Easy Delicious Carmel Rolls

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READY IN: 55mins
SERVES: 36
YIELD: 36 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Additional Equipment: 3 cake pans (disposable pans work best for the mess) and 3 cookie sheets.
  • Thaw frozen dough. This is done easiest by opening the bag for the dough and leaving in the refrigerator over night.
  • Set out dough on counter until it is room temperature.
  • While dough is warming up, coat the cake pan sides and bottom in butter.
  • Sprinkle a heavy layer of brown sugar in the bottom of the cake pans.
  • Drizzle the whipping cream evenly between the three pans.
  • 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.
  • Spread butter on the dough top to the edges.
  • Sprinkle cinnamon over the dough all the way to the edges.
  • Sprinkle brown sugar over the dough all the way to the edges.
  • Roll the dough to make a long roll.
  • Take unflavored floss and cut the dough for the pans. There will be 12 rolls per pan.
  • Take Crisco and spread on the roll tops.
  • Cover the pans with flour sack towels or any towels.
  • 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.
  • Remove towels and bake in oven at 375 for 20 minutes.
  • Rolls should be quite brown when they are done.
  • Remove pan from oven. Take cookie sheet and place on pan. Flip over.
  • TADA! Carmel rolls!
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