Nothing could be easier than these caramel buns made with frozen sweet roll dough.
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1/4 cup Land O Lakes® Butter, melted
1/4 cup firmly packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans
1 tablespoon sugar
1/2 teaspoon ground cinnamon
9 Texas-size frozen white roll dough, thawed
Combine butter, brown sugar and corn syrup in 9-inch round cake pan; stir in pecans. Spread evenly in pan.
Combine sugar and cinnamon in bowl. Coat roll dough with sugar mixture. Arrange in pan over topping, placing 7 rolls around edge of pan and 2 rolls in center. Sprinkle with any remaining sugar mixture.
Cover; let rise in warm place 25-30 minutes or until double in size.
Heat oven to 350°F.
Bake 20-24 minutes or until golden brown. Cool in pan 3-4 minutes. Invert onto waxed paper or serving plate.
Thaw frozen white roll dough about 2 to 3 hours.
Explore reviews fromour online community
I thought these were great right out of the oven. The sugar caramelizes and hardens so you get a nice, chewy texture. I didn't think they were as good the second day. By that time, the sugar had gone soft again and you just don't get that same chewiness. But, if you make them for a crowd, they'll be gone the first day anyway! Great recipe!