Bisquick caramel rolls: The vintage make-ahead breakfast recipe

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Classic recipe for caramel rolls for breakfast

Caramel rolls - Bisquick

Make-ahead Bisquick caramel rolls

Yield: 12 rolls
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Ingredients

  • 2 cups Bisquick baking mix
  • 1/2 cup cold water
  • 2 tablespoons margarine or butter, softened
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup packed brown sugar
  • 1/3 cup margarine or butter
  • 1/3 cup pecan halves

Instructions

  1. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.
  2. Gently smooth dough into ball on cloth-covered board generously floured with baking mix.
  3. Knead 5 times.
  4. Roll dough into a rectangle, 15 x 9 inches.
  5. Spread rectangle with 2 tablespoons margarine.
  6. Mix 1/4 cup brown sugar and the cinnamon; sprinkle over rectangle.
  7. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well.
  8. Wrap securely in plastic wrap and refrigerate up to 24 hours.
  9. To bake: Heat oven to 425 F.
  10. Place 1/3 cup brown sugar, 1/3 cup margarine and the pecans in a round pan, 9 x 1-1/4 inches. Heat in oven just until margarine and brown sugar are melted, about 3 minutes.
  11. Cut roll of dough into twelve 1-1/4-inch slices.
  12. Place slices, cut sides down, in pan.
  13. Bake until golden brown, about 15 minutes.
  14. Immediately invert on heatproof serving plate; let pan remain a few minutes before serving.

Notes

Note: Rolls can be made and served immediately; do not refrigerate dough.

High Altitude Directions (3500 to 6500 feet): Heat oven to 475 F.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 16gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 6mgSodium: 402mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

To make individual caramel rolls: Prepare as directed except — place 2 teaspoons brown sugar, 2 teaspoons margarine and 3 pecan halves in each of 12 medium muffin cups, 2-1/2 x 1-1/4 inches.

Caramel-apple rolls: Prepare as directed except — sprinkle 1 cup finely chopped pared apple over rectangle before rolling up.

ALSO SEE  Caramel-pecan harvest rolls: A retro breakfast from the 1960s

Caramel rolls - Bisquick

Vintage recipe for Bisquick caramel rolls

ALSO SEE  Cinnamon twists: Classic yeast breakfast roll recipe from 1950

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