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CARAMEL TOPPED ROLLS Recipe

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This recipe for CARAMEL TOPPED ROLLS, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves (1# each) frozen bread
1 stick margarine
1 (4 oz.) butterscotch pudding (NOT instant)
1 c. brown sugar
1 t. cinnamon
2 T. milk
1 c. chopped nuts

Directions:
Directions:
Thaw bread slightly. Break 1 loaf into small pieces (18-20). Place in 9x13 or bundt pan. Nuts may be on bottom or sprinkled over first layer. Melt margarine, add dry pudding mix, brown sugar, cinnamon and milk. Bring to a boil stirring constantly. Cool and pour over pieces of dough. Break up other loaf and place on top of first layer. Let rise uncovered in warm place 2-1/2 - 3 hours, or make at night, cover lightly and let rise overnight in cool place. Bake 350 about 30 minutes.

Invert immediately, otherwise caramel sauce will begin to harden and stick to pan.

Note: Recipe may be cut in half or use 2 9" square pans and freeze one after baking and inverting.

 

 

 

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