Monday, March 22, 2010

Easy Caramel Rolls

These have got to be one of the easiest caramel roll recipes that exists. This has been an all time favorite recipe of my family for years, and is often requested by guests. As children, some of my cousins could easily eat 4++ rolls, so make sure you make enough! They reheat wonderfully, so if you have extras, just keep them in a tupperware, and heat them up in the microwave for a few seconds - just as good as when they first came out of the oven.

Makes 18 small rolls

1 pkg cook'n'serve butterscotch pudding
1 1/2 dozen Rhodes frozen dinner rolls
1/2 cup butter or margarine (I always use butter)
1/2 cup brown sugar
nuts (optional)

Arrange frozen rolls in a 9x13 pan sprayed with a non-stick spray. Sprinkle with dry butterscotch pudding and cinnamon. Melt butter and brown sugar in small saucepan, and bring to a boil. Pour over rolls. Sprinkle with nuts.

Allow to sit overnight (on the counter) for at least 8-9 hours to rise, longer if your home is on the cooler side.

Bake at 350 degrees for 20-25 minutes, invert onto plate or cookie sheet with an edge.

Serve by pulling apart the rolls.

(One of my favorite parts is cleaning out the caramel from the pan & off the cookie sheet!)

NOTE: Here in New England, the Rhode's Dinner Rolls - or any other frozen dough dinner roll - don't seem to exist (we called and visited multiple store before giving up). So, buy a bag of 3 loaves of bread & let them thaw just enough that you are able to cut up the dough (about 2 hours on the counter). I cut each loaf into 12 pieces - 6 slices, each cut in half. One bag then made 2 batches of caramel rolls. I double the recipe right away - I don't know that I'd try to refreeze dough that has started to thaw. Proceed with the recipe as stated above.


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