Best One Rise Caramel Rolls Recipes
ONE-RISE CARAMEL ROLLS
Treat your guests with these caramel rolls that are topped with pecans.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Grease 13x9-inch pan with shortening. In small bowl, mix all topping ingredients except pecans until well blended; spread evenly in pan. Sprinkle pecans evenly over top.
- In large bowl, mix whole wheat flour, 1/4 cup granulated sugar, the salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Stir in enough all-purpose flour until dough pulls cleanly away from side of bowl.
- On floured surface, knead dough 3 minutes. With rolling pin, roll dough to 15x7-inch rectangle.
- Spread 2 tablespoons butter over dough. In small bowl, mix 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter.
- Starting with 15-inch side, roll up dough tightly; pinch edge of dough into roll to seal. Cut into 12 slices; place cut side down in pan over topping. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 45 minutes.
- Heat oven to 350°F. Uncover dough; bake 30 to 35 minutes or until golden brown. Cool in pan 1 minute. Place heatproof serving platter or tray upside down onto pan; immediately turn platter and pan over. Remove pan.
Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Roll, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g
ONE RISE CREAMY CARAMEL PECAN ROLLS
Number Of Ingredients 8
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
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