Preheat oven to 375\u00b0. Place butter in a 9 x 13 pan. Heat in oven until melted. Sprinkle with pecans; add caramel topping and stir together. Remove dough from tubes (DO NOT UNROLL). Cut each section into 6 rolls. Arrange rolls in prepared pan with cut side down. Bake at 375\u00b0 for 20 to 25 minutes or until brown. Immediately invert onto serving plate.
Place butter in a 13 x 9 x 2-inch baking pan. Heat in a 375\u00b0 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\u00b0 for 20 to 25 minutes or until golden. Immediately invert onto a serving plate.
Serve warm. Yield: 2 dozen.
Generously butter a Bundt pan or tube pan.
Place rolls around bottom of pan.
Cover with dry pudding, then pecans. Combine brown sugar and melted butter.
Pour butter mixture over all.
Let rise for 6 to 8 hours.
Then bake at 350\u00b0 for 35 to 40 minutes.
Remove from oven and invert on plate.
Serve warm.
Place rolls in greased 9-inch baking pan.
Sprinkle brown sugar and butterscotch pudding mix over top of rolls.
Dot with butter and let sit overnight.
Bake according to package directions.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with non-stick cooking spray.
Arrange Snack Factory(R) Pretzel Crisps(R) on prepared baking sheet.
Cut each of the 8 caramel rolls into 4 equal pieces. Top each Pretzel Crisp(R) with 1 piece of the roll.
Bake in preheated oven until light golden in color, 10 to 12 minutes. Allow to cool 10 minutes.
Top with a teaspoon of the caramel frosting and a sprinkle of sea salt.
about 1 hour).
Prepare Quick Caramel Frosting. Immediately spread frosting between
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
d place evenly the frozen rolls in pan. Sprinkle the
For caramel sauce, in a small saucepan, combine 1/4 c brown sugar and the flour. Stir in 2 tbsp butter and milk. Cook, stirring constantly, over medium heat till thickened and bubbly. Remove from heat; stir in rum extract. Divide mixture evenly among 8 muffin cups.
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.
Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 1/2 cups chopped toasted pecans.
Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups chopped toasted pecans.
ith 1/4 cup Salted Caramel Sauce. Top with half of
ogether in a bowl. Spread caramel mixture into the bottom of
mooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers
Heat brown sugar, whipping cream and oil until smooth.
Shake biscuits in a sugar-cinnamon mix until well coated.
Arrange biscuits in a Bundt pan and pour caramel mixture over the top. Bake at 350\u00b0 for 20 to 25 minutes.
Flip onto serving dish.
Drain peaches, reserving 1 cup syrup.
Cut up peaches and set aside.
Crumble sugar-nut mixture from refrigerated caramel rolls in saucepan; add flour, lemon peel and 1/4 teaspoon salt.
Stir in ginger ale and reserved syrup; mix well.
Cook and stir over medium heat until thickened; stir in butter.
Add peaches; bring to boiling.
Pour into an 8 x 8 x 2-inch baking dish.
Immediately separate caramel rolls; arrange atop the hot mixture.
Bake at 400\u00b0 until done, 25 to 30 minutes.
Makes 8 servings.
airly tightly. Cut into 12 rolls and place them 1\" apart
Spray a large Bundt pan with Pam.
Put rolls in pan and sprinkle other ingredients over the top.
Let set overnight in uncovered pan.
In the morning, bake at 375\u00b0 for 25 minutes. Invert on large plate.
Serves 12.
Easy recipe for kids.
Preheat oven to 375\u00b0.
Use ungreased 13 x 9-inch pan.
Melt 5 tablespoons of oleo; stir in brown sugar, water and nuts.
Mix well.
Separate each can of rolls into 4 rectangles; seal perforations and spread with 3 tablespoons of softened butter.
ie plate.
Soften the caramel dip in the microwave for
Leave crescent rolls rolled and slice each roll into 8 pieces. Melt margarine and brown sugar with water and blend well.
Pour into 2 (8-inch) round cake tins.
Sprinkle with nuts and arrange cut slices in pan (8 in each pan).
Bake at 375\u00b0 for 25 minutes.