Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
Pull-Apart Caramel Rolls
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 279
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 44 mg
- Sodium
- 362 mg
These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 279
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 44 mg
- Sodium
- 362 mg
Ingredients
Biscuits:
Caramel Sauce:
Whipped Cream:
Directions
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23m
Easy
CLASS
- For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
- Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
- For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
- Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
- For the whipped cream: While biscuits are baking, whisk the cream and confectioners’ sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
- Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.
