Carmel Rolls

Late overnight prep - a tradition in our family for Christmas morning or just for fun.
Photo by Brian J.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 12 1 12

    1 - 12 roll package of uncooked frozen cinnamon rolls (Door County rolls are the family favorite)

  • 1/2 1/2

    1/2 cup brown sugar

  • 1/2 1/2

    1/2 stick butter (real butter - unsalted or salted)

  • 9 9 13

    x 13 glass jelly roll or cake pan

Directions

Start in late evening just before bed. Measure brown sugar and spread evenly over the bottom of the pan. Add one pat of butter for each roll evenly distributed in a 4 x 3 pattern. Basically a pat for each roll evenly spaced. Place a frozen roll directly on top of each pat of butter. Loosely cover with wax paper or saran wrap sprayed with a little PAM. You want space for the rolls to rise and not get trapped by the covering. Let rise overnight and bake at 350 for 20 minutes. Tear a sheet of tin foil large enough to hold the rolls or use a cookie sheet, loosen the edge of the rolls with a sharp knife and flip the pan over onto the tin foil or cookie sheet. Use a spatula to scape up the remaining brown sugar caramel in the jelly roll pan and spread on the rolls, eat while hot!

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