When I was a kid, my mom would make caramel rolls. Cinnamon rolls with a thick gooey crust that was absolutely delicious. However, they would have to raise overnight to be ready for the morning.These, on the other hand, are quick, easy and allow me to get my fix without baking all night. The secret is to use a tube of big and fluffy refrigerated biscuit dough..
First, you roll out your biscuit dough until it is one square or rectangle. Spread out room temperature butter on the dough making sure its evenly coated. Sprinkle handfuls of brown sugar evenly across the dough, then evenly sprinkle out cinnamon. Roll up the dough starting from the longest side and roll across until you have one big tube of goodness. Slice up the dough into rounds divided by the amount of biscuits that were in the can. In a greased round cake pan randomly place squares of butter followed by a generous sprinkling of brown sugar. Place your roll rounds on top of the deliciousness and stick into a preheated oven at 350*F for about 15 - 20 minutes. The rolls are done when the tops are nicely brown. Let cool for a few minutes. Then, place a plate on the top of pan and flip. If they don't pop right out, it means the pan didn't get enough spray and you'll have to use your own ingenuity to get them out. Enjoy warm, topped with a bit of butter.
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