• BH&G 3394

    From Dave Drum@1:229/452 to All on Thu Jul 22 11:27:14 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creamy Caramel Crunch Rolls
    Categories: Breads, Snacks, Nuts, Dairy
    Yield: 16 Servings

    1 c Packed brown sugar
    1/2 c Butter; cut up
    1/4 c Whipping cream
    1/2 ts Salt
    1 tb Vanilla
    32 oz (2 loaves) sweet roll dough;
    - thawed
    1/3 c Soy nut or peanut butter
    1/2 c Packed brown sugar
    1 ts Ground cinnamon
    1/2 c Chopped honey-roasted soy
    - nuts or honey-roasted
    - peanuts

    Lightly grease a 13" x 9" x 2" 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.

    On a lightly floured surface, roll each loaf of thawed
    dough to an 18" x 6" rectangle. Spread each dough
    rectangle with half of the soy nut butter or peanut
    butter, spreading to within 1/2" 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).

    Set oven @ 350ºF/175ºC.

    Bake about 40 minutes or until tops of rolls are golden
    and edges are browned. If necessary to prevent over
    browning, 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.

    Makes: 16 rolls

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

    MMMMM

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