Saturday, February 23, 2013

Overnight Bundt Caramel Rolls


Overnight Bundt Caramel Rolls

18 frozen, unbaked bread rolls (do not thaw)   
1 pkg.(3 1/2 oz.) dry butterscotch pudding (not instant)
1/2 cup butter
3/4 cup lt. brown sugar
3/4 tsp. cinnamon

Butter (or spray) a 12” Bundt pan.  Place bread rolls in pan, touching and filling the bottom first, then layering on top.  Sprinkle pudding evenly over top of rolls.  Set aside.  In a small saucepan, melt butter over low heat, then stir in the brown sugar & cinnamon and continue cooking, stirring constantly, until sugar is dissolved.  Pour butter mixture evenly over rolls & pudding mixture.  Leave, uncovered, on kitchen counter overnight (they will rise over the top of the pan).
The next morning, bake rolls at 350 degrees for 25 to 35 minutes.  Put a cookie sheet on the rack under the pan to catch any drippings.  Remove from heat & let cool slightly in the pan.  When ready to serve, place a serving plate over the top of the bundt pan and holding the plate & pan together, flip them over.  The rolls hold together like a coffee cake & are topped with yummy caramel sauce.  Pull rolls apart with hands.  *Note – Be prepared when you flip the pan to do it fast over the sink as caramel sauce is runny – then as sauce cools & sets up you can spoon it on top of rolls. Enjoy!!

1 comment:

  1. love these! been making them for years, just in a 9x13 pan. thanks for sharing suzi!