OVERNIGHT CARAMEL ROLLS RECIPE RECIPES

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EASY OVERNIGHT CARAMEL ROLLS RECIPE - FOOD.COM



Easy Overnight Caramel Rolls Recipe - Food.com image

Found this recipe in a local cookbook and thought I better post it here for safe keeping. Looks interesting.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 5

1 dozen frozen dough rolls
1 (3 1/2 ounce) package butterscotch pudding mix (NOT INSTANT)
1 cup brown sugar
1/2 cup butter, melted
1/3 cup pecans, coarsely chopped

Steps:

  • Spray a bundt pan or an angel food cake pan with nonstick cooking spray.
  • Place the rolls in the pan, sprinkle the whole package of butterscotch pudding mix over the rolls, sprinkle the brown sugar over the pudding mix, pour the butter over the brown sugar, and top with the pecans.
  • Cover and place in the refrigerator overnight, or let rise for 4-5 hours before baking.
  • Preheat oven to 350*. Bake the rolls for 20-25 minutes. Let cool.

Nutrition Facts : Calories 158.4, FatContent 9.8, SaturatedFatContent 5, CholesterolContent 20.3, SodiumContent 72.7, CarbohydrateContent 18.4, FiberContent 0.3, SugarContent 17.9, ProteinContent 0.4

EASY OVERNIGHT OOEY-GOOEY PULL-APART CARAMEL ROLLS RECIPE ...



Easy Overnight Ooey-Gooey Pull-Apart Caramel Rolls Recipe ... image

These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my recipe#78579 nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)

Total Time 8 hours 30 minutes

Prep Time 8 hours

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 6

16 unbaked frozen yeast dinner roll dough (reduce to 12 for a bundt pan)
1 (3 ounce) package regular butterscotch pudding mix (do not use instant)
1/2 cup packed brown sugar
1 1/2 cups chopped pecans or 1 1/2 cups walnuts
1/2 cup melted butter
1/2-1 teaspoon cinnamon (optional)

Steps:

  • The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
  • If using the cinnamon mix with the melted butter.
  • Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
  • Place the frozen rolls into the pan around and on top of each other over the nuts.
  • Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
  • Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
  • Drizzle the melted butter over all.
  • To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
  • Allow to rise overnight at room temperature or about 8-10 hours.
  • Set oven to 350 degrees F.
  • Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
  • Remove the pan from oven and allow to cool for 5 minutes.
  • Turn the pan over and invert onto a serving plate.
  • Serve by pulling apart chunks with a fork.

Nutrition Facts : Calories 295.2, FatContent 26.2, SaturatedFatContent 8.6, CholesterolContent 30.5, SodiumContent 105.2, CarbohydrateContent 16.3, FiberContent 2, SugarContent 14.2, ProteinContent 2

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