Grand Opera House


Caramel Rolls

Originally published in the Holiday 2008 issue of FOX CITIES Magazine.

Account Executive Mary Rudzinski’s holiday favorite was born of the necessity that comes with motherhood: “After having four children in six years, I quickly learned that my holiday cooking needed to be kid-friendly, QUICK, and SIMPLE! I discovered this recipe years ago and it has become a holiday family favorite. And now that those cute little kids have all grown up (our youngest is off to college this year!), so have their appetites… I now make two pans of the Holiday Caramel Rolls.”

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2 loaves Frozen Bread Dough, thawed (or) 2 loaves Refrigerated Bread Dough
2 tsp. Cinnamon
1 cup Brown Sugar
1/2 cup Butter
1 lg. box Butterscotch Pudding (not instant)
2 T. Milk or Cream
1 tsp. Vanilla

Cut bread into small pieces. Drop into greased 9″ x 13″ pan and sprinkle with cinnamon. Melt brown sugar, butter, pudding mix, and milk in a sauce pan over medium heat. Take off heat and add vanilla, then pour over bread. If using frozen bread dough, let rise for 1 hr. Bake at 350° for 30 min. Let set for 5 min., then turn out of pan.

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