Pull-Apart Caramel Rolls Recipe

• Difficulty: Easy
• Servings: 6 to 8
• Nutritional Information per Serving (1 of 14): Calories 279, Total Fat 17 g, Saturated Fat 10 g, Carbohydrates 30 g, Dietary Fiber 1 g, Sugar 17 g, Protein 3 g, Cholesterol 44 mg, Sodium 362 mg
• Total Time: 50 minutes
• Active Time: 30 minutes

Imagine warm, cinnamon-sugar-coated biscuit pieces bound together with a luxurious homemade caramel sauce that caramelizes into a stunning crown of golden sweetness. These caramel-drizzled pull-apart rolls are surprisingly simple to prepare, combining the convenience of store-bought refrigerated biscuits with an easy homemade caramel sauce. They're absolutely delightful served plain, but top them with a generous dollop of freshly whipped cream for an irresistible treat that feels far more impressive than the minimal effort required.

Ingredients

Biscuits:

• Unsalted butter, softened, for greasing the pan
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• One 16.3-ounce can of refrigerated biscuits, such as Pillsbury brand

Caramel Sauce:

• 3/4 cup heavy cream
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter

Whipped Cream:

• 1/2 cup heavy cream
• 2 tablespoons confectioners' sugar

Instructions

1. Preheat your oven to 350F (175C). Generously butter a 9-inch square baking dish.
2. In a medium bowl, combine the granulated sugar and cinnamon. Quarter each biscuit and toss these pieces in the cinnamon-sugar mixture until they are well coated. Arrange them evenly in the greased baking dish.
3. To prepare the caramel sauce, combine the heavy cream, light brown sugar, granulated sugar, and butter in a medium saucepan over medium heat. Stir occasionally with a heatproof silicone spatula until the sugars fully dissolve, about 4 minutes. Set aside 1/4 cup of this sauce for later serving.
4. Pour the remaining caramel sauce evenly over the biscuit pieces. Bake in the preheated oven for approximately 30 minutes until the rolls become golden and crispy around the edges.
5. While the rolls bake, prepare the whipped cream. In a clean medium bowl, beat the heavy cream and confectioners' sugar on medium-high speed with an electric mixer until soft peaks form. Keep the whipped cream chilled until serving.
6. After baking, let the rolls cool in the pan for 5 minutes. Then invert the pan onto a serving platter so the caramel-coated side is on top. Drizzle the reserved caramel sauce over the rolls and serve warm alongside the whipped cream.