Home Home Home Home Home Home Home
CakeSpy

Featured Post:
Of Eating Disorders and Food Blogs

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« CakeSpy for Craftsy: How to Promote Your Baking Business on Twitter | Main | Tipsy Tastiness: Margarita Jell-O Shot Cake Recipe »
Tuesday
Oct292013

The Bake-Off is Coming: Peanut Butter Caramel Sticky Rolls

Peanut butter caramel sticky rolls

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Wendy Wiseman of Bella Vista, Arkansas is my new favorite person. Why? Because she's the one who dreamed up these decadently dreamy Peanut Butter Caramel Sticky Rolls. I have no doubt that sticky fingers are a problem around these rolls, not only because well, they're sticky, but also because people will want to steal an extra after they've had a taste! 

Here's how you make 'em.

Peanut Butter Caramel Sticky Rolls

Prep Time: 20 Min Total Time: 55 Min Makes: 12 servings

Ingredients

  • 1/2 cup powdered sugar
  • 1/2 cup Caramel Flavored Topping
  • 1/4 cup Creamy Peanut Butter
  • 2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 1/2 cup Chocolate Flavored Hazelnut Spread

Procedure

  1. Heat oven to 400°F. Place paper or foil baking cup in each of 12 regular-size muffin cups. Generously spray with No-Stick Cooking Spray.
  2. In small bowl, mix powdered sugar, caramel topping and peanut butter until blended. Unroll both cans of dough. Spread half of the caramel mixture evenly over each dough sheet to within 1/2-inch of edges. Starting on short side, roll up each dough sheet. Cut each roll crosswise into 6 pieces. Place cut sides up in muffin cups.
  3. Bake 12 to 18 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
  4. Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread on High 30 to 60 seconds. Drizzle over rolls.

 

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

Love your reports and recipes about the Pillsbury Bake Off, Jessie =) Thank you!
October 30 | Unregistered CommenterThe Ninja Baker

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.