PULL-APART CARAMEL ROLLS
These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!
Provided by Gabriela Rodiles
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
CIN'S CREAM CHEESE-CARAMEL BITES...'AKA' CIN'S PULL APARTS
I have been making a variation of these since the late 1950's. We used to make our own buttermilk biscuit dough back then, or, sourdough biscuit dough to make them with. But after discovering the canned refrigerator biscuits I quickly learned they made making these a lot easier. They are popular again in a variety of...
Provided by Straws Kitchen(*o *)
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350dF Spray a 9X13-inch cake pan with Pam (or some kind of non-stick cooking spray)
- 2. Melt the butter and vanilla in a pie plate or bowl for dredging. In another pie plate or bowl mix together both sugars (white and brown) with the cinnamon and nutmeg.
- 3. Cut each refrigerated biscuits into 4 quarters. Take a small amount of cream cheese on the end of a knife and place some cream cheese in the middle of each of the biscuit quarter. Fold or roll the biscuit quarter around the cream cheese then dredge thru the melted vanilla-butter; then roll it in the sugar mixture to coat
- 4. Start layering the coated biscuits bites in the cake pan (covering bottom of pan first). When you have about 1/2 of them in the pan, sprinkle some of the sugar mixture and pecan pieces over the top....then continue until all are coated and added in the pan. Sprinkle some more of the sugar mixture and nuts over the top again and place cake pan in oven to bake at 350dF for 30 to 38 minutes (or until done).
- 5. When biscuits bites are just about finished baking make a Caramel Glaze. Place what's left of the sugar mixture, melted vanilla-butter, cream cheese and nuts into a saucepan. Bring to a boil. Just after it comes to a boil, turn heat down to a simmer, add the heavy cream and stir until thickened, but will still drizzle.
- 6. Remove pan of biscuit bites from oven when they are finished baking. Then drizzle the Caramel Glaze all over the top. If you like more nuts, sprinkle a few more pecan pieces on top.
- 7. NOTE: If you didn't have enough of the ingredients left to make enough glaze, just add a little more of each ingredient to your saucepan to ensure you have enough. I do not measure, I eyeball most everything......therefore my measurements on the ingredients above are approximate.
CARAMEL PULL-APART BISCUITS
Gooey, warm caramel biscuits can star at your next breakfast or brunch. It's easy when you start with refrigerated biscuits!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 295, Carbohydrate 45 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg
CARAMEL PULL APARTS
Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.
Provided by Airisaiia
Categories Bread Yeast Bread Recipes
Time 35m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.2 g, Cholesterol 6.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 438.3 mg, Sugar 10.4 g
CARAMEL PULL APARTS
Make and share this Caramel Pull Aparts recipe from Food.com.
Provided by TishT
Categories Breads
Time 50m
Yield 1 Bundt Pan, 12 serving(s)
Number Of Ingredients 5
Steps:
- Grease a bundt pan.
- Cut the rolls in half and roll in each in dry pudding mix.
- Arrange in pan alternately with nuts.
- Be sure to stack evenly as possible.
- Sprinkle remaining pudding mix over the top.
- Combine the brown sugar and butter together and heat until the butter is melted and syrup is formed.
- Make sure it is stirred well.
- Pour the syrup over the rolls.
- Cover with greased plastic wrap (I use non-stick cooking spray) Let rise until double in size or even with top of bundt pan.
- Remove wrap and bake at 350 deg.
- F 30-35 minutes.
- Cover with foil the last 15 minutes of baking.
- Immediately invert onto a serving platter.
BEST EVER CINNAMON PULL APARTS
These are the easiest, most incredible cinnamon pull aparts you will ever have. We make them once a year on Christmas morning! You may adjust the amount of cinnamon to suit your taste.
Provided by Beth
Categories Bread Yeast Bread Recipes
Time 1h
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
- In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
- Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
- Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
- Bake in preheated oven for 45 minutes, until top is golden brown.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 44.1 g, Cholesterol 7.2 mg, Fat 11.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 3.5 g, Sodium 484.5 mg, Sugar 25.8 g
CREAM CHEESE STUFFED PULL APART BREAD
Provided by My Food and Family
Time 45m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Brush bottom of 10-inch cast-iron skillet with 1 tsp. butter.
- Separate biscuits. Split each biscuit horizontally in half to make 2 rounds.
- Mix cream cheese with 1-1/2 tsp. rosemary and 1/2 tsp. garlic powder in medium bowl until blended. Spoon evenly onto centers of biscuits, adding about 2 tsp. cream cheese mixture to each biscuit. Gather edge of each biscuit over top of cream cheese mixture, completely enclosing cream cheese mixture; pinch edge of dough together to seal. Roll into ball.
- Place, seam sides down, in single layer in prepared skillet.
- Mix remaining butter and garlic powder until blended; brush onto tops of biscuits. Sprinkle with remaining rosemary.
- Bake 22 to 25 min. or until golden brown.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.5361 g, Sugar 0 g, Protein 2 g
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