Prep 10 mins
Cook 20 mins
OK, your family wants warm caramel rolls and you don't have time to let yeast rolls rise or you forgot to thaw out the frozen bread loaves the night before, well, don't fear! Here is an easy, last minute, caramel roll recipe that makes a great morning treat for breakfast or brunch. We really like it for Christmas or Easter mornings or when we have unexpected company.
- Preheat oven to 350 degrees.
- In a buttered 9x13 baking dish, sprinkle the pecans. Sprinkle brown sugar evenly over the pecans. Pour whipping cream over the brown sugar.
- Cut each of the biscuits into quarters. Place each biscuit quarter into the pan on top of the brown sugar/cream mixture and press down lightly.
- Bake 20 to 30 minutes or until the biscuits are golden brown.
- Remove from oven and immediately (and carefully) turn onto a large serving plate or platter and serve.
- Note: I have also used the Country Style or Grands Flaky Layers biscuits successfully in this recipe.
My husband and I liked this alot. I added apples like the previous reviewer did since I had some to use up. Also, I used walnuts for the pecans and half and half for the cream because that's what was around and if I felt like shopping I wouldn't have been on here looking for something yummy to make out of a can of biscuits! The half and half made the caramel sauce pretty runny, but it still tasted great. I'm sure as written with the pecans and the whipping cream, it would have been even yummier. The biscuits do make it less sweet than if it were made with rolls, but we actually liked that. It gave it a slightly salty undertone instead of blasting you with a single note of sweet.
With only 4 ingredients this is a tasty recipe but they def taste like a biscuit with caramel not a caramel roll. This would work well in a pinch or if you were short on time/ingredients. I made another with sliced apples on top of the whipping cream and it tasted a better.
Wonderful, taste great and so easy. Made a big hit with my company I had spending the weekend. I think next time I'll just cut the biscuits in half to make them a little larger. I did take pictures but they can't compare with the one by westtexttazzy so I won't publish. Thanks for posting a great recipe that both impresses in taste, smell and appearance.