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
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... There are only ten minutes in the life of a pear when it is perfect to eat
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