Gooey Rolls Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, mix sugar, lemon zest, cinnamon and, if desired, poppy seeds. Punch down dough; roll into an 18x12-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 400°. Bake rolls 15 minutes. Meanwhile, for glaze, in a small saucepan, combine sugar and lemonade concentrate. Cook and stir over medium-low heat until sugar is dissolved. Stir in butter and lemon zest; simmer, uncovered, until slightly thickened, 10-12 minutes. Remove rolls from oven; pour glaze over rolls. Bake until golden brown, 5-10 minutes longer. Cool in pan 5 minutes. Run a knife around sides of pan before inverting onto a serving plate. Serve warm.

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the 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.

Steps:

• Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
• Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
• Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.