When I was younger I remember having Caramel Rolls on Christmas morning and as an occasional treat other mornings. A few years ago my Grandma made a cookbook for her grandchildren with her favorite recipes. For the next couple weeks we will be making her favorite recipes she shared with me which I have now shared with my Little Chefs. Caramel Rolls are very easy to prepare. This is one of the dump and go recipes good for a busy family.
Pull out your bundt pan and spray it really well with a nonstick spray. Add in 20 frozen rolls. On top of the frozen rolls spread 1 cup of brown sugar.
Next spread on top noninstant butterscotch pudding.
Over everything spread one stick of melted butter. This is a great recipe for your Little Chefs to help. They are able to layer each of the ingredients without it needing to be absolutely perfect.
Cover your bundt pan and let it sit on the counter overnight. The next morning this is what ours looked like.
In a 350 degree preheated oven let it cook for 40 minutes. A trick I learned from my mom is to place the bundt pan on a cookie sheet, which I lined with parchment paper. The sauce tends to overflow and this way it will be caught on the cookie sheet. The parchment paper made it even easier to clean up.
My Little Chefs absolutely love this recipe! While I grew up with this recipe, this is the first time I have made this recipe. Now that my Little Chefs know how easy this recipe is they will be asking for it frequently.
Five Little Chefs Great Grandma
20 frozen Rhodes rolls
1 cup brown sugar
1 small box non-instant butterscotch pudding
1 stick butter or 1/2 cup
1. Spray bundt pan.
2. Place inside 20 frozen Rhodes rolls. Layer on top brown sugar, pudding and butter.
3. Pour each ingredient over the rolls as evenly as possible.
4. Cover and let rise overnight.
5. Bake at 350 degrees for 40 minutes. Place a cookie sheet under the bundt pan to catch the drips for easy clean up.