I hadn’t planned on submitting yet another roll recipe, but summer always seems to bring overnight guests, at least that’s true at our home. These are just too easy and too good not to share! I made a double recipe because I knew my grandsons wouldn’t be satisfied with just one roll each. This recipe was found in the Betty Crocker Children’s Cook Book.
Caramel:
1/3 cup whipping cream
1/2 cup packed brown sugar
chopped pecans or walnuts (optional)
Mix whipping cream and brown sugar together in an 8 inch pan, then sprinkled the nuts on top. A pie pan works too.
Rolls:
1 roll refrigerator Pillsbury bread stick dough
1 Tablespoon cinnamon
3 Tablespoons sugar
Carefully unroll bread stick dough without separating sticks. Sprinkle dough with cinnamon/sugar mixture, roll up dough, cut in 6 slices. You should be able to see the lines separating the dough for the breadsticks to use as a guide for cutting. Arrange cut rolls over caramel mixture. Bake for 25 minutes at 350 degrees. After taking out of oven, place plate on top of pan and tip over so plate is on the bottom. Leave for 5 minutes; remove pan and serve. Caramel rolls don’t get much easier than this!
Caramel:
1/3 cup whipping cream
1/2 cup packed brown sugar
chopped pecans or walnuts (optional)
Mix whipping cream and brown sugar together in an 8 inch pan, then sprinkled the nuts on top. A pie pan works too.
Rolls:
1 roll refrigerator Pillsbury bread stick dough
1 Tablespoon cinnamon
3 Tablespoons sugar
Carefully unroll bread stick dough without separating sticks. Sprinkle dough with cinnamon/sugar mixture, roll up dough, cut in 6 slices. You should be able to see the lines separating the dough for the breadsticks to use as a guide for cutting. Arrange cut rolls over caramel mixture. Bake for 25 minutes at 350 degrees. After taking out of oven, place plate on top of pan and tip over so plate is on the bottom. Leave for 5 minutes; remove pan and serve. Caramel rolls don’t get much easier than this!
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