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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Rob's Cinnamon/Caramel Rolls Recipe

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This recipe for Rob's Cinnamon/Caramel Rolls is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 loaves Rhodes frozen bread dough, thawed
2 T. milk
2 tsp. cinnamon
½ c. butter
1 c. brown sugar
1 large pkg. vanilla cook and serve pudding, NOT instant
Directions:
Directions:
Lightly spray a 9x13 baking pan with cooking spray. Cut thawed bread into walnut-sized pieces and drop them into the baking pan.

Melt butter in saucepan. Remove from heat and stir in pudding mix, milk, cinnamon, and sugar. Return to heat until sugar is dissolved. (Don't overlook; stir frequently.)

Pour over dough. Cover loosely with plastic wrap and refrigerate overnight.

Bake, uncovered, in a 350 degree oven for approx. 30 minutes. Remove from the oven and flip over onto a foil-lined cookie sheet or serving tray.

(For 1|2 batch: use approx. 3/4 of a small box of pudding.)
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Bonnie: Rob made these yummy caramel rolls in Fargo one weekend when Aunt Arlene and some of the rrest of the family were here. Aunt Arlene took them out of the oven wearing a pair of big oven mitts that she wasn't used to using. When she tried to flip the rolls over, she missed the platter and they landed on the floor. We quickly picked them up, put them on the tray, and served them. We didn't tell Rob (until later), and they were as good as ever!

 

 

 

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