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Breads & Rolls

Caramel Coating

Butter, syrup, brown sugar and walnuts line the pan so cinnamon-filled dough twists bake sticky-side down and invert out.

Not this recipe — add a photo of yours.Photo: Brooke Cagle (CC0, via Wikimedia Commons)

Cook
15 min
Source
Lavina Schwaninger - Deb Topp

Before you start: The dough isn't listed here — it's the chilled overnight dough from the Caramel Twists recipe.

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 2/3 cup butter
  • 1/4 cup light syrup
  • 1 1/2 cups light brown sugar
  • 1 cup walnuts
  • Filling:
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Directions

  1. Melt butter in a saucepan. Stir in syrup. Spread this mixture in the bottom of two 9x13 inch cake pans (or jelly roll pans). Sprinkle brown sugar and nuts evenly in each pan.
  2. Mix brown sugar and cinnamon for the filling; divide into halves.
  3. Cut dough into 2 equal parts for easy handling. Roll each piece of dough into a rectangle 15 x 10 inches.
  4. Brush center third with soft butter; sprinkle with filling. Fold 1/3 of the rectangle over the center third, sprinkle with filling. Fold remaining third over the 2 layers.
  5. Cut crosswise into strips 1 inch wide. Twist strips and place in pan 1 inch apart. Allow rising half an hour.
  6. Bake at 350 degrees for 15 minutes. Invert pans immediately on foil. Allow pan to remain inverted 5 minutes before removing.

Notes

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