Easy Pull-Apart Caramel Rolls | Food Network

So easy it’s DANGEROUS! ????
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Pull-Apart Caramel Rolls
RECIPE COURTESY OF GABRIELA RODILES
Level: Easy
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

Biscuits:

Unsalted butter, at room temperature, for the baking dish
1/4 cup granulated sugar
1 tablespoon ground cinnamon
One 16.3-ounce can refrigerated biscuits, such as Pillsbury

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

Directions

For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.

Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.

For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.

Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.

For the whipped cream: While biscuits are baking, whisk the cream and confectioners’ sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.

Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.

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Easy Pull-Apart Caramel Rolls | Food Network

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