Wednesday, April 6, 2011

Mini Caramel Pull-Apart Rolls

I never promised to only put successes on this site. So although this wasn't necessarily a flop, it sure wasn't a success. Maybe it has something to do with my muffin pan - I bought one of those silicone pans at a garage sale and I've never been happy with it. But these did taste really good, once I got them all the way done.

Mini Caramel Pull-Apart Rolls

1/2 cup butter, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp ground cinnamon
2 cans refrigerated biscuits

Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.

Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup. (Type-A's, eat your heart out with the specifics!!!)

Bake at 350° for 12-15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.

The part that didn't work out so well for me was that the tops were golden brown after 15 minutes, but everything else was still dough. So thinking that they were done, I flipped them over only to discover they were still raw. Fortunately I flipped them onto a cookie sheet, so I stuck that back in the oven for 5-10 more minutes. But since they hadn't been cooked in the muffin tin, they fell apart when I tried to move them. Next time I think I'll stick to traditional monkey bread.

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