Shortcut Caramel Rolls

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Shortcut Caramel Rolls-Make gooey caramel rolls right at home! These lovelies only need 3 ingredients and are darn good. 

I LOVE shortcuts when it comes to baking. Especially, donuts and sweet rolls.  I started making these when my kids were little and continue to this day.  

You Need Just Three Ingredients

• Refrigerated biscuit dough
• Brown sugar
• Butter

• Pin it for Later

What Kind Of Biscuit Dough Should I Use?

Well, I like to use any brand of buttermilk biscuit dough.  Like these. These packages usually contain dough for 10 biscuits.  You will only need 8 of them.   The recipe will work for other roll sizes, but, you may need to increase your baking time with a larger biscuit.

How to Make:

• Detailed instructions are in the recipe card.
• Grease a 9 inch pie plate and place the 8 raw biscuits on it.
• Next, melt the butter and brown sugar.  Pour it on top of the raw biscuits.
• Bake.
• Place a plate/platter on top of the pie plate. It needs to be bigger than the pie plate. Carefully, flip the the plate over.  Remove pie plate.  Now, all that brown sugar/buttery goodness is on top of your rolls. 
• You can serve them immediately plain  or top with your favorite chopped nuts.

Love Caramel? Try These Too:

• Muffin Mix Caramel Apple Cobbler
• Homemade Snickers
• Snickers Salad

linking up and weekend potluck

Shortcut Caramel Rolls

By Erin

Prep: 10 mins Cook: 20 mins Yield: 8 rolls

Gooey, rich, and incredibly fast sticky caramel rolls made with a clever pantry shortcut. By using refrigerated flaky biscuits, you get freshly baked caramel rolls in under 30 minutes without messing with yeast or dough rising!

Ingredients

• 1 can (16.3 oz) refrigerated flaky layers biscuits (8 count, such as Grands!)
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup brown sugar, packed
• Optional: 1/2 cup chopped pecans or walnuts

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). If you are using chopped nuts, sprinkle them evenly across the bottom of an 8-inch or 9-inch round cake pan or pie dish.
2. Make the Quick Caramel Sauce: In a small saucepan over medium heat, melt the stick of butter. Stir in the packed brown sugar. Cook for 1 to 2 minutes, stirring continuously, until the sugar is dissolved and the mixture is smooth and bubbling. Remove from the heat.
3. Layer the Caramel Base: Pour the hot caramel mixture evenly into the bottom of your prepared baking pan (right over the nuts, if using).
4. Arrange the Biscuits: Open the can of biscuits and separate them. Place the 8 biscuits in a single layer on top of the caramel sauce, arranging them tightly so they fill out the pan.
5. Bake: Bake in the preheated oven for 18 to 22 minutes, or until the biscuits are deeply golden brown on top and cooked through in the center.
6. Invert and Serve: Remove from the oven and let the pan rest for exactly 2 to 3 minutes (don't wait too long or the caramel will harden and stick to the pan). Carefully invert a large serving platter or rimmed plate over the top of the pan, and using oven mitts, flip the pan over quickly. Let the hot caramel cascade down the sides of the rolls. Serve warm!