Carmel Rolls

This rolls seem to simple not to try, Adam and I love eat a yummy breakfast on Sunday it’s the only day all week we eat breakfast together. 

I like that you throw these together the night before it makes it nice in the morning. These turned out great other then me not following directions and using more then 18 rolls, they expand overnight! These are SOOO simple and really wonderful flavor we loved them.

Caramel Rolls (From: Elizabeth’s Cooking Experiments)

• 18 Rhodes frozen roll dough balls
• 1 package butterscotch cook & serve pudding (NOT INSTANT)
• 1/2 cup butter
• 1/2 cup brown sugar

Grease a bundt cake pan.

Place the frozen dough balls in the bottom of the pan. I like to do it so there is an inner and an outer layer when it cooks.

Sprinkle the dry pudding mix on top of the dough.

Meanwhile, melt the butter and combine it with the brown sugar. Once mixed together, pour over the top of the dough and dry pudding mix.

Place in a cold oven overnight (or about 8 hrs, if not overnight). Turn on oven to 350 and bake about 25 minutes or until golden brown. Don’t bother to take them out to pre-heat the oven. Just turn it on and set a timer for 25 minutes and walk away. When the timer goes off, the caramel rolls should be done.

*Let them sit about 10 minutes before flipping and removing them from the bundt pan. When it’s time to do so, I suggest covering the top of the pan with a plate and flipping the whole thing over as fast as you can. Make sure to keep watch for any caramel that slips out the sides.