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Life in Words, Life with Food

The World’s Best Caramel Rolls

and by best, I mean EASIEST.  And by easiest, I mean BEST.  Do you see how interchangeable these two terms are for this recipe? This is a recipe straight from my childhood; nothing says “weekend” or “holiday” better than this recipe.  So on this lazy Saturday morning, while Aaron works on his 25-page paper and while I’m working on some design projects and organizing our recipes, I made these beauties:

Well, not this pan exactly.  I halved the recipe today for just the two of us.  Drooling yet? I am… Here’s the recipe along with time-saving tips.  Not that you need time-saving tips with this recipe, but in case you don’t have ANY time, there are several shortcuts to even this easy recipe.

In the Moen household, we called these “Pull Aparts”.  Some call this “Monkey Bread”.  You can also just call these “Good”.

1 large box Cook and Serve Vanilla Pudding
1/2 cup Butter
1 cup Brown Sugar
2 tablespoons Milk
1 teaspoon Cinnamon
2 loaves Rhodes Frozen Bread Dough

NOTE on dough: I have made this recipe once using fresh bread dough.  It tasted just the same as using this frozen dough.  Save yourself the time and energy.  I have also used tubes of Pillsbury Grands Biscuits.  It’s a much drier bread, so the texture will be different, but then you can skip a lot more time because you won’t need to let that pan rise at all.  I’ve also used Rhodes White Dinner Rolls, cutting them in half.  As far as the bread goes, you can choose the time, effort, and money you want to invest.  Most options will come out the same.  For this recipe, the instructions will use the 2 loaves.  The Rhodes website has quick-track defrosting tips for all their products if you choose to use a different kind of dough.

1.  Pre-heat oven to 200 degrees. Defrost loaves on a plate (spray with Pam first), one at a time, in the microwave for 5-6 minutes on defrost. Cut dough into pieces into a greased 9×13 pan.

2.  Mix ingredients in a sauce pan on the stove; bring to boil. Pour sauce over dough pieces. Turn off oven and cover pan with greased tin foil and place in oven.

3.  Rise until pieces fill the 9×13 pan, about one hour. Take pan out of the oven and preheat again to 350 degrees this time. Bake rolls for 20-30 minutes.

4.  When done, take a hotel pan (or cookie sheet) covered with wax paper and flip the rolls out onto this sheet.  Scrape all leftover caramel from the 9×13 pan onto the rolls.  Enjoy.

I challenge you to find a recipe this short, easy and delicious.  Until you do, feel free to enjoy these over a weekend, a family holiday, or your average Monday morning.


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