Side Pannel
Twix Bars Sweet Rolls
- Prep Time: 3 hours 15 mins
- Cooking Time: 30 mins
- Serves: 12 rolls
Twix Bars Sweet Rolls
- Recipe Submitted by Cobb on 11/29/2014
Category: Side Dishes, Desserts
Ingredients List
- ~~ Dough ~~
- ¼ oz package yeast
- ½ c warm water (120 - 130 degrees)
- ½ c warm milk
- ¼ c sugar
- â…“ c butter, melted
- 1 tsp salt
- 1 egg
- 3½ to 4 c all-purpose flour
- ~~ Filling ~~
- ½ c melted butter
- ¾ c sugar
- 2 T ground cinnamon, adjust amount to your taste
- 1 cup dark chocolate chips
- 1 cup caramel
- 1 cup broken sugar cookies
- ~~ For pan ~~
- ¼ c butter, melted
- ¼ c sugar
- ~~ Frosting ~~
- I drizzed Brown Sugar Caramel Sauce over rolls after they had cooked and cooled slightly.
Directions
Dissolve yeast in warm water; set aside.
In a large bowl of mixer with dough hook attachment, mix milk, sugar, melted butter, salt and egg. Add 2 c flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth. Pour dough onto a floured flat surface and knead 5 minutes. Place in a oiled bowl, cover and let rise until doubled in size (about 2 - 2½ hours).
(I like to sit the dough in the oven with the light on for a little 'heat' or in the microwave.)
When doubled in size, punch down dough. Roll or press out dough with fingers until approximately 15 x 9 inch rectangle. Spread melted butter all over dough. Sprinkle sugar then cinnamon over butter. Add chocolate chips, caramel, and broken cookies evenly. Beginning on long, 15 inch, side roll up. Pinch dough at seam and ends to seal. cut into 12 slices.
Pour ¼ c melted butter into pan and sprinkle ¼ c sugar over butter. Place sliced cinnamon rolls almost touching in pan and allow to rise until doubled in size, about 45 minutes.
Preheat oven to 375 degrees. Bake 23 to 25 minutes or until golden brown. Allow to cool slightly before frosting.
Drizzle Brown Sugar Caramel Sauce over slightly cooled rolls. Enjoy!
In a large bowl of mixer with dough hook attachment, mix milk, sugar, melted butter, salt and egg. Add 2 c flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth. Pour dough onto a floured flat surface and knead 5 minutes. Place in a oiled bowl, cover and let rise until doubled in size (about 2 - 2½ hours).
(I like to sit the dough in the oven with the light on for a little 'heat' or in the microwave.)
When doubled in size, punch down dough. Roll or press out dough with fingers until approximately 15 x 9 inch rectangle. Spread melted butter all over dough. Sprinkle sugar then cinnamon over butter. Add chocolate chips, caramel, and broken cookies evenly. Beginning on long, 15 inch, side roll up. Pinch dough at seam and ends to seal. cut into 12 slices.
Pour ¼ c melted butter into pan and sprinkle ¼ c sugar over butter. Place sliced cinnamon rolls almost touching in pan and allow to rise until doubled in size, about 45 minutes.
Preheat oven to 375 degrees. Bake 23 to 25 minutes or until golden brown. Allow to cool slightly before frosting.
Drizzle Brown Sugar Caramel Sauce over slightly cooled rolls. Enjoy!
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