Cinnamon Sprinkle Rolls in Saute Pan

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Discussion Overview

This thread centers around the preparation of Cinnamon Sprinkle Rolls in a sauté pan, with participants sharing their experiences, variations of the recipe, and personal anecdotes related to cooking and demonstrations.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant requests the recipe details, specifically the amounts of butter and sprinkles needed.
  • Another participant provides specific measurements for making the rolls, suggesting variations based on pan size.
  • Several users mention adding different types of sprinkles for flavor enhancement, with one participant noting the use of both Cinnamon and Caramel Sprinkles.
  • One participant shares their experience of using sprinkles in popcorn at shows, describing it as a good and easy idea.
  • Another participant discusses incorporating sprinkles into cake batter and on top before baking, highlighting the added flavor and texture.
  • One participant describes their method of using biscuits, butter, and brown sugar, emphasizing the importance of coating the biscuits well.
  • Several participants recount experiences of burns from handling hot pans, sharing personal stories and lessons learned from those incidents.

Areas of Agreement / Disagreement

Views differ on the specific amounts of butter and sprinkles to use, with no clear consensus on a single recipe. Participants share various personal preferences and experiences without reaching a unified agreement.

Contextual Notes

Participants are primarily sharing personal cooking experiences and variations in recipe preparation, particularly in the context of demonstrations and shows.

Who May Find This Useful

Consultants looking for creative ideas for using sprinkles in recipes or those interested in anecdotal experiences related to cooking demonstrations may find this discussion helpful.

V
vwpamperedchef
I need the recipe for these please!! I know butter, but how much. I know the sprinkles, but how much!

HELP!!
 
8" saute pan?
1 5-biscuit tube of Grands-style biscuits
1-2 Tb. butter
1-2 Tb. sprinkles10" pan
use the 8-biscuit tube and increase the butter and sprinkles by 50%
 
Even better - use @ 1 tablespoon of both the Cinnamon and the Caramel Sprinkles - then sprinkle a little on top before baking.....YUMMO!
 
  • Thread starter
  • #4
youre the best! thanks!
 
A director in my group brings a bag of micrwave popcorn to her shows. After it is popped she tosses in some of the Caramel Sprinkles and passes that around. I haven't tried it yet, but it sounds really good. And easy!
 
mmm.... that would be good. I've added the sprinkles into cake batter and sprinkled on the top before baking. That's good, because it adds flavor and a little crunch.
 
chefann said:
8" saute pan?
1 5-biscuit tube of Grands-style biscuits
1-2 Tb. butter
1-2 Tb. sprinkles

10" pan
use the 8-biscuit tube and increase the butter and sprinkles by 50%
Click to expand...
I use about 1/2 stick of butter (with the grands biscuits - well, with ANY biscuits). 2 Tbsp is dry in my opinion. I also add 1/4 cup brown sugar. When it is done I sprinkle more of the sprinkles over the top. YUM!! (we need a lip licking smily):chef:
 
I use 3 Tbls of butter in the 10" Pan, and use the 8 count Grands biscuits. I add in the Sprinkles (enough to cover the bottom of the pan) and then sprinkle on a couple Tbls. of brown sugar. Stir it all up with a mix n scraper, and bake at 350 for 15-18 minutes. YUMMY!
 
  • Thread starter
  • #9
yes i recalled using more butter then Ann stated. Its for a show, so I wanted to be sure, otherwise I'd wing it. LOL
 
I'm making the Warm Nutty Caramel Brownies for a show this week. I always use the microplane and grate more nuts over it (I tried chocolate but it just melts - lol). This time I am going to sprinkle some of the Sprinkles over it as the finishing touch! I bet it will make them all want that free container!!

Next week I'm making the new Chocolate Velvet Strawberry Cake - think I'll do that again!
 
I make a really good apple pie and use the sprinkles in and on that. I forgot to add it once, and BOY did people complain!!! I use the recipe from http://www.pillsbury.com - it's the Apple Cream Pie. Yummy!
 
I use
1 package biscuits (10 count, not the grands but the dark green package)
cut in quarters
3 Tbs butter
3 Tbs brown sugar packed
melt butter and sugar, and biscuits, toss to coat
sprinkle a generous amount of whichever sprinkle you want to use on top
bake until dark golden brown (light golden will still be raw inside)
 
  • Thread starter
  • #13
Did my demo and BURNED MY ______ HAND!

Ok so I've done this b efore. I just "assume" when I am taking them out of the pan that the handle is magically cool. I pulled the host aside and luckily she had some cream. I hope no one noticed (although pretty hard not to see this white cream on my hand!)

My director has said to put the potholder on it. Too little too late for that info. LOL

My hand looks OK today. Pretty normal looking...thank goodness.
 
Sorry to hear bout your hand Vanessa - I did the same thing luckily it was at home and not at a show.

The upside to this is that you will probably never do this again.
 
  • Thread starter
  • #15
that's very true Linda. a painful mistake. :)
 
that hurts! that chrome end is killer!! Luckily our new potholders are HUGE and will make it a little harder to do! ;)
 
pamperedlinda said:
A director in my group brings a bag of micrwave popcorn to her shows. After it is popped she tosses in some of the Caramel Sprinkles and passes that around. I haven't tried it yet, but it sounds really good. And easy!
Click to expand...

That's a great idea!
 
vwpamperedchef said:
Did my demo and BURNED MY ______ HAND!

Ok so I've done this b efore. I just "assume" when I am taking them out of the pan that the handle is magically cool. I pulled the host aside and luckily she had some cream. I hope no one noticed (although pretty hard not to see this white cream on my hand!)

My director has said to put the potholder on it. Too little too late for that info. LOL

My hand looks OK today. Pretty normal looking...thank goodness.
Click to expand...

Oh my goodness! That happened to me too! I took the saute pan out of the oven and had set it down. I figured the handle was cool enough (and the middle part was) but the metal tip was still hot and well, yeah, that left a mark. I had to have an ice pack on it for the rest of the open house but thankfully folks understood. It's good to remember these things though, to convey them to our customers.

I'm glad it wasn't too bad of a burn. Mine blistered up real good.
 

Frequently Asked Questions

What ingredients do I need to make Cinnamon Sprinkle Rolls in a Saute Pan?

To make Cinnamon Sprinkle Rolls in a Saute Pan, you will need the following ingredients: refrigerated crescent roll dough, cinnamon, sugar, butter, and optional icing for drizzling. You can also add nuts or raisins for extra flavor if desired.

How long does it take to prepare and cook the Cinnamon Sprinkle Rolls?

The preparation time for Cinnamon Sprinkle Rolls is about 10 minutes, and the cooking time is approximately 15-20 minutes. Overall, you can expect the entire process to take around 30-35 minutes from start to finish.

Can I use a different type of dough for the Cinnamon Sprinkle Rolls?

Yes, you can use other types of dough such as biscuit dough or puff pastry if you prefer. Just keep in mind that the texture and flavor may vary slightly depending on the type of dough you choose.

What is the best way to serve Cinnamon Sprinkle Rolls?

Cinnamon Sprinkle Rolls are best served warm, straight from the pan. You can drizzle them with icing or serve them with a side of cream cheese frosting for dipping. They make a great breakfast treat or dessert for any occasion.

Can I make Cinnamon Sprinkle Rolls ahead of time?

Yes, you can prepare the rolls ahead of time by assembling them and refrigerating them until you are ready to bake. Just make sure to cover them tightly to prevent them from drying out. When ready to bake, allow them to come to room temperature before placing them in the oven.

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