This is a recipe that my lil' sis makes and she says they are very, very good. I have never made them or tasted them.
* Exported from MasterCook *
Caramel Rolls
Recipe By :Kim Botner
Serving Size : 0 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
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2 loaves frozen bread dough
1/2 cup butter
1 cup brown sugar
1/2 teaspoon cinnamon
1 large or 2 small vanilla puddings (not instant)
2 tablespoons milk (more if you want more caramel)
Thaw bread; do not raise. Grease 9- x 13-inch pan; tear 1 loaf into pieces; drop in pan. Melt butter; add rest of ingredients to the melted butter and beat until smooth and pour over torn loaf. Tear second loaf and put over top, filling in gaps. Raise 2 1/2 to 3 hours (or until over top of pan). Bake at 350° for 30 to 35 minutes. Tip onto eax paper. Add nuts to top if desired.
Source:
"Trinity Lutheran Church Centennial Cookbook 1889-1989"
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* Exported from MasterCook *
Caramel Rolls
Recipe By :Kim Botner
Serving Size : 0 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 loaves frozen bread dough
1/2 cup butter
1 cup brown sugar
1/2 teaspoon cinnamon
1 large or 2 small vanilla puddings (not instant)
2 tablespoons milk (more if you want more caramel)
Thaw bread; do not raise. Grease 9- x 13-inch pan; tear 1 loaf into pieces; drop in pan. Melt butter; add rest of ingredients to the melted butter and beat until smooth and pour over torn loaf. Tear second loaf and put over top, filling in gaps. Raise 2 1/2 to 3 hours (or until over top of pan). Bake at 350° for 30 to 35 minutes. Tip onto eax paper. Add nuts to top if desired.
Source:
"Trinity Lutheran Church Centennial Cookbook 1889-1989"
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