Delicious Caramel Rolls: Easy Recipe with BIG Tip!

Click For Summary

Discussion Overview

This thread centers around personal experiences and opinions regarding the preparation of caramel rolls using the new sweet caramel sprinkle. Participants share their thoughts on different types of dough, variations in ingredients, and the overall outcome of their baking experiences.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, emphasizes the importance of using Pillsbury crescent rolls for better results, sharing a negative experience with generic brands.
  • Another participant mentions that they and others enjoyed making the caramel rolls at a conference, indicating a positive reception of the product.
  • Several users discuss their experiences with freezing the rolls, noting that the texture and puffiness may be affected after thawing.
  • One participant shares a method of adding chopped apples to the rolls, suggesting it enhances the dish while showcasing cookware.
  • Another participant expresses satisfaction with using reduced fat Pillsbury crescent rolls, noting they could not tell the difference from regular ones.
  • Some participants express a desire to find alternatives to crescent rolls, citing concerns about processed foods.
  • One participant shares a creative idea of using refrigerated sugar cookie dough to make a variation of the rolls, highlighting its appeal as a budget-friendly option.

Areas of Agreement / Disagreement

Views differ regarding the use of different brands of dough, with some participants advocating for Pillsbury while others are open to using store brands. There is no clear consensus on the best approach to freezing the rolls.

Contextual Notes

Participants share their personal baking experiences and preferences, reflecting a variety of approaches to making caramel rolls and the use of different ingredients.

Who May Find This Useful

Consultants and community members interested in baking variations and personal experiences with caramel rolls may find this discussion relevant.

stayinathomemama
stayinathomemama
Gold Member
Messages
94
Has anyone made the easy caramel rolls with the new sweet caramel sprinkle? We had them for desert last night. BIG TIP: Only use Pillsbury crescent rolls. I had some generic ones that a host gave me (I make the crust and she reimburses me) and they fell apart horribly. The taste is good... presentation? I'm going to try a few different things. Anyone else made these yet?
 
Oh, yeah. A bunch of us who got samples of both flavors at conference made them. There's a whole thread about them. YUM!!!
 
stayinathomemama said:
Has anyone made the easy caramel rolls with the new sweet caramel sprinkle? We had them for desert last night. BIG TIP: Only use Pillsbury crescent rolls. I had some generic ones that a host gave me (I make the crust and she reimburses me) and they fell apart horribly. The taste is good... presentation? I'm going to try a few different things. Anyone else made these yet?
Click to expand...

I sooooooooo agree! When I was having hosts do their shopping, I would always STRESS Pillsbury for the rolls or pizza crust. The store brand just stinks! (and I am ALL for saving $$$!!:o )

Here is one of the many posts talking about the rolls...I was discussing how you could use the biscuits and show off our cookware in this post:

http://www.chefsuccess.com/showthread.php?t=23540
 
I add chopped apples and do like kelly and use the pull apart breads because it showcases our awesome cookware. Gotta get those points.
 
Oh that reminds me......I froze half of them unbaked when I made them. I'll have to thaw them in the morning and see how they turn out. You guys were supposed to remind me about that!
 
These are so good! I can't wait to do these at shows next month and sell lots of sprinkles and skillets!
 
My hubby didn't like the texture of the sprinkles...he said he's not used to biting into chunks in his cinnamon rolls. Otherwise, the flavor was good.
 
pamperedlinda said:
Oh that reminds me......I froze half of them unbaked when I made them. I'll have to thaw them in the morning and see how they turn out. You guys were supposed to remind me about that!
Click to expand...
Here's the verdict: Don't freeze them, just make the entire bach and eat them.

I made the entire recipe a few weeks ago and froze half of them unbaked. I cut and sliced the rest of them then wrapped them in plastic wrap and froze them. Thawed them this morning and baked them. They taste fine (not as good as the fresh ones), they are just flat and didn't puff up when they baked.

and lastly....listen carefully here....Ann was right....you have to go ahead and bake this kind of dough - something about when you break open the package and the rising whatever stuff that's in them.

....Ann is so smart!
 
Linda, you just made my day. Thanks. :)
 
chefann said:
Linda, you just made my day. Thanks. :)
Click to expand...
You are welcome. I'd say I was complimenting you, but it's just the truth!
 
If I was doing them at a show I would definetly use the pilsbury dough but for home I'm not spending the extra$ I will use the store brand and the reduced fat. My kids do not care and it's not that much of a pain to roll them.

I'll have to try them in the saute pan!
 
I used the reduced fat Pillsbury crescent rolls, with half caramel and half cinnamon sprinkles. Got 23 out of the roll.

I made a glaze of confection's sugar, milk and a bit of oj for the top.

If I do a brunch show, I will definitely do these to pass around.
 
PamperChefCarol said:
I used the reduced fat Pillsbury crescent rolls, with half caramel and half cinnamon sprinkles. Got 23 out of the roll.

I made a glaze of confection's sugar, milk and a bit of oj for the top.

If I do a brunch show, I will definitely do these to pass around.
Click to expand...
I really can't tell the difference between the regular & the reduced fat. However, after using the off-brands a few times I will only use Pillsbury.
 
pamperedlinda said:
I really can't tell the difference between the regular & the reduced fat. However, after using the off-brands a few times I will only use Pillsbury.
Click to expand...

