Mouth Watering Gooey Caramel Rolls
Warm, Gooey and so so Delicious! Serve these for breakfast, brunch or treat them like a dessert!
Equipment
- 9x13" Pan
Ingredients
- 2 loaves Frozen Bread Dough (You could also use 28 dinner rolls quartered)
- 1 large box Vanilla Cook Pudding (not instant)
- 1 stick Butter
- 1 cup Brown Sugar
- 1/2 tsp. Watkins Organic Cinnamon
- 1 tsp. Watkins Organic Original Baking Vanilla
- 1 tsp. Milk
- 4 tbsp. Sugar (for topping)
- 2 tbsp. Watkins Organic Cinnamon (for topping)
Instructions
- 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.