Caramel Rolls

Another Peterson family favorite recipe!  Nowadays this only comes out on special occasions because it is definitely NOT a healthy recipe!

  • 2 loaves frozen bread dough
  • 1/2c warm water
  • sugar
  • cinnamon
  • 1 c brown sugar
  • 1 stick butter or margarine
  • 1/4 c light karo syrup
  • nuts if desired

Put 2 loaves of frozen bread dough in a bag, and add 1/2 c warm water to the bag.   Place the bag in a bowl of warm water and let dough rise until the bag is about ready to burst.  Once dough has risen take out of the bag and put on a pan filled with sugar. (I use a large cutting board or cookie sheet).  Stretch the dough out to fill the pan and sprinkle sugar and cinnamon on top.  Roll the dough up the long way and cut into 12 pieces.

Take a 9×13 pan and melt butter in it.  Mix in Brown sugar and karo syrup in with the butter.  Mix in nuts if desired.  Place the rolls on top of the caramel mixture.

Let raise at room temperature until rolls fill the pan.*  (skip to baking section)

*Alternative method to raising at room temperature.  You can put in the fridge overnight. Then, take out of fridge 2 hours prior to serving.  Put in cold oven and turn oven to 300 degrees.  After 5 minutes turn oven off.   Let raise until 1 hour prior to serving. Continue to baking section

Baking Section: Turn Oven to 350 degrees and bake 30-40 minutes or until done.

You may have to cover the top with foil so the bottom of the rolls don’t get to dark!