Tuesday, October 28, 2008

Super Simple Caramel Rolls/Sticky Buns

from Lori with my changes

12 frozen dinner rolls
1 small pkg cook n serve vanilla pudding
1/2 cup margarine (works better than butter)
1/2 cup brown sugar
chopped pecans (optional)

Arrange rolls in 9x13 pan. Sprinkle dry pudding over rolls. Melt margarine and brown sugar in microwave until sugar is dissolved. Pour over rolls. Sprinkle pecans, if desired. Spray one side of plastic wrap with Pam. Cover pan with plastic wrap or waxed paper. Let rolls sit at room temperature overnight or until rolls are almost double in size. Bake at 350 for 25-30 mintues. Let set 10 minutes before inverting pan onto cookie sheet.

For quick rolls: Sometimes I forget to put these out overnight. Or we decide we want an afternoon treat on a Sunday. I preheat the oven to 200. Boil at least 2 quarts of water in a pot. Pour water into a baking dish (one that's smaller than a 9x13) and place on lower rack. Place covered pan with rolls on top rack and turn off oven. Let rise for 1 1/2 to 2 hours. Checking after 1 hour to note progress. I use the oven light so I don't let out any of the heat/steam. Once the rolls are risen, turn oven on to 350. Don't remove the rolls, but make sure you DO REMOVE THE WATER!!!! Bake like normal and enjoy!

Note: I have seen this recipe various places. This recipe originally called for butterscotch pudding and 3/4 tsp cinnamon. But I like the vanilla pudding better, it is more caramel-ish. And I didnt' like the cinnamon so I took it out. I've made this many, many times and never been dissapointed. I like to use the Texas rolls from Rhodes for bigger, fluffier rolls, but I use the regular ones most often. This is the most requested item for breakfast from my daughter. I usually omit the pecans or just put them on half since my husband does not like nuts.

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