Recipe by Tish
Yummy breakfast or brunch addition
Top Review by Ms B.
Once again, I searched Zaar prior to posting my own tried and true version of caramel rolls. And, once again, here is the recipe I have used for about 15 years. I use loaves of frozen bread dough cut into small pieces, but I believe the original recipe stated to cut frozen dinner rolls in half. I also don't bother with preparing the syrup. I sprinkle the pudding mix, and crumble the brown sugar over the pieces of dough and then pour the melted butter over everything. It works wonderfully. I usually prepare the pull-aparts at night, allow them to rise overnight, and then pop into the oven when I get up. Yummy and easy!! This is a very good caramel sauce. Some friends who have always made their from scratch caramel rolls now use this sauce over their yeast rolls.
- 24 frozen white bread dough, thawed but still cold
- 1 box non-instant butterscotch pudding mix
- 1⁄2 cup chopped pecans, , optional
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1⁄2 cup brown sugar
Directions See How It's Made
- Grease a bundt pan.
- Cut the rolls in half and roll in each in dry pudding mix.
- Arrange in pan alternately with nuts.
- Be sure to stack evenly as possible.
- Sprinkle remaining pudding mix over the top.
- Combine the brown sugar and butter together and heat until the butter is melted and syrup is formed.
- Make sure it is stirred well.
- Pour the syrup over the rolls.
- Cover with greased plastic wrap (I use non-stick cooking spray) Let rise until double in size or even with top of bundt pan.
- Remove wrap and bake at 350 deg.
- F 30-35 minutes.
- Cover with foil the last 15 minutes of baking.
- Immediately invert onto a serving platter.