Best 6 Butterscotch Rolls Recipes
Indulge in the delightful harmony of sweet and buttery flavors with our enticing Butterscotch Rolls. These delectable pastries are a symphony of textures, featuring a soft and fluffy interior enveloped in a golden-brown crust. Each bite reveals a burst of rich butterscotch filling, leaving your taste buds in a state of pure bliss.
Our curated collection of recipes offers a variety of baking options to suit your preferences and skill level. From the classic Butterscotch Rolls, perfect for beginners, to the more intricate Butterscotch Twists, guaranteed to impress even the most discerning palate, we have something for every home baker.
Experience the nostalgic charm of Grandma's Butterscotch Rolls, a beloved family recipe passed down through generations. These pillowy soft rolls are filled with a luscious butterscotch sauce and topped with a crunchy pecan streusel. Butterscotch lovers will adore our gooey Butterscotch Sticky Buns, featuring a sweet and chewy dough generously coated in a decadent butterscotch glaze.
For those seeking a healthier alternative, our Sugar-Free Butterscotch Rolls are a delightful treat without compromising taste. These delectable rolls are sweetened with natural alternatives, making them a guilt-free indulgence. And for those with gluten sensitivities, our Gluten-Free Butterscotch Rolls offer the same irresistible flavor and texture, ensuring everyone can savor the magic of these delectable pastries.
Embark on a culinary journey and explore the diverse flavors of our Butterscotch Rolls. With step-by-step instructions, helpful tips, and mouthwatering images, our recipes guarantee a successful baking experience. Whether you're a seasoned baker or just starting your culinary adventure, our Butterscotch Rolls will undoubtedly become a cherished favorite in your kitchen.
BUTTERSCOTCH PULL-APART ROLLS
Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!
Provided by Meg
Categories Bread Quick Bread Recipes
Time 8h30m
Yield 10
Number Of Ingredients 6
Steps:
- Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
- Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
- Bake in the preheated oven until the buns are golden brown, about 20 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 61.7 g, Cholesterol 27.6 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 546.3 mg, Sugar 22.3 g
BUTTERSCOTCH-GLAZED CINNAMON ROLLS
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite. The flavor is heavenly, the smell ambrosial - and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.
Provided by Melissa Clark
Categories breakfast, project, sauces and gravies, dessert
Time 1h30m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.
- Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 2 to 3 hours.
- Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
- In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.
- Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick).
- Lightly grease two 9-inch square baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes.
- Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.
- While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners' sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams
BUTTERSCOTCH CINNAMON ROLLS
Make and share this Butterscotch Cinnamon Rolls recipe from Food.com.
Provided by Chalsea
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray bundt pan with Pam. Add nuts, raisins, and frozen rolls.
- Mix pudding mix, sugars and cinnamon together and pour over rolls.
- Drizzle melted butter over all.
- Cover with plastic wrap and a towel and let rise overnight or all day.
- Bake in 350 degree over for 30 minutes.
- Turn over on platter while still very warm.
BUTTERSCOTCH-PECAN CINNAMON ROLLS
Our children and grandchildren gobble up my cinnamon rolls as fast as the bread machine can make the dough! Butterscotch pudding mix gives them a distinct taste.-Jane Quinnell, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 22
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add pecans and chips. When cycle is completed, turn dough onto a well-floured surface., Roll into an 18x12-in. rectangle; spread with butter. Combine the brown sugar, pecans, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place cut side down in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate., In a small bowl, combine the icing ingredients. Drizzle over warm rolls.
Nutrition Facts :
BUTTERSCOTCH-GLAZED CINNAMON ROLLS
Steps:
- 1. In a saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If sticky, beat in more flour, 1 tablespoon at a time. 2. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, 2 - 3 hours. 3. Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature. 4. In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt. 5. Punch down dough and roll into a rectangle about 15 inches long and 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick). 6. Lightly grease two 9-inch baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes. 7. Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes. 8. See paragraph 8 under ingredients.
BUTTERSCOTCH ROLLS
This is a Southern twist on cinnamon rolls, but so delicious. It takes a little time but you will see it's well worth it.
Provided by donna clark
Categories Other Breakfast
Time 1h50m
Number Of Ingredients 11
Steps:
- 1. FOR DOUGH- Heat milk to lukewarm. Add shortening, sugar, and salt. Stir in half of the flour and beat in the eggs.Then dissolve the yeast in 2 tablespoons warm water and add to the batter.
- 2. Beat thoroughly adding flour until it leaves the side of the bowl. Cover and let rise till doubled in size.
- 3. MEANWHILE- Mix the butterscotch filling---- Combine the brown sugar, butter, and water in a sauce pan. Heat to dissolve the sugar and butter and set aside to cool.
- 4. When dough has doubled in size , roll the dough out to 1/4 inch thickness to fit in a jelly roll pan. Spread with butterscotch filling, roll up in jelly roll fashion .
- 5. Cut off in 1/4 inch rounds and place over the remainder of the filling in a pyrex baking dish. Let rise until double and bake in 350 degreesd oven for 15 minutes.
Tips:
- Use high-quality, unsalted butter for the best flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making the rolls light and airy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Stir in the dry ingredients until just combined. Overmixing will result in tough rolls.
- Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Shape each piece of dough into a ball and place it in a greased 9x13 inch baking pan.
- Cover the rolls and let them rise for about 30 minutes, or until they have doubled in size.
- Bake the rolls in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes, or until they are golden brown.
- While the rolls are baking, make the butterscotch sauce by combining the brown sugar, butter, cream, and vanilla extract in a saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Remove the rolls from the oven and brush them with the butterscotch sauce.
Conclusion:
Butterscotch rolls are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and fluffy, with a sweet and buttery flavor. The butterscotch sauce adds a rich and decadent flavor that takes these rolls to the next level. These rolls are sure to be a hit with your family and friends.
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