Snickers Bars Cinnamon Rolls

 

I love all things cinnamon roll-ish. My new creation, Snickers Bars Cinnamon Rolls, is full of buttery caramel, rich chocolate and crunchy peanuts. They’re ooey and gooey and pure decadence.

Snickers Bar Cinnamon Rolls

A Snickers candy bar has been my favorite candy bar,well, my whole life! And, cinnamon rolls, oh, cinnamon rolls they are by far my favorite breakfast food/ dessert item, like, ever! Cinnamon rolls hold a place of majesty for me probably because I never made them until 4 years ago. Now, I tried but they never turned out like those big soft, decadent cinnamon rolls at malls. Turns out, I never had my liquid at the right temperature when I added it to the yeast. I can’t stress this enough use a thermometer! I would either have the liquid too hot and kill the yeast or I ‘d have it too cold and the yeast would not activate. Alas, I finally got it right and have been enjoying big juicy cinnamon rolls with a generous scoop of my favorite cream cheese frosting for years now (as evidenced in my hips! Trust me!) I would want my last meal to be cinnamon rolls if given a choice!

Snickers Bars Cinnamon Roll

I never thought about putting 2 of my favorite desserts together until I saw Pillsbury had chocolate chip cinnamon rolls. I though on and off about those rolls after I saw them in the grocery store. One thought lead to another and another and before I knew it I basically had the makings of a Snickers bar in my imaginary cinnamon rolls. I couldn’t wait to test them out!

I finally got to make them and I ate 2 and 1/2 of them! I couldn’t stop. I ate one before I photographed them! Big Daddy wasn’t home so I sent all but one to a neighbor. I really wanted him to ‘try’ it, but I really wanted that one that I kept for myself. Well, hell, he liked it and ate the whole thing!! Big Daddy is not a big dessert eater. I send most of the desserts I make to friends or the boys’ teachers. Otherwise, if they stay at home, I eat them. The one time I plan for him not to like something he lapped it up like a homeless dog that hadn’t eaten in 4 days!

Outrageous Candy Apples

I used chocolate chips, just regular milk chocolate chips. I used salted cocktail peanuts. For the caramel, I didn’t want a ‘soft’ caramel that would ooze out of the rolls as it heated in baking. I almost always have these Caramel Apple Wraps in the pantry for Outrageous Apples. (They’re great for gifts or happys for friends!) They worked perfectly.

If you cannot find these wraps at the store, sometimes they’re only available during Halloween/Fall. You can melt caramel candies, you know the little square ones, with a small amount of milk and pour over the crust. That might be tricky since the caramel needs to be somewhat cool before spreading over the dough!

Another option would be to just chop Snickers candy bars and evenly distribute them over the dough.

My friend, Gloria at Simply Gloria, made this basic dough. It’s quick and easy. Now, I’ve read Cinnamon Roll Recipes that claim to be ‘quick’ before and they weren’t! I trust Gloria and all her fabulous recipes so I knew if she said they were quick; they were. And, they are! Now, I like my dough a little sweeter than the original and I made a few adjustments to her recipe.

Snickers Bars Cinnamon Rolls

51

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 15 minutes

Yield: 12 rolls

Snickers Bars Cinnamon Rolls, is full of buttery caramel, rich chocolate and crunchy peanuts. They're ooey and gooey and pure decadence.

Ingredients

  • Dough
  • 1 T active dry yeast
  • 1 T granulated sugar
  • 1 T honey
  • 1 1/2 cups hot water (100 to 110 degrees)
  • 4 to 4 and 1/2 cups bread flour
  • 1 T powdered milk
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 2 large eggs, beaten
  • Filling
  • 8 caramel apple wraps
  • 2 cups chocolate chips
  • 1 and 1/2 cups peanuts, chopped
  • OR
  • 8 Snicker's candy bars, chopped small
  • Topping
  • 1/2 c fudge topping for ice cream

