Best No Yeast Caramel Buns Recipes

EASY HOMEMADE CINNAMON ROLLS WITHOUT YEAST

Steps:

• In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
• In a small saucepan set over low heat, combine the milk and butter. Cook just until the butter is melted. (Alternately, microwave the milk and butter together. See Kelly's Notes.)
• Add the milk mixture to the flour, and using a spatula, mix just until combined.
• Flour your work surface then turn out the dough and knead it for 1 minute until it comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed, but do not over-knead the dough.
• Cover the dough loosely with a damp towel and let it rest for 15 minutes.
• Preheat the oven to 350°F. Grease an 8- or 9-inch baking dish with butter.
• Lightly flour your work surface then roll the dough into a 10x14-inch rectangle.
• In a small bowl, whisk together the brown sugar and cinnamon.
• Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture on top.
• Beginning at the long end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.
• Arrange the rolls in the greased baking dish.
• Bake the rolls for 25 to 30 minutes until they are pale golden and baked through. While the rolls are baking, make the frosting.
• In a large mixing bowl, combine the cream cheese and butter. Using a handheld mixer, beat the ingredients until smooth then add the vanilla and beat just until combined.
• Add the confectioners' sugar and beat just until combined.
• Remove the rolls from the oven and let them cool completely before frosting and serving.
• The milk and butter must be melted together. Using cold milk causes the melted better to resolidify, which leads to an uneven dough.
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NO YEAST CARAMEL BUNS

Steps:

• 1. Preheat oven 400* and lightly grease a 2" round cake pan.
• 2. For the topping: Combine the 1/4 c melted butter and brown sugar.Add the dark corn syrup.Stir to combine. Spread the syrup mixture in cake pan and add the chopped nuts. Set aside.
• 3. For the dough: Sift the flour ,sugar, baking powder, baking soda and salt into a big bowl.Warm 1 1/4 cups buttermilk just to lukewarm and pour warmed buttermilk into dry ingredients along with 1/4 cup melted butter. Stir to combine. Transfer dough onto a floured surface and knead briefly -- just to smooth it out a bit. Gently roll dough into a 9x13 rectangle. Brush dough with water and sprinkle with 1/2 C brown sugar. Spread the sugar evenly over dough. Roll dough into a log, starting at the longer edge. Pinch the seams closed as well as you can. Now score the roll in 2 inch increments with a serrated knife or a piece of plain dental floss. Cut into slices. Lay slices in cake pan . Bake 23 to 25 minutes until golden brown. remove from oven and invert pan onto a plate and let it sit 15 seconds and then remove the pan.

CARAMEL ROLLS

Steps:

• Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
• Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
• Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

CARAMEL PECAN ROLLS

Steps:

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

EASY NO-YEAST CINNAMON ROLLS

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.

NO-FUSS CARAMEL 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.

NO-FUSS ROLLS

Steps:

• In a small bowl, combine all of the ingredients. Spoon into 6 muffin cups coated with cooking spray. Bake at 450° until a toothpick comes out clean, 12-14 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.