Easy cinnamon buns question

mad_about_mickey

18 years ago

Has anyone ever made cinnamon buns using a jar of caramel ice cream topping and nuts and a tube of cinnamon buns?

Thanks for any help !!

Sort by:Oldest

Comments (8)

nodakgal
18 years ago
I found this at cooks.com.Its worth a try, pour the carmel in the bottom of the pan and add your cinnamon rolls on top..

EASIEST CARAMEL CRESCENT ROLLS

1/4 c. butter
1/2 c. chopped pecans
1 jar caramel ice cream topping
2 cans crescent rolls

Preheat oven to 375 degrees. Melt butter in 13x9 pan in oven. Add nuts and topping and mix well. Remove rolls in sections and cut each section into 6 slices. Arrange in pan on top of caramel mixture and bake 25 minutes or until brown. Immediately turn onto serving platter. Makes 24 rolls.
patti43
18 years ago
I got this from the Pillsbury site the other day. I haven't tried them yet, but they sure sounded good. I think I saw someplace they have crescent rolls now that come in a sheet without the perforations.

CARAMEL CRESCENT ROLLS

1/4 cup caramel apple dip
1 (8 ounce) can refrigerated crescent dinner rolls
4 tablespoons butter (very soft)
1/4 cup white sugar
1-2 teaspoon cinnamon
1 cup chopped walnuts or pecans, divided

Preheat oven to 375 degrees. Butter a 9 or 10-inch round cake pan or pie plate. Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan. Separate the dough into 4 rectangle pieces, then seal the perforations with fingers. Spread each rectangle with 1 tablespoon soft butter
.
In a small bowl combine the sugar with cinnamon. Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts. Roll each rectangle pinwheel-style beginning at the short end. Slice the roll into thirds. Place cut side down into the pan with the caramel in it. Bake for about 20-22 minutes or until golden. Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.
Related Discussions
Quick Cinnamon Buns
Q
Comments (13)
No, you aren't alone! Our local mall was built when I was a teenager. I have NEVER been able to breathe in that building. I don't know what kind of air circulation system they put in, but it doesn't work well. Sometimes I'm in there for 5 minutes, sometimes an hour before I HAVE to leave. There are other malls with in half an hour or 45 minutes from me that I can walk all over in, but I can breathe in them, so it's easier to want to look around! As for the server, he needs fired! My thing is that everyone who works with food, be it restaurant kitchen or grocery store, non-register employees, or your local convenience store employees, and here I do include those who run register, as I know they all work deli!, should be required to take and pass the serve safe test. My son took baking and pastry in high school and passed his first try. Needs to renew it. He works in a convenience store as a shift leader, and those who work with him know they better follow the rules or listen to him b)*()&* at them! Tami
...See More
Monday is National Sticky Bun Day
Q
Comments (17)
I made LindaC's cinnamon buns/rolls last week and while I was happy with the end results, I messed up a bit and knew I could do better. Basically, last week I made the dough in my KA which I do not recommend as it tends to over mix the dough, bringing out the stickiness and making one think it needs more flour. This time I mixed it with a wooden spoon to start, and then kneaded it on my counter top adding flour as necessary. After I made the dough, I remembered Lou's plea for photos and a tutorial. So here it is, unfortunately minus the mixing of the dough. But the recipe I used was very easy for the dough. Basically proof the yeast and start dumping in the other ingredients. I used LindaC's recipe as a base and added 1 and 1/4 cups brown sugar mixed with a generous tbs of cinnamon for the filling. I spread about 1/3 cup soft butter before I put down the brown sugar mix. The icing is a combo of almost equal parts cream cheese, butter and a cup or more of powdered sugar and a splash of vanilla. Next a rise of about 1.5 hours: Punched down: Rolled out like buttah: Spread with softened butter: Add brown sugar mixed with cinnamon: Start rolling up on the long side: finished roll: Sliced, in a greased pan, then let rise 30 min: Out of the oven: Iced:
...See More
National Sticky Bun Day
Q
Comments (73)
I tried posting this yesterday and got some kind of maintenance page, so I know this is late. AM, King Arthur Flour sells the cinnamon chips (see link below). I'm sure other online sellers do also, but that's where I usually get them. I've never seen them in stores. That doesn't mean they aren't available, but the selection of baking items is pretty skimpy in my neighborhood. Annie, we have 3 sugar maples along the front road, and if I were to guess, those are probably the only sugar maples for a 100 miles. My DH found them root-bound and neglected in an overgrown "no-man's-land" at the back of an old nursery owned by an elderly gentleman. I doubt tapping those would yield more than a teaspoon. Not to mention we've had almost no cold weather this winter. The crocuses are up and the ornamental cherries and plums are blooming. Hardly ideal for maple-sugaring. Thank goodness for Trader Joe's and the lovely (and well-priced) Grade B maple syrup they offer from our Canadian neighbors. Costco's I haven't tried. Since there are no children in the house, even with baking maple syrup lasts a long time here. Definitely OT, but I'm remembering the homemade pancake syrup we made when I was a child. I think it was some mixture of brown sugar, white sugar, water and Watkins maple flavoring. Karo has its uses, as Annie mentioned, especially for candy-making. I use a small amount in maraschino cherries to prevent the syrup from crystallizing and the same in some fudge recipes. Carol
...See More
Cinnamon roll questions..
Q
Comments (25)
You can definitely cut the recipes in half, but I used to multiply them when I made them at the restaurant where I used to work in San Francisco. I made a more or less regular bread dough with a small amount of sugar added, and after the first rise, I would roll the dough out into a long rectangle, add butter to two thirds of the rectangle, and the fold the dough over as in making a puff pastry, and then I followed the methods for making puff pastry in order to get many layers of butter and dough. Then I would roll the layered dough into a long rectangle (like Pioneer Woman) and add brown sugar, cinnamon, and chopped walnuts and roll the rectangle like Pioneer Woman and cut into rounds. Instead of putting these into one pan, I put them into muffin pans, so that they would make nice individual servings. I didn't bother to glaze mine, but that might have been a good idea, although I think they might have been too sweet if I did that. I added the walnuts because the restaurant always had barrels of walnuts (and other nuts), and so I thought I might as well use them. I think it is difficult to make a bad cinnamon roll. I worked graveyard at the restaurant (11 PM to 7 AM - later when I made yeast dough), and so my rolls were ready for breakfast when the restaurant opened. The restaurant was owned by a commune of hippies, and so the staff ate many of the rolls before customers had a chance to buy them. I could physically only make so many in one night, and I had to make three different recipes each night - generally of the coffee cake or dessert variety - something to have with coffee in the morning or afternoon. Lars
...See More
western_pa_luann
18 years ago
Isn't "a tube of cinnamon buns" different than crescent rolls?

