 489.7, Carbohydrate 48.5, Fiber 1.5, Sugar 22.7, Protein 5.3
OVERNIGHT CARAMEL FRENCH TOAST
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts : Calories 571 calories, Fat 24g fat (13g saturated fat), Cholesterol 262mg cholesterol, Sodium 539mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.
CARAMEL CRUNCH RING
Number Of Ingredients 5
Steps:
- Combine brown sugar, butter and water in 1 quart casserole dish (with butter melted). Stir in cereal, separate biscuits and cut into quarters. Add to sugar mixture and stir to coat each piece. Push biscuits and coating away from center of casserole dish and set in a custard cup or glass (open end up). Bake at 375 degrees for 25-30 minutes. (Can also use a Bundt pan.)
Nutrition Facts : Nutritional Facts Serves
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