6 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup brown sugar (1 cup)
2 teaspoons cinnamon (4 t)
Glaze:
1 cup powdered sugar
1 tablespoon butter, melted (omitted)
1-2 tablespoons milk (2 1/2-3 T)
½ teaspoon vanilla
Directions:
Cut each dinner roll into 6 equal pieces (canned biscuits is 7 pieces each – 18 of the biscuits get cut into 4 pieces each, two of them stretch out a bit cut in half lengthwise then cut each of those pieces into thirds – total of six pieces each from the last two biscuits).
In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well.
Dip 6 (7) roll pieces at a time in the butter mixture and then in the sugar mixture. Place 6 (7) pieces in each well sprayed cup of a 12 cup muffin tin. Repeat with remaining roll pieces.
Cover with sprayed plastic wrap and let double in size, remove wrap. (If using biscuit dough cover and let it sit for 7-10 minutes, uncover, put them into the oven)
Bake at 350°F 15-20 minutes. Cool 3-4 minutes.
While they are still quite warm, take a knife and go around the edges of each well. The rolls won't stick . . . they will easily come right out. (HA! Four of mine stuck, safest bet, after going around the edges gently lift them off the bottom as well.)
Flip the pan over (don’t lay it flat, keep it slightly elevated) onto a piece of parchment paper (aluminum foil would work too) so each roll comes out upside-down. Most of the gooey caramel is resting on the bottom of the rolls and needs to seep back into the roll. Combine the glaze ingredients. Once the rolls cool slightly, and the caramel has set a bit . . . turn them right side up and glaze. (I left mine upside down, the glaze oozed underneath them. As you are putting them away give them a gentle twist in the glaze that has pooled around the roll, as you put it in your container turn it over so the freshly glazed side is up)
 |
| glazed while still upside-down |
 |
| Given a gentle twist to glaze the tops |
No comments:
Post a Comment