SOUR CREAM CARAMEL RECIPES

Steps:

• Spray two 9 Inch baking pans with cooking spray.
• In each pan, add 3 Tablespoons of Sour Cream, 3/4 Cup Brown Sugar, and 2 Tablespoons of Corn Syrup.
• Mix the Sour Cream and Brown sugar with a spoon or whisk until thoroughly combined and you do not see any streaks of white sour cream.
• If you are using nuts, place 1/2 Cup of nuts on top of the sour cream mixture in each pan.
• Roll out the Food Processor Bread Dough after it has risen into a 12 x 18 inch rectangle.
• Pour the melted butter over the dough and use a pastry brush to spread the butter to the edge of the dough.
• Sprinkle the cinnamon over the melted butter.
• Spread the brown sugar over the cinnamon and butter.
• Roll the dough beginning with the 18 inch side into a long log.
• Cut the log into 16 rolls.
• Place 8 rolls on top of the Sour Cream Caramel mixture in each pan.
• Spray 2 pieces of plastic wrap with cooking spray and cover each pan with the plastic wrap. (The cooking spray will prevent the rolls from sticking to the wrap.
• Keep the rolls in a warm place and let rise for 35-45 minutes.
• Place the rolls in the refrigerator and let rise for 8 hours or up to 18 hours overnight.
• Preheat oven to 350 degrees Fahrenheit.
• Remove plastic wrap from rolls and place in oven.
• Bake for 30-50 minutes until well-browned on top. NOTE- If you have let the rolls rise at room temperature it will take 30-40 minutes and if you let the rolls rise in the refrigerator it will take 40-50 minutes.
• Remove the baked rolls from the oven and run knife around the inside of the pan to separate the rolls from the edge of the pan.
• Place a serving plate on top of the pan.
• Using oven mitts or pot holders, grasp the pan and the plate and flip the pan and plate together so the pan is now on top of the plate.
• Gently lift the pan off the plate. The caramel will drip over the top of the rolls. If there is extra caramel left in the baking pan, use a spatula to scrape it out on top of the rolls.
• Serve.

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.