Brown Sugar Caramel Muffins
Servings: 12 servings
Equipment
- 1 JUMBO Muffin Tin
- 1 Saucepan
Ingredients
- 12 Rhodes dinner rolls frozen
- 1/2 cup light brown sugar packed
- 4 tablespoons cold unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- Chopped nuts optional
Caramel Sauce:
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 1/8 teaspoon sea salt
Instructions
Prepare the Crumble Topping:
- In a mixing bowl, combine light brown sugar, unsalted butter, all purpose flour, and rolled oats. Mix until the mixture becomes crumbly.1/2 cup light brown sugar, 4 tablespoons cold unsalted butter, 1/2 cup all-purpose flour, 1/2 cup rolled oats
- Add cinnamon to the crumble mixture.1 teaspoon cinnamon
- Optional: Add chopped nuts to the crumble if desired.Chopped nuts
Prepare the Rolls:
- Place the frozen Rhodes dinner rolls in a muffin tin.12 Rhodes dinner rolls
- Top each roll with the prepared crumble mixture.
- Cover the muffin tin, and let the rolls rise according to the package instructions.
Bake:
- Once the rolls have risen, preheat the oven to 350°F (175°C).
- Bake the rolls for 20 minutes or until they are golden brown.
Prepare the Caramel Sauce:
- In a saucepan, melt butter over medium heat.1/2 cup light brown sugar
- Add brown sugar, heavy cream and salt to the saucepan.4 tablespoons unsalted butter, 1/2 cup heavy cream
- Stir continuously until the mixture is smooth and the sugar is fully dissolved. Allow the sauce to simmer for a few minutes until it thickens slightly.
Finish the Rolls:
- Once the rolls are out of the oven, pour the warm caramel sauce over the top.
- Allow the rolls to cool slightly before serving.
Nutrition
Serving: 1serving
