Creamy Caramel Crunch Rolls


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

    1. Lightly grease a 13x9x2-inch baking pan; set aside. For caramel mixture, in a small saucepan combine 1 cup brown sugar, butter, whipping cream, and salt. Cook and stir over medium heat until brown sugar is dissolved. Remove from heat. Stir in vanilla. Pour into the prepared baking pan, spreading evenly.
    2. In a small bowl stir together 1/2 cup brown sugar and cinnamon. Stir in nuts; set aside.
    3. On a lightly floured surface, roll each loaf of dough into an 18x6-inch rectangle. Spread soy nut butter over dough to within 1/2 inch of the edges. Sprinkle with nut mixture. Roll up each rectangle, starting from a long side; pinch dough to seal seam. Cut each rolled rectangle into 8 slices. Arrange on top of caramel mixture. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).
    4. Preheat oven to 350 degrees F. Bake about 40 minutes or until golden. If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter. Serve warm.


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