"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carmel Rolls Recipe

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This recipe for Carmel Rolls, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joey Weist
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Loaf Rhodes sweet dough
Cinnamon
Brown sugar
Cream( can mix with about 1/3 sour cr )

Directions:
Directions:
Thaw the dough and let rise at least twice its size.
Then roll it out flat put cinnamon over it, roll it up so you can cut the rolls (about 1 1/2 inches thick). Use a 9x13 pan. Mix the cream and brown sugar together. It should cover the bottom of the pan and be about 1 inch deep. Now place the cut up rolls into the sugar and cream mixture, and let rise again to double or more . Bake in a 350 oven until brown on top and carmeled on the bottom.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
WONDERFUL !!!

 

 

 

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