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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