Easy cinnamon buns question

mad_about_mickey

15 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 !!

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Comments (8)

nodakgal
15 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
15 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.
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Sharon, I spent a lot of energy trying to figure out how to make fresh bread...Fresh...on the day I wanted it whenever I had a day in the kitchen like you're describing. After much experimenting, I realized there are two ways to accomplish this. 1. From dough that has risen once, formed into rolls and frozen. To make this happen, I put the frozen, formed rolls in a buttered pan, cover with plastic wrap and freeze; let the pan of rolls rise overnight on the counter. (I've found the dough shouldn't rise for more than 8-12 hours, otherwise they can over-proof.) Bake in the morning. OR 2. From dough that has risen overnight in the fridge, having gone through the bread machine the night before. When I do it this way, I start my dough an hour before bedtime, so I can put the dough in the bread machine into a greased pan for the overnight rise in the fridge. The next morning you still have to form your rolls and allow time for another rise, but it works well if time permits. Either way, you'll have fresh bread and won't wear yourself out getting there. If time is really tight (OR I plan on drinking!), I actually prefer the frozen-overnight-on-the- counter-to-proof method. It doesn't seem to work if you leave your bread in the freezer too long, as I suspect it kills the yeast after a while. For just a few days of make-ahead prep time, however, it works really well. I hope you find it works for you, and you've discovered a new way to get fresh-baked to the table.
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western_pa_luann
15 years ago
Isn't "a tube of cinnamon buns" different than crescent rolls?

OP doesn't mention crescent rolls.....
sharon_fl
15 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
15 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
15 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
15 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
15 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

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nodakgal

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Easy cinnamon buns question

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nodakgal

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