CARAMEL ROLLS
1 bag frozen bread dough/rolls-36 piece (like Rhodes) or 2 loaves (cut into approx. 40 pieces)
2 small packages vanilla cook & serve pudding mix (NOT instant)
1/2 c. butter
1 c. brown sugar
2 T. milk
1/2 t. cinnamon
pecans (optional)
Thaw bread* (in refrigerator or microwave). In the bottom of a greased 13x9 pan arrange half the rolls. Melt butter; add brown sugar, pudding mix, milk and cinnamon. Mix together and pour over bread pieces. Break up pecans over top. Then arrange second layer of rolls on top of all. Let rise 3 hours. Bake 20-25 min. at 350. Cool a little in pan. Then turn upside down on platter and let caramel drizzle over top of rolls.
*HINTS: I usually just throw the frozen rolls into a sprayed pan, pour the caramel on, and let rise overnight. It gets huge, so I put something underneath to catch the mess, and I "poke" the rolls back a little before I bake. Mine always runs over, so I put a cookie sheet w/ foil underneath.
1 bag frozen bread dough/rolls-36 piece (like Rhodes) or 2 loaves (cut into approx. 40 pieces)
2 small packages vanilla cook & serve pudding mix (NOT instant)
1/2 c. butter
1 c. brown sugar
2 T. milk
1/2 t. cinnamon
pecans (optional)
Thaw bread* (in refrigerator or microwave). In the bottom of a greased 13x9 pan arrange half the rolls. Melt butter; add brown sugar, pudding mix, milk and cinnamon. Mix together and pour over bread pieces. Break up pecans over top. Then arrange second layer of rolls on top of all. Let rise 3 hours. Bake 20-25 min. at 350. Cool a little in pan. Then turn upside down on platter and let caramel drizzle over top of rolls.
*HINTS: I usually just throw the frozen rolls into a sprayed pan, pour the caramel on, and let rise overnight. It gets huge, so I put something underneath to catch the mess, and I "poke" the rolls back a little before I bake. Mine always runs over, so I put a cookie sheet w/ foil underneath.
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