Caramel rolls are such a decadent treat. They’re perfect for lazy Saturday mornings, but they take so darned long! Wouldn’t it be nice if they were fast enough for a Tuesday morning, for a change? Now they are!
My friend Marcy shared this recipe, and I couldn’t wait to try it. The caramel rolls turned out great, and everyone gobbled them right up. They may not have quite the exact flavor and gooeyness as rolls made completely from scratch, but their quickness and easiness more than makes up for that!
2 tubes refrigerator buttermilk biscuits (or 1 tube giant biscuits)
3 Tbsp. melted butter
1/2 cup maple syrup (I used a good sugar-free syrup and it was great!)
1/3 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped nuts, optional
Combine melted butter and syrup in a small bowl. In a separate bowl, combine the brown sugar, cinnamon, and nuts.
Treat a Bundt pan with non-stick spray. Spoon about half the syrup mixture in the bottom of the pan, and sprinkle with half of the brown sugar-cinnamon mixture. Place the biscuits on top, standing upright in a ring. Pour the remaining syrup over the top, and sprinkle the remaining sugar mixture over the rolls.
Bake in a 375-degree F. oven for 20 to 25 minutes, until golden brown. Let cool in the pan for a few minutes, then invert onto a platter to serve.
How easy is that?!? I’ll definitely be making these again, and next time I may try using a little more of the syrup and sugar mixtures, for extra caramelly goodness. Enjoy!