At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Caramel rolls that are quick, easy, and ooey gooey!
Heat oven to 375°F. Combine all topping ingredients except pecans in small bowl; stir until well mixed. Stir in pecans. Spoon about 2 tablespoons topping into each of 6 ungreased jumbo-size muffin cups. Set aside.
Combine 1 tablespoon sugar and cinnamon in small bowl. Set aside.
Divide dough along perforations. Place 1 strip dough on top of second strip dough; pinch edges to seal. Repeat with remaining dough strips, forming 6 double strips.
Spread tops of double strip dough evenly with 2 tablespoons softened butter; sprinkle evenly with sugar-cinnamon mixture. Roll up loosely. Pinch seam to seal. Place each roll into muffin cup, spiral-side up.
Bake 20-25 minutes or until golden brown. Cool 5 minutes in pan; invert onto serving platter. Let stand 1 minute before removing pan. Serve warm.
Dietary Fiber: 1g
very quick and easy
I love caramel rolls, and these were a cinch to make! I'll definitely be preparing them again.
I make these rolls in a 9 inch cake pan without nuts. They taste like a million bucks! I have shared this recipe with quite a few friends and they loved them as well! No one can believe how easy they are to make because they are so good.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/872
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