Caramel Nut Sweet Rolls Recipes

Steps:

• Position the rack in the center of the oven and preheat to 375 degrees F.
• Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
• Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
• Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
• Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
• Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

Steps:

• In a small bowl, combine brown sugar and cream until sugar is dissolved. Spread into a greased 8-in. square baking dish. Sprinkle with walnuts. , On a lightly floured surface, unroll breadstick dough (do not separate). Combine sugar and cinnamon; sprinkle over dough. Reroll, starting with a short end. Cut into six slices. Place cut side down in prepared pan. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 1 minute before inverting onto a serving plate. Serve warm.

Steps:

• In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
• Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; 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., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
• Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
• Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
• Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
• Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
• Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
• Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

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.

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.

Steps:

• Position the rack in the center of the oven and preheat to 375 degrees F.
• Place the nuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 10 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
• Lightly butter a 9-inch-diameter glass or ceramic pie dish.
• Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Remove from heat. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted nuts evenly over the syrup in the dish and set aside.
• Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
• Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup nuts on top.
• Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
• Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
• Enjoy!

Steps:

• Heat oven to 450°F. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted.
• Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.
• Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup of butter, 1 cup of the flour, 1 1/4 cups of the sugar, and the egg to the bowl. Beat for 2 minutes, then add the remaining 1 1/4 cups of flour and beat until smooth, about 2 minutes. Scrape the batter from the sides of the bowl. Transfer the dough to a clean bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (about 85°F) until doubled in size, about 1 hour.
• Turn the dough out onto a well-floured counter. Roll into a 9 x 12-inch rectangle. Gently spread 1 tablespoon of softened butter on the dough. In a small bowl, combine the cinnamon and remaining 3 tablespoons sugar; sprinkle onto the dough, leaving a 1/2-inch border around the dough. Roll the dough up like a jelly roll, starting from the larger side. Cut the dough into 12 equal pieces.
• Place the rolls in a 9 x 13-inch casserole dish that has been greased with the other tablespoon of softened butter, tucking the loose ends of the dough under each roll so they'll hold together when baked. Cover the pan with a clean kitchen towel and let the rolls rise in a warm place (about 85°F) until doubled in size, about 1 hour.
• Preheat the oven to 350°F. Bake the rolls for 15 to 20 minutes, or until light golden brown. Brush the hot caramel sauce on the rolls while still hot.
• Caramel Sauce
• In a large pot set over medium-high heat, melt the butter. Add the brown sugar, granulated sugar, and honey. Bring to a boil, and cook for 4 to 5 minutes, stirring once or twice (watch carefully to avoid scorching). Remove the pot from the heat and swirl in the cream until it is fully incorporated. Be very careful when adding the cream because the mixture will bubble up.
• note
• Sandy's Granny Haley made the best cinnamon rolls in the world. It seemed so effortless and magical to her grandkids. The smell the cinnamon wafting through the house stopped people in their tracks. As Sandy grew older and really began to appreciate the lessons given her by her family, she started taking note when Granny would cook. Unfortunately for Sandy, one of her biggest regrets was not getting the exact measurements for the cinnamon rolls. When Sandy graduated from culinary school, one of the first tasks given to her by her mother was to re-create Granny's cinnamon rolls. Sandy was able to locate an old hand-written recipe card with the general method, but the problem was that the recipe said things like a "drop" of this and a "handful" of that. Sandy has worked diligently on these cinnamon rolls. She feels like hers have gotten really close to Granny's, but she thinks Granny's hands must have been much smaller. Her laughter and tiny hands are missed.

Steps:

• In a small bowl, combine brown sugar and cream until sugar is dissolved.
• Spread into a greased 8-in. square baking dish.
• Sprinkle with walnuts.
• On a lightly floured surface, unroll breadstick dough (do not separate).
• Combine sugar and cinnamon; sprinkle over dough.
• Reroll, starting with a short end.
• Cut along breadstick scored lines.
• Place cut side down in prepared pan.
• Bake at 350° for 25-30 minutes or until golden brown.
• Cool for 1 minute before inverting onto a serving plate. Serve warm.

Steps:

• 1. Generously grease 13x9-inch pan. In small bowl, combine brown sugar, 1/2 cup margarine and corn syrup blend well. Drop mixture by spoonfuls into greased pan spread evenly. Sprinkle with nuts.2. On lightly floured surface, roll dough to 20x12-inch rectangle. Spread with 2 tablespoons margarine. In small bowl, combine sugar and cinnamon mix well. Sprinkle over dough. Starting with 20-inch side, roll up jelly-roll fashion pinch edges firmly to seal seams. Cut into twenty 1-inch slices place cut side down in prepared pan.3. Cover let rise in warm place (80 to 85°F.) until light and doubled in size, 35 to 45 minutes.4. Heat oven to 375°F. Uncover dough. Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minute invert onto wire rack. Serve warm.Nutrition Information Per Serving: Serving Size: 1 Roll * Calories: 210 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 210 mg 9% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 1 g 3% * Sugars: 12 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 2% * Iron: 8% * Dietary Exchanges:1 Fruit, 1 1/2 Fat or 2 Carbohydrate, 1 1/2 Fat