So, imagine my excitement when I found a simple recipe that revolves around caramel, literally. Not only does it have caramel as the main and essential ingredient, it has cinnamon and sugar to make it even sweeter. This recipe was the epitome of perfection for me. The only thing that would make it better is chocolate, and I intend to find a way to include that delicacy in the future.
The next greatest thing about this recipe is that it is incredibly simple and doesn't take long to make. The cook time is less than 15 minutes and the steps to making the Cinnamony-Sugary-Carmally ball of goodness are so easy even the most novice baker could make them perfectly.
Now I should probably actually include the recipe. The original recipe used a Pillsbury Crescents Seamless Dough Sheet, but I was unable to find this at my local Target. I ended up using plain old Pillsbury Crescent Rolls, which worked fine for this recipe. I also could not find plain caramel candies ANYWHERE. You would think since it's almost Halloween you could find them somewhere, but nope! I ended up finding them tucked into a corner at Walmart.
Ingredients
Caramel candies (the individually wrapped kind)
Pillsbury Crescents Seamless Dough Sheet (this is where I used the plain Crescent Rolls)
Cinnamon
Sugar
Instructions
First mix the cinnamon and sugar into a mixture that works for your tastes. You don't need very much of this mixture, about a cup should do. Then preheat the oven to 350 degrees.
After this open up the crescent rolls and the caramels. I rolled the dough onto a cutting board and separated the perforated parts, this made it easier to wrap the dough around the caramels.
Each caramel needs about a 2 inch by 2 inch area, or if you want to be less precise (like me) just cut enough dough to fully cover the caramels.
After wrapping the caramel, roll the ball in the cinnamon and sugar, make sure it is fully covered.
Arrange the balls onto a cookie sheet with an inch between each one.
Bake the Caramel Snickerdoodle ball things for 10 - 12 minutes, or until the dough is golden brown. Some caramel will almost certainly leak, but it's not a big deal.
Make sure to let them cool for five or so minutes so that you don't burn your mouth due to your eagerness.
The original recipe is supposed to make about 20 of these, but I was able to make thirty. This is most likely because I used two packages of crescent rolls instead of one package of the seamless dough.
These Caramel Snickerdoodles are best when warm, so if you don't eat them right away the microwave them for about 10 to 15 seconds before you eat them.
I tried to get one of those typical glamour shots of food but the caramel just wasn't cooperating so there won't be one of those, but if you want to see what they look like then the original recipe can be found at: http://www.ohbiteit.com/2013/02/caramel-crescent-snickerdoodles.html
Enjoy!!
Each caramel needs about a 2 inch by 2 inch area, or if you want to be less precise (like me) just cut enough dough to fully cover the caramels.
Arrange the balls onto a cookie sheet with an inch between each one.
Bake the Caramel Snickerdoodle ball things for 10 - 12 minutes, or until the dough is golden brown. Some caramel will almost certainly leak, but it's not a big deal.
Make sure to let them cool for five or so minutes so that you don't burn your mouth due to your eagerness.
The original recipe is supposed to make about 20 of these, but I was able to make thirty. This is most likely because I used two packages of crescent rolls instead of one package of the seamless dough.
These Caramel Snickerdoodles are best when warm, so if you don't eat them right away the microwave them for about 10 to 15 seconds before you eat them.
I tried to get one of those typical glamour shots of food but the caramel just wasn't cooperating so there won't be one of those, but if you want to see what they look like then the original recipe can be found at: http://www.ohbiteit.com/2013/02/caramel-crescent-snickerdoodles.html
Enjoy!!
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