Creamy Caramel Crunch Rolls

Creamy Caramel Crunch Rolls Enlarge Image
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2 users rated this recipe an average rating of 5.0
Yields:
16 rolls
Prep:
35 mins
Rise:
45 mins
Bake:
40 mins 350°F
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Creamy Caramel Crunch Rolls

Ingredients
1
cup packed brown sugar
1/2
cup butter, cut up
1/4
cup whipping cream
1/2
teaspoon salt
1
tablespoon vanilla
2
16 ounce loaves frozen sweet roll dough, thawed
1/3
cup soy nut butter or peanut butter
1/2
cup packed brown sugar
1
teaspoon ground cinnamon
1/2
cup chopped honey-roasted soy nuts or honey-roasted peanuts

Directions

  1. Lightly grease a 13x9x2-inch baking pan; set aside. For caramel mixture, in a small saucepan combine the 1 cup brown sugar, the butter, whipping cream, and salt. Cook and stir over medium heat until sugar dissolves. Remove from heat. Stir in vanilla. Pour into prepared baking pan.
  2. On a lightly floured surface, roll each loaf of thawed dough to an 18x6-inch rectangle. Spread each dough rectangle with half of the soy nut butter or peanut butter, spreading to within 1/2 inch of edges. In a small bowl combine the 1/2 cup brown sugar and the cinnamon. Stir in nuts. Sprinkle half of the nut mixture over each dough rectangle. Starting from a long side, roll up each rectangle into a spiral; pinch dough to seal seams. Cut each spiral into eight slices. Place slices, cut sides down, on top of caramel mixture. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).
  3. Preheat oven to 350 degrees F. Bake about 40 minutes or until tops of rolls are golden and edges are browned. If necessary to prevent overbrowning, cover rolls with foil after 30 minutes of baking. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter. Serve warm.

Nutrition Facts

(Creamy Caramel Crunch Rolls)
    Per serving:
  • 355 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 2 g monounsatured fat),
  • 32 mg chol.,
  • 451 mg sodium,
  • 51 g carb.,
  • 2 g fiber,
  • 24 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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