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| Home -> [Bakery, Breads, Breakfast, Pastry, Rolls, Southern] -> [Caramel breakfast rolls Recipe] |
Caramel breakfast rolls
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Bakery, Breads, Breakfast, Pastry, Rolls, Southern |
Rating: |
0 |
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Ingredients:
| 2
| | Loaves frozen bread dough | | | - (1 lb. loaves), thawed | | 1
| cup | Brown sugar, firmly packed | | 1
| pack | Vanilla pudding (regular) | | 1/2
| cup | Milk (or half-and-half) | | 1/2
| cup | Nuts, chopped, divided | | 1/2
| cup | Raisins, divided |
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Procedures:
| 1 | Cut 1 loaf of dough into small pieces; place dough pieces in a greased 13x9x2inch baking dish. | | 2 | Combine brown sugar, pudding mix, butter, and milk; mix well. | | 3 | Drizzle half of the brown sugar mixture over dough pieces; sprinkle with ?cup nuts and ?cup raisins. | | 4 | Cut remaining loaf of dough into small pieces; place dough pieces over first layer. | | 5 | Drizzle remaining brown brown sugar mixture over dough pieces; sprinkle with remaining nuts and raisins. | | 6 | Cover and refrigerate several hours or overnight. | | 7 | Bake at 325 °F for 50 to 60 minutes. | | 8 | Yield: 10 to 12 servings. | | 9 | Note: chopped maraschino cherries and crushed pineapple may be substituted for nuts and raisins. |
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