Too Easy Gooey Caramel Rolls
Nb persons: 10
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| Recipe #65640 | 30 min | 5 min prep | add private note By: peppermintkitty Jun 27, 2003 Easy, easy, easy! I can't count the compliments I've received from these. I used to take three of them to bake sales when I worked. They always sold first! They just look so yummy, people think you just had to work very hard and long on them! I got this recipe from my mom at least 30 yrs ago and my family has enjoyed them ever since! I was out of pecans once and the kids begged for them so I made them anyway and they were almost as good. If you have a timer on your stove, you can set it for the baking time to begin and end. The wonderful aroma will wake you up! Set your alarm anyway,,don't want to ruin a good thing! I hope this becomes a family favorite of yours too. Also, the first time you make them, watch them closely not to over or undercook the rolls. use 1 large round platter or pizza pan covered with foil. They look awesome on a fancy platter SERVES 6 -8 (change servings and units) Ingredients 1 (22 count) package rhodes frozen dinner rolls (or your favorite brand) | |
| 1 (3 1/2 ounce) box | butterscotch pudding mix, (NOT instant) |
| 1/2 cup | butter or margarine |
| 3/4 cup | packed brown sugar |
| 1/2 cup | pecan pieces, (or more) |
| cooking spray | |
Directions
1All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
2Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.
3That's it!
4Place bundt pan in the cold oven overnight.
5When you arise the next morning, set the oven temp to 325°F
6Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
7Don't remove rolls while the oven is heating, leave inches.
8Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake.
9Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
10Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
11Do this over the counter top so if some spills, it won't get on the floor.
12All that's left is to enjoy!
13Company or family will think you slaved hours, it looks so yummy.
14This is great for bake sales also.
15Tip: don't put over 22-24 at most rolls in the pan.
16I always use just 22.
17Any more and they will rise over the top of the pan and hang over.
18If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them.
19I use more butter and sugar than other recipes because my family really likes alot of caramel.
20However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup.
21I just prefer too much to too little.
22The caramel can be scooped up and put toward the middle rolls.
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