Pull-Apart Caramel Rolls
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 279
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 44
- Sodium
- 362
- Total: 50 min
- Active: 30 min
Ingredients
Biscuits:
Unsalted butter, at room temperature, for the baking dish
1/4 cup granulated sugar
1 tablespoon ground cinnamon
One 16.3-ounce can refrigerated biscuits, such as Pillsbury
Caramel Sauce:
3/4 cup heavy cream
1/3 cup packed light brown sugar
1/3 cup granulated sugar
6 tablespoons unsalted butter
Whipped Cream:
1/2 cup heavy cream
2 tablespoons confectioners' sugar
Directions
- 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.