Total Time
55mins
Prep 30 mins
Cook 25 mins

This is a recipe of my grandma's. It requires very few ingredients and is quick and cheap to make, and very hard to mess up! It seems like a lot of steps below, but it's really very easy. This recipe makes a lot, but they freeze very well.

Ingredients Nutrition

Directions

  1. Additional Equipment: 3 cake pans (disposable pans work best for the mess) and 3 cookie sheets.
  2. Thaw frozen dough. This is done easiest by opening the bag for the dough and leaving in the refrigerator over night.
  3. Set out dough on counter until it is room temperature.
  4. While dough is warming up, coat the cake pan sides and bottom in butter.
  5. Sprinkle a heavy layer of brown sugar in the bottom of the cake pans.
  6. Drizzle the whipping cream evenly between the three pans.
  7. Once dough is room temperature combine the loaves and spread out on the table to around 1/2 inch thick. Spread out the dough should be a bit larger than 2 cake pans in size.
  8. Spread butter on the dough top to the edges.
  9. Sprinkle cinnamon over the dough all the way to the edges.
  10. Sprinkle brown sugar over the dough all the way to the edges.
  11. Roll the dough to make a long roll.
  12. Take unflavored floss and cut the dough for the pans. There will be 12 rolls per pan.
  13. Take Crisco and spread on the roll tops.
  14. Cover the pans with flour sack towels or any towels.
  15. Leave until the dough rises to twice it's size. To speed this up a bit turn on the oven to preheat and leave the pans on the stove-top. They will rise in about a half hour.
  16. Remove towels and bake in oven at 375 for 20 minutes.
  17. Rolls should be quite brown when they are done.
  18. Remove pan from oven. Take cookie sheet and place on pan. Flip over.
  19. TADA! Carmel rolls!