My Mom has made these rolls for many, many years and they are a family favorite. They are easy because they rise on the counter overnight and then are baked fresh in the morning for breakfast.
Start by thawing the frozen bread dough. Melt the butter and mix with the brown sugar, corn syrup, and water in the bottom of a round cake pan. Tear the dough into pieces and dip in a cinnamon/sugar mixture. Place the torn bread dough pieces on top of the caramel mixture. You will fill the pan pretty tightly. Cover loosely with foil and leave on the counter overnight to rise. You will awake to this!
All there is left to do is bake the rolls! Bake for 25-30 minutes at 350, until they are golden on top. To serve, flip the pan onto a plate.
Mom’s Caramel Rolls
- Yield: 8 servings 1x
Ingredients
1/2 stick butter, melted
1/2 cup brown sugar
1/6 cup corn syrup
1/6 cup water
1 loaf frozen bread dough
1/4 cup granulated sugar
1 Tbsp ground cinnamon
Instructions
Thaw the bread dough. Spray a 8-9 inch round cake pan with baking spray. When the dough is thawed, place the melted butter, brown sugar, corn syrup, and water in the bottom of a round 8 or 9 inch cake pan. (You can use a 1/3 cup measuring cup, fill it halfway with corn syrup, then the rest with water to get 1/6 cup of each). Stir to combine well.
In a small bowl, combine the granulated sugar and cinnamon and stir to combine. Tear the bread dough into about 2 inch pieces and roll each piece in the cinnamon sugar mixture. Place on top of the caramel sauce in the pan. Cover loosely with foil and let rise on the counter overnight.
In the morning, preheat the oven to 350 degrees. Bake for 25-30 minutes, until the top in golden brown. Turn out onto a plate or serving dish.