Caramel Breakfast Rolls Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 Loaves: frozen bread dough (1 lb. loaves), thawed
1 cup: Brown sugar, firmly packed
1 package: Vanilla pudding, regular
1/2 cup: Milk, or half-and-half
1/2 cup: Nuts, chopped, divided
1/2 cup: Raisins, divided
Directions:
Cut 1 loaf of dough into small pieces; place dough pieces in a greased
13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle
half of the brown sugar mixture over dough pieces; sprinkle with 1/4
cup nuts and 1/4 cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over
first layer. Drizzle remaining brown brown sugar mixture over dough
pieces; sprinkle with remaining nuts and raisins. Cover and
refrigerate several hours or overnight. Bake at 325 degrees for 50
to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be
substituted for nuts and raisins.
SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by
Nancy Coleman.
Source from luhu.jp
13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle
half of the brown sugar mixture over dough pieces; sprinkle with 1/4
cup nuts and 1/4 cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over
first layer. Drizzle remaining brown brown sugar mixture over dough
pieces; sprinkle with remaining nuts and raisins. Cover and
refrigerate several hours or overnight. Bake at 325 degrees for 50
to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be
substituted for nuts and raisins.
SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by
Nancy Coleman.
Source from luhu.jp