Break 2 loaves or 28 slightly thawed dinner rolls into small (fork-able) pieces and place HALF of these on the bottom of a greased 9x13 cake pan.
In a saucepan melt butter, brown sugar, vanilla, cinnamon, milk, pudding over low heat. This combination will create a rich, soft caramel. It's important to not boil this mixture for too long or you will end up with a tough, sticky mess. You just want it hot enough to melt the sugars down.
Pour this mixture over the first layer of frozen bread.
Add the remaining pieces of frozen bread dough to the top of the pan.
Combine 4 tbsp. of sugar and 2 tbsp. of cinnamon in a bowl and sprinkle on top.
Cover with clean towel and allow to rise until the loaf is to the top of the pan.(Each oven may raise at different times.) If I am making these during the day, I will set my oven on the lowest possible temp and set the pan inside to raise. That usually takes 1-2 hours. Bake at 350° for 25-30 minutes.
Once the Caramel Rolls are done baking, allow to slightly cool and flip the pan out onto a cookie sheet or another similar sized pan. The gooey, caramel bottom will now be on the top!
Share and Enjoy!
Store any extras in an airtight container.