One Rise Caramel Rolls Recipes

Steps:

• In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool 5 minutes.
• Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
• Place frozen rolls in 4 rows by 3 rows evenly on caramel-pecan mixture. Cover with plastic wrap generously sprayed with cooking spray. (Save frosting packet for another use.)
• Refrigerate rolls 5 hours or overnight to let dough rise.
• About 2 3/4 hours before serving rolls, remove rolls from refrigerator and place pan on cooling rack. Let rolls continue to rise at room temperature about 2 hours or until almost double in size (actual rising time depends on temperature of kitchen).
• Heat oven to 375°F. Carefully remove plastic wrap from rolls. Cover pan with foil. Bake 20 minutes; remove foil. Bake 15 to 20 minutes longer or until rolls are deep golden brown. Immediately place heatproof serving plate or tray upside down on pan; carefully turn plate and pan over. Leave pan over rolls 1 minute; remove pan. Serve warm.

Steps:

• 1. Mix all of the ingredients together as listed up to the eggs.
• 2. Then add the beaten eggs, and 9-10 cups of flour (one cup at a time). Mixing well after each addition.
• 3. Knead well; cover with damp towel or plastic. Let rise until double in bulk. (Can punch down and let rise again.
• 4. I divide into half, or thirds; pat or roll out to large rectangle. Spread with melted butter; then white sugar and cinnamon. Can add nut/raisins now if desired.
• 5. Roll up, cut into thick slices (use dental floss or thread for cutting). Place the slices (in well greased pans) on the caramel base which you have earlier prepared. Recipe follows.
• 6. Caramel for Rolls: Whip sugar, water and whipping cream together with a whisk. Then pour into bottom of 9x13 pans or one much larger pan.
• 7. Place cut rolls in this mixture. Let rise some and bake 30 minutes, until browned. Cover with foil last 10 minutes if you need to keep the outside of the rolls from getting too brown.
• 8. Line a larger pan with foil. Butter warm tops to keep them soft. Place the foil -lined pan on top of baked rolls. Tip over and let caramel drain down between rolls. I leave these pans together to keep the caramel and rolls soft.

Steps:

• Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm.

Steps:

• generously grease two 9x1 1/2 inch round baking pans (or you can use 1 9x13) line bottom with parchment paper for topping, in a small bowl stir together powderd sugar and cream: divide sugar mixture evenly between pans (or all of it in the 9x13) sprinke pecans evenly over sugar mixture in pans in another bowl stir together brown sugar and cinnamon: set aside. On a lightly floured surface roll each loaf of dough into a 12x8 rectangle. brush with melted butter, sprinkle evenly with the brown sugar and cinnamon mixture. roll up each rectangle starting from the long side. pinch seams to seal. slice each roll into 12 pieces, place pieces cut sides down in prepared pans. cover rolls, let rise in warm plance until nearly double (about an hour). Preheat oven to 375. bake in the preheated oven for 20 to 25 minutes or until rolls sound hollow when gently tapped. cool in pans and loosen edges carefully invert onto plate. tip.... let dough thaw overnite in fridge before making rolls

Steps:

• In a bowl, combine the brown sugar and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls cut side up in the dish. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-22 minutes or until light brown. Cool for 5 minutes before inverting onto a serving platter.