Quick Caramel Buns
|Caramel spread/Butterscotch syrup||1 Cup (16 tbs)|
|Warm water||1⁄2 Cup (8 tbs) (100F)|
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Biscuit mix||3 1⁄2 Cup (56 tbs)|
|Soft butter||3 Tablespoon|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
Generously butter 16 large muffin cups, 2 inches bottom diameter.
Stir caramel spread with 2 tablespoons boiling water.
Dribble a good tablespoon of the mixture into each cup.
Sprinkle with a few broken nuts.
Measure warm water into a small beater bowl and add 1 teaspoon sugar and yeast.
Let stand until dissolved.
Add egg, honey and 2 cups of the biscuit mix.
Beat until smooth.
Remove beaters and stir in another cup biscuit mix.
Knead 4 or 5 minutes or until smooth soft dough is formed, adding a little more mix if necessary.
Roll out into a rectangle about 8x10 inches.
Spread with soft butter, then sprinkle with brown sugar and cinnamon.
Roll up from the long side.
Cut into 16 slices and press cut side down into the nutty caramel mixture.
Cover with towels and let rise in a warm area for 30 minutes.
Bake at 375F for 15 to 20 minutes or until puffed and golden.
Immediately turn upside down before caramel cools.