OP doesn't mention crescent rolls.....
sharon_fl
18 years ago
I'm sure there are a multitude of variations to make 'easier' cinnamon rolls-but be it as it may...I guess I'm from the 'old school'.
Ironically-when I had my restaurant-I had a waitress who had a recipe whereas you made the buns-in our case-each mid afternoon, placed in the fridge-tightly sealed, then in the morning when my 5am gal came in-took the pan out to warm at room temp for 30 min-then baked them. Then-by 6:30 and as the early workmen walked in-the aroma of freshly baked rolls-wafted the place!
I would so love to make them-sadly the gal cannot remember the recipe! MY BAD! Should've written it down way back when... :(
Does anyone have this recipe? All I recall is you heated the milk, added the yeast-added the flour etc-then when you let it rise for an hour-rolled it out-you buttered the dough & added the cinnamon/sugar,rolled it up & sliced into a dozen pieces. BUT-in the baking pan-you added melted butter & maple syrup before placing the unbaked rolls in the pan. SO GOOD!
Sorry to waiver from this original post but since we're on the topic....anyone?
nodakgal
18 years ago
If you are addressing me Luann, Yes they are different. I used the crescent roll recipe as an example. If you read what I wrote I said Its worth a try, I'd pour the carmel in the bottom of the pan and add your cinnamon rolls on top. Let me rephrase that to cinnamon BUNS on top.
western_pa_luann
18 years ago
I was just asking... wondering if it was a regional difference.

The OP mentioned 'buns'... and the next two posts used 'crescent rolls'. Just asking for a little clarification, that's all!
iowagirl2006
18 years ago
Those cresent carmel rolls sound good - that would be so quick and easy. I always have crescent rolls on hand. We love them with dinner or I make Magic Marshmallow Puff with them.

I often bake the frozen cinnamon rolls - you just put them in the pan and let them rise. I make a carmel sauce to put under them sometimes (put the frozen rolls on the carmel sauce) - I just melt a few tablespoons of butter, mix with brown sugar, and stir in a little milk or cream. I make it fairly runny or it gets too sticky when baking. I also top with pecans.

Homemade are the best though - but I don't have the best luck with them.

Sharon - those rolls you talked of sound wonderful. I always thought yeast breads were best that raised slowly in the fridge over night. mmmmmmMMMMmmm
mad_about_mickey
Original Author
18 years ago
Thanks , knew I count on you all to help me out.

I have made these with the 'nuts in syrup' ice cream topping and they must of been out of it at the store , because this is what he brought home. A jar of caramel and chopped nuts.

I make 'real' ones in the winter when it is warmer in the house so the dough rises, but spoiled son said he wanted them and he would buy the 'stuff !!So this is what he is getting.

Has anyone ever had the Schwans cinnamon rolls? They are the best easy to make ones , but sure are pricey.

Easy cinnamon buns question

Comments (8)

nodakgal

patti43

Related Discussions

western_pa_luann

sharon_fl

nodakgal

western_pa_luann

iowagirl2006

mad_about_mickey
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Easy cinnamon buns question

Comments (8)

nodakgal

patti43

Related Discussions

western_pa_luann

sharon_fl

nodakgal

western_pa_luann

iowagirl2006

mad_about_mickeyOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

mad_about_mickey
Original Author