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Pull-Apart Caramel Rolls.
DISH THANKS TO GABRIELA RODILES.
Overall: 50 minutes.
Active: 30 min.
Yield: 6 to 8 portions.
Unsalted butter, at space temperature level, for the baking dish.
1/4 cup granulated sugar.
1 tablespoon ground cinnamon.
One 16.3-ounce can refrigerated biscuits, such as Pillsbury.
3/4 cup whipping cream.
1/3 cup loaded light brown sugar.
1/3 cup granulated sugar.
6 tablespoons saltless butter.
1/2 cup heavy cream.
2 tablespoons confectioners' sugar.
For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking meal 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 layered. Transfer to the prepared baking meal.
For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring sometimes with a heatproof silicone spatula, till all of the sugar has actually dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
Put the staying caramel over the biscuits. Bake up 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 electrical mixer on medium-high speed till fluffy and whipped to stiff peaks. Cool until all set 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.