Crater Caramel Rolls
Shared with me by: Sandy N (our kids 1st grade teacher)
A family favorite at home and camping
Ingredients
- 2 loaves Rhodes frozen bread dough
- 1 c. brown sugar
- 2 Tbls. milk
- 1/2 c. butter
- 2 t. cinnamon
- 1 large pkg. cook vanilla Pudding (NOT INSTANT)
Instructions
Thaw loaves of bread. Don't let them rise. (I thaw in refrigerator for a couple of hours and assemble before bed).
Break 1 loaf into chunks (I roll into little balls) and put them in a greased 9 x 13" pan. Do not use a glass pan.
Melt butter; add brown sugar, pudding, milk and cinnamon; stir until smooth. Pour over dough in pan.
Break the other loaf of bread into chunks (or roll into little balls) and place them all over on the top of the caramel mixture.
Cover with foil, or saran wrap and let rise overnight in the refrigerator overnight. Let them stand at room temperature on the counter for about 1/2 hour before baking.
Put pan in the oven, turn oven to 350 degrees and bake for about 35-45 minutes or until no longer doughy. If the top gets too brown, and you notice some parts are a bit doughy yet, place a sheet of foil on top of pan (do not seal) the last 10 minutes or so.
When done; remove the pan from the oven and turn the pan over onto a platter or foil-lined baking sheet. The caramel will run down the sides. Just break apart and eat. Yum! Yum!