Best 6 Cins Cream Cheese Caramel Bitesaka Cins Pull Aparts Recipes

BITE-SIZE SALTED CARAMEL CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
• Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
• Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
• Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

CIN'S CREAM CHEESE-CARAMEL BITES...'AKA' CIN'S PULL APARTS

Steps:

• Preheat oven to 350dF Spray a 9X13-inch cake pan with Pam (or some kind of non-stick cooking spray)
• Melt the butter and vanilla in a pie plate or bowl for dredging. In another pie plate or bowl mix together both sugars (white and brown) with the cinnamon and nutmeg.
• Cut each refrigerated biscuits into 4 quarters. Take a small amount of cream cheese on the end of a knife and place some cream cheese in the middle of each of the biscuit quarter. Fold or roll the biscuit quarter around the cream cheese then dredge thru the melted vanilla-butter; then roll it in the sugar mixture to coat
• Start layering the coated biscuits bites in the cake pan (covering bottom of pan first). When you have about 1/2 of them in the pan, sprinkle some of the sugar mixture and pecan pieces over the top....then continue until all are coated and added in the pan. Sprinkle some more of the sugar mixture and nuts over the top again and place cake pan in oven to bake at 350dF for 30 to 38 minutes (or until done).
• When biscuits bites are just about finished baking make a Caramel Glaze. Place what's left of the sugar mixture, melted vanilla-butter, cream cheese and nuts into a saucepan. Bring to a boil. Just after it comes to a boil, turn heat down to a simmer, add the heavy cream and stir until thickened, but will still drizzle.
• Remove pan of biscuit bites from oven when they are finished baking. Then drizzle the Caramel Glaze all over the top. If you like more nuts, sprinkle a few more pecan pieces on top.
• NOTE: If you didn't have enough of the ingredients left to make enough glaze, just add a little more of each ingredient to your saucepan to ensure you have enough. I do not measure, I eyeball most everything......therefore my measurements on the ingredients above are approximate.

CINNAMON CREAM CHEESE ROLL-UPS

Steps:

• Flatten bread with a rolling pin.
• Mix cream cheese, egg yolk, and powdered sugar.
• Combine sugar and cinnamon; set aside.
• Spread 1 T cheese mixture on each slice bread.
• Roll up.
• Dip in melted butter, then in cinnamon sugar.
• Place on ungreased baking sheet.
• Bake at 350°F for 20 minutes, or until golden.

CARAMEL-PECAN CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

CRANBERRY CREAM-CHEESE PULL APARTS

Steps:

• Press about 1 teaspoon cranberries into each thawed roll. Place rolls in a 9 x 13-inch sprayed baking pan. Combine the butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over the rolls. Cover with plastic and let rise until double in size. Combine 1/2 cup sugar, the rinds and any remaining cranberries. Remove wrap and sprinkle the mixture over the risen rolls. Bake immediately in preheated 350°F oven for 25 minutes or until rolls in center are done. Combine powdered sugar and lemon juice and drizzle over rolls.