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Title: Caramel Breakfast Rolls
Categories: Bread Sweetbread Breakfast Southern
Yield: 10 Servings
| 2 | Loaves frozen bread dough (1 lb. loaves); thawed | |
| 1 | c | Brown sugar; firmly packed |
| 1 | pk | Vanilla pudding (regular) |
| 1/2 | c | Milk (or half-and-half) |
| 1/2 | c | Nuts; chopped, divided |
| 1/2 | c | Raisins; divided |
Cut 1 loaf of dough into small pieces; place dough pieces in a greased 13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle half of the brown sugar mixture over dough pieces; sprinkle with 1/4 cup nuts and 1/4 cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over first layer. Drizzle remaining brown brown sugar mixture over dough pieces; sprinkle with remaining nuts and raisins. Cover and refrigerate several hours or overnight. Bake at 325 degrees for 50 to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be substituted for nuts and raisins.
SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.
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