Caramel breakfast rolls
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Loaves frozen bread dough (1 lb. loaves); thawed | |
| 1 | cup | Brown sugar; firmly packed |
| 1 | pack | Vanilla pudding (regular) |
| ½ | cup | Milk (or half-and-half) |
| ½ | cup | Nuts; chopped, divided |
| ½ | cup | Raisins; divided |
Directions
Cut 1 loaf of dough into small pieces; place dough pieces in a greased 13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle half of the brown sugar mixture over dough pieces; sprinkle with ¼ cup nuts and ¼ cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over first layer. Drizzle remaining brown brown sugar mixture over dough pieces; sprinkle with remaining nuts and raisins. Cover and refrigerate several hours or overnight. Bake at 325 degrees for 50 to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be substituted for nuts and raisins.
SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.