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Pull-Apart Caramel Loaf Recipe

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This recipe for Pull-Apart Caramel Loaf, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 frozen cinnamon rolls (from 36.5 oz bag)
1/2 c. packed brown sugar
1/4 c. butter or margarine
2 tbsp. light corn syrup
2 tbsp. whipping cream

Directions:
Directions:
Preheat oven to 175. Let cinnamon rolls sit out on cutting board for 10 minutes or until partially thawed.
Meanwhile, in 1 quart saucepan, heat brown sugar and butter over medium heat, stirring constantly, until the butter is melted. Stir in corn syrup and whipping cream. Pour brown sugar mixture into 9x5 inch loaf pan, covering pan completely. Cut each cinnamon roll in half crosswise. Arrange roll halves randomly over brown sugar mixture in pan. Cover loosely with plastic wrap sprayed with cooking spray. Place pan in oven and turn off heat. Let rise 1 hour 20 minutes or until loaf has at least doubled in size and top of loaf is 1 inch from top of pan. Remove from oven.

Heat oven to 350. Remove plastic wrap. Bake loaf 25-30 minutes or until golden brown. Place heat-proof tray or serving plate upside down over pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over loaf; remove pan. Serve warm.

Personal Notes:
Personal Notes:
High Altitude directions: bake for 28-32 minutes.

 

 

 

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