Easy Caramel Rolls

Serve your family warm and nutty caramel rolls baked using corn syrup and cinnamon rolls with cream cheese frosting.

Yield

12 servings

Ingredients

1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup corn syrup
3 tablespoons whipping cream
3/4 cup pecan halves, if desired
1 (36.5 ounce) bag frozen cinnamon rolls with cream cheese frosting (12 rolls)

Directions

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 13 x 9-inch baking 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 wire 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).

Preheat oven to 375°F (191°C). Carefully remove plastic wrap from rolls. Cover pan with foil.

Bake for 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.

Estimated Time

Preparation Time: 15 minutes
Rise Time: 7 hours
Bake Time: 40 minutes
Total Time: 7 hours 55 minutes

Additional Information

Use the leftover cream cheese frosting to frost chocolate graham crackers for a super easy sweet treat.

Covering the pan with foil for the first 20 minutes of baking ensures that the center rolls will get fully baked.

Nutritional Information

Amount per serving: Calories 380 (Calories from Fat 120), Total Fat 14 g (Saturated Fat 7 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 310 mg; Total Carbohydrate 58 g (Dietary Fiber 1 g; Sugars 28 g), Protein 5 g; Exchanges: 1 1/2 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 4

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