Caramel breakfast rolls

10 Servings

Ingredients

Quantity Ingredient
2 Loaves frozen bread dough (1 lb. loaves); thawed
1 cup Brown sugar; firmly packed
1 pack Vanilla pudding (regular)
½ cup Milk (or half-and-half)
½ cup Nuts; chopped, divided
½ cup Raisins; divided

Directions

Cut 1 loaf of dough into small pieces; place dough pieces in a greased 13x9x2inch baking dish.

Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle half of the brown sugar mixture over dough pieces; sprinkle with ¼ cup nuts and ¼ cup raisins.

Cut remaining loaf of dough into small pieces; place dough pieces over first layer. Drizzle remaining brown brown sugar mixture over dough pieces; sprinkle with remaining nuts and raisins. Cover and refrigerate several hours or overnight. Bake at 325 degrees for 50 to 60 minutes.

Yield: 10 to 12 servings.

NOTE: chopped maraschino cherries and crushed pineapple may be substituted for nuts and raisins.

SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.

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