Thursday, November 28, 2013

Easy Overnight Caramel Rolls

For several years now, every Thanksgiving and Christmas it has been a tradition to make caramel rolls. Finally, I have gotten around to posting the recipe. Considering that my brothers and I have been making these since we were really little, they are obviously super easy.

We always make these the night before eating them, and if you don't have cream and brown sugar, you could substitute it for sweetened condensed milk. I bet they would taste really good with the pecans, but unfortunately, most of my family do not like nuts in their food.

Have a Happy Thanksgiving!! Here is a word to those you who will be deep frying turkeys, from William Shatner (better known as Captain Kirk!!). ""

Easy Overnight Caramel Rolls:


1 package frozen dinner rolls (they can be obtained in the frozen section at Walmart)

1 1/2 cups cinnamon sugar

1 cup (2 sticks) melted butter

1 cup brown sugar

2 cups heavy cream


Spray a 9x13 pan. Let dinner rolls thaw until slightly softened. Cut each roll in half, dip in melted butter, and roll in cinnamon sugar. Place rolls in pan (additional pans may be needed depending on how many rolls you have. Keep in mind that they will rise.) Cover will aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350. Sprinkle brown sugar over rolls, and poor cream over brown sugar. Cover will aluminum foil and bake for 45-60 minutes (removing the foil at some point while they bake so the tops will get crispy), until golden brown (and not so soupy looking). Enjoy (you totally will!)!

Note: During the baking process, depending on how many rolls you packed into your pan, you may have to remove some of the rolls on the outer edge. The ones on the edge tend to cook faster, and will burn if they are not removed.

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