READ REPLIES

Maine Mom

Hi! I'm in need of several different recipes for caramel rolls. I need a variety, if possible, so any help would be appreciated.

Thank you

Recipe(tried): Bisquick Caramel Rolls

kachina

Caramel Rolls
This is from Bisquick's cookbook...K

2 cups Bisquick baking mix
1/2 cup water
2 tablespoons margarine, softened
1/4 cup brown sugar, packed firm
1 teaspoon cinnamon
1/2 cup pecans, crushed
4 tablespoons butter
8 tablespoons brown sugar

Mix Bisquick and water. Smooth dough onto cloth covered surface dusted with flour. Knead 15 times. Roll dough into a 15x9 rectangle. Spread with 2 tablespoons of margarine. Mix brown sugar and cinnamon. Sprinkle over margarine. Roll tightly from long edge. Pinch to seal. Wrap in plastic and refrigerate 24 hours.

Place 1 tablespoon pecans, 1 teaspoon butter and 2 teaspoons of brown sugar in each of 12 greased muffin tins. Unwrap dough and cut into 12 1 1/4 inch slices. Place each slice, cut side down into tins.

Bake at 400 for 15 minutes. Invert onto a plate and remove pan. Serve warm.

Note: Add finely chopped apples for a more moist roll.

Recipe(tried): Caramel Bubble Ring (using refrigerated breadsticks)

dj-Iowa

Caramel Bubble Ring
Yield: 12-16 servings

I found this recipe in newsgroups posted by jmjohnsn. I have made these many times and have always shared the recipe.

3/4 cup sugar
4 teaspons ground cinnamon
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
1/3 cup chopped pecans
2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter or margarine, melted

Combine the sugar and cinnamon; set aside. Combine caramel topping and maple syrup; set aside. Sprinkle half the pecans in a greased 10-inch fluted tube pan. Drizzle with a third of the caramel mixture. Open the tubes of breadstick dough (do not unroll). Cut each into eight 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 at 350 degrees for 20-25 minutes or until golden brown. Cool for 2 minutes. Invert onto a serving platter; serve warm.

Recipe(tried): Caramel Bubble Rolls (using frozen bread dough)

Trish/FL

Caramel Bubble Rolls

This is a really easy recipe that always turns out great (emphasis on easy).

1 pkg. frozen dough balls (Rich's is available here)
1 sm. box butterscotch pudding (not instant--and you can use vanilla if you want)
1/2 c. brown sugar
1/4 c. chopped pecans
1 stick (1/2 cup) margarine, melted
2 tsp. cinnamon

Place dough (frozen) balls in a greased bundt pan. Pour melted butter over dough balls. Mix dry pudding, sugar, pecans and cinnamon together. sprinkle over dough balls. Cover with a cloth and let rise overnight. Bake at 325 degrees for 20-30 minutes. Turn onto plate while rolls are still warm.

Thank You: THANKS FOR ALL THE HELP, LADIES!!!

Maine Mom

Dear Donna, Kachina, DJ, and Trish,

Just wanted to send a big thanks for your help with the caramel roll recipes. I sincerely appreciate your help.

Maine Mom :-)

Recipe(tried): Butterscotch Bubble Loaf (using frozen bread dough)

Carrie/UT

BUTTERSCOTCH BUBBLE LOAF

24 Rhodes rolls, thawed but still cold
1/2 box non-instant pudding (butterscotch or vanilla)
1/2 cup chopped pecans (optional)
1/2 cup brown sugar
1/2 cup butter

Spray bundt pan eith non-stick cooking spray.

Cut rolls in half and roll in dry pudding. Arrange in pan alternating with pecans. Sprinkle remaining pudding mix over the top.

Combine brown sugar and butter; heat together until butter is melted and syrup is formed. Stir well. Pour syrup over rolls.

Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.

Remove wrap and bake at 350 degrees F 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediatley after baking invert onto a serving platter. YUM!