Caramel Rolls Made From Frozen Bread Dough Recipes

BEST EVER CARAMEL ROLLS

Steps:

• Mix white sugar and cinnamon together in a small bowl.
• Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
• Repeat step 2 with second thawed loaf.
• Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

EASY GOOEY CARAMEL ROLLS

Steps:

• Grease a 9x13-inch baking dish.
• Arrange 12 dinner rolls in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. Pour pudding mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool for 15 minutes before serving.

CARAMEL ROLLS MADE FROM FROZEN BREAD DOUGH

Steps:

• Mix caramel mixture (brown sugar, syrup and cream) in saucepan; pour on bottom of two 9 x 13 inch pans (greased). Allow bread dough to thaw in original plastic bag. Let rise until dough has swelled the bag. Cut the package open and remove dough. Place dough on pastry sheet and roll 2 loaves at a time into rectangle, approximately 12 x 14 inches x 1/2 inch thick. Brush with melted butter, sprinkle with sugar and cinnamon. Roll and seal; cut into slices, approximately 1/2 inch thick. Place on top of caramel mixture. Let rise until double (approximately 30 minutes). Bake at 350-400 degrees; 20 to 30 minutes. Don't over bake as caramel will harden.

OOEY GOOEY BREAKFAST ROLLS

Steps:

• Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
• Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
• Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

FROZEN BREAD CARAMEL ROLLS

Steps:

• 1. Break up one loaf in bottom of 9x13 pan.
• 2. Melt butter and add brown sugar, pudding mix, and cinnamon.
• 3. Mix all together and pour half over bread.
• 4. Set second loaf on top, cover and pour remaining mixture over.
• 5. Let rise in warm place until doubled in bulk, or overnight in the refrigerator.
• 6. When risen, dough should reach the top of the pan.
• 7. Bake 30 minutes at 350.