This Caramel Roll Recipe is my go-to recipe when I want easy, fail-proof caramel rolls. My mom made these when I was growing up, and I have yet to find a better recipe. It’s easy, very forgiving, and perfect for weekends when you have overnight guests. You prepare them the night before and just pop in the oven in the morning. They’re great for the holidays, too.
Ooey, Gooey, EASY! Caramel Roll Recipe
- 1 1/2 loaves Rhodes Frozen Bread Dough, thawed enough to slice in 3/4″ pieces
- 1 package cook-and-serve butterscotch pudding (NOT instant)
- 1/2 C. margarine, melted
- 1/2 C. brown sugar
- 1 tsp. cinnamon
- Nuts (optional)
Slice the frozen bread dough into 12-15 slices. Lay in a greased 9×13 cake pan. Sprinkle with the butterscotch pudding (powder, not prepared). Meanwhile, mix the melted margarine, brown sugar, and cinnamon in a medium-sized bowl. Drizzle evenly over the rolls. In the recipe pictured above, I also sprinkled with almonds. They’re also great with pecans. Cover the rolls with waxed paper and leave on the counter overnight to rise.
The next morning, preheat oven to 350. Bake your caramel rolls for 30 minutes or until done. Invert on a plate or platter. The ooey, gooey caramel goodness will drip down over your rolls and look GORGEOUS. Enjoy!
Want more goodies like this? Check out our Breads and Rolls Pinterest Board.