Gabriela Rodiles features Pull-Apart Caramel Rolls, as seen on Food Network Kitchen Live.
Recipe courtesy of Gabriela Rodiles

Pull-Apart Caramel Rolls

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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!



Caramel Sauce:

Whipped Cream:


  1. For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
  2. 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.
  3. 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.
  4. Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
  5. 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.
  6. 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.