I have never noticed a difference between the reg. & reduced fat either......

And at the grocery stores around here - it's just a few cents diff. between the store brand and Pillsbury, so if you watch sales, or look for coupons, you can usually find them for around the same price.
 
FYI, the reduced fat ones are quite similar in calories to the regular ones. Also, the sodium in red. fat is higher than regular. I buy the regular.
 
If you have Publix near you, their brand is actually pretty good. I found that when making any of our rings that they were not quite as oily as the name brand.
 
JAE said:
FYI, the reduced fat ones are quite similar in calories to the regular ones. Also, the sodium in red. fat is higher than regular. I buy the regular.
Click to expand...

I am so fortunate not to have to worry about sodium. I do keep it reasonable, but luckily it doesn't affect me. In fact, I could probably use more of it to get my blood pressure up to a normal range! But anywhere to shave a few calories and fat grams off, well I am so there. But I agree, I can't taste a difference.
 
I would love to learn an alternative to crescent rolls. I know they're easy and tasty, but I really try not to buy a lot of processed foods.
 
JAE said:
I would love to learn an alternative to crescent rolls. I know they're easy and tasty, but I really try not to buy a lot of processed foods.
Click to expand...

I hear ya there! I've come to the conclusion that if they are a "treat", then I don't have to feel so bad about it when we eat them.
 
How about plain bread dough? Thats what "real" cinnamon rolls are made from. Well, OK - those use a sweet dough. But same difference.
 
I used refirgerated sugar cookie dough and sprinkled 1/2 the cookies with the cinn. and the other 1/2 with caramel sprinkle.
Bake them on a stone and what a cheap way to share with your guests.
The cinn. taste like snikerdooles. They are both wonderful!
 
pamperdawn said:
I used refirgerated sugar cookie dough and sprinkled 1/2 the cookies with the cinn. and the other 1/2 with caramel sprinkle.
Bake them on a stone and what a cheap way to share with your guests.
The cinn. taste like snikerdooles. They are both wonderful!
Click to expand...

What a great idea. I'll have to try this when I can give most of the cookies away - trying to diet.:yuck:
 

Frequently Asked Questions

What ingredients do I need to make Delicious Caramel Rolls?

To make Delicious Caramel Rolls, you will need the following ingredients: refrigerated crescent roll dough, brown sugar, butter, cinnamon, and chopped nuts (optional). You can also add vanilla extract for extra flavor.

How long does it take to prepare and bake the caramel rolls?

The preparation time for Delicious Caramel Rolls is about 10-15 minutes, and the baking time is typically around 25-30 minutes. Overall, you can have them ready in under an hour!

What is the BIG tip for making the best caramel rolls?

The BIG tip for making the best caramel rolls is to ensure that the butter and brown sugar mixture is well combined and evenly distributed in the baking dish. This will create a rich, gooey caramel that enhances the flavor of the rolls.

Can I make these caramel rolls ahead of time?

Yes, you can prepare the caramel rolls ahead of time! You can assemble them the night before, cover them, and refrigerate. In the morning, let them sit at room temperature for about 30 minutes before baking to ensure even cooking.

What can I serve with Delicious Caramel Rolls?

Delicious Caramel Rolls pair wonderfully with a cup of coffee or tea. You can also serve them with a side of fresh fruit or a dollop of whipped cream for an extra treat!

You must log in or register to reply here.

Similar Pampered Chef Threads

Best Sopapilla Cheesecake Recipe
  • legacypc46
    • Recipes and Tips
Replies
4
Views
16K
Admin Greg
Delicious Caramel Corn Snack Mix Recipe for Fall | Easy and Addictive!
  • michelletx
    • Recipes and Tips
Replies
2
Views
10K
sharalam
Help With Caramel Banana Ravoli Recipe
  • chefangie
    • Pampered Chef Recipes
Replies
14
Views
2K
jessinthekitchen
Quick & Easy Broccoli Pizza Recipe - Perfect for PC Parties!
  • jenandnelson
    • Recipes and Tips
Replies
2
Views
2K
finley1991
Indulgent Sin in a Pan Recipe: Cream Cheese and Chocolate Pudding Layers
  • taterbug
    • Pampered Chef Recipes
Replies
11
Views
5K
taterbug
How do I make a delicious Cranberry Brie Pizza without a photo?
  • sarahmarie
    • Recipes and Tips
Replies
6
Views
2K
jenniferlynne
Discover Delicious Recipes with Our Sweet Up Set Sprinkles!
  • Dotty
    • Pampered Chef Recipes
Replies
7
Views
2K
rlombas
Easy Ice Cream Torte Recipe with Helpful Cutting Tip | S/S Season's Best 2005
  • ladybug
    • Recipes and Tips
Replies
8
Views
3K
dianevill
Which recipes from the new Sbrb are worth trying?
  • wadesgirl
    • Recipes and Tips
Replies
28
Views
7K
sassypip
Quick and Easy Frozen Fruit Dessert Recipe with Vanilla Soy Milk and Honey
  • pampermejolene
    • Recipes and Tips
Replies
4
Views
2K
dannyzmom
Back
Top