Instructions

  • Combine yeast, water and 1 tablespoon sugar in a small mixing bowl. Allow to sit 10 to 15 minutes in a warm place.
  • Once yeast is foamy and almost doubled in size stir in the honey.
  • While yeast is sitting, add 3 cups flour, powdered milk, salt and 1/2 cup sugar to a large mixing bowl. Once yeast is ready, add yeast and eggs to this flour mixture. Mix using the dough hook on your electric mixer on low until all ingredients are combined. Or mix with a wooden spoon by hand if you're super woman.
  • Once this mixture is incorporated slowly add the remaining flour 1 tablespoon at a time until dough pulls away from bowl and is no longer sticky. At this point you may want to remove from the bowl and knead by hand as it is very thick and puts a lot of strain on the mixer.
  • Allow the dough to rest on a floured surface for 5 minutes. Turn the bowl you mixed it in upside-down over the dough.
  • Preheat you oven to 350 degrees. Spray 9x13 inch pan or two 8 or 9 inch pans with non-stick spray.
  • On a floured surface, roll out the dough into a large rectangle until 1/2 inch thick. Dough should measure about 16 inches by 12 inches.
  • Layer the caramel sheets, chocolate chips and peanuts evenly over the dough
  • **If you're using chopped Snickers bars, layer them evenly over the dough
  • Start with the long side and roll, pinching the ends as you go so the filling doesn't fall out.
  • With a serrated knife, slice the roll in half. Slice each half in half. Then half each of those pieces in half. You should have 12 rolls.
  • Place rolls in prepared pans. Allow to sit about 5 minutes then place in pre-heated oven.
  • Bake 20 to 25 minutes or until lightly browned.
  • Heat fudge topping in microwave and drizzle over rolls. Serve warm.
  • ENJOY!!

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

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  1. You just made two of my favorites meet! Snickers and cinnamon in a roll! Thank you for the “quick” recipe, its my kind of thing,too!

  2. They sound so divine Paula, I love snicker bars and the thought of them being surrounded in soft sweet dough is making my mouth water! I’ll be featuring these on my blog on a feature I do called Baking News. Have a great weekend!!

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  4. Well girlfriend, you are VERY creative! I’m especially loving this whole caramel dilly. Now, I’m for sure going to have to make this for the boys (and myself!) this week. I make the basic version probably 3 times a month…. off to make it with caramel, chocolate…and nuts!!! Love it, Paula! You’ve made my whole day… a great thing to read first thing in the morning from a friend! xo
    Sharing all over the board this weekend… (=

  5. Paula, these sound wonderful. I’m all about cinnamon rolls in any and all forms (except for that one time I made chocolate cinnamon rolls. Blech!) Great photos and what a yummy recipe. Pinning!

    • My husband loves chocolate and bread together. I don’t, so I completely understand! I really liked the richness of these. It’s always fun to experiment especially when it turns out good. Thanks for stopping by.

  6. I just loooooooooooooove cinnamon, but you’ve really outdone yourself with these rolls!
    They look HEAVENLY

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  8. Oh my goodness Paula, these cinnamon rolls look heavenly! I love the sound of adding peanuts and caramel inside, they sound insanely delicious and so creative! Pinning, wish I had some in front of me – yum!

  9. I’ve never made cinnamon rolls from scratch. I think it’s because I’m always like “I do not have time to do this in the morning.” But you know, I could make them in the afternoon and have them ready for breakfast the next day, right?

    These rolls look so darn good, Paula! Great job. Pinned!

  10. Snickers and Cinnamon Rolls are two of my favorite things! These look absolutely delicious. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

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  16. I saw these on Inside Bru Life, and just had to pin them! They look sooo good, and I was happy to see that there wasn’t any pre-made crescent roll dough in them. I hate that stuff, but so many good recipes use it. haha

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  19. I’m thinking of making these two days in advance for an event. Should I bake them two days ahead or prepare and bake at location? If I prepare ahead and bake on location, how best do I go about it?

    • I would not bake them 2 days ahead; they’ll dry out quite a bit. I think you’re best bet would be to make them as directed to the second rise stage (when they’re already sliced and in pan and rising for the second time.) Allow them to rise some, but then cover or put in an airtight container and refrigerate. Then sit them out in a warm place and allow them to come to room temp and they rise a little more. Then bake as directed. Hope this helps. Let me know how they turn out! ~Paula

    • Thank you so much! I literally sent them to my neighbors after eating 3!! I would have eaten all of them!! :/

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