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Caramel Roll Pull-Aparts


4 tubes of Pillsbury refrigerated biscuits
sugar and cinnamon mixed in bowl

Sauce:
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, softened
1/2 c. vanilla ice cream, softened

Cut biscuits into quarters. Roll in sugar/cinnamon mixture and toss into a buttered 9x13 cake pan. Shake pan so all pieces touch and there are no gaps.

Mix sugars, butter and ice cream together into a sauce. Pour over the biscuits in pan. Bake 20-30 minutes at 350 degrees. When removed from oven, immediately invert pan over a foil-lined cookie sheet and scape all caramel mixture out of pan over rolls. If they last longer than a few minutes, cover with plastic wrap.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.